In 2005, Erin left the Midwest and her post at Zingerman’s Deli to try her hand at being a line-cook in New York City.  She walked into the kitchen of Savoy offering to peel carrots and didn’t leave for two years.  Next, she spent time at Gramercy Tavern, initiating their in-house charcuterie program.  Then, following her passion for pigs, she moved north where she spent a year at Flying Pigs Farm, directing “Farm Camp at Flying Pigs Farm”.  In 2011, she launched “No Goat Left Behind,” a national project of Heritage Foods USA.  After completing her graduate degree in Urban Policy Analysis at The New School for Public Engagement she joined the team as Executive Director in the spring of 2012.