CORE TEAM

Judiann Carmack-Fayyaz
Judiann Carmack-Fayyaz is a celebrated advocate for sustainable food systems, education, and community engagement. As Executive Director of Stony Brook University’s FoodLab, she leads initiatives promoting interdisciplinary curricula, experiential learning, and community programming to advance food equity and sustainability. A published author of the Delicious Nutritious FoodBook, Judiann has co-founded the Edible School Gardens network and serves on the New York State Council on Hunger and Food Policy, and the New York State Task Force on Community Gardens. Her accolades include the Schneps Media Power Woman of the East End Award (2023), the Angel Award for Community Service (2018), the USDA Excellence in Teaching Agriculture Award (2016), and New York State Teacher of the Year (2016). Through leadership roles in Slow Food and partnerships with local communities, she champions small-scale farming, regional food culture, and innovative programs bridging agriculture and economic development. With degrees in Educational Leadership, Agriculture, and French, Judiann brings a unique interdisciplinary approach to her work. She has been a long time resident of Southampton, NY.

Geoffrey Drummond is a co-founder of FoodLab at SUNY Stony Brook/Southampton. He is a producer/director of culinary programs for television and digital media applications. Over a 40 year career in film and television, Geof was president of Saga Productions (producer of the cult classic My Dinner with Andre) and president of A La Carte Communications, where he produced and collaborated with Julia Child, helping to bring food and cooking television to generations of culinary fans. Geof also created/produced food series for TV starring Lidia Bastianich, Jacques Pépin, Martin Yan, The Frugal Gourmet, America’s Test Kitchen, Eric Ripert and numerous others. Geof is the recipient of ten National Emmy Awards and more than a dozen James Beard Awards. A graduate of Cornell University and (graduate school at) Stanford University, he is a member of the Smithsonian Institute Kitchen Cabinet, has served as a member of the City Harvest Food Council, and on the boards of the Yale-New Haven Children’s Hospital and the American Institute of Food and Wine.