Amy Wong is a Portland-based attorney who earned a JD with a certificate in Environment and Natural Resources Law from Lewis and Clark law school. Amy attended Lewis and Clark with the plan to work in environmental food policy and is thrilled to be a part of Cultivate Oregon. During law school Amy clerked at the Center for Food Safety and volunteered with Friends of Family Farmers and the Oregon Right to Know campaign, among other organizations.
Prior to law school, Amy was a travel and food writer, which took her all over the globe. She also graduated with honors with a degree in Chinese and Global Studies from the University of California at Santa Barbara. Not surprisingly, Amy enjoys cooking, gardening and spending time outside, and is a beginning seed saver and ceramicist.