Meet our 2025 Kids Feeding Kids Fellows!
Sarah Hinton, Belton MO
Lincoln Marquis, New Kent VA
Lincoln Marquis, New Kent VA
For Sarah, the power of a shared meal runs deep. Growing up, her family dinner table was more than just a place to eat—it was a space for connection, conversation, and belonging.
Lincoln Marquis, New Kent VA
Lincoln Marquis, New Kent VA
Lincoln Marquis, New Kent VA
Lincoln believes hospitality is more than a profession—it’s a calling. The act of sharing a meal can build community, restore dignity, and create lasting change.
Kristie Kuhse, Waverly IA
Lincoln Marquis, New Kent VA
Jennifer Noriega, Reed Springs MO
For Kristie, education has never been confined to the classroom. Kristie has built her 30-year career around hands-on learning, student leadership, and real-world impact.
Jennifer Noriega, Reed Springs MO
Jennifer Noriega, Reed Springs MO
Jennifer Noriega, Reed Springs MO
Jennifer never set out to be a teacher, but she found her way naturally into the classroom after a career managing restaurant kitchens and overseeing culinary teams.
Erika Iseminger, Liberty MO
Jennifer Noriega, Reed Springs MO
Erika Iseminger, Liberty MO
After earning her degree, Erika took a graduate assistantship in education and discovered where she truly belonged: helping her students grow in confidence, compassion, and purpose.
2025 Fellow: Erika Iseminger
How Erika Iseminger is Making a Lasting Impact From the Classroom Kitchen to the Community
Erika Iseminger never planned to be a teacher. Growing up in a family of educators, she was certain she would take a different path. But as life often does, it led her right back to the classroom—though not in the way she expected. After earning her degree in athletic training, she took a graduate assistantship in education and discovered where she truly belonged: helping students grow, not just in skill, but in confidence, compassion, and purpose.
Now a Culinary Arts educator at Liberty North High School, Erika has found a way to merge hands-on learning with real-world impact through Kids Feeding Kids (KFKids). She isn’t just teaching students how to cook—she’s showing them that food is a powerful tool for change.
Her first experience with KFKids was transformative. She and her students took on the challenge of preparing 400 servings of fried rice for local families. For many of them, it was a revelation. "A lot of them didn’t really have the concept of food insecurity—what it meant and how it came to be. Learning about that was really eye-opening for them," Erika recalls. "It really helped them become more empathetic and compassionate toward people in our community. They realized that we never truly know what’s going on in someone’s life or when we might need help ourselves."
What started as a class project quickly became something more. Erika saw how engaged and motivated her students were, and she wanted to take the experience even further. She collaborated with KFKids to develop the first-ever Student Recipe Competition, an opportunity for students to research, test, and refine plant-based recipes that could be scaled for donation. It was a challenge unlike anything they had done before. They calculated cost per serving, analyzed nutritional value, and presented their dishes to a panel of industry professionals. But the competition was about more than winning—it was about creating real, tangible change.
By the end of the event, students had prepared and donated nearly 900 meals. "The students really took on these challenges with so much pride," Erika says. "They weren’t just cooking—they were serving their community, and that gave them a sense of purpose and confidence in their abilities."
For Erika, food dignity is at the heart of her work. "This means people are served nutritious, delicious meals in a way that is respectful—not degrading or judgmental," she explains. "Nutritious food is essential for health, but the way it’s provided matters just as much. The way we serve food shows care, reduces stigma, and helps people maintain their dignity."
Students leave Erika’s classroom with more than just technical skills—they walk away with a new perspective on their role in the world. She has seen students become more confident in their leadership abilities, stepping up in ways they never had before. Some have gone on to explore careers in food service and nutrition, inspired by their experience in KFKids. Others have found ways to continue community service beyond the classroom, volunteering at food banks or organizing food drives.
Now, as a KFKids Fellow, Erika is working to expand the Recipe Competition into a biannual, multi-district event, ensuring that more students and schools can participate in meaningful, hands-on learning while creating sustainable, high-quality meals for families in need. She also hopes to help more educators integrate KFKids into their own classrooms by sharing her experiences and best practices.
