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Nathan Britton

Nathan Britton grew up on a farm outside of Boston. His career has spanned work in grassroots advocacy, political communication, and restaurant kitchens. While a student at the Culinary Institute of America, Nathan completed a four month externship at The Herbfarm in Woodinville, where he executed a menu made exclusively from goods produced within 100 miles of the restaurant. This experience changed the way Nathan thinks about food and cooking, instilling in him a deep commitment to protecting farms and strengthening the bond between restaurants, eaters, and the foodsheds that serve them. Nathan moved back to Seattle with his wife and daughter and their two cats in 2021. He is a passionate fan of English football.