While working towards a master’s in food studies at NYU, Alison Cayne became inspired by activist and teacher Joan Gussow. Cayne focused her efforts on educating people about the importance of an equitable, environmentally sound food system and our role as consumers, voters, and cooks within that system. In January 2012, she opened Haven’s Kitchen, a cooking school with café and private event space, with the hopes of advancing the ethos of education, sustainability, and integrity. Alison is committed to promoting good food policy and community activism and serves on the board of Edible Schoolyard NYC, Just Food and the Food and Environmental Reporting Network. She has written for Huffington Post, USA Today and Domino Magazine, and has been featured in publications such as The New York Times, and Vogue. Alison is a lecturer at The Institute of Culinary Education and New York University Food Studies Program. The Haven’s Kitchen Cookbook is due out in Spring 2017. A born-and-raised New Yorker, Ali lives in the West Village with her five children and their dog Ivy.