Stacey has developed curriculum, recipes, and taught healthy, international cooking classes in NYC public school after-school programs, summer camps, (botanical/ community) gardens, ESOL classes, libraries, the Institute of Culinary Education, and at various "pop-up" locations -- many free to the public -- for youth, aged 2 to 16. Current free cooking classes are funded through her Allergic to Salad program (www.allergictosalad.com) with help from ioby.org. Stacey also works with the non-profit Spoons Across America, now as Director of Programs. With Spoons, she coordinates and implements free food and nutrition curriculum into New York City public elementary schools. With this organization, her programming efforts have reached over 30,000 NYC public school students since 2007. She has developed recipes with New York Times' Mark Bittman on his cookbook, Kitchen Express, the Food Network t.v. show, Cooking for Real (Sunny Anderson), and recipe tested for Body and Soul Magazine (Martha Stewart Omnimedia). Her writing and recipes have appeared in numerous print and online publications, including a current partnership with Sustainable Table and the Kids Cook Mondays Campaign. Stacey has a Masters in History of Education from New York University and is a contributing editor to the textbook Contemporary Issues in Curriculum (2006/2011).