Stephanie Lip is a 2011 to 2012 FoodCorps alumna from Brooklyn, New York. Her experience as a FoodCorps service member opened her eyes to the possibilities of using her training in culinary nutrition to connect kids with healthy food. After serving in Arizona with Tohono O’odham Community Action (TOCA), Lip was hired to join the TOCA staff as the food services development coordinator, analyzing existing school food systems to implement scratch-cooking and culturally appropriate meal programs for this close knit, indigenous community. After two years with TOCA, she is now the culinary specialist at Monterey Peninsula Unified School District (MPUSD), in California. At MPUSD, she is working with a motivated and enthusiastic team to prepare and serve student-approved quality scratch-made meals with locally sourced foods.