Kristina Stanley (Ojibwe, Red Cliff) will graduate in May 2025 with a Bachelor of Professional Studies in Leadership and Organizational Development from the University of Wisconsin–Oshkosh. She previously studied ecopsychology through a Peace, Conflict, and Global Studies program at Northland College, with an emphasis on horticulture therapy. Her academic work focused on food ecosystems, access to food, and the relationship between individuals, the natural environment, and their physical and mental well-being.
She has worked in the food service industry for over 20 years, specializing in catering, event management, entrepreneurship, culinary education, and nutrition. Recognizing the disconnect between chefs, producers, and event organizers, Kristina furthered her training by completing the Meeting and Event Management Program at Madison College.
Before joining First Nations, Kristina worked as Operations and Program Manager for the I-Collective, and with the Native American Food Sovereignty Alliance (NAFSA), where she managed the organization’s Food & Culinary programming and event sponsorships. She is the owner of Abaaso Foods—formerly an award-winning catering and wholesale company—now offering services as an events, culinary, and organizational development consultant.
Kristina has shared her expertise as an adjunct instructor in the Hospitality Program at Fox Valley Technical College, served as a Chef and Marketing Assistant for the Intertribal Agriculture Council, taught community cooking classes, and volunteered for school garden initiatives and chefs-in-the-classroom programs. She has also played key roles in planning numerous food sovereignty-focused summits, conferences, and pop-up events.