"The impact on students was so huge that not doing this project would feel like a disservice," she says. "I have to do this project every semester now. The students expect it, and the community relies on it."
She encourages other educators to explore how KFKids could work in their classrooms. "Any teacher thinking about doing this should go for it. The students learn so much, and you, as a teacher, learn so much. It’s so much more than just a classroom project. It teaches empathy, real-world skills, and the power of service."
Every meal her students prepare is more than just nourishment—it’s a lesson in compassion, a step toward empowerment, and a reminder that small actions can create lasting change. Erika is proving that when young people are given the opportunity to serve, they rise to the occasion, not just in the kitchen, but in their communities and beyond.
2025 Fellow: Lincoln Marquis
Lincoln Marquis is Cultivating Hospitality by Empowering Students to Serve with Skill and Heart
Lincoln Marquis believes hospitality is more than a profession—it’s a calling. Food should nourish both body and spirit, and the act of sharing a meal can build community, restore dignity, and create lasting change. Whether in a restaurant, a classroom, or a community kitchen, Lincoln has dedicated his career to teaching not only culinary skills but the deeper meaning of service.
Teaching runs deep in Lincoln’s family. His great-grandfather, two grandparents, and his mother were all educators. When the hotel he worked at was sold after years working in hotel kitchens, he realized he could follow in their footsteps—not by leaving the culinary world, but by bringing it into the classroom. Two years later, he earned his teaching license and began leading an apprenticeship-style culinary program, where students learned through real-world experience. “People remember what they do when it truly matters,” he says.
Today, as a Culinary Arts Instructor at Bridging Communities Regional Technical Center in Virginia, Lincoln leads a program that cultivates both skill and character. “My students have agency, empowerment, and a carefully curated kitchen environment that stresses teamwork, utilization, waste reduction, and accountability,” he explains. “We are all held accountable to our guests and our own shared personal vision of quality.”
Even outside the classroom, Lincoln is driven by a commitment to excellence and lifelong learning. He has received grants from the James Beard Foundation and the Ment’or BKB Foundation, allowing him to study sustainability and regenerative agriculture. He has shared his knowledge on international stages, including the MAD5 Conference in Copenhagen, and serves on the Virginia Restaurant, Lodging, and Tourism Association Education Foundation Board, mentoring culinary educators and advocating for better industry training.
But beyond the accolades and accomplishments, Lincoln has long recognized the power of culinary education to address food insecurity. One of his most formative experiences came when Chef Edward Lee transformed a restaurant into a community cooking school during the Covid-19 pandemic, using it to provide meals for those in need. Seeing this model in action convinced Lincoln that culinary education could be a direct tool for food justice.
When he learned about Kids Feeding Kids, he immediately saw the potential to expand its impact. Through the KFKids Fellowship, Lincoln is developing a student-led initiative that puts hospitality into action. His students are working to address food insecurity in New Kent County, expanding partnerships to distribute meals across multiple school districts, and utilizing their school’s food trailer to make food assistance more accessible.
His students have already begun working with Backpack Buddies, a local food assistance program, to develop nutritious, labeled snacks for students during standardized testing week. For Lincoln, this is about more than just providing meals—it’s about ensuring that food aid is given with dignity. “Everyone deserves to eat in a way that respects their humanity,” he says. “No one should be fed as an afterthought.”
As a KFKids Fellow, Lincoln is eager to deepen this work and expand his students' involvement in food justice efforts. He envisions leveraging the fellowship to build a more structured, sustainable program that allows students to apply their culinary skills in meaningful ways. His project aims to scale meal distribution efforts beyond his own school, collaborating with multiple districts to create a rotating meal service that benefits communities across the region. He also plans to establish a "Teaching Kitchen" model, where his students will take on the role of educators, mentoring younger students and community members in cooking techniques and food sustainability practices. For Lincoln, this fellowship is a way to unite his passion for hospitality with his commitment to empowering the next generation of culinary changemakers.
