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Katy Keiffer has worked in and around the food industry for over thirty years. First as a cook, then a butcher, a cookbook publicist, and finally, a food writer, Katy has been present for the massive transformation of the food industry in America. Growing up in a rural New England town where gardening, composting, bread baking and scratch cooking were part of daily life gave her a lifelong appreciation of how important good food is for body and soul.


A host at Heritage for over eight years, she has spent the time engaging with a vast cohort of informed experts who have contributed enormous stores of knowledge about how our food system works, and how it doesn’t.

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