Our team's diverse talents and backgrounds strengthen and support our efforts and ventures, as does our shared passion for eating and living well. We encourage you to read our individual bios below for more interesting tidbits!

Sara Baer-Sinnott
President

Sara has been an instrumental figure at Oldways since its early days, joining the staff in 1992 to work on one of the first overseas Symposiums (Food, Culture and Discovery in Spain) and the first Mediterranean Diet Conference.  

Sara assumed the presidency of Oldways in May 2010, on the untimely death of founder K. Dun Gifford. She now develops company strategy, oversees all Oldways projects and programs, and works closely with all members of the Oldways staff. In her years at Oldways, Sara has been an integral part of Oldways’ growth and success. She has helped develop ground-breaking programs including its Traditional Diet Pyramids; the Whole Grains Council; Healthy Pasta Meals; Managing Sweetness; High Five Children's Cooking Curriculum; Oldways Traditional Table; and many others.  Her current priorities include the growth of the Mediterranean Foods Alliance, as well as overseas Symposiums and Culinarias about traditional foods and culture. Sara is also co-author of the much-lauded The Oldways Table with Oldways’ Founder Dun Gifford.

Before joining Oldways, Sara was the Special Projects Editor at Inc. Magazine, and she's also worked for state and federal government agencies.  She has a B.A. in Economics from Hobart and William Smith Colleges, and an M.A. in Regional Planinng from the University of Massachusetts at Amherst.

Sara's interest in food and nutrition came later in life, as a mother and through her work and travels at Oldways.  Her children, now adults, benefitted from an “Oldways education” and from Sara's travels to many parts of Italy, Spain, Greece, France, Turkey, North Africa, China, Australia, Thailand, Iceland and many Oldways destinations in between. Sara and her children have learned to bring the delicious (and easy) cooking of the “old ways” into their own kitchens, and are grateful for the many wonderful tastes and experiences they've had in the last two decades.  One of her great loves is her Rottweilers (she adopts rescued dogs) including her current Sadie, aka, The Oldways Dog (see Sadie's bio below!).

Photo of Sara Baer-Sinnott by Porter Gifford Photography

Birthe Creutz
Director of Finance

Birthe joined Oldways in 1999 and celebrated her 10th anniversary at Oldways in October 2009. She manages Oldways’ finances, including for the Whole Grains Council, Latino Nutrition Coalition and Mediterranean Foods Alliance, and other programs, conferences, Symposiums, and Culinarias. She is also responsible for HR policies and compliance, as well as permissions and licensing for use of Oldways’ copyrighted materials. Birthe came to Oldways with a strong background in financial management of grants and contracts and budget administration, and previously served for 10 years as the Associate Director for Research Administration at the Institute for Circadian Physiology in Cambridge, after having worked for 15 years as Executive Administrative Assistant and Coordinator in a leading cardiovascular-renal physiology laboratory at Harvard Medical School.

She holds a Diploma from the Danish Medical Society Medical Secretarial School in Copenhagen, Denmark and a Certificate in Graphic Design from Massachusetts College of Art in Boston. With her keen interest in appetizing and healthful food choices, health care, organic gardening and agriculture, and environmental issues, she enjoys being part of the Oldways team and Oldways’ stimulating environment and mission. She takes pride in what Oldways has accomplished over the last ten years and is eagerly anticipating what its new programs and directions for the next ten years will bring. She enjoys opportunities to meet sponsors, members, food writers, scientists and other participants at conferences and events. She especially enjoys having been able to take part in some of Oldways overseas Symposiums and Culinarias, to learn about regional cultures, farming and harvesting, and to experience first-hand how artisanal products are made.  
 

Cynthia Harriman
Director of Food and Nutrition Strategies

A self-described "serial re-inventer," Cynthia has had a varied career, working at jobs as diverse as Kindergarten teacher, tax preparer, and corporate computer trainer. Before joining Oldways, she worked for twelve years as International Marketing Manager and later VP of New Product Development for a manufacturing company. Cynthia is the author of scores of magazine articles and five books, including the well-known Take Your Kids to Europe (a family travel guide now in its eighth edition) and Good Eats, a cookbook and nutrition guide for college students limited to six ingredients and two pans. She received her degree in French Culture and Language from Brown University.

Cynthia came to Oldways in 2003 to help manage the Whole Grains Council, which grew from six members to almost 250 under her stewardship. She managed the creation of standards and graphics for the Whole Grain Stamp, and helped it become a trusted symbol for aiding consumers in fifteen countries to find thousands of whole grain products. As Director of Food and Nutrition Strategies for Oldways, Cynthia has also been instrumental in the guiding of the Latino Nutrition Coalition and the Mediterranean Foods Alliance, and is always ready to add her wordsmithing talents to any Oldways communications.

Cynthia's own positive experience with the power of good food prompted her to dedicate her waking hours to helping others enjoy better eating. After she lost twenty-five pounds and left her seasonal allergies behind by switching to whole grains and eating more vegetables and legumes, Cynthia was surprised and delighted to learn that there is an alternative to the cycles of guilt ("cause I ate it") and deprivation ("'cause I didn't") that many women see as their only options in relating to food. Today, Cynthia is pleased to participate in crafting the Oldways message of how to enjoy a satisfying abundance of healthy delicious foods. 
 