“Beyond providing meals to those in need, this experience will instill pride, a sense of accomplishment, and meaningful work for my students—connecting them to valuable skills that will serve them in the future,” Lincoln says. He has spent years building a kitchen environment that prioritizes teamwork, sustainability, and student leadership, and he sees KFKids as a way to fully integrate these values into his students’ learning experience.
“It reinforces the values we already embrace while strengthening our connection to the community in a significant way. Through this experience, my culinarians will not only provide a vital service to those in need but also develop a deeper understanding of their own power to create positive change,” he says.
Lincoln’s students aren’t just learning how to cook. They’re learning how to serve others with care, purpose, and a deeper understanding of what it means to share a meal.
2025 Fellow: Jennifer Noriega
Jennifer Noriega is Using Hands-On Learning to Turn Students Into Changemakers
Jennifer Noriega never set out to be a teacher, but looking back, it’s clear how naturally she found her way into the classroom. She spent years managing restaurant kitchens, overseeing teams, and training employees, building a deep well of experience in the culinary world. But she had always loved working with kids—mentoring, teaching religion at her church, and helping young people find their way. When she learned about an opening for a high school culinary arts instructor at Table Rock Career Center, she saw an opportunity to bring those two passions together.
Table Rock Career Center is a career and technical school serving students in Southwest Missouri. Jennifer knows firsthand how powerful this type of education can be—she was once a student at the career center herself. "A lot of kids who come here are different," she explains. "When I was a student, it was my safe place away from the high school. So many kids just do better here—they're coming from different schools, and they get to be a fresh person here."
Now, as an instructor, Jennifer works to make sure her classroom provides that same sense of belonging. She believes that creating a positive, open environment is just as important as teaching technical skills. "I try to be fair and open-minded with my students, and I feel like they appreciate that," she says. "I'm just trying to teach them to be good humans—I think that is important."
Jennifer’s students come from a range of backgrounds, and many of them enter her program with little or no cooking experience. Some have never had a home-cooked meal, and some don’t have access to groceries or even a kitchen at home. Others already work in restaurants but have never had the chance to explore food as a creative outlet. Regardless of their experience level, Jennifer wants all of her students to leave her class with the confidence to cook for themselves and others.
In her classroom, learning is a two-way street. Jennifer’s understanding of food insecurity has deepened through the stories and experiences of her students. "In our service unit, I always emphasize the importance of setting a proper table, which often sparks meaningful discussions. I am continually astonished by how many students share that they never eat meals as a family or, in some cases, do not even have a table to sit at," she explains. Wanting to create a meaningful experience around shared meals, she began implementing "family meal" days in class, including holiday celebrations. Several students have expressed that these meals may be their only Thanksgiving or Christmas dinner that year. "It is evident who truly needs this experience, as they often wish to take food home with them."
Beyond the classroom, Jennifer wants her students to understand that cooking is more than a skill—it is a way to serve others. Her students participate in community cooking projects, including preparing meals for Loaves and Fishes, a local meal program that provides at least one hot meal a day for those in need. Jennifer sees these experiences as an extension of what they learn in the classroom—helping students understand the real-world impact of food insecurity while developing practical culinary skills. "I have been involved with Loaves and Fishes for years. It is a remarkable organization, and my students typically prepare a meal or two each year for local churches to serve. During these events, I often hear students mention that they have previously received food from these churches." Through these projects, Jennifer hopes to instill a sense of responsibility in her students, showing them that food is not just about sustenance—it is a way to support and uplift their community.
When Jennifer first learned about the KFKids Fellowship, she immediately saw how it could deepen the work she was already doing in her classroom. But before she applied, she asked her students what they thought. "I didn’t just apply for this fellowship on my own—I asked my students first," she says. "I had them watch a video about KFKids, and I didn’t even have to finish explaining it before they said, yes, we should do this."
