Emily Montgomery received her undergraduate degree from Gettysburg
College and her law degree from Vermont Law School. She has served as
a law clerk for the Vermont Agency of Natural Resources and the
Vermont Supreme Court, and is currently pursuing graduate studies at
the University of Utah S.J. Quinney College of Law in Salt Lake City.
Her research in food and agricultural policy focuses on the the
intersection of environmental law, international trade, and
genetically engineered crops.