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People of Long Now

Jennifer Colliau

Beverage Director for The Interval

An award-winning bartender and sought after authority on classic cocktails and contemporary mixology, Jennifer has been a bartender and bar consultant for nearly two decades in the San Francisco and LA areas. She founded Small Hand Foods to revive century-old cocktail ingredients, and now makes a line of hand-crafted bar syrups that are used by bartenders in the Bay Area and around the country. Also a trained furniture maker with a degree from California College of the Arts, Jennifer's unique background, pride in her work, attention to detail, and phenomenal palate make her the perfect person to lead the launch of the The Interval which opened to the public in early 02014.

Since the early 02000's Jen has been an active participant in the Bay Area's vibrant bar scene. She spent 8 years tending bar at San Francisco’s celebrated Slanted Door restaurant. Her fellow bartenders there and at establishments like Bourbon & Branch, Beretta, Bar Argicole and the Slanted Door-related Heaven's Dog and Hard Water, amongst many others, form a community of cocktail-makers who value both cocktail history and creative experimentation with ingredients and techniques. She has been interviewed in or written about cocktails and bartending for The New York Times, The Wall Street Journal, The Washington Post, Wired, 7x7, Imbibe Magazine and many more.

An Oakland native, Jennifer’s bartending career actually began in Los Angeles where she learned fundamental skills, acquired an extensive education on tequila, and served drinks to celebrities including Leonard Cohen and Madonna. She has had a lifelong experimental curiosity and geeky attention to detail--at the age of 9 she made every recipe in the “Candies and Confections” section of The Joy of Cooking, including tracking down numerous obscure ingredients without the benefit of a search engine.

Jennifer launched Small Hand Foods in 02008 as word got around about the orgeat syrup she made in small batches to make authentic Mai Tais and Japanese Cocktails. The orgeat alternatives available were mass produced with almond flavorings rather than from actual nuts, and so interest from local bars and restaurants increased rapidly. While still bartending full time, she upped production and did everything necessary to make a commercial bottled product that met her high standard of quality. Today Small Hand Foods has a line of several pre-Prohibition era ingredients, like grenadine and gum syrup, and is distributed to stores and bars in 5 states. Her products are used literally in the A to Z of San Francisco bars & restaurants: from Absinthe to Zare at Flytrap.

While taking on her role with Long Now, Jennifer's commitment to Small Hand Foods continues, and the The Interval is now one of her regular customers.

Kat Adams

Rosetta Intern & Museum Associate (02010 - 02011)

Samuel Arbesman

Long Now Research Fellow

Greg Baiden

Principal at Penguin Automated Systems

Roseann Baker

Member Program Associate (02016 - 02019)

Catherine Borgeson

Office Manager & Programs Associate (02012-02016)

Heather Marie Bowden

Long Now Research Fellow

Austin Brown

Programs Associate

Stuart Candy

Long Now Research Fellow

Daniel Claussen

Long Now Research Fellow

Jennifer Colliau

Beverage Director for The Interval

Simone Davalos

Office Manager (02002 - 02008)

Camille Davila

Office Manager (01998 - 02001)

Whitney Deatherage

Associate Director of Operations (02011 - 02014)

Stewart Dickson

Consulting Engineer

Jake Faw

Machinist/Fabricator & Clock Install

Brian Ford

Clock Engineer

Jeff Good

Rosetta Technical Director

Veronica Graham

Office & Store Manager (02007 - 02008)

Charlotte Hajer

Outreach & Development Manager (02012 - 02015)

Tony Hansmann

Digital Infrastructure Consulting

James Home

Product Designer

Robert Johnson

office manager (02001)

Joe Kacmarcik

system admin

Ben Keating

Designer & Developer

Ting Kelly

Long Now Research Fellow

Stuart Kendall

Principal at Seattle Solstice

Luke Khanlian

Clock Engineer

Roman Krznaric

Long Now Research Fellow

Jascha Little

Lead Clock Engineer

Jim Mason

Director of the Rosetta Project (01999-02005)

Marisa McKay

Design Management Consultant for Clock One

Alex Mensing

Former Assistant Manager of Museum & Store

Dave Miner

Fabrication Specialist

Julie Momméja

Scholar-in-Residence at The Interval

Chris Rand

Machinist and Fabricator

Dan Richardson

Long Now Research Fellow

Susan Shea

non-profit advisor

Kristen Shuken

Operations Associate (02016-02017)

Greg Staples

Clock Engineer

Zoe Stephenson

Clock Engineer

Contessa Trujillo

Office Manager (02009 - 02010)