Rachel Finn recently obtained her M.S.L.I.S. from the Pratt Institute where she focused on special collections and archives. She holds a Masters in Education and undergraduate degrees in French and history. She is currently an intern at Columbia University’s Rare Books and Manuscripts Library and works as reference support at the Gottesman Library at Columbia University Teachers College.
In addition to her studies, Rachel is also a food writer whose work appeared in Gastronomica, Chicago Sun-Times, Seattle Weekly, and The Root. Food writing inspired her to create a food-focused nonprofit called Roots Cuisine (http://rootscuisine.org), with the mission of creating a physical library with a digital presence dedicated to documenting and supporting research on the foodways of the global African Diaspora and Africa.