Caitlin Fulton is a founding partner in RGE RD and The Butchery by RGE RD. As the Director of Operations, she guides the front of house team and guest experience. RGE RD has been consistently recognized as one of the top restaurants in Edmonton by Edify Magazine, Where Magazine, CBC Radio and many other publications including achieving 4th place in Air Canada’s enRoute Magazine Best New Restaurants 2014 as well as mentions in Canada’s 100 Best. In 2020, Caitlin was recognized as one of Edmonton’s Top 40 under 40 by Edify Magazine.

In its best moments, a restaurant can provide a sense of belonging and purpose. Often all-consuming and always labour intensive, traditional restaurant working culture can also lead to burn out, stress and anxiety, workplace harassment, substance abuse and a myriad of other factors that contribute to the breakdown of mental wellness. The pressure to maintain a high level of public facing excellence and service needs a counterpoint--a network of support and strategies that responds to the unique challenges encountered by workers in our industry. Hospitality is defined by generosity and openness to visitors and guests, but must begin amongst teams in the restaurant kitchen. Caitlin is grateful and hopeful that In The Weeds can provide a safe space of open generosity while facilitating access to professional support when needed.

Jay is an owner and co-founder of Edmonton’s Sea Change Brewing Co., Shiddy’s Distilling, and FlatBoy Burger. Sea Change is an award winning craft brewery and community builder since 2017. Previous to the inception of Sea Change, Jay was founder of Record Mob inc. – a diverse technology investment fund. Jay spent his formative years running kitchens, bars and restaurants around western Canada. Opening more than a dozen distinct businesses, Jay has seen failures and successes in the industry along with all the stresses and struggles that both pose. Jay is also an award winning singer-songwriter and music producer.

Jay has close family ties to addiction and mental health disorders and has worked alongside people facing these issues in both hospitality and music. With In The Weeds, he seeks to support those in the hospitality industry and find creative solutions for aid.

Kim Silverthorn is a registered Master Practitioner of Clinical Counselling (M.P.C.C.) through the Canadian Professional Counsellors Association and a Clinical Therapist (C.T.) through the Association of Counselling Therapy in Alberta. Kim is the owner/therapist of Tacit Knowledge, a counselling practice based in Beaumont. She has been a therapist for more than 30 years, and often works with clients who have specialized needs (First Responders, teaching staff, high risk offenders, Children’s Services families, etc). Kim has been writing a regular mental health article (now called "Dear Tacit") for the past 7 years or so - this article is featured weekly in newspapers and online news sites all across Canada, and in some locations in the United States. Kim also offers a broad range of Professional Development Training opportunities (all approved for Continuing Education Credits) for businesses, groups, or agencies who want to strengthen their own skills in the mental health field, or who are interested in creating a healthier working environment within their own team.

Peter is the co-owner of Meuwly’s, an artisan food market focusing on charcuterie. After nearly 15 years working in restaurants in Edmonton and Vancouver, he has refocused his efforts to the intersection of food, community, and education. He serves on the boards of several food-focused organizations including the Canadian Culinary Federation, and the Edmonton Food Council.

Peter is honoured and excited to join In The Weeds to contribute to a long-overdue shift in the way we think, talk, and act about mental health & wellness in the food industry. Peter has experienced the many challenges that can be part of the job, having witnessed many friends and colleagues struggle with addiction, stress, and mental health issues. However, Peter is optimistic. He is here because he has also felt the incredible sense of support and community that can be achieved when we decide to work together and build a bigger table.