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2012 JBF Food Conference Participants Clive Adamson Executive Consultant, Revenue Management Solutions cadamson@revenuemanage.com After graduating with a degree in hospitality management in the United Kingdom, Adamson continued his education at the University of Western Ontario and York University in Toronto. He graduated with a M.S. from Cornell University, then became founding dean of Canada’s first hospitality program at George Brown College in Toronto. Adamson has spent forty years as a consultant to the hospitality industry in Canada and the United States, with an emphasis on quality improvement in both product and service standards. In addition, he spent several years as a regional director of inspections for both DiRoNA and Mobil Travel Guides. Chazz Alberti National Director, Culinary Development, Sodexo Leisure chazz.alberti@sodexo.com Chazz Alberti serves as director of culinary development for the leisure business segment of Sodexo, where he has worked since 2000. In this role, as well as that of market champion for sustainability, he has worked to bring mission-related dining to cultural destinations. From the early days of purchasing locally farmed animals from the Reading Terminal Market to receiving kitchen door deliveries from the pioneers of urban heirloom farming, he has served the kinds of foods that he knows the story behind. His position today involves providing leadership to executive chefs at cultural destinations, public attractions, and conference centers. Tasked with advancing culinary development and sustainable sourcing, Alberti believes that bringing slow food sensibilities to large formats is both the mission and the responsibility of chefs. Reynolds Allen Development Manager, EDENS rallen@edens.com Reynolds Allen is a development manager based out of EDENS’s regional headquarters in Washington, D.C. Reynolds is responsible for leading development and redevelopment projects for EDENS throughout the region. One of the recent projects Allen has been working on is the redevelopment of Union Market in Washington, D.C., an artisanal, year-round food market featuring over 40 curated local vendors. The market is intended to spark a more vibrant Union Market district that attracts D.C.’s creative community of culinary, entrepreneurial, and artistic innovators. Allen is currently working on additional projects for EDENS, creating new and reinventing existing retail centers to relate to the needs of the community they serve through focus on design, merchandising, and most often, bringing people together around food. Allen received a M.B.A. from the Darden School at the University of Virginia and a B.S. from the School of Engineering at Vanderbilt University with an additional degree in human and organizational development. Will Allen Farmer and Founder/CEO, Growing Power, Inc. will@growingpower.org JBF Leadership Award honoree Will Allen is a former professional basketball player who became a farmer and community activist dedicated to supporting low-income and small family farmers who bring healthy, affordable food to urban areas. As founder and CEO of Growing

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Power, Inc., a Milwaukee-based farm and national not-for-profit organization supporting the development of community-based food systems, he is considered a leading authority on urban agriculture and food policy. At Growing Power and in community food projects across the world, Allen promotes the belief that all people, regardless of their economic circumstances, should have access to affordable, fresh, and nutritious foods. Allen was awarded a MacArthur Fellowship grant in 2008 and was invited to join First Lady Michelle Obama at the White House to launch her signature program, Let’s Move!, to reverse America’s childhood obesity epidemic in 2010. Time magazine named him one of the 100 Most Influential People in the World in 2010, and he was an inaugural recipient of the JBF Leadership Award in 2011. Elizabeth Amrien Boston University eamrien@bu.edu Elizabeth Amrien is an advocate for healthy, sustainable, and delicious food for everyone, regardless of income or geography. Her professional interests lie at the intersection of politics, culture, business, and spirituality. Since 2002 Amrien has managed a number of global programs at Boston University—and most recently, the Centers for the Study of Europe and Asia. She’s currently in the process of expanding the definition of her work to include her vision for the planet, hopes to play a role in the renewal of our culture, and believes that we are all carriers of a sacred project. Amrien holds a B.A. from Fordham University, a M.Div. from Yale University, and a M.B.A. from Boston University. Barbara Andersen Director of Strategic Partnerships, The Orfalea Foundation Barbara@orfalea.org As director of strategic partnerships at the Orfalea Foundation, Barbara Anderson is committed to improving and enriching early child care, educational programs, school food reform, and other community services. The Orfalea Foundation actively seeks innovative and effective programs that meet its goals to assist underserved populations in the community. As a significant component of its local giving, the Orfalea Foundation regularly encourages local nonprofit organizations to collaborate and develop strategic partnerships. Prior to serving in her current capacity, Andersen was directing the Orfalea Fund’s Aware & Prepare Initiative, a public-private partnership to strengthen emergency preparedness in Santa Barbara County with the Orfalea Foundation and the Santa Barbara County Office of Emergency Services. Andersen provided the overall direction and day-to-day management of the initiative, which required facilitating the coordination and collaboration of multiple jurisdictions, nonprofit organizations, philanthropic institutions, and local businesses within the Santa Barbara County Operational Area. Over a four-year period, the initiative provided over $7 million in strategic support to public and nonprofit sector entities to enhance capabilities to mitigate, prepare for, respond to, and recover from emergencies and disasters. Michael Anthony Executive Chef - Partner, Gramercy Tavern manthony@gramercytavern.com Michael Anthony began cooking professionally in Tokyo, Japan, where he quickly grew to love the Japanese connection to the changing seasons. Following his time in Japan, Anthony moved to France to hone his culinary skills at a number of renowned restaurants. He joined Gramercy Tavern as executive chef in 2006 and under his leadership the restaurant has earned a number

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of accolades, including a three-star New York Times review in 2007 and the James Beard Award for Outstanding Restaurant in 2008. In June 2011 Anthony was named chef/partner of Gramercy Tavern, and in 2012 he won the James Beard Award for Best Chef: New York City. Miriam Arond Director, Good Housekeeping Research Institute marond@hearst.com As director of the Good Housekeeping Research Institute (GHRI), Miriam Arond oversees one of the most prestigious consumer product–testing laboratories and consumer advocacy organizations in the United States. Under her supervision, a staff of engineers, chemists, nutritionists, textile experts, and scientists evaluate thousands of consumer products each year for Good Housekeeping, the Products Reviews channel on goodhousekeeping.com, and for the Good Housekeeping Seal. In 2009 she spearheaded the launch of the Green Good Housekeeping Seal, an emblem that can be earned only once a product has been proven to work and has been reviewed for a wide range of environmental criteria. In addition, Arond heads up GHRI’s advocacy initiatives and investigations focused on alerting consumers to unsafe and deceptive food, products, and services. She introduced GHRI’s Inside the Institute blog as well as Good Housekeeping’s annual Best Toy Awards, Anti-Aging Awards, and V.I.P. (Very Innovative Products) Awards. She has presented at numerous conferences, including the James Beard Foundation Food Conference, the Good and Green Expo, the Home Safety Council, and the General Federation of Women’s Clubs. Ashley Atkinson Director of Urban Agriculture and Openspace, Greening of Detroit ashley@greeningofdetroit.com Ashley Atkinson has worked in the field of community gardening, urban greening, and vacant land reuse for over thirteen years. Nearly half of that time has been spent with the Greening of Detroit as the director of urban agriculture and Openspace where she and her staff support a growing network of more than 1,400 family, community, school, and market gardens and operate multiple model urban farms and education programs. Atkinson also serves as the sustainable agriculture representative of the Detroit Food Policy Council, an organization dedicated to promoting an equitable and robust local food system in Detroit through its work in community engagement, education, and public policy. Atkinson is a graduate of both Michigan State University and the University of Michigan where she studied international development, community organization, and environmental/land-use planning. Holley Atkinson Seat to Table holley@sea2table.com Sea to Table partners with local fisherman from small-scale sustainable wild fisheries, finding better markets for their catch, and connects fisherman with chefs. Deborah Atwood Executive Director, AGree datwood@merid.org Deborah Atwood joined Meridian Institute in January 2011 and serves as Executive Director of Meridian’s AGree: Transforming Food and Ag Policy. Atwood has more than 30 years of experience in policy and legislative matters regarding food, agriculture, the environment,

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research, and risk management, including extensive experience working with executives in the private sector, federal government, and nonprofit organizations. Prior to joining Meridian, Atwood was an Associate for Corporate Affairs and Public Policy at Mars, Incorporated and previously was a Senior Policy Advisor with Crowell & Moring. She served from 2001 to 2003 as a Special Assistant to U.S. Deputy Secretary of Agriculture Jim Moseley. She has also worked as Assistant Vice President of Legislative and Regulatory Affairs for the National Pork Producers Council and Vice President for Legislative and Regulatory Affairs at the American Meat Institute. Atwood has also served as Deputy Associate Administrator for Congressional and Legislative Affairs at the EPA and head of the Congressional Affairs Office at NOAA. Atwood also has U.S. Capitol experience: From 1981 to 1984, she was Professional Staff for the U.S. House of Representatives’ Merchant Marine and Fisheries Committee and from 1984 to 1987 was Professional Staff for the U.S. Senator Slade Gorton (Wash.). Atwood also serves on the board of ACDI-VOCA. Allison Aubrey Food and Health Correspondent, National Public Radio (NPR) aaubrey@npr.org Allison Aubrey is a correspondent for NPR News. She contributes to The Salt, NPR's James Beard Award–winning food blog; her stories can be heard on Morning Edition and All Things Considered. Aubrey also hosts the NPR video series Tiny Desk Kitchen and has contributed to Shots, NPR's health blog. She was awarded the American Society for Nutrition's Media Award for her reporting on food and nutrition in 2009, was honored with the 2006 National Press Club Award for Consumer Journalism in Radio, earned a 2005 Medical Evidence Fellowship by the Massachusetts Institute of Technology and the Knight Foundation, and was a 2009 Kaiser Media Fellow focusing on health. Joining NPR in 1998 as a general assignment reporter, Aubrey spent five years covering environmental policy, as well as contributing to coverage of Washington, D.C. for NPR's National Desk. Before coming to NPR, she was a reporter for NewsHour on PBS, and has worked in a variety of positions throughout the television industry. Aubrey received her B.A. from Denison University in Granville, OH, and a M.A. from Georgetown University in Washington, D.C. Jessica Aufiero Press Relations for SPE Certified and Rouge Tomate NY, Jessica Aufiero Communications jessica@ja.PR.com Jessica Aufiero has 15 years of public relations experience working with renowned international luxury brands in a number of lifestyle arenas including travel, culinary, hospitality, real estate, design, fashion, beauty and wellness. Prior to forming Jessica Aufiero Communications, Jessica was a Director at the Susan Magrino Agency where she oversaw the International Lifestyle Division. Over the last 10 years, Jessica has developed and implemented strategic public relations campaigns for global brands such as Alain Ducasse Enterprise, Dom Perignon, illy caffe, Gordon Ramsay, The Michelin Guide, Rocco Forte Hotels, Marchese Antinori, Moet Chandon, and Veuve Clicquot among others. In addition, Jessica has worked with and launched several high-profile New York City restaurants including Adour Alain Ducasse at the St. Regis, A Voce, Del Posto, Benoit Bistrot, Caviar Russe, Fancois Payard, Gordon Ramsay at The London, Rouge Tomate, and Le Cirque. She also oversaw the 50th Anniversary of the legendary Four Seasons Restaurant, and most recently launched Eataly, the gourmet Italian marketplace. Prior to forming JAC, Jessica held positions at Estée Lauder Inc. and Elite Model Management and served as a producer at Italy’s RAI television. While living in Italy from 1999 until 2003,