Now, as a KFKids Fellow, Jennifer is excited to expand her impact. She hopes to build new partnerships with local farms, food distributors, and organizations that support food security efforts. She is also interested in hosting a KFKids summer training program, helping other educators integrate food security lessons into their classrooms.
Jennifer’s students are just as enthusiastic—some seniors have even admitted they were disappointed to be graduating and missing out on the full experience. More than anything, Jennifer hopes that participating in KFKids will encourage her students to carry these lessons beyond high school.
"I hope my students take away the fact that there are people in their community that need help, and that they could have a giving heart," Jennifer explains. "I want to foster these seeds of supporting others so that they will continue to work and help other people in our community in their futures."
For Jennifer, cooking is about far more than just food—it’s about connection, dignity, and care.
Through KFKids, she is helping her students see that what they learn in the kitchen can change lives, starting with their own.
2025 Fellow: Kristie Kuhse
Kristie Kuhse’s Mission in Middle Schools is to Build a Future of Food Justice
For Kristie Kuhse, education has never been confined to the classroom. With over 30 years of experience in Family and Consumer Sciences (FCS) education, Kristie has built a career on hands-on learning, student leadership, and real-world impact. As a KFKids Fellow, she is bringing that passion to the national stage—ensuring middle school students have opportunities to engage in meaningful food justice work.
Kristie’s journey into teaching started long before she ever set foot in a classroom. "Growing up I was very involved in 4-H. This sparked my interest in family and consumer sciences content areas along with leadership, citizenship, and livestock projects," Kristie shares. "When I went to Iowa State University I double majored. After I student taught, I was hooked and decided on the teaching route." That love for experiential learning would go on to define her career.
Her leadership in career and technical education, youth mentorship, and service-learning has earned her state and national recognition, including being named Iowa Family and Consumer Sciences Educator of the Year, a finalist for Iowa Teacher of the Year, and a recipient of the FCCLA Master Adviser Award. But for Kristie, the real reward is in the students who leave her classroom not only with skills—but with the belief that they can make a difference.
At Waverly-Shell Rock Middle School in Waverly, Iowa, where she has taught for over 20 years, Kristie has built a culture of action. Her students don’t just study nutrition and food insecurity—they take real steps to address it. Each month, they volunteer at a mobile food pantry, not just stocking shelves, but learning about the systems that shape food access in their community. Her Family, Career and Community Leaders of America (FCCLA) chapter has organized projects ranging from creating recipes for families in need to sewing 600 pillowcases for low-income households. Last year, Kristie led students in securing a grant and 50 donated pork loins to assemble Christmas meal boxes for food-insecure families, partnering with the United Way Adopt-a-Family program to reach those in need.
For Kristie, this work isn’t just about food assistance—it’s about food dignity. "Financial hardship is a reality that has affected nearly everyone at some stage in their lives," she says. "Providing an environment of kindness and care for those experiencing food insecurity is just as important as the food itself."
Her commitment to service is deeply personal. "My dedication to involving middle school students in the issues of food insecurity, sustainability, and family mealtime arises from a deeply held belief in the potential of education and community-driven solutions," Kristie explains. "Having grown up in a community where access to food was frequently limited, I witnessed firsthand the struggles families encounter in obtaining nutritious meals. This experience fueled my passion for advocating for food equity and sustainability and has shaped my vision of empowering young individuals to become agents of change within their communities."
As a KFKids Fellow, Kristie is determined to adapt KFKids' hands-on food justice programs for middle school students, ensuring that younger learners can actively engage in meaningful service. She envisions:
- A mentorship program where middle schoolers teach younger students about nutrition and healthy eating.
- Community gardening initiatives that connect students to sustainable food production and fresh food access.
- A "Food Storytelling" project exploring cultural and historical food traditions, helping students understand the broader impact of food in their lives.
"I firmly believe that by equipping middle school students with the knowledge and tools to address these pressing issues, we can create a ripple effect that extends beyond the classroom," Kristie adds. "My values of empathy, empowerment, and collaboration inspire me to foster meaningful engagement with students, encouraging them to take ownership of their roles in building healthier and more sustainable communities."
