About Stone Pier Press
Stone Pier Press is an environmental publishing company with a food focus.
We’re a San Francisco-based nonprofit working towards a healthier, more humane, and climate-friendly food system. We do it by publishing good books about good food and producing solutions-oriented news and tips. Much of our focus is on how to grow, eat, and dispose of food in a way that’s good for the planet. We also run an extensive Environmental News & Marketing Fellowship program that gives participants a chance to acquire skills that help them become more effective advocates for change.
If you'd like to support the move to a better food system, we'd love to hear from you—as an author, reader, potential partner, or supporter.
environmental news & marketing fellows
Our Fellows are a big part of what allows our publishing company to push for change and we're grateful for their energy, smarts, and activism. Here’s more information on the program, and how to apply.
Leo is a junior at Brown University studying Environmental Health and Inequality. Originally from Miami, Florida, he loves the ocean, the Everglades, and everything nature offers. This summer, he worked on a crabbing boat in Wrangell, Alaska. While in Alaska, he learned to appreciate the immense effort it takes to get food on a plate. Raised in a Cuban-American household, his time spent cooking with his Abuela taught him the value of a shared meal in celebrating culture and bringing people together. He is interested in the ways sustainable food systems work to combat food insecurity and the climate crisis. Aside from taking hiking trips to photograph the outdoors, Leo loves to cook, read, and carefully curate Spotify playlists.
Serafina is a recent graduate of UC Berkeley, where she majored in Environmental Science. Her love of sustainability began while volunteering at a wetlands restoration project, a passion she is still involved in. This restoration experience led to an interest in other aspects of sustainability including slow fashion and creek ecosystems. In college, she became the Food Manager at her student cooperative. This role showed her the impact that food has on individuals as well as communities, and how important it is for everyone’s needs to be met in a sustainable way. She is now excited to build on that experience and work to apply strategies she’s learned to current food systems. For fun, she likes wandering around bookstores, sitting outside in the sun, photography, and as of recently, solo traveling.
Eleanor is a senior at Scripps College in Southern California majoring in English and minoring in Writing. She is from New York City, and has practiced a vegan diet for over four years. She has worked with several amazing environmentally focused nonprofits, including Accountability Counsel, based in San Francisco, and The Climate Reality Project in Washington D.C. She is especially interested in minimizing the impact of animal agriculture on the environment, and promoting a more equitable and sustainable food system. In her spare time, she enjoys reading, cooking vegan recipes, and spending time with her chihuahua.
Amalia is a recent graduate of Bates College, where she majored in Gender and Sexuality Studies. She grew up in Vermont where she worked on a berry farm growing, processing, and then selling the berries at the local farmers markets. Her father is a sommelier and former chef, and learning about food and agriculture was integral to her upbringing. She is a dual-citizen of Spain, grew up bilingual, and has a passion for nonfiction writing. In her free time, Amalia likes to read memoirs, Nordic-ski, and make soup. She is excited to enter the publishing world at Stone Pier Press where her social justice and sustainability values will be front and center.
Olivia is a recent graduate of Smith College, where she majored in the Geosciences. Since graduating, she has been pursuing her love for kitchen adventures by working professionally in food preparation. Currently she is the lead bread baker at a small bakery in Los Angeles, specializing in the use of locally milled whole grains. Olivia feels that her background in science has enhanced her time spent working in professional kitchens. When she’s not scoring baguettes and feeding her sourdough starter, you can find Olivia reading, writing, crafting, and foraging for local edible plants and fungi—activities that she documents on her patchwork blog, The Artist’s Appetite. She is excited about participating in projects that expand upon her interests at the intersections between food, writing, and sustainability.
Kelsey O’Brion is a recent graduate of Johns Hopkins University with a BA in Psychology and minors in Environmental Studies and Visual Arts. Her interest in the environment began as a child in her father’s garden in rural Wisconsin, where he would teach her about vegetable species and composting. The most insightful projects of her undergraduate career included interacting with local food pantries, volunteering for the Johns Hopkins University Community Garden, and cleaning up litter in the nearby Stony Run Forest. In her free time, when she is not reading, painting, rock climbing, or spending time with friends and family, she can be found taking care of her three cats and various plants. At Stone Pier Press, she is excited to combine her passion for the environment and her love of art and design into beautiful and inspirational sustainability projects that have a positive impact on the world.
our partners
At Stone Pier Press, publishing books is a team effort. Together, with environmental, humane, and social justice groups plus mission-oriented businesses, we dream up book ideas and find creative ways to support our shared mission.
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