Born and raised in Brooklyn to restaurateur parents, Molly has been immersed in the food world from the start. After studying photography in North Carolina, she moved to Vermont, where her passion for food justice and community-building took root. She has worked across the food system—from farming and small-scale production to over 15 years in the restaurant industry, including several James Beard-nominated establishments. Since 2021, she’s lived in Catskill and has taught every Sylvia Center program offered across NYC and Upstate. Now our Upstate Programs Manager, Molly focuses on creating joyful food experiences that build community and lifelong healthy habits. She’s currently pursuing a Master’s in Food Studies at NYU and, when not working, enjoys cooking for loved ones, learning to knit, or being outdoors with her dogs and partner. “I didn’t like blueberries until I was in my 20s—because I’d only had them out of season. Tasting one fresh off the bush changed everything. That’s why TSC’s work matters. When a kid tries something new and actually likes it, it’s a breakthrough. Taking risks in the kitchen can have a big payoff!”