Through the KFKids Fellowship, Kristie hopes to create scalable models that allow KFKids programs to be adapted in middle schools nationwide, equipping educators with structured tools to engage younger students in service-learning and food justice work. By fostering these connections at an earlier age, she believes students will develop lifelong habits of civic engagement, leadership, and empathy that extend far beyond the classroom.
2025 Fellow: Sarah Hinton
Sarah Hinton is Teaching Culinary Skills, Building Community, and Redefining the Family Meal
For Sarah Hinton, the power of a shared meal runs deep. Growing up, her family dinner table was more than just a place to eat—it was a space for connection, conversation, and belonging. "To this day, when I visit my family, the expectation remains the same: we still sit down together at 6:30 p.m. at that same table," she says. "If this table could talk, it would share countless stories—sisterly arguments, tears of sadness and laughter, and the faces of the many people who joined us over the years."
As a Culinary Arts educator at Belton High School in Belton, Missouri, Sarah works to bring that same sense of connection into her classroom. But she recognizes that, for many of her students, the traditional family meal no longer looks the same. "Life is different for students today. Many go directly from school to work to support their families. The family dynamic has shifted; many students have single parents, live with extended family, or, in some cases, lack a permanent home. So how do you define a family meal?"
Her answer is simple: a family meal is about the experience of sharing food, not about who sits at the table. "Kids Feeding Kids and my past experiences have shown me that 'family' meals are more about the style of sharing a meal together than any specific requirement," Sarah explains. "I encourage my students to sit, eat, and talk when we share cooked meals in class. This communal experience allows everyone to connect, regardless of their home situation." She has seen firsthand how the communal act of eating together—whether in her classroom or through community service—can foster a sense of belonging.
Sarah’s path to becoming a teacher was shaped by her own experiences as a student. She struggled in school, and that challenge gave her a unique perspective. "I try to use empathy and compassion with my students because I understand that a lot of them don't like to go to school. I want to help them be successful in whatever their future dreams are," she says.
After earning her degree in Family and Consumer Sciences Education from the University of Central Missouri in 2020, Sarah began teaching at Belton High School. Over the past five years, she has transformed the Culinary Arts program, creating an environment where students learn real-world skills, explore their creativity, and connect their learning to larger issues like food insecurity and sustainability. Her impact was recognized early on when she was named Belton School District’s Rookie of the Year.
Through KFKids, Sarah's students have prepared meals for local families and developed a deeper understanding of food insecurity. One student told her, "It made cooking more special to me because I realized that what we made could actually help others and make a difference in their lives." Moments like these remind Sarah that food is more than just nourishment—it’s a tool for connection, care, and change.
During her teacher training, Sarah studied Maslow’s hierarchy of needs, reinforcing what she already saw firsthand: hunger is one of the biggest obstacles to learning. "I realized how much of an obstacle hunger can be to learning," she says. If students don’t know where their next meal is coming from, it’s nearly impossible for them to focus on school. This has informed Sarah's belief that food justice is more than just providing meals; it’s about creating the stability that allows students to thrive.
As a KFKids Fellow, Sarah hopes to expand the program’s reach by integrating Career and Technical Student Organizations (CTSOs) like Family, Career and Community Leaders of America (FCCLA) into KFKids projects and by visiting 10 elementary school classrooms to deliver lessons on food insecurity. High school FCCLA students will mentor younger students, leading lessons, organizing food drives, and assembling 'Hunger Helpers' kits with non-perishable items and encouraging notes for local food pantries. She hopes this helps students of all ages to see food as a tool for connection and change. "I hope students learn that they can make a difference in this world and that it doesn't take a whole lot to help someone out."
A quote from Mother Teresa hangs above her classroom doorway: "Give of your hands to serve and your hearts to love." To Sarah, service is about more than just action—it’s about leading with compassion. Through Kids Feeding Kids, she is helping students discover that making a difference doesn’t require grand gestures—it starts with a meal, a conversation, and the willingness to care.