Ren Ostry, Founder/Director
Ren Ostry is the director and owner of Trashfish. Ostry brings to Trashfish a prominent industry following thanks to years of experience in sustainable food practices and seafood distribution across the US. She's been featured in L.A. Weekly, Vice, and was recently nominated for 2018 Forbes 30 Under 30 in Food & Wine. Ostry is committed to a triple bottom line approach in sustainability, making sure people and the environment are never left out of the economic equation. Her favorite seafood dish is whole fried rockfish with lots of market fresh veggies.
Kelso is a certified QuickBooks Pro who provides managerial and organizational support for creative businesses. She holds an MPA from the University of Illinois and a BS in Arts Management from Northern Arizona University. She enjoys creating and collaborating with visionary leaders, corporations, nonprofits, artistic and entertainment organizations. She is excited to be a part of the Trashfish family and her favorite crustacean is, of course Pepe The King Prawn.
Hannah Edens is a full-time sustainability nerd, part-time epicurean, and sometimes outdoor adventurer. Her background is in corporate sustainability, corporate accountability, and business development. She graduated from American University with a B.A. in Environmental Studies and double-minors in Public Policy and Sustainability Management. And her favorite seafood dish is moules-frites with extra fries -- the more, the merrier for all that good mussel broth!
Farmers' Market Coordinator
Molly recently graduated from UC Santa Cruz in Visual Culture and Sustainability Studies where she became an enthused environmentalist. She's passionate about understanding where we source our food, who harvests, packages, and distributes our food, and how we eat it. She's excited to be part of a team and mission practicing these methods! Molly is half-Italian, so a classic seafood dish she loves is linguine and clams!
Incubator Max Rosenzweig is the CEO of Kre8la and has been incubating Trashfish as they build out their company structure. His knowledge of startup economics and subscription models has been key to helping develop the Trashfish brand. His favorite Trashfish dish is spicy kellets' whelks toast.