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Jessica founded a high-end travel and special events company. Born and raised in Manhattan, Jessica graduated with honors from Georgetown University and is a graduate of New York City’s Dalton School. She is fluent in Italian and French. Dan Barber Executive Chef and Co-Owner, Blue Hill and Blue Hill at Stone Barns dan@bluehillfarm.com Dan is the chef and co-owner of Blue Hill restaurant—opened in May of 2000 with family members David and Laureen Barber—and Blue Hill at Stone Barns (opened in 2004). His writings on food and agricultural policy have appeared in The New York Times, Gourmet, The Nation, Saveur, and Food & Wine. Dan’s new ecological approach to cuisine has led him to the World Economic Forum’s 2010 annual meeting in Davos, Switzerland, and TED2010. He has received the James Beard Awards for Best Chef: New York City (2006) and Outstanding Chef (2009). In 2009 Dan was one of Time magazine’s 100 Most Influential People in the World, and is a member of the President’s Council on Physical Fitness, Sports, and Nutrition. Jeremy Barlow Chef and Owner, Tyst tayst@comcast.net Jeremy Barlow is executive chef and owner of Tyst Restaurant and Wine Bar, Nashville’s first Certified Green Restaurant. It represents his dedication to sustainability—an emphasis on local food served in a restaurant operating with environmentally responsible practices. Barlow also owns Sloco, a neighborhood sandwich shop that tracks each sandwich’s food miles and uses approximately 95 percent locally grown food. In 2012 he authored Chefs Can Save the World, a call to action to everyone who dines and those who cook for them to use their collective power to change the food system. Barlow was named the 2011 and 2012 Sustainable Food Leader of the Year by the Lipscomb University Institute of Sustainable Practice and a 40 Under 40 Chef by Mother Nature Network in 2009. He is a member of the food policy council for Metropolitan Nashville and Davidson County. Deann Bayless Owner, Frontera Grill, Inc. Illinois-born Deann Groen has a B.A. in English from Wheaton College. After receiving M.A.s in English and theater at the University of Michigan, she took a turn into the world of food when she married Rick Bayless in 1979 and went on a two-month honeymoon/research trip to Mexico. Over the next six years, Deann and Rick logged over 35,000 miles traveling through Mexico, learning regional specialties made by local restaurants, market vendors, and street stall cooks. In 1987 they published Authentic Mexican: Regional Cooking From the Heart of Mexico (Morrow), which Craig Claiborne described as “the greatest contribution to the Mexican table imaginable.” Released in 1996, Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine, was chosen Best Cookbook of the Year by the Chicago Tribune and the International Association of Culinary Professionals. That same year, the Baylesses opened Frontera Grill in Chicago, specializing in contemporary regional Mexican cooking. In 1989 came the elegant Topolobampo, one of the country’s only fine-dining Mexican restaurants. The couple’s most recent restaurant, XOCO, is a LEED certified restaurant featuring house-ground chocolate and wood-grilled tortas. This year, Tortas Frontera opened in Chicago’s O’Hare Airport and Chase Building.

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Rick Bayless Chef and Owner, Frontera Grill, Inc. Most people know Rick Bayless as winner of Bravo’s Top Chef Masters, from his highly rated PBS series, Mexico—One Plate at a Time, his many award-winning cookbooks, or his top-rated Chicago restaurants, Frontera Grill and Topolobampo. But in addition to all these accolades, he and his staff began the Frontera Grill Foundation in 2003 to attract support for small Midwestern farms. Each year it awards grants to local farmers for capital improvements to their family farms. The Frontera Scholarship offers full tuition to a Mexican-American student to attend Kendall Culinary College to study the culinary arts. Bayless practices what he preaches: he purchases primarily sustainably raised meat and vegetables from small local family farms. Jeremy Bearman Executive Chef, Rouge Tomate, NYC Jeremy Bearman brings his experience running some of the most prestigious kitchens in the United States to his position as executive chef at Rouge Tomate. As executive sous-chef at both db bistro moderne in New York City and L’Atelier de Joël Robuchon in Las Vegas, he acquired the experience necessary to execute a world-class dining experience. A tireless proponent of using local and sustainable ingredients whenever possible, Bearman’s unique interpretation of seasonal, modern American cuisine has won accolades and helped to create one of the most sustainability- and health-conscious restaurants in New York City. At Rouge Tomate, he works in collaboration with culinary nutritionist Kristy Lambrou, R.D., to ensure that each dish is the perfect balance between extraordinary market-driven cuisine and optimal nutrition. Mary Berry Executive Director, The Berry Center The Berry Center executive director Mary Berry and her brother, Den Berry, were raised by their parents, Wendell and Tanya Berry, at Lanes Landing Farm in Henry County, Kentucky. She is a graduate of the University of Kentucky and she and her family have lived and farmed in Henry County for generations. Berry serves on the board of directors of United Citizens Bank, was appointed by President Obama to serve on Kentucky’s Farm Service Agency, is a member of Louisville’s Mayor’s Food Policy Council, writes for the periodical Edible Louisville, and speaks about agriculture around the country. In 2011 she established the Berry Center to serve as a repository for the study of small farm agriculture in Kentucky and for the purpose of archiving and preserving the work of her uncle, John M. Berry, Jr., her grandfather, John M. Berry, Sr. and her father, Wendell Berry. The Berry Center exists to ensure a healthy countryside populated by prosperous farmers on well-tended farms. The focus of the work at the Center is on land use, farm policy, farmer education, urban education about farming, and local food infrastructure. The goal is to establish within the Commonwealth of Kentucky a national model of urban-rural connectedness. Wendell Berry Farmer, Poet, and Author, Lanes Landing Farm Wendell Berry is the author of more than fifty books of poetry, fiction, and essays. In April 2012 Berry delivered the 41st annual Jefferson Lecture in the Humanities, the highest honor the federal government has for distinguished intellectual achievement in the humanities. He was recently awarded the National Humanities Medal, the Cleanth Brooks Medal for Lifetime

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Achievement by the Fellowship of Southern Writers, and the Louis Bromfield Society Award. For more than forty years he has lived and farmed with his wife, Tanya Berry, in Kentucky. John Besh Besh Restaurant Group info@chefjohnbesh.com John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. Through his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouthwatering dish at a time. From the outset of his career, Besh’s talent and drive have earned him continual kudos: Food & Wine named him one of the Top 10 Best New Chefs in America, and he won the coveted James Beard Award for Best Chef: Southeast in 2006. His nine acclaimed restaurants each celebrate the bounty and traditions of the region in their own unique way. His two cookbooks, My New Orleans (2009) and My Family Table (2011), were each recognized with an IACP Award. Besh will host two national public-television cooking shows based on the books, which will debut in April 2013. The John Besh Foundation, founded in 2011, works to protect and preserve the culinary heritage and foodways of New Orleans. Jane Black Journalist jane@janeblack.net Jane Black is a New York–based food writer who covers food politics, trends, and sustainability issues. Her column, Smarter Food, appears monthly in the Washington Post and her work also appears regularly in The New York Times, New York magazine, The Atlantic, and other publications. Black’s writing has received many awards, and the Washington Post food section won a James Beard Award every year during her tenure as a staff writer. Black has also received recognition from the Association of Food Journalists, Les Dames D’Escoffier, and the Best Food Writing series. She is an IATP Food and Community Fellow. Black is currently at work on a book about one town in West Virginia’s struggle to change the way it eats and whether the food “revolution” can cross geographical, cultural, and class boundaries. It is slated to be published by Simon & Schuster in 2013. Jen Bokoff Program Associate, Laurie M. Tisch Illumination Fund jbokoff@lmtif.org As the Illumination Fund’s program associate, Jen Bokoff oversees grants administration, office operations, and special events. She also manages the foundation’s online presence and conducts grant research. A graduate of Tufts University, Bokoff focused her studies on community health and sociology, which she particularly has applied to her work through the foundation on the NYC Green Cart Initiative. Prior to working for the Illumination Fund, she was a paralegal specialist for the Internal Revenue Service and client advocate for LIFT, an anti-poverty nonprofit. Bokoff currently serves as the co-president of Young Friends of Tufts Advancement, through which she solicits donations to the University from peers and organizes events, and she also teaches professional development courses at the Brooklyn Brainery.

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Sheila Bowman Manager of Culinary and Strategic Initiatives, Monterey Bay Aquarium Seafood Watch sbowman@mbayaq.org Sheila Bowman is the manager of culinary and strategic initiatives for the Monterey Bay Aquarium Seafood Watch program. Trained as a marine scientist and passionate about conservation, she has been with the Monterey Bay Aquarium for over 20 years. Bowman’s current work focuses on developing strategies for culinary audiences that deepen their connection between responsible seafood purchases and ocean conservation. Now in its thirteenth year, Seafood Watch is the leading information source for sustainable seafood in the U.S., inspiring consumers and businesses to purchase seafood from fisheries and fish farms that are minimizing their environmental impacts. Seafood Watch has distributed over 40 million of their popular pocket guides and downloaded over one million of their convenient smartphone applications making it easy for everyone to choose ocean-friendly seafood. For more information, visit MontereyBayAquarium.org and Seafoodwatch.org or join the conversation on Facebook or Twitter (@SeafoodWatch). Steve Boyle Managing Director, EDENS sboyle@edens.com Steven C. Boyle is managing director at EDENS, one of the leading retail real estate companies in the nation. He is responsible for all development, leading, and acquisition activities in the company’s Mid-Atlantic region. Boyle joined EDENS in 2001, opening the company’s regional headquarters office in Washington, D.C. He has since grown that office more than 60 team members with a portfolio of over 40 properties. Boyle has been instrumental in leading the company’s expansion into urban, dense areas with projects such as CityVista, a mixed-use center anchored by an “urban lifestyle” Safeway in Washington, D.C., and Mosaic, a 1.8 million square-foot mixed-use project in development in Merrifield, VA. He is currently leading the Union Market project at New York and Florida Avenues. Prior to joining EDENS, Boyle was a retail investment broker with CB Richard Ellis in Los Angeles as well as with Rosenthal Shuler in Washington, D.C. A native of Long Island, NY, Boyle graduated from Princeton University. He is a board member of the Washington, DC Economic Partnership and the Mount Vernon Triangle Community Improvement District. Richie Brandenburg Director of Culinary Strategy, EDENS rbrandenburg@edens.com Richie Brandenburg is the director of culinary strategy for EDENS. He oversees food and restaurant initiatives and strategic leasing as they relate to EDENS’s overall portfolio including the identification of chef-driven restaurant opportunities, working with organic and sustainable retailers, and the development of food-related districts. Prior to joining EDENS, Brandenburg was the kitchen director for Jose Andres’s ThinkFoodGroup responsible for the openings of America Eats Tavern and the Bazaar. He was the executive chef at Café Atlántico/Minibar, Urbana in the Palomar Hotel, One Market Restaurant, and larger operations such as the Bohemian Club and St. Andrew’s. Early on his career, he was a sous-chef at Le Bernardin and with Laurent Gras at the Fifth Floor.

