Emily Diehl

Emily Diehl is a licensed dairy pasteurizer and product developer at Jersey Scoops, a creamery in Loleta, California. She works across new product development, recipe formulation, flavor innovation, and production, using recipe development as a bridge between agriculture, design, and community. Emily holds a degree in anthropology with a focus on food systems and design innovation and a master's in gastronomic sciences. Drawing from food science, culinary practice, design thinking, and cultural research, her work explores how food can serve as a tool for sustainability, storytelling, and community.