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Phoebe Tran produces Food+Tech Connect’s bi-weekly newsletter and events. She also teaches exploratory cooking classes for kids through Allergic to Salad and is part of the New School’s Food Studies Program to deepen her understanding of the role that food plays in our culture, health and the environment. She is especially interested in the ways that food design and art can challenge and improve people’s relationship with food through experiences.

Before FTC, Phoebe pursued entrepreneurial ventures in Shanghai and New York, including pop-ups, supperclubs, product development and menu design. She now collaborates on projects focused on food experimentation, sovereignty and sustainability.