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Joshua Brau Program Manager, FWI, Chipotle Mexican Grill jbrau@chipotle.com Joshua Brau is program manager for Food with Integrity at Chipotle Mexican Grill, where he works to develop and execute Chipotle’s vision for changing traditional fast food culture. He previously worked in the U.S. Sustainable Supply Chain group at McDonald’s Corporation. Brau is a founding member of Elm City Market, a grocery cooperative in New Haven, CT. Brooks Broadhurst Senior Vice President, Food and Beverage, Eat’n Park Hospitality Group brooks@eatnpark.com Brooks Broadhurst is senior vice president of Eat’n Park Hospitality Group, a portfolio of foodservice concepts focused on personalized dining. The brands include Parkhurst Dining Services, Cura Hospitality, Eat’n Park Restaurants, Six Penn Kitchen, The Porch at Schenley, and Hello Bistro. Broadhurst oversees all aspects of the supply chain, including energy and food procurement, distribution operations, food manufacturing, and Smileycookie.com. He also leads the organization’s sustainability efforts which led to FarmSource, a program to develop a network of local farmers to supply all of their locations with locally grown products. Broadhurst was very instrumental in developing Eat’n Park’s LifeSmiles program, a comprehensive approach to childhood obesity. Janet Cabot U.S. Practice Leader, Food and Nutrition, U.S. Food Practice, Edelman Chicago Janet.Cabot@edelman.com Janet Cabot is a veteran public relations practitioner who joined Edelman five years ago. Her deep knowledge of the food industry, thought leadership and understanding of current and emerging food issues continuously benefit Edelman’s teams and clients. Before becoming executive vice president, managing director of Edelman’s U.S. Food & Nutrition Practice, Cabot led the Consumer Food and Nutrition practice for Edelman’s Chicago office where she headed a team of over 70 professionals who market products and navigate the health and wellness landscape for such brands and organizations as Butterball, Burger King, and the American Egg Board. She previously served as executive vice president for the Chicago office of Weber Shandwick and managed award-winning consumer brand programs for manufacturers such as Kraft and Oscar Mayer. Cabot also worked at Hill & Knowlton, where she led strategic marketing communications and program management for clients including Gerber Products Company, where she introduced Dietary Guidelines for Infants. Cabot is a graduate of Goucher College with a B.A. in English, serves as immediate past chair of the Culinary Trust (the philanthropic arm of the International Association of Culinary Professionals), and is a board member and past chair of the Visiting Nurses Association Foundation (VNAF) in Chicago. Andrea Canada Culinary Nutritionist, SPE Certified acanada@specertifed.com Andrea is a registered dietitian with a passion for good food, nutrition, public health and technology, and is now one of SPE Certified’s resident culinary nutritionists. Nutrition is a second career for Andrea. After graduating in 2000 from the University of Pennsylvania with a BS in bioengineering, Andrea worked as a supply chain management consultant, conducting data analysis and managing software implementations for Fortune 500 companies. She

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gradually realized she enjoyed food and nutrition more than consulting and in 2006 decided it was time for a change. Andrea was accepted into the nutrition track of the Master in Public Health program at Hunter College (now the CUNY School of Public Health). She continued to work part-time supporting the sales efforts at her former company while earning her MPH. In 2011 she completed her dietetic internship at Hunter College, gaining valuable experience in hospitals and childcare centers and participating in health policy discussions. It was during the food service rotation of her internship at Rouge Tomate that she was introduced to SPE, which embodies the combination of nutrition, ingredient quality and sustainability that Andrea strives for in her own life. She was happy to bring her nutrition, public health and data management expertise to the SPE team in September 2011. Mark Canlis Owner, Canlis Restaurant mark@canlis.com The second of three sons, Mark Canlis grew up in a restaurant family. When he officially joined Canlis in 2003, he had already graduated from Cornell University, served as a Captain in Air Force Special Operations, and worked in nearly a dozen restaurants across the country. He met his wife, Anne Marie, while working for famed restaurateur Danny Meyer to open Danny’s fifth restaurant, Blue Smoke, in Manhattan. Returning to Seattle, Canlis spearheaded the effort towards generational transfer and brand modernization that had garnered the family business national acclaim as one of the finest restaurants in America. He now owns and operates Canlis restaurant with his brother, Brian. Canlis and his wife reside on Queen Anne with their three children. Tracey Capers Executive Vice President, Programs and Organizational Development, Bedford Stuyvesant Restoration Corporation and NYC Food & Fitness Partnership tcapers@restorationplaza.org Tracey Capers oversees program planning, external affairs, and development operations at Restoration. Prior to joining Restoration full-time in September 2005, she served as a consultant to Restoration leading efforts to renew funding relationships, increase board involvement, and create strategic partnerships. Other past clients included the Bowery Residents’ Committee, the Development Training Institute, the New York Community Trust and the Annie E. Casey Foundation. Capers has held a number of leadership posts at nonprofits and government; she served as vice president of development at the Local Initiatives Support Corporation (LISC) and chief of staff for the New York City Department of Small Business Services. A resident of Brooklyn, Capers serves on the boards of the Noel Pointer Foundation and the Brooklyn Cooperative Federal Credit Union. She received her B.A. in economics from Yale University and studied policy at the Fels Institute of Government, University of Pennsylvania. Heather Carlucci Executive Pastry Chef, PRINT Restaurant Heather Carlucci is the Executive Pastry Chef of PRINT Restaurant, a seasonally sourced restaurant situated Manhattan’s Hell’s Kitchen. Celebrated for her 3-star desserts, she attended the Restaurant School in Philadelphia before traveling to France to complete her education in Burgundy and Paris. Heather has worked in a slew of notable establishments, including Tom Colicchio’s Mondrian, Union Square Café, L’Impero, Veritas and Judson Grill. Heather's first solo venture was the much heralded Indian restaurant, Lassi. Heather is also the founder of

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Chefs for the Marcellus, a group of chefs, restaurateurs, and other food professionals who have come together to protect our regional foodshed from the dangers of hydraulic fracturing for natural gas (fracking). Dan Carmody President, Eastern Market dcarmody@detroiteasternmarket.com Dan Carmody’s 30-year career in downtown and neighborhood revitalization began in 1977 in Rock Island, IL, where he grew Renaissance Rock Island from a staff of one and a half into one of the Midwest’s leading community-based development organizations. At the time of his departure in 2005, staffing had increased to 14 and the annual operating budget exceeded $3 million. Since 2007 Carmody has served as president of Detroit’s Eastern Market Corporation (EMC) where he leads the nonprofit charged with converting one of Detroit’s most venerable institutions into one of the nation’s most comprehensive healthy metropolitan food hubs. EMC seeks to leverage its long history of retail and wholesale markets, an adjacent cluster of local food businesses, and crop diversity from Michigan, Ontario, and Ohio to radically fortify regional food systems. EMC works with a wide variety of partners to build a great urban neighborhood around the market, to increase the supply of and demand for healthy food throughout Detroit, and to create new ventures and employment throughout the food supply chain. Samantha B. Cassetty, M.S., R.D. Nutrition Director, Good Housekeeping Research Institute scassetty@hearst.com As nutrition director of Good Housekeeping, Samantha Cassetty, a registered dietitian, covers nutrition news and trends, noteworthy products, weight loss, and healthy eating advice for Good Housekeeping magazine as well as goodhousekeeping.com. She contributes to the brand’s Inside the Institute blog, appears regularly on television and serves as the nutrition correspondent on Cooking Channel’s Drop 5 lbs with Good Housekeeping. Cassetty oversees the food category for the Good Housekeeping Seal and ensures that claims in food advertisements can be substantiated. Prior to working at GHRI, she was the executive editor of SouthBeachDiet.com and wrote and edited numerous books, newsletters, and other publications for Johns Hopkins, including The Johns Hopkins Medical Letter: Health After 50, The Johns Hopkins Bulletin publications, and The Johns Hopkins White Paper: Nutrition and Weight Control. Cassetty also edited consumer reference books, including the Johns Hopkins Medical Guide to Health After 50 and Johns Hopkins Symptoms and Remedies. Hilda Chazanovitz Founder, Hilda Chazanovitz & Company hildachaz@aol.com Hilda Chazanovitz & Company is a consultancy using strategy, creativity, and passion for social impact, focusing on mission and vision development, board building, business planning, fundraising, marketing, and building alliances and partnerships. Most recently it has partnered with emerging nonprofits that are advancing the healthy-eating movement. The company’s expertise also extends to the arts, education, and building community. Chazanovitz serves on the James Beard Foundation Food Conference steering committee.

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Sierra Clark Doctoral Candidate, Food Studies, NYU sierraclark@gmail.com Sierra Clark is a doctoral candidate in NYU’s food studies program. Her interests lie in the intersection of culture and commerce, specifically in the tension between food as a commodity and its role as a marker of identity and distinction. Clark’s dissertation examines how consumers and producers negotiate the values of tradition, heritage, and creativity within commercial contexts. She teaches courses at NYU on food issues in contemporary society. Clark has a grand diplôme in culinary arts from the French Culinary Institute and has been an editor at Saveur magazine. She currently serves on the boards of the David and Lucile Packard Foundation and FoodCorps. Jason W. Clay Senior Vice President, Market Transformation, World Wildlife Fund (WWF) jason.clay@wwfus.org Dr. Jason Clay is World Wildlife Fund’s senior vice president for market transformation. He is a thought leader in the NGO community about global trends, supply chain management issues, and convening multi-stakeholder groups to work together on pre-competitive issues. Clay is a globally recognized expert on certification and food production. He created one of the world’s first ecolabels and helped develop standards for more than a dozen commodities through multi-stakeholder processes that reduce the impacts of production. Over the course of his career, Clay has run a family farm; taught at Harvard and Yale Universities; worked for the U.S. Department of Agriculture; helped create hundreds of products, such as Rainforest Crunch with Ben & Jerry’s; and spent more than 30 years working with environmental and human rights organizations. Clay studied at Harvard University and the London School of Economics, and received his Ph.D. in anthropology at Cornell University. He founded the award-winning Cultural Survival Quarterly and is the author of more than 300 articles and 15 books, including World Agriculture and the Environment. In addition to his WWF role, Clay is the first-ever Food and Sustainability Fellow of the National Geographic Society. Carolyn Cohen Co-Founder, FoodFight carolyn@foodfight.org FoodFight is an education-based nonprofit that aims to revolutionize the way we think about food and its impact on our lives. FoodFight designs teacher health and wellness workshops and food literacy curriculum to arm school personnel and students with the knowledge they need to make healthier eating and buying decisions and the tools to participate in the movement to reclaim our food system and our nation’s health. Jenny Cook Senior Executive Editor, Good Housekeeping jcook@hearst.com Jennifer Cook joined Good Housekeeping as executive editor in October 2007 and was promoted to senior executive editor this year. She oversees the magazine's coverage of health, diet, fitness, food, beauty, and more. Cook’s many accomplishments since joining Good Housekeeping include an Exceptional Merit in Media Award (EMMA) from the National Women's Political Caucus in 2012 and publication of 7 Years Younger, a new Hearst book on anti-aging. Prior to joining Good Housekeeping, Cook was an editorial consultant for magazine

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and website start-ups and books. She has held senior editorial positions at numerous healthy lifestyle titles, including Prevention, Natural Health, Body + Soul, Fitness, and Health. She is a two-time winner of the Folio Award, a four-time finalist for the National Magazine Award, and a James Beard Foundation journalism award finalist. Bret Csencsitz General Manager, Gotham Bar and Grill bret@gothambarandgrill.com As general manager of Gotham Bar and Grill, which he joined in 2007, Bret Csencsitz ensures that each dining experience at this classic New York restaurant exceeds expectations. Whether guests are enjoying a signature cocktail or one of chef Alfred Portale’s celebrated dishes, Csencsitz asserts his passion for fine dining both in the front and back of house. He also spearheads the restaurant’s philanthropic efforts, working with local organizations to support the restaurant’s use of fresh, local, and sustainable food sources. Scott Cullen Executive Director, GRACE Communications Fund scullen@gracelinks.org Scott M. Cullen is the executive director of GRACE Communications Foundation which highlights the interconnections of food, water, and energy; educating consumers, advocates, and policy makers through web-based initiatives like the Ecocentric blog, Eat Well Guide, The Meatrix, Sustainable Table, Meatless Monday, Healthy Monday, and Kids Cook Monday. Cullen is an environmental attorney and previously worked on coastal and marine conservation issues with the Nature Conservancy and on energy issues with various nonprofits. He has also served on several county, state, and federal advisory committees and is a member of the board of directors of the Environmental Grantmakers Association and the Sustainable Agriculture and Food System Funders Network as well as the Vermont Law School environmental advisory board. Mitchell Davis Executive Vice President, The James Beard Foundation mdavis@jamesbeard.org Mitchell Davis is the executive vice president of the James Beard Foundation, a cookbook author, food journalist, and scholar with a B.S. from the School of Hotel Administration at Cornell University and a Ph.D. in food studies from NYU’s department of nutrition, food studies, and public health. His academic work focuses on restaurants, media, and taste—particularly how restaurant reviews influence taste and cuisine. In addition to his programmatic work at the Beard Foundation, such as the JBF LTD pop-up restaurant, Davis spearheaded the organization’s move into food-system issues, helping to establish the annual JBF Food Conference, a national dialogue on sustainability and public health in the foodservice industry, and the Chefs Boot Camp for Policy and Change. In addition to his work at the Foundation, Davis frequently writes about and reviews restaurants. He holds a chair on the academy of the London-based World’s 50 Best Restaurants program and has written four cookbooks, most recently Kitchen Sense. He hosts a weekly radio program called Taste Matters on the Heritage Radio Network, and has spoken at Yale, Cornell, NYU, the Center for Jewish History, the Barilla Nutrition Summit, Terroir Toronto, and TEDx Manhattan.

