Ashton is The Food Connection’s second Executive Director and is responsible for crafting the center’s strategic vision and overseeing program and service implementation. She holds a Bachelor of Science degree in Biology from Rhodes College, a Master of Public Health degree from Georgia State University, and a Doctor of Public Health degree from the University of Kentucky. Ashton is passionate about supporting Kentucky farmers in accessing new markets and creating sustainable value chains for their food and farm products. She is also keenly interested in educating students and the general public about where their food comes from and how consuming nutrient-dense locally-grown food supports post or individual health outcomes, increases social connectivity, and cultivates economic vitality. She also works closely with UK’s dining partner and other stakeholders to identify best practices for farm to institution procurement. Her favorite Kentucky-grown foods are farm fresh eggs and spinach (on a scratch made biscuits made with Kentucky-grown flour of course!), and her favorite kitchen tool is her grandmother’s cast iron skillet.