Current Projects

Children’s Aid Society Early Head Start Programs
The Early Head Start Program is a federally funded home based educational project designed for pregnant women and children birth to three years. The Early Head Start Program functions within the framework of the overall agency, The Children’s Aid Society. The program provides a comprehensive developmental model where the focus is on building and strengthening family relationships and young children’s social, emotional, cognitive and physical growth.

Child nutrition is a critical component of Early Head Start. Stefanie is working with the organization to revise the child nutrition element of the program. She has developed a series of food and nutrition education workshops to educate the educators.

Teachers College, Columbia University
Teachers College offers two programs in nutrition—a Masters of Science in nutrition education as well as applied nutrition and physiology. Most nutrition programs across the country do not offer food/culinary education as part of the curriculum. Stefanie is working with the nutrition department at Teachers College to develop a fifteen-lesson curriculum that will be offered as an elective in the fall of 2004. Currently she teaches a series of culinary nutrition education workshops to the students.
Nomadocs
Nomadocs is a non-profit organization of doctors and other healthcare practitioners committed to bringing natural and sustainable healthcare services to underserved communities worldwide. The organization trains doctors, initiates community-based public health programs and helps build infrastructure to support local healthcare needs. Nomadocs believes that traditional and sustainable medicines can help improve health and social welfare in underserved communities.
Stefanie is the culinary nutrition advisor of Nomadocs. She works with the group to develop and implement food and nutrition education programs for underserved communities worldwide.
Metropolitan Montessori School
In June 2001, Stefanie was hired by New York City’s Metropolitan Montessori School to design and implement a new food service program. At the time, the school was offering the students a diet comprised of some fresh foods, frozen foods and unhealthy snacks and beverages. Not only did Stefanie design new menus, hire new suppliers as well as a new chef, she worked with the students and staff through this transition process to help them become more comfortable with the changes. The program has now been in place for two school years and it is a huge success with the students, staff and parents.
Stefanie currently works with the school to provide their students with culinary nutrition education workshops in the form of hands-on cooking classes.