Kathryn Hart

Kathryn Hart (she/her) hails from Fort Wayne, IN, and recently graduated from Indiana University Bloomington, where she earned a BS in Environmental Science and minored in Spanish and Global Cuisine – Sustainable Food Studies. An alumna of the Doris Duke Conservation Scholars Program at UC Santa Cruz, Kathryn completed her program internship at Año Nuevo Reserve in 2021 where she was instrumental in establishing the reserve’s pinniped skull collection.

Her academic journey also took her to Costa Rica, where she undertook a Tropical Ecology and Conservation Semester at the CIEE Campus in Monteverde. Passionate about nutrition, food culture, and production, Kathryn crafted her minor in Food Studies to balance her intensive scientific studies.

Her academic journey also took her to Costa Rica, where she undertook a Tropical Ecology and Conservation Semester at the CIEE Campus in Monteverde. Passionate about nutrition, food culture, and production, Kathryn crafted her minor in Food Studies to balance her intensive scientific studies.