Harry Rosenblum is the co-founder of the Brooklyn Kitchen. After a long career as a jack of many trades, Harry and his wife Taylor Erkkinen opened the Brooklyn Kitchen in 2006. What began as a small housewares shop on the first floor of the couple’s apartment building grew into a 7,000 square-foot epicenter of equipment, education and ingredients for customers from Brooklyn to Japan. In 2017 they consolidated the business to focus on the cooking school under Taylor's guidance. Harry then moved to the supply side and serves as the General Manager of Kikuichi Cutlery, the oldest knife maker in the world, based in Nara, Japan and founded in 1267. Harry's first book Vinegar Revival was published in 2017 and he teaches cooking and fermentation classes. In 2019 Harry and Taylor and their kids, Moxie and Frank, moved to Rhode Island where Harry joined the board of directors for the non-profit Eating with the Ecosystem focused on promoting sustainable local seafood caught in the waters off New England.
Hannah Fordin was born in Brooklyn, raised in the Hudson Valley, and is a graduate of Sarah Lawrence College. After working in many industries, from independent film, to agricultural education, to fashion, Hannah joined the HRN team in 2017, first as intern, then Membership Coordinator, and in 2018 she took on the role of Program Manager. She is the co- host of HRN's first podcast for kids, Time For Lunch as well as the host of the cider-focused series Hard Core, and is a producer and reporter on HRN's flagship series Meat + Three.