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Greg Deligdisch VP of Marketing, SPE Certified gdeligdisch@specertified.com Greg is a luxury goods senior marketing executive and branding specialist with 20 years’ experience in the fine dining, wine & spirits and food sectors. Greg joined SPE Certified in June 2011 as VP, Marketing. Greg came to SPE Certified from Patina Restaurant Group, where he was VP, Marketing for three years. He was responsible for overseeing all marketing and communications activities – and two marketing teams, one in NY, one in LA – for this upscale, national restaurant group. Notably, he led the company’s corporate rebranding effort and was instrumental in securing four stars from the Los Angeles Times for flagship (Michelin-starred) Patina restaurant, one of only two restaurants in LA to be awarded that honor. Greg spearheaded all marketing, branding and public relations activities behind the high-visibility launches of Lincoln Ristorante (awarded “Best New Restaurant of 2010” by GQ Magazine), La Fonda Del Sol and Via Napoli at Disneyworld’s EPCOT. Prior to Patina, Greg spent nine years at Sopexa USA/Food & Wines From France, first as VP, Marketing & Client Services, then as Managing Director of the company’s US operations. Previously, he worked his way up the Account Management ladder at advertising agencies such as Ogilvy & Mather, N.W. Ayer and Bates, handling a variety of blue-chip packaged goods, food/wine/spirits/beer and luxury goods brands. Greg has won a Silver Effie for The Gillette Company's (Right Guard Clear Stick antiperspirant/deodorant) "Anything Less Would Be Uncivilized" broadcast and print campaign, as well as 21 Beverage Dynamics Magazine Advertising & Promotions accolades. William Dissen Chef and Owner, The Market Place Restaurant william@marketplace-restaurant.com As chef/owner of the Market Place Restaurant in Asheville, NC, William Dissen focuses on utilizing fresh, local, and sustainable food sources to create his innovative farm-to-table cuisine. He works daily with local farmers and sustainable purveyors to find the freshest ingredients possible for his guests. Dissen is recognized as a leader in the Asheville area for his commitment to local and whole foods. Over the years he has received numerous accolades, including 40 Chefs Under 40 from Mother Nature Network and Green Chef 2012 from Fortune magazine. Audrey Donahoe Dairy Farmer, ATRASS Farm Atrassfarm@aol.com Audrey and Jeff Donahoe own Atrass Farm in Herkimer County, New York. Atrass Farm houses 200 registered Holsteins and Brown Swiss cows. In addition to caring for the animals, the family grows all their own feed, including haylage, corn, and soybeans. A professional nutritionist works with the Donahoes to develop specific rations to meet their cows’ dietary needs. It is this level of care and attention to their animals that has helped the Donahoes develop a herd known for its quality. With many people now three generations or more removed from the farm, Donahoe understands the importance of educating others about where their food comes from and relishes the opportunity to talk about what her family does. She currently serves on the boards of the American Dairy Association and Dairy Council, Inc. and the United Dairy Industry Association, and is a past director on the National Dairy Board.

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Cameron Dubes Co-Creator, Delicious Evolution cameron@deliciousevolution.org Cameron Dubes is co-creator of Delicious Evolution, a new table movement inspired by the chefs and staff of the James Beard Foundation as well as farmers from around the world. Delicious Evolution celebrates creation and seeks to raise consciousness and collaborative funding to support co-creativity and sustainability in local food supplies. He is also the founder and managing consultant of Like Minds LLC, which is a small communications, fundraising, and social innovation firm serving the nonprofit sector in the areas of health, youth, environment, human rights, sustainability, and advocacy. Early in his career Dubes served as the national director of public relations for the National FFA Organization (Future Farmers of America) and is working with a team of volunteers from Delicious Evolution to produce a traveling exhibit to promote CSAs and value-added sustainable agriculture to future agriculturalists. This new exhibit, to be developed in partnership with other food-related organizations, will be launched at the 2013 National FFA Convention in Louisville, KY, attended by more than 50,000 high school agriculture students and teachers. Robb Duncan Owner, Dolcezza Artisanal Gelato After seven years of tinkering with recipes and ingredients, Robb Duncan has claimed a spot among the country's top artisanal ice cream makers. His gelatos and sorbets—exotic flavors like lemon, ricotta, and cardamom; avocado, honey, and orange; and lemon with purple basil and lime cilantro—are served in the cafeteria of the U.S. Senate and in some 90 D.C.-area restaurants, including ones at the Ritz-Carlton and the Mandarin Oriental, as well as in six Whole Foods Markets, four local farmers' markets and Dolcezza's three outlets. Last year, Dolcezza sold $1.8 million worth of gelato, drinks, and pastries. Duncan grew up just outside of Atlanta, holds a degree in industrial engineering from Georgia Tech, and installed software for four years. He now does everything from buying cream at a farm to mixing sorbets and gelatos to manning the store counters to stocking the freezers at Whole Foods, and seems to relish being in a little over his head. "He functions in chaos," says his wife and business partner, Violeta Edelman. Rosemary Ellis Editor-in-Chief, Good Housekeeping rellis@hearst.com As Good Housekeeping’s editor-in-chief since 2006, Rosemary Ellis oversees the magazine’s editorial content; its website, Goodhousekeeping.com; and the Good Housekeeping Research Institute, the magazine’s consumer product testing laboratory, which evaluates products for the Good Housekeeping Seal, the hallmark of the magazine’s promise of quality and limited money-back warranty. In 2008, Ellis received an industry honor when Good Housekeeping was an American Society of Magazine Editors finalist in the Personal Service category. Good Housekeeping also received the American Society of Journalists and Authors Outstanding Article Award in the Service category. Ellis frequently appears on televisions shows such as The Today Show, Good Morning America, and The Next Food Network Star. Ellis is vice president of the American Society of Magazine Editors, and on the boards of two nonprofit organizations, Engender Health and the Center for Work Life Law.

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Debra Eschmeyer Food Corps debra@foodcorps.org Debra Eschmeyer is the co-founder and partnerships and policy director of FoodCorps, as well as an organic fruit and vegetable farmer. She oversees the strategy development, policy, and partnerships of FoodCorps, a national nonprofit that seeks to reverse childhood obesity and food insecurity by increasing children's knowledge of, engagement with, and access to healthy food. The centerpiece of FoodCorps is an AmeriCorps public service Farm to School program that recruits emerging leaders for a year of service in high-obesity, limited-resource communities of need. Eschmeyer was formerly with the National Farm to School Network and served as the project director at the National Family Farm Coalition. She is a 2011 James Beard Foundation Leadership Award honoree, serves on the advisory committee of AGree, and is on the sustainable business leadership council of the Culinary Institute of America and Harvard University. Peter Esmond Director of Operations, Rouge Tomate NY p.esmond@rougetomate.com Peter came to Rouge Tomate with many years of experience in the hospitality industry. From a humble background in a family owned bed and breakfast in Breckenridge, Colorado, Peter has worked with some of the most highly acclaimed chefs in New York City. After working with Jean Georges Vongerichten at his flagship in the Trump International Hotel and Tower, Peter spent his last 6 years working with Thomas Keller at both The French Laundry in Napa Valley and Per Se in New York City, where he held the position of General Manager. Desmond Fannin Director, Culinary Services, Offer Development, North America, Sodexo desmond.fannin@sodexo.com Desmond Fannin graduated from the Art Institute of Atlanta and began working with Sodexo, Inc., the leading quality of daily life solutions company in the U.S., Canada, and Mexico. During his 10-plus years with Sodexo, Fannin has served as executive chef for the Federal Reserve Bank Atlanta, Atlanta Public Schools, and United Way/Loudermilk Conference Center. He currently operates as director of culinary services for Sodexo’s Offer Development Center for North America. Beth Feehan Director, New Jersey Farm to School Network beth@njfarmtoschool.org Beth Feehan is currently the director and co-founder of the New Jersey Farm to School Network, a nonprofit whose mission is to connect regional farms to schools to promote local purchasing and to encourage K-12 school garden education. She is co-founder of the West Windsor Community Farmers Market in central New Jersey, which celebrates its ninth season in 2012 with over 25 vendors, including 13 farms. Beth is a graduate of the French Culinary Institute and holds an undergraduate degree from Rutgers University School of Journalism and Media Studies. She represents the New Jersey Farm to School Network as the state lead agency to the National Farm to School Network.

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Will Fenton Regional Advocacy Lead, Oxfam America wfenton@oxfamamerica.org Will Fenton works for Oxfam America, the international relief and development organization, whose mission is to create lasting solutions to hunger, poverty, and social injustice. Chris Follari Culinary Director, Sodexo Chris.Follari@sodexo.com Chris Follari joined the Sodexo team in 1991 serving as executive chef for clients such as BMW of North America, BASF, and Atlantic Mutual, and area chef for Merrill Lynch in New York City, Denver, and Florida. In 2003 he joined the National Culinary and Marketing team as a marketing and culinary specialist supporting business in the Greater Boston area. Follari has been in his role as culinary director since 2005 supporting the Northeast and Puerto Rico. In addition to these responsibilities, Chris also supports Sodexo’s global contract with the Virgin Atlantic Airlines First Class Clubhouses with first class lounges in the U.S., United Kingdom, and South Africa. A member of the Greater Boston Area Chef Collaborative and Slow Food USA, Chris continues to work with other chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, members embrace seasonality, preserve diversity and traditional practices, and support local economies. Sharon Franke Director, Kitchen Appliances and Technology, Good Housekeeping sfranke@hearst.com Sharon Franke joined Good Housekeeping in 1987 and is currently the director of the kitchen appliances and technology department of the Good Housekeeping Research Institute. In this capacity, she oversees the testing and reporting on all equipment that is used in the preparation and storage of food. Franke serves as the Institute’s spokesperson on issues relating to appliances and cooking equipment and often speaks to industry groups. She has appeared on numerous national and local radio and television programs, including The Early Show and The Today Show. Prior to joining Good Housekeeping, Franke worked as a professional chef in several New York restaurants, including the Market Bar & Dining Rooms and the Shearson/American Express Executive Dining Room in the World Trade Center. Sharon holds a B.A. in history from the State University of New York at Albany and studied culinary arts and restaurant management at New York City Community College’s Department of Hospitality. Kathleen Frith President, The Glynwood Institute Kfrith@glynwood.org Whether it is in her position as president of Glynwood, one of the nation’s leading sustainable agriculture and food organizations; starting Harvard’s first food garden; or forming a network of women leaders, Kathleen Frith’s efforts are fueled by determination, grace, and passion, resulting in better health for the planet, people, and their communities. Prior to joining Glynwood in 2012, Frith served as managing director of the Center for Health and the Global Environment at Harvard Medical School, helping to shape the center’s programs to educate and inform people about the links between human health, the ocean, food systems, and the environment.

