Erin Wade is a farmer and restauranteur who has opened six restaurants and two farms. Her career in food began on a small farm in rural New Mexico, where she learned to grow crops on ten parched acres and was inspired to open a restaurant that focused on hearty, creative salads. Before that, Wade graduated from Harvard College with a BA in English & American Literature and Language, worked at Harper’s Bazaar, and studied fashion design in Milan.

Wade has written for numerous publications and technology’s disruption of food, been interviewed by Forbes, Eater, and Medium.com about her critiques of delivery platforms and the future of restaurants; and testified to the FSC and DOJ about how monopolistic networks distort healthy restaurant markets.

She lives on a farm with her fiancé, three dogs, a gaggle of chickens and a pig named Gordo.