Adam Prizio grew up on a small farm in Barnstead, New Hampshire, where his family raised sheep, chickens, and cows, and grew their own vegetables. Adam has worked as a supervisor and a cured meat purchaser at Zingerman’s Deli in Ann Arbor, Michigan, where his interest in food crystalized into an interest in food policy. Adam went to law school hoping to work for an organization like Law for Food; it turned out that he had to build the organization first. While in law school, Adam studied international law in London, where he spent his weekends as a cheesemonger at Neal’s Yard Dairy.

 

Adam has worked in the food business for most of his life. He has been a prep cook, a waiter, a retail supervisor, a cheesemonger, a restaurant cook, a farmer, a butcher, a purchaser, and an assistant manager. Adam’s experience in all areas of the food economy have equipped him to give effective counsel to farmers, food producers, restauranteurs, and retailers.

 

Adam has just moved to Hartford, Connecticut, where he operates Law for Food’s southern office. He is admitted to the Bar in New Hampshire, and is expecting admission to the Connecticut Bar. Adam has his B.A., magna cum laude, in Classical Studies from Hillsdale College in Hillsdale, Michigan, and his J.D. from Notre Dame Law School in South Bend, Indiana. When he is not practicing law, he is riding his mountain bike or playing his bass guitar. Adam occasionally moonlights at The Firebox at Billings Forge, a farm-to-table restaurant in Hartford, CT.