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Nancy Gagliardi VP, Editorial Director, Weight Watchers Publishing Group nancy.gagliardi@weightwatchers.com Nancy Gagliardi oversees the strategy and development of print and related electronic media for Weight Watchers International, a global brand with approximately $1.5 billion in revenue. Gagliardi leads a team of editors and culinary experts to create lifestyle and food content for consumers interested in wellness. Under her direction, Weight Watchers Magazine saw year-over-year circulation and advertising gains for a decade after its relaunch in 2000. She also manages the development of all book titles sold at retail (teaming with licensing partners) and in Weight Watchers meeting rooms. The most recent retail book, Weight Watchers One Pot Cookbook (John Wiley & Sons 2011) was on the New York Times bestseller list, as is the company’s flagship, Weight Watchers New Complete Cookbook (Wiley). Prior to joining Weight Watchers, Gagliardi worked as an editor and consultant for mass-market magazines and publishing houses. She is a member of Magazine Publishers of America, the Association for the Study of Food & Society, and the Culinary Historians of New York. She is a graduate of New York University (M.A., women’s studies/criticism) and Fordham University (B.A., communications) and is currently at work on a second M.A. in food studies and culture at NYU. William Gentry Sous-Chef, Tyst tayst@comcast.net William Gentry is sous-chef of Tyst Restaurant and Wine Bar, Nashville’s first Certified Green Restaurant. It represents Jeremy Barlow’s dedication to sustainability—an emphasis on local food served in a restaurant operating with environmentally responsible practices. Utilizing his experiences while living around the Mediterranean in agricultural areas, Gentry harnesses the high quality of local and seasonal ingredients to build complex flavors. He recently appeared in John Deere Magazine, correlating the importance of chefs’ relationships with farmers. Greta Gladney Executive Director, The Renaissance Project ggladney@therenaissanceproject.la Greta Gladney is the founder and executive director of the Renaissance Project, a nonprofit community development organization dedicated to improving the quality of life in New Orleans through food access, economic development, public education, and cultural programming. A fifth-generation Lower Ninth Ward resident, Gladney is a graduate of Xavier University of Louisiana, the University of New Orleans, and Baruch College of the City University of New York. Her past positions include chief of staff for Moore Creative Marketing, director of the Saint Claude Avenue Merchants Association, and the program coordinator for smaller learning communities at Frederick Douglass and McDonogh 35 High Schools. Becca Goldstein Editor and Events Director, Penn Appétit beccago@sas.upenn.edu Becca Goldstein is an undergraduate student at the University of Pennsylvania. She spends much of her time working on Penn Appétit, the nation’s first college food magazine. She is also on the board of the Penn Gastronomy Club. In short, she is passionate about bringing together young food enthusiasts in hopes of creating a community of future leaders. Goldstein has also

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spent the past two summers working at different craft distilleries: Kings County Distillery in Brooklyn and Philadelphia Distilling Company. She knows more about bourbon and gin than many middle-aged men, and she hopes to use her knowledge and motivation to help educate others about craft spirits and the benefits of drinking locally. Eric Goldstein Chief Executive, New York City Department of Education egoldstein@schools.nyc.gov Eric Goldstein is the chief executive of the Office of School Support Services. In his role as CEO, Goldstein manages busing, food services, and the PSAL (Public Schools Athletic league) for over 1 million children in New York City. He is a graduate of Jamaica High School (Queens), Cornell University, and Oxford University (St. Antony's College). Adam Gopnik Author, The Table Comes First Adam Gopnik has been writing for The New Yorker since 1986. During his tenure at the magazine, he has written fiction and humor pieces, book reviews, profiles, reporting pieces, and more than a hundred stories for “The Talk of the Town” and “Comment.” His books include Paris to the Moon (2000), Through the Children’s Gate: A Home in New York (2006), Angels and Ages: A Short Book About Darwin, Lincoln, and Modern Life (2009), The Table Comes First: Family, France, and the Meaning of Food (2011), and Winter: Five Windows on the Season (2011). Gopnik has won the National Magazine Award for Essays and for Criticism three times, as well as the George Polk Award for Magazine Reporting. Deborah Lewison Grant Co-Founder, FoodFight deb@foodfight.org FoodFight is an education based nonprofit that aims to revolutionize the way we think about food and its impact on our lives. FoodFight designs teacher health and wellness workshops and food literacy curriculum to arm school personnel and students with the knowledge they need to make healthier eating and buying decisions and the tools to participate in the movement to reclaim our food system and our nation’s health. Erica Gruen Principal, Quantum Media gruen@quantummedia.com An Emmy Award–winning television producer and executive, Erica Gruen is known for masterminding one of television’s biggest brands as president/CEO of the Food Network, where she staged a complete business and brand turnaround and introduced several smash hits including Emeril Live!, The Two Fat Ladies, and The Iron Chef. Gruen uses her creative and financial chops to build business for many of the largest entertainment and publishing companies, including the BBC, Rainbow Programming, the Comcast Networks, Condé Nast, Hearst, and Reader’s Digest. She develops brand strategy and content strategy for companies across all industries who are developing their own web, television, film, and publishing properties. Prior to Food Network, Gruen created and ran the branded entertainment group at Saatchi & Saatchi Advertising (the world’s largest ad agency at the time), started one of Madison Avenue’s first digital advertising agencies, Saatchi & Saatchi Interactive, and was named to New York magazine’s first Cyber 60 list. Gruen currently serves as secretary of the

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James Beard Foundation’s board of trustees and as trustee of the Kingsbrook Jewish Medical Center in Brooklyn. She received the 2012 Distinguished Fellow award from the e-Business Institute at her alma mater, the University of Wisconsin–Madison. Phil Gutensohn Director of Conferences and Special Initiatives, The International Culinary Center pgutensohn@intlculcenter.com Phil Gutensohn is the director of conferences and special initiatives at the International Culinary Center (ICC) in New York City. Prior to his tenure at the school, Gutensohn worked for Senator Kent Conrad on Capitol Hill, in fine-dining restaurants including Craft and the Grocery, and in the kitchen at the Calhoun School. He is also the executive director of the school’s nonprofit program, the Future Cooks Initiative. At ICC, Gutensohn brings together today’s best thinkers and practitioners in the culinary world for cutting-edge discussions that enrich the school’s education curriculum. Jonathan J. Halperin Designing Sustainability jjhalperin@gmail.com Jonathan J. Halperin is founder and president of Designing Sustainability. He collaborates with business executives, nonprofit and public policy leaders, and creative media producers to design research, communications, and strategies to drive sustainability. He has more than 25 years of experience in nonprofit and commercial organizations, such as SustainAbility, Ltd., Resources for the Future, and FYI Resources for a Changing World. He has provided research-based strategic counsel to executives at Hewlett-Packard, Exxon-Mobil, and other major multinational firms as well as to nonprofit organizations. He served as executive producer of Hope in a Changing Climate, the award-winning documentary on ecosystem restoration that aired on BBC World. He is a graduate of Duke University and lives with his two children near Washington, D.C. Irene Hamburger Vice President, Blue Hill and Blue Hill at Stone Barns irene@bluehillfarm.com In 2004, Irene joined the opening team of Blue Hill at Stone Barns restaurant and Stone Barns Center for Food and Agriculture, a nonprofit farm and education center in Pocantico Hills, NY, started by Chef Dan Barber, where she directed the introduction of the restaurant and farm to national audiences. Working with farmers, chefs, and educators, she continues to promote issues that affect agriculture and consumers throughout the Hudson Valley. Hal Hamilton Founder and Co-Director, Sustainable Food Lab hhamilton@sustainablefood.org Hal Hamilton founded and now co-directs the Sustainable Food Lab, a consortium of over 50 companies and nonprofits whose purpose is to mainstream sustainability in global food and agriculture. The Sustainable Food Lab incubates and manages projects and creates experiences by which learning is shared and innovations diffused. While he was a commercial dairy farmer in Kentucky between 1973 and 1988, Hamilton founded a community-based farm organization as well as national sustainable agriculture coalitions. He also led the development of the first formal alliance between tobacco farmers and public health organizations, an alliance

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that paved the way for hundreds of millions of dollars of tobacco settlement funds to be invested in rural communities in the upper south. Natalia Hancock Culinary Nutritionist, SPE Certified nhancock@specertified.com Natalia Hancock is a registered dietitian and chef who creates healthy, delicious and seasonally-inspired meals through the combination of her culinary expertise and clinical knowledge of nutrition. She currently serves as Senior Culinary Nutritionist for SPE Certified, where she continues to practice SPE’s healthy, delicious balance with a larger audience through its certification and consulting programs. Natalia recognized her passion for food early on and enrolled in the Culinary Arts program at Johnson & Wales University in 1999. Upon graduation, she was offered the opportunity to continue in the Culinary Nutrition program and graduated in the first class with a BS in 2001. Through numerous positions in the areas of culinary arts and nutrition, Natalia has extensive experience in hospitals, restaurants, along with recipe development and analysis. In February 2008 Natalia met Emmanuel Verstraeten, and was presented with an amazing opportunity to serve as Culinary Nutritionist at Rouge Tomate. Alongside Executive Chef Jeremy Bearman, she implemented SPE - a philosophy she feels exemplifies her personal approach to healthy, delicious, sustainable cooking. Diane Hatz Co-Founder and Director, The Glynwood Institute dhatz@glynwood.org As co-founder and director of The Glynwood Institute for Sustainable Food and Farming, Diane Hatz develops marketing initiatives for selected programs, raises awareness about sustainable food through special projects, and works to help groups within the field collaborate, connect, and work more effectively. She is host/organizer of TEDxManhattan’s Changing the Way We Eat, as well as founder of the EndFoodWasteNow.org campaign. Wenonah Hauter Executive Director, Food & Water Watch whauter@fwwatch.org Wenonah Hauter is the executive director of Food & Water Watch. She has worked extensively on food, water, energy, and environmental issues at the national, state, and local level. Experienced in developing policy positions and legislative strategies, she is also a skilled and accomplished organizer, having lobbied and developed grassroots field strategy and action plans. Hauter has served as director of Public Citizen’s energy and environment program, an environmental policy director for Citizen Action, and a senior organizer at the Union of Concerned Scientists, where as a senior organizer, she coordinated broad-based, grassroots sustainable energy campaigns in several states. She has an M.S. in applied anthropology from the University of Maryland. Caroline Heine Project Director, Seed Capital Kentucky caroline@vibrantnation.com Caroline Heine serves as project director of Seed Capital Kentucky, a fledgling nonprofit organization whose mission is to serve as the catalyst for realizing the success and sustainability of Kentucky’s food economy and preserving the character of our agricultural

