Jessica-Lauren Newby is a Clinical Instructor, Registered Dietitian, and doctoral student at the University, where her specialties include providing nutrition services to students, faculty, and staff to help individuals meet their health potential. She also serves as the Registered Dietitian for on AU's Eating Disorder Treatment Team comprised of Student Counseling Services, as well as an AU Medical Clinic Physician. Her diverse background includes studies in Human Environmental Sciences, Nutrition, and an M.A. in Health Education Promotion from the University of Alabama. In addition to serving as the adviser of the ARFC, she is involved in other student groups at the University including the Body Image Education and Eating Disorder Awareness, the Obesity Task Force, and the Auburn Dietetic Association, just to name a few.
Dr. Charles Mitchell
Charles C. Mitchell, Ph.D., is a Professor of Soil Science in the Department of Agronomy & Soils at Auburn University where he conducts research and Extension programs related to soil and nutrient management, soil testing, waste management, and sustainable agriculture. He grew up on a farm in Marengo County, Alabama, and graduated from Birmingham Southern College, Auburn University, and the University of Florida. He was director of the Soil Testing Laboratory at Clemson University before coming to Auburn University in 1984. Much of his research and extension efforts are with crop fertilization and the utilization of agricultural and industrial by-products to enhance the productivity of soils and protect water quality. In addition, he serves as research project leader for long term nutrient management research on some of America's oldest, continuous field experiments. Mitchell has been an instructor in the Alabama Master Gardener program since its inception. Mitchell has authored or coauthored over 70 book chapters, journal articles and technical papers and almost 200 extension circulars and articles. He is also an ARCPACS Certified Professional Soil Scientist, a Certified Crop Adviser, and serves on the new Southeastern CCA Board of Directors.
Dr. Kate Thornton
Hunger Initiatives Adviser (Committee of 19)
Dr. Kate Thornton currently serves as the Director of Hunger and Sustainability Initiatives in the International Hunger Institute at Auburn University. She has served in this capacity since January 2012 following a Hunger Post Doctoral program also at Auburn. She has a varied background ranging from business to biochemistry and is interested in utilizing her diverse knowledge base to bring sustainable solutions to help solve the global challenges of our world. Dr. Thornton earned her doctorate, as well as an MBA, and MS in Consumer Affairs from Auburn University. She also holds a BS in Biochemistry and a BFA in Painting from Clemson University. Prior to her work in higher education, Dr. Thornton worked as a defense contractor in Washington, DC. Aside from her professional endeavors, Dr. Thornton is an avid traveler who has recently expanded her family by adopting her sons, Ephraim and Caleb, from Ethiopia as well as marrying her best friend Zach. p.s. You can just call her Kate.
Chef David Bancroft
Slow Food Auburn Adviser
David Bancroft is a true southern chef who showcases local and sustainable ingredients with a nod to his Texas roots. He attended Auburn University’s School of Business and was the Executive Chef of Amsterdam Cafe from 2006 through 2011. His commitment to using locally sourced ingredients has been recognized by Food & Wine, Southern Living Magazine, East Alabama Living Magazine, Alabama Magazine, ESPN’s “Taste of the Town”, Opelika-Auburn News, Auburn-Opelika Review, WTVM Columbus, the “Buy Fresh, Buy Local” campaign, and several local publications. In addition to supporting the local farming community, he also implemented a one acre fruit and vegetable garden that he utilized in his kitchens. Bancroft is a member of SlowFoodUSA® and the Southern Foodways Alliance. He is also a founding member of The Front Porch Revival and has partnered with Auburn University to create a Slow Food on Campus chapter. His cuisine is eccentric, inspired, and straightforward. His culinary passion and commitment to his community re-defines the principles of Southern Hospitality!