Georgia Orcutt
Program Manager

Georgia joined Oldways early in 2010 as Program Manager for the Mediterranean Foods Alliance. She also manages the Oldways Supermarket Dietitian Symposium in conjunction with Barbara Ruhs, MS,RD,LDN, at Bashas' Family of Stores. She spent several decades as a writer and editor for Yankee Magazine, most recently as the food editor. She was also the editor of Changing Homes, the managing editor of The Walking Magazine, and the editor of special projects for The Old Farmer’s Almanac. With a serious interest in regional foods, she has written four books on American cooking, including Cooking USA and The All-American Christmas Cookbook.

When her two sons hit the ravenous teenage years, Georgia tackled the challenges of keeping good, nourishing food ever at the ready by writing How to Feed a Teenage Boy.  She developed hundreds of healthy recipes with kid appeal, and in the process became dedicated to helping children and parents discover how to eat well for life. She enjoys finding, cooking and sharing good honest food, and is an avid walker. 

Georgia graduated from Emma Willard School in Troy, New York, and  received a B.A. in English from Boston University.
 

Sarah Dwyer
Program Manager

Sarah is overjoyed to be a member of the Oldways team. She is the Program Manger for the African Heritage & Health program, and collaborates with the Whole Grains Council and Mediterranean Foods Alliance, and works on any number of new and longer-established Oldways programs.

Sarah graduated from The Institute For Integrative Nutrition in 2009 and she has been working as a Certified Health Counselor & Educator in Boston, MA and Austin, TX for the last two years. As a counselor, educator, cooking instructor and community outreach speaker, Sarah has worked with a remarkably broad range of people to help them to better understand nutrition and to navigate/create new dietary lifestyles for their best health and happiness. Her major focus has been on translating the science behind food & health to audiences in the most engaging, memorable ways.
 

Rachel Greenstein
Communications Manager

Rachel has a passion for all things food and truly believes that food not only feeds the body but also the feeds the soul. With a chef for a father, growing up, the motto in her home was "You don't have to like it but you have to try it."  Fortunately or unfortunately she hits the 'like' button with most things she tries these days which keeps her on an insatiable search for new and delicious fresh ingredients.  She is a griller to be reckoned with and loves to test out new culinary concoctions on friends, family, or just about anyone that has an open mind and an adventurous palate.

Rachel joined Oldways in April of 2011 to raise the organization's communications efforts to new heights.  In this newly-enhanced position she is responsible for all day-to-day communications for Oldways and its programs including the Whole Grains Council and the Mediterranean Foods Alliance. Rachel came to Oldways with a strong background in public relations having spent the past 13 years in Boston area agencies working with a diverse portfolio of clients.  Her sweet spot has always been food related clients so joining the Oldways team was a dream come true. Today, she is channeling her public relations know-how to educate all who will listen about Oldways and its mission to change the way people eat.
 

Joan Kelley
Manager of Graphics and Website

Joan joined Oldways in 2011 to design and manage the organization’s publications and Web site. Joan has been a designer for many years, most recently as creative director of Joan Kelley Design. Previously, she was art director for 13 years at (and alumna of) Pine Manor College in Chestnut Hill, Mass., and designer at PreMedia Global, and the New England Real Estate Journal.

Originally from Denver, Colo., Joan has always been on a journey to discover and educate herself on good nutrition and a healthy lifestyle. From working at a health food store in Central Square, Fromage cheese shop in Harvard Square to studying the macrobiotic diet, and now, moving from “meat and potatoes” to an almost vegetarian diet. Working at Oldways is a perfect match of promoting traditional and natural foods while looking forward to a future of healthier choices and new possibilities.
 

Karen Mansur
Program Manager for the Whole Grains Council

From her childhood spent with her French-cooking grandmother to her present role as wife and as mother of two, Karen has always embraced the “old way” of preparing and enjoying meals together; believing that relationships are built around the dining room table. Often hearing “Does your mom cook like this every day?” Karen began to see that her way was no longer the norm and set out to make a difference. In the Spring of 2011, she opened her home to friends and neighbors to share her simple recipes and cooking techniques for family-friendly and company-worthy meals. This movement is what opened her eyes and led her to follow her heart right to our door.

With a degree in Sales & Marketing, Karen has spent the last two decades connecting with a diverse clientele in a variety of different fields. Before arriving at our door, she honed her organizing and problem solving skills, but also tapped into her intuitive nature and warm personality. These are the very skills which make her a perfect fit as the Program Manager of the Whole Grains Council. Here, she engages with both manufacturers, media and consumers to foster a better understanding of whole grains and the benefits of healthy eating. Karen contributes to other programs at Oldways and shares her stories, recipes and advice on our blog.
 

