Emily Brooks holds a culinary arts certificate from Hibbing Community and Technical College, and has been working in the food industry for the last 20 years. They were born and raised in Virginia, MN, and has lived in the Twin Cities for the last 10 years. They have worked at Twin Cities staples like Seward Co-op, The Butcher and Boar, WA Frost, and Revival, just to name a few. As a member of the culinary team at the Indigenous Food Lab, they have been excited to work more with Indigenous ingredients, and have been working hard helping create meals for thousands of people per week, preparing soups and meals for tribal communities.
In their spare time, Emily likes to spend time outside foraging for mushrooms and identifying trees. They also like to knit and play board games.