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heritage by providing access to capital, technical assistance, convening, and coordination to farmers and food producers. Caroline has more than 20 years of management experience, focusing largely in the nonprofit sector working in the areas of business and strategic planning, business development, relationship management, communications and marketing, and operations. Caroline has served as chief of staff for Stephen Reily, president and CEO of the Boys & Girls Clubs of Kentuckiana, and as chief operating officer for GivingNet, a national nonprofit organization focused on developing strategies, products, and services for the community foundation field. She currently serves as president of the board of Grasshoppers Distribution, Inc., an online local grocery service that provides a marketplace for over 60 Kentucky and Southern Indiana family farms. Joanne Heyman Founder, Heyman Partners Joanne@heymanpartners.com Joanne Heyman makes sure philanthropy works. Founder of Heyman Partners, she is a seasoned philanthropy executive with over 20 years of experience in entrepreneurial organizations with a social purpose. Heyman Partners provides targeted services to foundations, corporations, and nonprofits enabling each to realize maximum benefit from the other. In addition to her consulting practice, Heyman is an executive coach, having trained with the Handel Group, an internationally recognized leader in the area of personal and professional development. She works with leaders across industries to help them transform performance, relationships, and the cultures of their organizations. Prior to starting Heyman Partners, she held positions at Urban Zen Foundation, the International Center in New York, the Corporation of Yaddo, and has served as a consultant to the Goldman Sachs Foundation, managing director of Financial Services Volunteer Corps, and in various capacities at the American Jewish World Service. She serves as the president of the board of the New York Zen Center for Contemplative Care and as a board member of CityKids. She is also a member of the advisory board of LitWorld, and on the leadership council of the Support Center for Nonprofit Management. Christophe Hille Co-Owner, Northern Spy Food Co. christophe.hille@gmail.com Christophe Hille, a graduate of Wesleyan University, trained to cook professionally and worked for eight years in the restaurant industry and as a private chef. He grew up in Connecticut and Switzerland and has worked in New England, France, San Francisco, and Italy, giving him an innately European perspective. Hille’s previous foray into the restaurant world was opening and co-owning San Francisco’s A16 Restaurant, where he served as executive chef for over two years. A tremendously successful restaurant from the day it opened its doors, A16 was focused on the rustic foods of Southern Italy, with a particular focus on authentic Neapolitan pizza. Now living in Brooklyn, Christophe oversees the business administration and daily operations at Northern Spy Food Co. and is a graduate student at NYU, where he is pursuing an M.S. in nutrition and food studies.

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Pamela Hinckley CEO and CVO, Tom Douglas Restaurants pamelah@tomdouglas.com Pam Hinckley leads the staff at the 23-year-old Tom Douglas Restaurant Group in Seattle, where team members are thoroughly committed to their mission statement: “deliciousness served with graciousness.” Toni Gerber Hope Health Director, Good Housekeeping thope@hearst.com Toni Hope is the health director at Good Housekeeping magazine, where she oversees the Feel Good section, which features medical, nutritional, diet, and fitness news. The section targets women in their 30s, 40s, and 50s, focusing on personal health concerns and their role as health-keepers in their families. She also produces issue-oriented health features, often drawing upon the expertise (and testing) of the Good Housekeeping Research Institute. Linton Hopkins Executive Chef, Restaurant Eugene Chef@restauranteugene.com Atlanta native Linton Hopkins opened Restaurant Eugene in 2004 to immediate national acclaim. Winner of the 2012 James Beard Award for Best Chef: Southwest, he is also proprietor of Holeman & Finch Public House, H&F Bread Co., and the H&F Bottle Shop. Hopkins is committed to celebrating the rich bounty of Georgia farms through his meticulous and loving housemade preparations of natural meats and fresh, local produce. He is a founder of the Peachtree Road Farmer’s Market, a member of Georgia Organics chef’s advisory committee, the Atlanta Local Foods Initiative, and Food & Wine magazine’s Grow for Good campaign. Hopkins currently serves as the president of the board of directors of the Southern Foodways Alliance. Elizabeth Horton Director of Public Relations, Organic Valley elizabeth.horton@organicvalley.coop Elizabeth Horton is an award-winning public relations pro with over 15 years of diverse experience delivering strategic public relations to generate results and build brands. She currently directs public affairs for Organic Valley, America’s largest cooperative of organic farmers and at over $715 million in 2011 sales, one of the nation's leading organic brands. Focused on its founding mission of saving family farms through organic farming, Organic Valley produces a variety of organic foods, including organic milk, soy, cheese, butter, spreads, creams, eggs, produce, and juice, which are sold in supermarkets, natural foods stores, and food cooperatives nationwide. With its regional model, milk is produced, bottled, and distributed right in the region where it is farmed to ensure fewer miles from farm to table and to support our local economies. Horton works remotely out of a satellite office in Portland, Maine. She grew up on an island in Casco Bay and gathered eggs at her grandparents’ dairy farm in Blue Hill, Maine.

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Alexia Howard Research Analyst, U.S. Food, Sanford Bernstein alexia.howard@bernstein.com Alexia Howard is the U.S. foods analyst at Sanford C. Bernstein, a global investment and research firm, where she conducts equity research into U.S. packaged food companies, including Kraft and Campbell Soup. Her role is to assess how these companies’ stocks are likely to fare over time, based on forecasts of sales and profit growth. Howard’s experiences in the food and beverage sectors have included developing corporate acquisition strategies, optimizing the allocation of marketing spent across regions and media types, embedding strategic decision-making capabilities, and streamlining product portfolios. Aba Ifeoma Board Member, Detroit Black Community Food Security Network mamaaba0615@gmail.com Aba Ifeoma is a founding member of the Detroit Black Community Food Security Network (DBCFSN), and is currently the board of director’s treasurer for DBCFSN. She is active in the urban beekeeping community, and the lead beekeeper at D-Town Farm, a project of DBCFSN. Ifeoma has been a political and community activist for 18 years, and served on the board of directors of Nsoroma Institute Public School Academy, an African-centered school located in Detroit, for 10 years. She is employed as a LAN Administrator for the local utility company in Detroit and is the proud mother of two college students. Jason Ingle Managing Partner, Closed Loop Capital ingle@closedloopcapital.com Prior to co-founding Closed Loop Capital, a venture fund investing in agriculture technology and food system innovation growth companies, Jason was the co-founder and president of Greener Partners, a nonprofit organization working to compel potential partner organizations to take underutilized land holdings in the Philadelphia area and put them into sustainable agriculture for the benefit of surrounding communities. Since 2007, Greener Partners has grown to over 40 farmers, educators, and staff managing over 110 acres of certified organic community farms and hosting more than 8,000 school students annually to learn about the food system. Phil Jones General Manager, Restaurant Opportunity Center, COLORS-Detroit The chef and general manager of Colors, a social enterprise of the Restaurant Opportunity Center of Michigan located in the Carr Center in Paradise Valley, Phil Jones has been in the Detroit food scene for over three decades, starting as a line cook in a small Christian center on Detroit’s West side. He currently chairs the Detroit Food Policy Council and volunteers for Cooking Matters as a chef instructor. In addition to appearing at Wayne State Farmers’ Market cooking demos, he can be found regularly at the Eastern Market showing how to prepare recipes using great local ingredients. Jones, a great supporter of all that is community-based, has lent his talents to the Next Urban Chef competition, which pairs local chefs with youth in a fabulous contest featuring food from Detroit’s diverse food sources. His latest venture, Jones Urban Foods, is a retail food company that sources a variety of ingredients, such as sea salt, and unique food preparation equipment.

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Dorothy Kalins Director, Dorothy Kalins Ink dorothy.kalins@gmail.com Dorothy Kalins is a magazine consultant and book producer. Under her direction, Metropolitan Home and Saveur won four National Magazine Awards. In 2001 she joined Newsweek as executive editor, helping to direct its National Award–winning coverage of 9/11. Kalins was the first woman named Adweek’s Editor of the Year. She has received the prestigious Matrix Award and was named the 2010 Exceptional Woman in Publishing. At Dorothy Kalins Ink, she has produced and edited the award-winning books My New Orleans and My Family Table with John Besh, Hero Food with Seamus Mullen, and A Platter of Figs and Heart of the Artichoke by former Chez Panisse chef David Tanis. She is chair of the James Beard Awards journalism committee. Karen Karp President, Karp Resources karen@karpresources.com Karen Karp is an enlightened entrepreneur and respected consultant with over 25 years of specialty food retail, agriculture, and restaurant experience. Since founding Karp Resources in 1990, she has excelled at creating solutions for food system issues by building unique cross-sector partnerships. Raised near the farms of Long Island, after studying art in college, Karp found herself pulled back to agriculture and the food industry. In her move from art to agriculture, she emerged as an influential voice for New York City’s good food movement. Winner of the 2008 Enterprising Woman Award, Karp is a member of Women President’s Organization, sits on the board of Food Alliance, and has partnered with the James Beard Foundation in an initiative to create a sustainable model for the restaurant industry. She co-wrote the curriculum in Culinary Entrepreneurship for Mississippi University for Women, as well as the book, Gourmet to Go: A Guide to Owning and Operating a Specialty Food Store. Karp holds a B.A. in fine arts from Parsons School of Design (1982) and a M.A. from the University of Bath School of Management’s Responsibility and Business Practice program (2001). Karen farms oysters near her home in Southold, New York. Sam Kass White House Assistant Chef and Senior Policy Advisor for Healthy Food Initiatives Sam Kass serves as assistant chef and Senior Policy Advisor for Healthy Food Initiatives at the White House. A Chicago native and college athlete, Sam played baseball for the University of Chicago and graduated with a degree in U.S. History. During college, he took a job cooking at the restaurant 312 Chicago under chef Dean Zanella, an experience that set him on his current path. In 2009, Sam joined the White House Kitchen staff under executive chef Chris Comerford’s leadership as assistant chef and, in 2010, became a Senior Policy Advisor for Healthy Food Initiatives. In this role, he works with the First Lady on her Let’s Move! initiative to reverse childhood obesity within a generation. Sam has had a long interest in sustainable and nutritious ingredients and helped First Lady Michelle Obama create the first major vegetable garden at the White House since Eleanor Roosevelt’s Victory Garden. To date, the garden has yielded upwards of 3,000 pounds of produce.

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Frederick Kaufman Contributing Editor, Harper’s Magazine FredKaufman@verizon.net Frederick Kaufman is a contributing editor at Harper's Magazine and teaches at the CUNY Graduate School of Journalism. He has written about American food culture for Foreign Policy, The New Yorker, Gourmet, Saveur, Wired, and the New York Times Sunday Magazine, among others. He has spoken about this issue at the General Assembly of the United Nations, and appeared on NBC, MSNBC, Fox Business News, Democracy Now, National Public Radio, the BBC World Service, and at TEDx Manhattan. His most recent book is Bet the Farm: How Food Stopped Being Food. Eric Kessler Managing Director, Arabella Advisors eric@arabellaadvisors.com As founder and managing director of Arabella Advisors, Eric Kessler helps builds philanthropy strategies, evaluates nonprofits and provides back-office management services for family philanthropists, professional foundations and corporate donors around the world. Together with his team of colleagues, he has impacted billions of philanthropic dollars going to issues from food and nutrition policy to education reform to global health. He founded and serves as president of the New Venture Fund, a home for donor collaboratives and incubator of innovative new nonprofits. He founded the Creation Care Fund and co-founded the Center for Disaster Philanthropy, where he serves as board member. He is a member of the Clinton Global Initiative, the Association of Small Foundations, the Environmental Grantmakers Association, and Summit Series. Eric also serves on the board of directors of the Washington Regional Association of Grantmakers and Friends of the Global Fight Against AIDS, Tuberculosis and Malaria. Earlier in his career, Eric served as the national field director for the League of Conservation Voters and then as a White House appointee, helping to manage conservation issues during the Clinton administration. Just prior to starting Arabella, Eric lived in the former Soviet Union, Southeast Asia, and the Middle East, where he advised civic organizations promoting democratic reforms for the National Democratic Institute for International Affairs. Along with chef Mike Isabella, he is a co-owner of Graffiato, an Italian-inspired restaurant in Washington, D.C. He holds an International M.B.A. from Georgetown University and a B.A. from the University of Colorado at Boulder. Evelyn J. Kim Founder and Writer, Edo Ergo Sum omnieater.omnieater@gmail.com Evelyn J. Kim goes by the nom de Blog of Edo Ergo Sum. As a former historian and sociologist of science, her work primarily focuses upon issues of sustainability, food, and science. Katy Kinsolving Good Food Naturally katy@goodfoodnaturally.com Katy Kinsolving is a food educator and writer, active in sustainability movements in her community. She teaches cooking classes and presents seminars and workshops on issues of sensible eating and environmentalism in central New Jersey. A blue ribbon graduate of Peter Kump’s New York Cooking School, she has worked in food public relations and special events planning, has been a recipe developer and food stylist for major national publications, and has

