Karen Karp is an enlightened entrepreneur and respected consultant with over 25 years of specialty food retail, agriculture, and restaurant experience. Since 1990, when she founded Karp Resources – now Karen Karp & Partners – she has excelled at creating solutions for food system issues by building unique cross sector partnerships. As president of KK&P, she leads a team of 10 part-time and full-time consultants conducting national projects focused on healthy food systems, regional food procurement, sustainability and food education. Raised near the farms of Long Island, Karen found herself pulled back to agriculture and into the food industry after studying art in college. In her move from art to agriculture, Karen has emerged as an influential voice for New York City’s good food movement. Karen holds a master’s degree from the University of Bath School of Management’s “Responsibility and Business Practice” program (2001), winning honors for her thesis “How Does Food Sustain Us?” Karen farms oysters near her home in Southold, New York, USA.
Ben Kerrick is a consultant at Karen Karp & Partners, where he specializes in food system mapping, program and event design, and research and analysis. Prior to joining KK&P, Ben was project coordinator for The Ohio State University’s “Mapping the Food Environment” research project, which evaluated the food environment of central Columbus. Ben also coordinated OSU’s Agroecosystems Management Program, an interdisciplinary program focused on healthy agroecosystems and sustainable communities. Ben received master’s degrees in Environmental Science (with an Agroecosystems Science specialization) and City & Regional Planning from OSU in 2013. Having personally experienced many sectors of the food system, including industrial-scale processing of green peas in Idaho, pouring locally produced wine in Walla Walla, Washington, serving locally sourced organic food in Manhattan, slaughtering a chicken in upstate New York, growing vegetables on rooftops in Brooklyn and Columbus (including his own), and avidly cooking at home, this Idaho native brings a passionate and engaged perspective to his projects.