Ken Zuckerman started as a Field Botany major in college with a particular interest in mycology (mushrooms).and backcountry first aid. While working in a variety of industries encompassing broadcasting, pharma, retail, manufacturing and the nonprofit sector, Ken has spent the majority of the past two decades in public broadcasting and marketing with a special emphasis in event marketing and execution within the food & beverage realm. He has served as head of marketing for a brewery, as well as Pete & Gerry’s Organic Eggs, and worked with a myriad of breweries, eateries and artisan food producers throughout New England such as Cabot, North Country Smokehouse and Jim’s Organic Coffee. Ken has also created and promoted food projects which have aired on PBS regionally and nationally.

Currently Ken is Director of Marketing for a major Boston food distributor supplying the restaurant and institutional sectors, but also serves on the board of the National Mustard Museum in Wisconsin, which sports a collection of just under 7000 mustards! If it is a fermented food or beverage, it is in his gustatory wheelhouse. Other passions include the outdoors, supporting food relief organizations, and playing and teaching pickleball – which he readily admits can be noisy and annoying, both the sound as well as the folks who play and talk about it incessantly!