Stanford University
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E'jaaz A. Mason
Lecturer, Earth Systems Program
BioE’jaaz A. Mason is a Lecturer in Earth Systems at Stanford University teaching courses about community-engaged multimedia environmental storytelling. He is also the Co-Founder of Lede New Orleans, a nonprofit fostering community engagement and young adult media production training. A filmmaker, educator, and community engagement specialist, Mason was a member of the 2023-2024 John S. Knight Journalism Fellowship at Stanford. From 2015 to 2020, he taught film and digital media in New Orleans public high schools, founding an award-winning film program at New Orleans Charter Math & Science High School. Mason has received numerous awards for his work in youth education. He was a cinematographer for the 2022 HBO/Time Studios documentary Katrina Babies and is the Story and Impact Producer for the 2025 documentary The River. He is also directing two documentary films: Black Suit: Sewing [Her]story, which highlights the importance of Black women in New Orleans’ Black Masking Indian culture and an untitled film about environmental and societal challenges facing residents of the Bayview Hunter's Point neighborhood in San Francisco.
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Jennifer Mason
Associate Director, Strategy & Curricular Support, Graduate School of Business - MBA Program Office
BioJennifer has over 20 years of higher education administration experience at Stanford University, UC Berkeley, and UC Santa Barbara. Jennifer has an MA in Education-Higher Education Administration from San Jose State University and a BA in Law & Society with a Minor in Anthropology from UC Santa Barbara. During her senior year at UC Santa Barbara, Jennifer was lucky enough to sail around the world and visit 10 countries in 100 days with the Semester at Sea program. In her spare time, Jennifer enjoys making soap and candles for her small business, hiking, traveling, baking, and volunteering at the Peninsula Humane Society & SPCA.
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Alessandra Massa, PhD
Postdoctoral Scholar, Bioengineering
BioPostdoctoral Fellow (Stanford Bio-X Fellowship), Head of FUNGAL FOOD LAB.
Alessandra earned her PhD in Gastronomy Sciences from the Basque Culinary Centre (Mondragon University), where her research explores filamentous fungi as an innovative platform for food development — with applications spanning the food industry and restaurant contexts. She has worked with food-tech startups such as Esencia Foods and NoMy Japan to develop mycelium-based products and alternative proteins, and has collaborated with Michelin-starred restaurants including Azurmendi, Culler de Pau, and Mugaritz.As a Postdoctoral Researcher at Hill-Maini Lab, Alessandra works at the crossroads of bioengineering and gastronomy, using Neurospora intermedia as a tool to transform food waste into, nutritious and delicious foods. Her work sits at the intersection of science, industry, and gastronomy — driven by a deep passion for finding solutions to real-world food challenges. Just as fungi spread through their mycelium, Alessandra is on a mission to spread gastronomy across disciplines around the campus!
