Emily passionately believes in changing the social norm towards agricultural sustainability and development through education and coalition building.

An active speaker throughout Connecticut, Emily leads book discussions and classes about sustainable agriculture at the Gunn Memorial Library in Washington, CT.  She is also a board member with the Washington Environmental Council creating farm maps, creating coalitions between environmental preservation agendas and local producers, and managing their strategic goals of incorporating more local foods into their private scholastic institutions.

Emily Brooks graduated from Ripon College with a degree in Chemistry-Biology in 1997. She graduated from Fox Valley Technical College with a degree in Culinary Arts December 2003 and from Clayton College with a Masters degree in Holistic Nutrition. She is currently working on her PhD degree for Holistic Nutrition and ND License at Clayton College.