Tanya Irani
Tanya Irani is the CEO of Healthy Hydroponics and an instructor at Northern college, with experience in sustainable agriculture and entrepreneurship. She has worked on launching products into the market and is passionate about integrating innovation with agricultural practices. Tanya regularly engages in discussions on the future of sustainable farming, focusing on practical solutions that balance productivity and environmental responsibility.
Tanya Irani is the CEO of Healthy Hydroponics and an instructor at Northern college, with experience in sustainable agriculture and entrepreneurship. She has worked on launching products into the market and is passionate about integrating innovation with agricultural practices. Tanya regularly engages in discussions on the future of sustainable farming, focusing on practical solutions that balance productivity and environmental responsibility.
Kelsey MacDonnell
Kelsey MacDonnell has been with the Anti-Hunger Coalition Timmins (ACT) for 3 years. She has a degree in Global Development from Queen’s University as well as over 15 years of fundraising and community development experience. Having spent 7 years abroad in Asia and Central America, she brings global experience to a local level. Think Global, Act Local! Born and raised in Timmins, she is dedicating her career to ACT and ensuring our little Timmins community has the resources and education to access and prepare healthy food.
Kelsey MacDonnell has been with the Anti-Hunger Coalition Timmins (ACT) for 3 years. She has a degree in Global Development from Queen’s University as well as over 15 years of fundraising and community development experience. Having spent 7 years abroad in Asia and Central America, she brings global experience to a local level. Think Global, Act Local! Born and raised in Timmins, she is dedicating her career to ACT and ensuring our little Timmins community has the resources and education to access and prepare healthy food.
Geraldine Molenbroek
Clinical Herbalist, Holist Therapist, Agriculturalist, and Entrepreneur Specializing in helping you find natural health solutions and reconnecting you with healthy food and nature. Owner of New Leaf Natural Health Center, which offers services & classes in agricultural restoration, gild, forest and natural gardening, Fu Zheng therapy, holistic massage, herbology, meditation, nutritional support, and cancer recovery support.
Clinical Herbalist, Holist Therapist, Agriculturalist, and Entrepreneur Specializing in helping you find natural health solutions and reconnecting you with healthy food and nature. Owner of New Leaf Natural Health Center, which offers services & classes in agricultural restoration, gild, forest and natural gardening, Fu Zheng therapy, holistic massage, herbology, meditation, nutritional support, and cancer recovery support.
Brianna Humphrey
Brianna Humphrey is a visionary entrepreneur, chef, and advocate for sustainable food in Northern Ontario. Originally trained as an artist, she turned to organic farming after a serious illness highlighted the importance of healthy, locally sourced food. In 2013, she founded Radical Gardens as a small organic farm, which later expanded into a restaurant, bakery, and a food truck. Known for its ever-changing menu and focus on seasonal, locally sourced ingredients, Radical Gardens has won multiple awards, including the Ontario Tourism Award of Excellence in Culinary Leadership and several NOVA Awards. In 2022, Brianna earned her Red Seal Chef certification, further cementing her culinary expertise. Her passion for sustainability extends beyond the kitchen—she incorporates foraged ingredients, minimizes waste, and partners with local producers to strengthen the regional food system. Beyond Radical Gardens, she is also the CEO of Highvec Canada Inc., a company specializing in high-voltage equipment cleaning, highlighting her ability to innovate across industries. Through her leadership, creativity, and commitment to environmental stewardship, Brianna has reshaped Timmins’ culinary scene and continues to inspire a new wave of farm-to-table dining and sustainable food practices in the North.
Brianna Humphrey is a visionary entrepreneur, chef, and advocate for sustainable food in Northern Ontario. Originally trained as an artist, she turned to organic farming after a serious illness highlighted the importance of healthy, locally sourced food. In 2013, she founded Radical Gardens as a small organic farm, which later expanded into a restaurant, bakery, and a food truck. Known for its ever-changing menu and focus on seasonal, locally sourced ingredients, Radical Gardens has won multiple awards, including the Ontario Tourism Award of Excellence in Culinary Leadership and several NOVA Awards. In 2022, Brianna earned her Red Seal Chef certification, further cementing her culinary expertise. Her passion for sustainability extends beyond the kitchen—she incorporates foraged ingredients, minimizes waste, and partners with local producers to strengthen the regional food system. Beyond Radical Gardens, she is also the CEO of Highvec Canada Inc., a company specializing in high-voltage equipment cleaning, highlighting her ability to innovate across industries. Through her leadership, creativity, and commitment to environmental stewardship, Brianna has reshaped Timmins’ culinary scene and continues to inspire a new wave of farm-to-table dining and sustainable food practices in the North.
Pamela Hamel
Pam Hamel, has worn many hats through her career from her early days starting Northern Ontario breakfast programs, managing a commuting garden and kitchen, she says, her core values for food sovereignty and sustainability were developed during her tenure at the Kirkland Lake YWCA. Through her career she worked on many economic development projects as a management consultant, later becoming a Public Health Promoter, Non Profit executive Director, national dairy manager to today where she is leading a retrofit of the Cobalt Station Station as a conference centre with boutique guest suites. Pam also uses her extensive brand development experience in her part time instructor role at Northern College in the Business Fundamentals program. Pam is also an “experience based” caterer showcasing the bounty of Northern Ontario’s food basket. She grew up in a very unstable food secure home., to this she believes in teaching through community workshops and supporting our local farm to table movement. The most recent workshop in October 2024, had 93 ppl attend to learn how to make feta cheese and sour dough bread. Pam spoke of the importance and vital role a “commercial kitchen” can be to create employment opportunities and skills development. Her goal is to one day see the establishment of such a kitchen. Pam articulates her ability to manage many projects is rooted in creativity, partnership philosophy and her boundless energy and courage to make a difference.
Pam Hamel, has worn many hats through her career from her early days starting Northern Ontario breakfast programs, managing a commuting garden and kitchen, she says, her core values for food sovereignty and sustainability were developed during her tenure at the Kirkland Lake YWCA. Through her career she worked on many economic development projects as a management consultant, later becoming a Public Health Promoter, Non Profit executive Director, national dairy manager to today where she is leading a retrofit of the Cobalt Station Station as a conference centre with boutique guest suites. Pam also uses her extensive brand development experience in her part time instructor role at Northern College in the Business Fundamentals program. Pam is also an “experience based” caterer showcasing the bounty of Northern Ontario’s food basket. She grew up in a very unstable food secure home., to this she believes in teaching through community workshops and supporting our local farm to table movement. The most recent workshop in October 2024, had 93 ppl attend to learn how to make feta cheese and sour dough bread. Pam spoke of the importance and vital role a “commercial kitchen” can be to create employment opportunities and skills development. Her goal is to one day see the establishment of such a kitchen. Pam articulates her ability to manage many projects is rooted in creativity, partnership philosophy and her boundless energy and courage to make a difference.