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Our Team

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The EcoSpaces Education Team strives to create a better future for our children by equipping them with the skills they need to lead a healthier lifestyle. Our diverse backgrounds have been brought together to create our holistic approach to food education in schools.

Frank Mentesana

EcoSpaces, Founding-Director
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Frank Mentesana is the founding Director of EcoSpaces Education, a program created at Philip’s Academy Charter School in Newark, NJ. Frank has over 20 years of experience in foodservice, 10 of which were spent as the owner of Once Upon A Tart in Manhattan. He is also author/photographer of the cookbook, “Once Upon a Tart…Soups, Salads, Muffins and More” (Knopf 2004).

Looking to give balance to his career as a food consultant, stylist, writer, photographer and culinary teacher, he developed and now directs EcoSpaces Education, a comprehensive program that teaches children about the interconnectedness of food, health and the environment. Through the use of learning environments, which include the school dining room (serving healthy, made-from-scratch lunches), a rooftop garden, a controlled environment growing lab, a hands-on teaching kitchen and an Eco Handwork Studio, teachers are able to incorporate curriculum while reinforcing key health and wellness concepts. His proudest achievement by far is his son Matthew in spite of the fact he still doesn’t like lettuce.

Robert Wallauer

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Executive Chef, Foodservice Director,
Advocate of Eating Well and Doing Good
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Robert wants to change the perception of the School Lunch program in the United States and hopes that within his lifetime he witnesses a shift to a sustainable food system that nourishes bodies, builds stronger communities and benefits the earth.

A food industry veteran of 15 years he has trained in the kitchens of James Beard award winning Chefs and with leading food scientists at manufacturers focused on health and wellness.

When he is not developing recipes or sourcing farm to tray menu components, you can find Robert toiling in his garden or trying to convince his three daughters to clean up after themselves.

He encourages young and old alike to always ask “why?” and if you are dining at Philip’s Academy he suggests you try the soup

Catkin Flowers

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Director of Programming
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Raised in Oregon moving between a rural  logging community and the city of Portland, Catkin became passionate about ecology at a young age.  While receiving her B.A. in Environmental Studies at Mills College in Oakland, CA, she developed a keen interest in how communities around the world address environmental issues.  This interest led her to study in Greece, Madagascar and Brazil, and to explore over 20 other countries.  Catkin moved to the Bronx, NY in 1995 and discovered the joy of connecting with and inspiring young people to become leaders in protecting and beautifying urban greenspaces.  While working for Green Guerrillas, NYC’s oldest community gardening organization, she collaborated with young people, community gardeners and city agencies to complete projects throughout the city with a focus on the Bronx, Brooklyn and Harlem.

Catkin’s interest in gardening and nutrition drew her to explore health and wellness and in 2006, she become Board Certified in Acupuncture in Chinese Herbology.  She is now entering her fifth year at Philip’s Academy Charter School.

Hayley Klein

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FoodCorps Service Member
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Hayley was born and raised in the Garden State where she gained a deep appreciation for agriculture. After completing her Bachelors degree in English with a minor in Environmental Policies, Institutions and Behaviors, she went on to volunteer on farms from Maine to Washington to Hawaii, serve as the Assistant Market Manager for the New Brunswick Community Farmers Market, and work with the New Jersey Agricultural Society. Hayley is incredibly excited to be serving with FoodCorps in her home state this year!

Rachel Terry

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FoodCorps Fellow, New York City
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Rachel grew up with an appreciation of family meals, food and cooking. After studying Biopsychology at the University of Michigan and spending three years researching the brain mechanisms involved in food consumption, Rachel spent a summer in Cape Town, South Africa, working at a school for kids with learning and physical disabilities. During her time there, she designed and implemented a cooking and nutrition program for high school students.

This background inspired Rachel to join FoodCorps and serve with Philip’s Academy Charter School. Rachel’s year spent working alongside the amazing teachers, students, foodservice staff, and community members was transformative in thinking about the role edible education plays in empowering youth and revitalizing communities. Rachel is now the FoodCorps New York fellow, coordinating FoodCorps’ first year in NYC. Rachel is excited about taking her experiences and helping to support a network of passionate individuals as they collaborate with their communities to make schools healthier places for students to learn and grow.

Support Staff

  • Advancement Team PEP
  • Communications, Karen SanGiacamo PEP
  • Technology, Jerri Drakes PEP
  • Foodservice Staff
  • Handwork Teacher, Judith Symonds
  • Philip’s Academy Faculty