Kristina Stanley

Kristina Stanley (Ojibwe, Red Cliff ) attended Northland College where she studied ecopsychology through a Peace, Conflict, and Global studies program, with an emphasis on horticulture therapy. Her studies focused around food ecosystems, food access, and how an individual’s relationship with food and the natural environment affects both physical and mental health. Finding disparities between chefs and producers and event organizers, she continued her studies, completing the Meeting and Event Management Program at Madison College.

Kristina has worked in the food service industry for over 20 years, specializing in catering, event management, entrepreneurship, culinary education, and nutrition. She is a business owner (Abaaso Foods), works as an independent contractor planning events and conferences, and also shares her knowledge and experience as an adjunct instructor in the Hospitality Program at Fox Valley Technical College.

She has also worked as a chef and marketing assistant with the Intertribal Agriculture Council, taught community cooking classes, volunteered for many years with school gardens and chefs in classroom programs, and assisted in planning various food sovereignty focused summits, conferences, and pop-up events.

Kristina is currently the Food & Culinary Program and Events Coordinator at NAFSA and the Operations Manager for the I-Collective.