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co-authored the cookbook Essential Flavors (Viking, 1994). She is committed to helping her clients eat in a way that nurtures their bodies and sustains the earth. Her blog, goodfoodnaturally.com/blog, offers everyday solutions to the many conundrums we face as we attempt to feed ourselves healthy and delicious meals sustainably. At Good Food Naturally, we believe that every meal is an occasion for pleasure, creativity, improved health, and reconnection to our natural surroundings. Melissa Kogut Executive Director, Chefs Collaborative melissa@chefscollaborative.org Melissa Kogut has been executive director of Chefs Collaborative since 2007. Chefs Collaborative is a national chef network that’s changing the sustainable food landscape using the power of collaboration, peer-to-peer support, and responsible buying decisions. Reana Kovalcik Development and Communications Coordinator, Wellness in the Schools (WITS) reana@wellnessintheschools.org Wellness in the Schools inspires healthy eating, environmental awareness, and fitness as a way of life for kids in public schools across the country. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents, and students, WITS creates healthier schools and families. WITS provides hands-on programs like Cook for Kids, Green for Kids, and Coach for Kids to create healthier meals, healthier environments, and opportunities for regular play and fitness activities. In 2005 a group of concerned public school parents united around the conviction that healthier bodies make healthier minds and that, conversely, unhealthy school environments interfere with student health, school attendance, and academic achievement. Reana Kovalcik is the development and communications coordinator at WITS. Her background is in government and food policy, and she holds a B.A. in public policy from DePaul University and a M.S. from the New School for Public Engagement. Before joining WITS Reana worked with NYC Council Member Gale Brewer to develop legislation supporting local food sourcing in the city and brings to WITS a knowledge of urban-rural food systems, a passion for food and agriculture, and a dedication to making schools healthier places for kids. Bun Lai Chef, Miya's Sushi miyassushi@gmail.com Bun Lai is the chef and owner of Connecticut’s Miya’s Sushi, one of the world’s first sustainable sushi restaurants. At Miya's, he strives to rethink the cuisine of sushi by using ingredients that are farmed or caught in ways that have a restorative and regenerative relationship with the planet. On any given day, Lai can be found on Miya's boat, free diving for fish, clams, and seaweed in the restaurant's ocean farm, scouring the woods for edible plants, or making sushi with neighborhood children. He grew up drawing, painting, gardening, foraging, climbing trees, and cooking with his mother, Yoshiko Lai. Yoshiko Lai started Miya's 35 years ago as a traditional Japanese catering business in a small apartment in New Haven, Connecticut. The cuisine at Miya's celebrates the beauty of human diversity. In each of Lai's sushi recipes, ingredients from disparate cultures are combined, symbolizing what is possible when people of the world live in harmony with one another.

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Kristy Lambrou Culinary Nutritionist, Rouge Tomate NY k.lambrou@rougetomate.com Kristy completed her undergraduate degree in History at Boston College and went on the pursue her Master of Science in Clinical Nutrition from New York University (NYU), where she became a licensed Registered Dietitian in 2008. During her time at NYU, she completed a dietetic internship at the Memorial Sloan Kettering Cancer Center (MSKCC), one of the most respected cancer centers in the world. She continued to work at MSKCC as an outpatient dietitian for three years after graduation. Kristy also holds a Certificate of Training in Adult Weight Management from the Academy of Nutrition and Dietetics, formerly known as the American Dietetic Association. Kristy maintained a keen interest in the culinary world throughout her years in school and finally opted to pursue a Culinary Arts Diploma from the Institute of Culinary Education (ICE). She completed her externship at Rouge Tomate and was able to combine her two passions: nutrition and exceptional cuisine. Kristy became Rouge Tomate’s SPE Certified Culinary Nutritionist in 2011, where she collaborates closely with Executive Chef Jeremy Bearman and Executive Pastry Chef James Distefano to ensure that each dish is the perfect balance between extraordinary market-driven cuisine and optimal nutrition. Kristy oversees that the restaurant follows the guidelines of SPE (Sanitas Per Escam or “Health Through Food”), a unique nutritional and culinary program designed to enhance the nutritional quality of meals without compromising taste. Sid Lerner Chairman, The Monday Campaigns, Inc. Sid Lerner is founder and chairman of the The Monday Campaigns, Inc., with national health behavior initiatives such as Meatless Monday and Healthy Monday, in association with Johns Hopkins Bloomberg School of Public Health, Columbia University Mailman School of Public Health, and Syracuse University Maxwell School of Citizenship and Public Affairs. Lerner is also president of Biorings LLC, developing new contraceptive/STD product devices of which he is co-inventor with Weill Cornell Medical researchers. A graduate of the Syracuse University School of Journalism (now the Newhouse School of Public Communications), his advertising, sales promotion, and marketing career included work with Norman, Craig and Kummel, and Benton & Bowles advertising agencies as a creative director. Lerner later started Sid Lerner Associates, Inc., a creative consulting business, working with Metromedia Radio NY, Einson-Freeman Promotions, Interpublic and Kenyon & Eckhardt. Emily Luchetti Executive Pastry Chef, Farallon and Waterbar Restaurants emily@emilyluchetti.com With six cookbooks to her credit and numerous awards, Emily Luchetti has been the executive pastry chef at San Francisco’s Farallon since its inception in 1997 and at Waterbar since it opened in 2008. She was the pastry chef at the legendary Stars for seven years and also co-owned the retail bakery StarBake. She is the author of Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), A Passion for Ice Cream (Chronicle Books, 2006), and The Fearless Baker (Little, Brown and Company, 2011). Luchetti’s honors include the 2004 James Beard Foundation Award for Outstanding Pastry Chef and induction into the Who’s Who of Food and Beverage in America in 2012. Prior to being named chair of the JBF board of trustees, Luchetti served on the

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Foundation’s board of trustees for six years, as vice chair and as chair of the James Beard Awards Committee. Nancy Lukitsh Trustee, James Beard Foundation nancy.lukitsh@gmail.com Nancy Lukitsh has been active in the investment management industry since 1993. She spent the majority of that time as senior vice president, partner, and director of marketing at Wellington Management, where she was responsible for the development and execution of the firm’s global marketing strategy. Lukitsh is the chair of the audit committee for the March of Dimes Foundation, a member of the International Council of the Salk Institute for Biological Studies, and a member of the Leadership Council of the Harvard School of Public Health. James Macon Managing Partner, Closed Loop Capital macon@closedloopcapital.com Prior to co-founding Closed Loop Capital, James Macon was the founder and principal of Barbour Alliance, L3C, a start-up and venture capital advisory services firm and new economy innovations incubator. He served as venture director at Criterion Ventures where he designed, launched, and scaled new social enterprises in healthcare finance, sustainable fisheries, and renewable energy. Macon served as executive vice president at e2e Materials, an Ithaca, New York-based greentech start-up founded on Cornell University bio-composite research and technology. In 2007 he was an associate with CEI Community Ventures in Portland, Maine, where he focused on new financing rounds for portfolio companies and the creation of a new fund targeting consumer product and renewable energy ventures in underserved regions of New England, and spent five years at eSecLending, a global financial technology start-up in Vermont, where he focused on global client acquisition and corporate strategy. He currently serves on the advisory board of multiple early-stage ventures and is a member of the Investment Review Committee for the Vermont Community Foundation’s Vermont Investments MRI program. Macon lives in Shelburne, Vermont with his wife and two children. Richard Martin Editorial Director, foodrepublic.com richard@foodrepublic.com Richard Martin is editorial director of Food Republic, overseeing all content for the website and the brand, which he launched in 2011 with co-founder Marcus Samuelsson and others. At Food Republic, Martin has spearheaded food politics coverage, including a week with guest editor Michel Nischan, and a weekly recap of food news, “The Week In Food Politics.” A veteran lifestyle journalist whose career started in Portland, Oregon, covering everything from environmentalism to punk rock, Martin has gone on to edit and write for dozens of newspapers, magazines, and websites, including The New York Times, LA Weekly, The Village Voice, and The Huffington Post. He has also appeared as an analyst on The Today Show, VH1, ESPN, and NPR. Martin lives with his wife and daughter in Brooklyn, New York.

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Patrick Martins President and Founder, Heritage Foods USA patrick@heritagefoodusa.com Native New Yorker Patrick Martins received a M.A. in performance studies at New York University’s Tisch School of the Arts. He is the founder of Slow Food USA, Heritage Foods USA, Heritage Radio Network, and co-founder of the New York City Trivia Game. Tama Matsuoka Wong Principal, Meadows and More tmatsuoka88@gmail.com Professional forager for Restaurant Daniel, among other New York City restaurants, Tama Matsuoka Wong is also a lecturer on the role of wild plants, a.k.a. “weeds,” in a sustainable food system. She is the author of Foraged Flavor (June 2012) and in 2007 she was named Steward of the Year by the New Jersey Forest Service. Anne E. McBride Culinary Programs and Editorial Director, Strategic Initiatives, The Culinary Institute of America aemcbride@gmail.com Anne McBride is the culinary program and editorial director for strategic initiatives at the Culinary Institute of America, where her responsibilities include leading the programming for the Worlds of Flavor® International Conference & Festival. She co-authored Les Petits Macarons: Colorful French Confections to Make at Home and Culinary Careers: How to Get Your Dream Job in Food, and, with famed pastry chef François Payard, Chocolate Epiphany and Bite Size. Ms. McBride is working towards a Ph.D. in food studies at New York University, where she taught for six years. She is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2200 scientists, chefs, media, scholars, and food enthusiasts, and regularly writes on topics related to professional and experimental cooking, including contributions to Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. She is a board member of the Association for the Study of Food and Society, was a two-term board member of the New York Women’s Culinary Alliance, and is a judge for the James Beard Awards. Brendan McDonald Vice President, Entertainment and Marketing, LYFE Kitchen brendan.mcdonald@lyfekitchen.com Brandon McDonald has over 15 years of experience working in client management, film production, and business communication industries. He currently serves as VP, Entertainment and Marketing for LYFE Kitchen, a new lifestyle brand that is providing consumers with great tasting, healthy (all dishes are under 600 calories with no preservatives), and affordable meals that span all categories through grocery and retail. Joseph McIntyre President, Ag Innovations Network joseph@aginnovations.org Joseph McIntyre is a noted speaker, writer, and consultant on food system issues. He is president of Ag Innovations Network, a unique nonprofit organization whose mission is to create and support problem-solving collaborations on the toughest issues in food and farming. Joseph is best known for his work as a process artist. McIntyre has designed and led hundreds of