Mallory Cushman
Program Assistant

Mallory is thrilled to be joining the Oldways team to work on the Whole Grains Council as a Program Assistant. Mallory graduated from Boston University in 2009 with a degree in Art History and Anthropology and has spent time traveling, writing, and working in online media. After spending more time than she’d like to admit in local markets and grocery stores throughout her travels, it quickly became apparent to her that her lifelong passion for food (and eating!) was destined to be her career. Before joining Oldways, Mallory was the Communications and Outreach Intern at Chefs Collaborative, where she developed a love for locally grown, and simple yet delicious food. She truly believes that healthy eating makes happy people.

Mallory is an avid baker and cook in the making and looks forward to learning more about whole grains in and out of the office! Whenever she has time, she loves to experiment in the kitchen and hopes to share the successful recipes on the blog. Mallory is also excited about encouraging a healthy, active lifestyle by choosing whole grains and cooking the good, old-fashioned way!
 

Abby Sloane
Administrative Assistant/Office Manager

Abby joined the Oldways team in mid-2011, delighted with the prospect of working within her passion. As Administrative Assistant/Office Manager, Abby assists the President, Director of Finance, and Program Managers on a variety of programs and initiatives, as well as managing daily office tasks.

Abby graduated from the University of Michigan with a major in Psychology and minor in History. After graduation, she worked in the non-profit world for three years. Weight was a constant struggle for Abby for as long as she can remember, and she often put her desire for academic achievement over any focus on a healthy lifestyle. Facing the potential of health problems at too young an age, Abby decided that post-graduation was the perfect time to change her life. Adopting the foundations of the Mediterranean Diet as a basis for her weight loss, Abby shed nearly 90 pounds and gained an appreciation and passion for food and fitness.

Deciding it was time to move in the direction of her personal commitment, Abby started the job-research process and the Oldways organization kept coming up at the top of her list. Abby is quickly becoming immersed in the wide range of programs that Oldways organizes. "Changing the Way People Eat” has become Abby’s core goal, and she is elated to be part of such an inspiring organization.
 

Casey Sinnott
Program Assistant

A lover of food her entire life, Casey has come by this love naturally.  She's traveled with Oldways since the age of 11, starting with a wedding (and wedding feast) in Puglia, Italy.  Throughout high school and college she worked intermittently at Oldways, and after graduating from the University of Rhode Island with degrees in finance and economics, she joined the Oldways team full-time as a program and financial assistant.  In her time working for Oldways, Casey has learned about small business and non-profit work, which has encouraged her to continue following her career aspirations in business, and is planning on attending business school in the fall.  In the future she hopes to use her experiences at Oldways and her graduate education to begin a career in finance on the business side of the food industry.

Consulting Team

Susan Zabriskie, RD
Oldways' Registered Dietitian

Susan Zabriskie is delighted to work with Oldways as its Registered Dietitian and contribute to Oldways’ efforts to promote good health and great food as intuitive partners in our food experience. The sensory and social pleasures of dining have been enjoyed by people throughout history, and we have much to learn about food and nutrition from various world cultures. Susan traces her early culinary interests to age 8, when her father taught her how to make crepes; she has been in the kitchen pretty much ever since! Current food adventures include growing three varieties of garlic, perfecting a multigrain sourdough bread recipe and finding new and wonderful ways to savor the sel de Guerande purchased during Oldways’ culinary trip to Normandy in the spring of 2010.

Susan completed an MS in Nutrition from the University of California at Davis and a BS from Rutgers University.  Her training in Dietetics took place at Barnes Hospital in St. Louis. She has been in practice as a Registered Dietitian for over thirty years, and has been enjoying the pleasures of the table for as long as she can remember!
 

Kyle Potvin
Media Strategist

Kyle works closely with Oldways to create and communicate important health messages designed to help change the way people eat. She has spent much of her 20 years in the PR industry promoting food and nutrition. Over the years she has worked with familiar brands such as Domino’s Pizza, National Starch Food Innovation, Jersey Mike’s Subs, Bertolli Olive Oil, Russell Stover Candies, H.J. Heinz and more. She founded and runs Splash Communications, LLC, a consultancy of communications specialists.  Her articles on PR and communications have appeared in a variety of publications.  She is the co-author of Kitchen Science (Houghton Mifflin Company). A graduate of the University of Connecticut, Kyle received a B.A. in English and French.

Kyle caught the travel bug at age 16 when she lived in Bangkok, Thailand, as an AFS exchange student. In college, she studied for a year at the Université de Haute Normandie in Rouen, France.  She has explored cultures and cuisines in Europe, South American, Asia, Australia, and New Zealand as well as throughout the U.S.  As the mother of two young children, Kyle relates to other moms trying to entice their children to explore—and eat—delicious and nutritious foods.  It brings her joy to see her sons nibbling sautéed peapods or dipping food in Sriracha.

The Oldways Dog

Sadie Baer-Sinnott
The Oldways Dog

Like Carla and Mika before her, Sadie is a rescued Rottweiler, thanks to For The Love of Dog. She came to New England from South Carolina, rescued after being tied to a tree for many years producing litter after litter of puppies. She loves her Back Bay Boston life—smelling the flowers and meeting all the dogs that walk up and down the Commonwealth Avenue mall, looking out at the Charles River and the Esplanade, and attending staff meetings as The Oldways Dog.  Without question, she loves all traditional diets, and especially leftovers from Oldways staff lunches.