Brian Clement








I run a small home bakery. Previously, I ran farmers market outposts for Nick Beitcher’s Midnite Bagel and collaborated with Leif Hedendal on private events for high net-worth clients, public figures, and brand activations. I have served in restaurants in northern New Mexico, New York City, San Francisco, and western Massachusetts, including Lilia, Tartine Manufactory, and Range, the first restaurant in the Mission District to hold a Michelin Star. As an intern with the Cooperative Food Empowerment Directive, I organized a regional conference for student-workers in Brooklyn and Amherst. What launched this journey was co-managing a natural foods co-op in college.

My lifelong fascination is with language. I studied literature at UMass Amherst and psychology at The New School, where for two years as a Research Associate I coordinated a clinical trial on AI in expressive arts therapy. With a small team at a social services agency in San Francisco, I established a free counseling program for low income people. Today, I’m a student in the one-year program at the Boston Graduate School of Psychoanalysis.

I’m also active in the film community, having written for the Seattle International Film Festival and worked in artist relations and events at Frameline and Telluride.

I live with my Australian Shepherd in the foothills of the Rocky Mountains.