Our People
The Amy’s Kitchen Interns - Summer 2008 Team!
Amy’s Kitchen has hired seven new interns for the summer to learn from and collaborate with the Amy’s team.
Katie Salisbury, who recently graduated from San Francisco State with a degree in Integrative Nutrition and Wholistic Health, is working with Process Development. Erica Warner, a junior at Stanford University, majoring in English, is working with the Marketing Department, along with Mackenzie Mical who is a junior at Willamette University in Oregon, majoring in Anthropology. Erik Dixon, a San Francisco State Graduate (who has a degree in Art), is working in the Sourcing and Agriculture Departments, as well as Lauren Jackson who graduated from Cal Poly and will be pursuing a Nursing degree at Duke in the Fall. Ryan Ho, a Senior at UC Davis, is working with Quality Assurance. And, Andrew Hines is working as a consultant for us prior to attending Stanford’s PHD program in Management Science and Engineering. He is spending his time between the Sourcing and Planning and Information Services departments.
We are excited to work with these new bright minds and to share our knowledge and experience with them.
Your Comments
Dear Amy,
Thank you so much for creating the gluten-free Baked Ziti kids meal! My daughter Sarah, 8, was diagnosed with Celiac disease only last January.
One of her very favorite foods has always been pasta. While I can fix
her gluten free pasta that I buy from health food stores, she missed the 'coolness' of frozen dinners. Her eyes lit up when she saw this in the store's freezer and
she loves how it all tastes, especially the focaccia bread and pasta.
Your Comments
My family discovered Amy's soups a few years ago at a health food store and fell in love with these delicious products. Recently we discovered Amy's salsa -- and, boy!, how we go through that!! It's the best salsa of any we've tried -- and it's free of harmful ingredients. Thanks so much for making mealtime so enjoyable at our house!
From Amelia Matthews