Program Coordinators

Kelly Dunn

Sadie Blancaflor

Mireille Vargas

Kelly Dunn is an undergraduate studying Earth Systems. Her academic interests span sustainable development, education, and global health. As a child, Kelly often made dishes with her grandma, rolling dumpling skin and stuffing mochi. While she’s been vegan for four years, her past culinary adventures have included wandering the Taiwanese night markets sampling crickets and wax apples and eating lomo saltado in Peru.
Although she knows she always has more to learn, she loves teaching others—particularly when it aligns with helping others garner a stronger sense of self or appreciation of the natural world. Currently, much of her pursuits are driven towards environmental education and curriculum development. While she works as a workday leader at the Stanford O’Donahue Educational Farm, she's also loves teaching at the Haas Center for Public Service, watercoloring, and sunrise-hiking.

Sadie Blancaflor is an undergraduate studying Earth Systems and Anthropology. Sadie's academic interests are centered on natural resource use, education, and energy/climate policy. She has a culinary background, having worked in her family's restaurant for almost seven years and as a stagaire at a Michelin star restaurant. She is passionate about taking the Spanish/Filipino dishes of her heritage, such as paella and kare-kare, and creating meatless versions that taste just as good as the original. Sadie currently works with the national fossil fuel divestment movement and serves on multiple national environmental boards/advisory committees. In her free time, she can be found dancing to Gloria Trevi or playing the mellophone in the Stanford Band.

Mireille Vargas is an undergraduate studying Earth Systems with a focus on land Systems and will be finishing up her master’s degree in Earth Systems next year. Food and cooking have always played a large role in her life. Growing up Mireille would help her mother in the kitchen, cutting up vegetables to make calabacitas and stuffing corn leaves with masa to make tamales. Prior to Stanford, Mireille worked on making school districts’ student nutrition services more environmentally friendly by increasing access to local produce from vendors that practice fair labor practices. At Stanford Mireille has worked at the O’Donahue Family Stanford Educational Farm as a weekend workday leader, with Stanford Dining as a student ambassador, and Sustainable Stanford doing waste audits. Currently, Mireille has been slightly obsessed with baking and altering meals that she grew up with to be more vegetarian friendly.