Alex McKenzie is a Montana-based writer and holds a BA in Food Policy. He has worked in numerous restaurants of all shapes and sizes, including multiple James Beard Award-winning establishments. He has prior experiences in organic and biodynamic farming in the US, Italy, and Costa Rica, working with both produce and livestock; has worked in fisheries and aquaculture; and founded and operated his own missions-based food startup from 2015-2018. Familial experiences with Crohns and colitis further inform his understanding of the health- conscious eater, and he practices flexitarian cooking at home.


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