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our team

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Kate Strangfeld

founder | curriculum developer

Kate is a research fellow at the Harvard John A. Paulson School of Engineering and Applied Sciences and received her Masters of Education in Learning Design, Innovation, and Technlogy from Harvard Graduate School of Education. Previously, Kate taught middle school science and high school chemistry for 8 years in Washington, D.C., at a public charter school and international IB school. She also has a culinary degree specializing in health-supportive foods and worked in various restaurants and as a private chef. She now has a blog called Kate Cooks.


Kate loves the balance of creativity and methodical nature in cooking and food. She approaches cooking as both an artist and a scientist: she loves to methodically dissect recipes while also being playfully creative. In many ways, this is the same way Kate's brain works when designing curriculum and resources. One of Kate's favorite things is to brainstorm creative ways to break down complex concepts in a way that is accessible.


Heide Baron

science consultant | fact checker

Heide is currently a graduate student in chemical biology at Harvard working on neurodegenerative disease in Steve Haggarty's lab. She loves cooking and baking as a hobby. In fall of 2021, she was a teaching assistant for Harvard's undergraduate "Science and Cooking" class, which piqued her interest in using food to make science more accessible. 

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Audrey von Raesfeld

science consultant | fact checker

Audrey is a graduate student at Harvard's School of Engineering and Applied Sciences. She is pursuing her PhD in Applied Physics studying how the principles of soft matter physics can be used to engineer nanostructures and design optical materials. She is passionate about cooking and culinary history and sees food as a universally accessible way to introduce scientific concepts.

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Ann Mendoza

educator | consultant for lab & lesson design

Ann is a cooking and nutrition instructor in the Boston area. She received her bachelor's degree at Boston University and her master's degree in Tufts University with a concentration in nutrition and public health throughout. Ann focuses on community health and connecting communities to nutrition education in cultural humility. Most of her nutrition education audience includes older adults and children. In the last three years, she has worked as an educator for grades K-8, teaching school children practical cooking skills, food safety and nutrition basics. Most recently, she has partnered with Compassion Link to create a nutrition program for Bahamian children, grades 3-4, based on the Ministry of Health's nutrition guide. She is excited to center her work in nutrition education curriculums and development.

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Sunny Tang

science consultant | lab and workshop support

Sunny is a senior at Harvard College studying Chemistry and Physics. She is the President of the Harvard Undergraduate Food Lab, a volunteer organization that teaches cooking classes for K-12 students at local youth and community health centers. This past spring, Food Lab collaborated with Bite Scized Education to begin a STEM-focused cooking program at the Cambridge Youth Centers. Sunny is also involved with the Harvard Food Literacy Project, Harvard University Dining Services’ food education initiative, where she serves as the Adams House Fellow.

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