Meet the Team

Founder & Executive Director

Chef Erin Meyer, RD, MS

What’s your favorite prebiotic or probiotic food to eat?
Beans, any bean! Garlic, veggies, Kombucha, yogurt, home-made sauerkraut!

Erin has over thirty years experience as a food business entrepreneur, registered dietitian, chef, and sustainable food systems professional. An advocate and leader, Erin brings valuable perspective and expertise to relationship-building and planning initiatives that connect farmers, healthcare systems, and culinary professionals. Her extensive insights into the value chain contribute to a strong foundation for Basil’s Harvest’s mission to create regional regenerative farm-to-institution food pathways.

Content Designer & Project Coordinator

Kelly Bloedorn, MS

What’s your favorite prebiotic or probiotic food to eat?
Honey, yogurt, and BLUEBERRIES!

Kelly Bloedorn, MS, is a food systems professional trained in designing programs through a systems lens. With expertise in content design and communicating across audiences, she has spent time working with multiple organizations across the midwest to develop messages about more sustainable food production. Kelly advocates for small farms and acknowledges their critical role in regional, regenerative, resilient food systems that can heal people and the planet.

Scientist in Residence, Researcher in Microbial Ecosystems and Farmer

Carl Rosier, PhD

What’s your favorite prebiotic or probiotic food to eat?
Kale (Russian and Lacenato) and beans

Dr. Carl Rosier is a soil scientist focusing on soil microbial ecology and biochemistry. He is a consulting scientist with Bionutrient Institute and co-founder of Barking Dog Farms.Dr. Rosiers research integrates advanced soil microbiology methods in combination with standard measurements and long-term monitoring to illustrate the impacts of farm management strategies and environmental conditions on the soil microbiome and ecosystem.

Educator and Researcher in Nutrition & Food Systems

Jasia Steinmetz, PhD

What’s your favorite prebiotic or probiotic food to eat?
Kombucha, cheese, yogurt, nuts, beans, fruits, and veggies

Dr. Jasia Steinmetz, RD is a Professor of Food and Nutritional Science at University of Wisconsin-Stevens Point, leading undergraduate and graduate courses in food science and culinary skills, behavior change and nutrition education, community nutrition and sustainable development, ecology of food, research practices in sustainable food systems and community development, and program planning.

Project Manager, Research Design, Grant Management

Amy Weckle

What’s your favorite prebiotic or probiotic food to eat?
Garlic

Amy Weckle is the Assistant Director of Illinois Water Resources Center and founder of AW Research Design Consulting, and a certified project management professional. She has a Bachelor’s in microbiology and has over twenty years of experience working in academic research as a laboratory manager, scientific journal editorial assistant, research administrator, and program manager.

Food Systems Engineer

Anya Knecht

What’s your favorite prebiotic or probiotic food to eat?
Raisins, HONEY, Pistachios, YOGURT

Anya is the Assistant Director at I-Regen, University of Illinois, where her work integrates health and nutrition and spans agriculture, gut microbiome, and impacts of regenerative practices. She is the founder of Knecht Research Consulting & Design, leading interdisciplinary research around community engagement and education. She farms ten acres where she can explore the relationship between health and the environment, aiming to create biodiverse systems responsive to climate challenges.