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meetings focused on improving the way we grow, distribute, and eat food, including California Ag Vision 2030, Slow Food Nation, and the James Beard Foundation’s annual food conference. He has worked in almost every corner of California as the lead facilitator for the Food Systems Alliance project, which is building more vibrant food economies at the California County level. As a consultant to global food organizations McIntyre has helped leaders drive sustainability initiatives, develop sustainability metrics, and train upcoming managers on sustainability challenges. He is the leader of the California Roundtable on Agriculture and the Environment, which is advocating for new ways to pay farmers for protecting natural resources and the California Roundtable on Water and Food Supply. McIntyre is a regular columnist for the Journal of Agriculture, Food Systems, and Community Development, and he holds master’s degrees in both economics and organization development. Jodie McLean President and Chief Investment Officer, EDENS jmclean@edens.com Jodie McLean is president and chief investment officer of EDENS, formerly Edens & Avant, one of the leading private retail real estate companies in the nation. For 20 years, she has been a key player in the company’s growth and expansion to its current marketplace leadership, capitalized by blue chip investors and assets valued at around $3 billion. McLean joined EDENS as a financial analyst upon graduating from the University of South Carolina Honors College. She was named chief investment officer in 1997, and in 2002 she was named president. McLean is a member of the Liberty Fellowship (Aspen Institute) Class of 2009 and the ULI CRC Gold Flight Council. In 2007 she received the South Carolina Honors College Distinguished Alumna Award. Kwamena Mensah Senior Consultant, Farm Operations, Detroit Black Community Food Security Network amenra628@aol.com Kwamena Mensah is the former president of the board of directors of the Detroit Black Community Food Security Network, and is one of the founding members of the organization since 2006. He has attended numerous workshops and seminars related to urban farming and land use. Presently, Mensah is a member of the Detroit Strategic Planning Task Force focusing on urban agriculture and land use. He previously worked for four years in Detroit municipal government as a legislative assistant/policy analysis for a member of the Detroit City Council, and worked for 26 years as a network manager and systems engineer for AT&T Corp. Anne Mendelson Author and Historian vze3dfsq@verizon.net Anne Mendelson is a freelance writer, editor, and reviewer specializing in food-related subjects. She has worked as consultant on several cookbooks, was a contributing editor to the late lamented Gourmet, and has been an occasional contributor to The New York Times dining section and the Los Angeles Times food section. Her biography of Irma Rombauer and Marion Rombauer Becker, Stand Facing the Stove (Henry Holt 1996), launched her reputation as one of America’s leading culinary historians. In 2000–2001 she held a fellowship at the Dorothy and Lewis Cullman Center for Scholars and Writers at the New York Public Library, working on a study of food history in New York City. (Part of this research, a survey of pre-European foodways among the Lenape Indians, won the 2007 Sophie Coe Prize in Food History at the

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Oxford Symposium on Food and Cookery.) Her most recent book is Milk, a cultural-historical survey of milk and fresh dairy products (Knopf 2008). The recipient of a Guggenheim Fellowship for 2010–2011, she is now working on a study of how the global Chinese diaspora is influencing Chinese food in America. Kathleen Merrigan Deputy Secretary of Agriculture, U.S. Department of Agriculture kathleen.merrigan@osec.usda.gov Dr. Kathleen A. Merrigan is the deputy secretary of the U.S. Department of Agriculture. She oversees the day-to-day operation of USDA's many programs, spearheads the $149 billion USDA budget process, and serves on the President's Management Council, working to improve accountability and performance across the federal government. Merrigan has managed the USDA’s Know Your Farmer, Know Your Food initiative to highlight the critical connection between farmers and consumers and support local and regional food systems that increase economic opportunity in rural America. She served as assistant professor and director of the agriculture, food, and environment graduate program at Tufts University, and was administrator of the USDA Agricultural Marketing Service. Merrigan also served as a senior staff member of the U.S. Senate Committee on Agriculture, Nutrition and Forestry. In 2009 she made history as the first woman to chair the Ministerial Conference of the Food and Agriculture Organization (FAO) of the United Nations. Recognizing the history and scope of her work, Time magazine named Merrigan among the 100 Most Influential People in the World in 2010. She holds a Ph.D. in environmental planning and policy from the Massachusetts Institute of Technology, a M.A. in public affairs from the University of Texas, and a B.A. from Williams College. Katherine Miller Founder, Table 81 Consulting Katherine.miller@gmail.com Katherine is an award-winning communications executive, campaign strategist and social media expert, with nearly 20 years of experience in politics, business, philanthropy and new media. She honed her strategic skills working side-by-side with heads of state, corporate leaders and entertainment icons at the Hattaway Communications, United Nations Foundation, TIAA-CREF and the Democratic Party. She has also worked on winning electoral and advocacy campaigns in the United States and around the world. As Executive Director of Public Affairs for the United Nations Foundation, Katherine oversaw multiple new media properties and integrated campaigns that raised awareness of global issues and generated millions of dollars for global causes. Her work has won numerous awards, including the People’s Choice Webby, Best Non-Profit Tagline of the Year, PR Grassroots Campaign of the Year and several Pollies. John Mitchell Chef and VP Product Development Retail, LYFE Kitchen John.mitchell@lyfekitchen.com John Mitchell is the executive chef/vice president of product development retail for LYFE Kitchen, and has 12 years of experience in natural food retailing as former director of operations at Whole Foods Market plus an additional ten years in the Bay Area restaurant industry, including 18 years as coordinating chef for the annual Organic Farming Research Foundation fundraising event and as advisory board member for Revolution Foods. Mitchell is a member of the James Beard Foundation and a graduate of the Culinary Institute of America.

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Kris Moon Director of Charitable Giving and Strategic Partnerships, The James Beard Foundation kmoon@jamesbeard.org Originally from Kansas City, Kris Moon moved to New York after graduating from Boston University with a bachelor of music in vocal performance. His career in food quickly took off as he began working in restaurants around the city, including Sapa and Jane. He joined the James Beard Foundation in 2007 as director of house operations and house events, while he continued his education at the Institute for Integrative Nutrition. In 2010, Moon joined amfAR, The Foundation for AIDS Research, as manager of special events, where he managed events in São Paulo, Paris, Cannes, and Toronto. He rejoined JBF as director of charitable giving and strategic partnerships in late 2011, where he oversees the receipt of philanthropic funds and the alignment of the organization with other non- and for-profit entities to further the mission of the Foundation. Scott Mowbray Editor, Cooking Light – Time, Inc. scott_mowbray@timeinc.com Scott Mowbray is a 17-year, award-winning veteran of Time Inc., who has run magazines, websites, and editorial divisions for the company. He was named editor of Cooking Light in September 2009, after leading a major redesign and repositioning of the magazine. Mowbray has written about food and nutrition for more than 20 years and has been a restaurant reviewer, book author, radio commentator, and columnist. He has held various editorial positions throughout his career including editor of Health.com and editor of Eating Well, among others. In 1989 he published The Food Fight, a book on the history of ideas about food, health, and nutrition. Scott’s new cookbook, The New Way to Cook Light, is a collection of recipes that show the best route to fresh and delicious food. Jim Mulhern Partner, Watson/Mulhern jmulhern@watsonmulhern.com Jim Mulhern is an award-winning communicator and veteran agriculture and food policy strategist based in Washington, D.C. Over the last 30 years, he has provided strategic counsel to numerous companies, coalitions, and nonprofit associations, and has worked extensively in government relations, issues and crisis management, media relations, media training, and litigation communications. He is a veteran of Capitol Hill, having worked for members of Congress in both the House and Senate. Mulhern is a managing partner in Watson/Mulhern LLC, a life sciences communications and public affairs firm that focuses on policy and communications issues facing the food and agriculture community. Previously, he was a partner at Fleishman Hillard International Communications, where his client work won four Silver Anvils, the prestigious award of the Public Relations Society of America. On Capitol Hill, Mulhern served as chief of staff to Wisconsin Senator Herb Kohl, where he directed the Senator’s Washington, D.C., and state office operations, and advised him on legislative and political issues. Prior to his Senate work, Jim directed legislative affairs for the National Milk Producers Federation, where he was instrumental in shaping the organization’s policy and communications strategy and served as a key spokesperson. He currently works with both NMPF and the National Dairy Council.

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Rick Naczi CEO, American Dairy Association rnaczi@adadc.com Richard Naczi is the chief executive officer of the American Dairy Association and Dairy Council, Inc. (ADADC), which is headquartered in Syracuse, New York. Since joining ADADC in 1990, he has directed the association’s programs in retail category management, dairy promotion, nutrition education, and advertising on behalf of dairy producers in New York, northern New Jersey, and northeastern Pennsylvania. During his tenure at ADADC, Naczi also held several management positions at Dairy Management Inc. (DMI). He previously served as executive vice president of Strategic Industry Analysis and Evaluation, where he managed an industry-wide sustainability project for DMI and was DMI’s primary contract liaison to the U.S. Department of Agriculture, and also held the positions of executive vice president of U.S. Sales and Marketing and vice president of School Marketing. Naczi is a graduate of the University of Connecticut with a degree in animal science. Drew Nannis Chief Marketing Officer, Partnership for a Healthier America dnannis@ahealthieramerica.org Drew Nannis serves as the Chief Marketing Officer for the Partnership for a Healthier America (PHA). He previously served as Senior Vice President at AARP for media relations and strategy and before that, in various communications roles on Capitol Hill for then-Senator Ken Salazar, Congressman Pete Stark, and Congressman Marion Berry. Nannis's role at PHA covers all aspects of the organization’s communications efforts, from co-branded marketing campaigns with its partners to new media and brand stewardship. Nadira Narine Program Director, Strategic Initiatives, Interfaith Center on Corporate Responsibility nnarine@iccr.org Nadira Narine is program director of Strategic Initiatives, primarily responsible for research and analysis, coordination, and support of program work on water and food issues. As food and water safety intersects with so much of the program work, from the water impacts of hydraulic fracturing to human rights violations in the agricultural sector and the impacts of commodity over-speculation on global food prices, Narine is responsible for helping members exploit synergistic opportunities within the ICCR coalition that measurably advance ICCR’s social responsibility work with multiple companies and across many sectors. She closely coordinates with other NGOs and investor groups related to ICCR’s strategic areas such as Food & Water Watch, Oxfam, the CEO Water Mandate, and Ceres to bring attention to the impacts of corporate policies and practices on food and water concerns. Marion Nestle Professor, New York University marion.nestle@nyu.edu Marion Nestle is Paulette Goddard professor in the department of nutrition, food studies, and public health at New York University, which she chaired from 1988-2003. She is also professor of sociology at NYU and visiting professor of nutritional sciences at Cornell University. Nestle’s research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing. She is the author of several prize-winning books, among them Food Politics: How the Food Industry Influences Nutrition and Health, Safe

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Food: The Politics of Food Safety, and What to Eat. Nestle was named 2011 Public Health Hero by UC Berkeley's School of Public Health. Liz Neumark CEO, Great Performances liz.neumark@greatperformances.com Liz Neumark, the founder and CEO of Great Performances catering and event company, is a culinary visionary and a longtime trendsetter in bringing food politics to the table, with great taste and memorable flavors. She conceived of Great Performances in 1979 as a waitress service for women in the arts; today the company is one of the largest off-premise catering companies in New York. Katchkie Farm, the company's 60-acre organic farm in Columbia County, New York, is home to the Sylvia Center, an educational nonprofit dedicated to inspiring children to eat well through farm visits and garden-to-table cooking workshops. Neumark serves on the boards of many New York City organizations that focus on food, children, and hunger. Michel Nischan Chef and Owner, Dressing Room: A Homegrown Restaurant, CEO, Wholesome Wave michel@wholesomewave.org Michel Nischan is chef/owner of Dressing Room, located at Connecticut’s Westport Country Playhouse, and president and CEO of the Wholesome Wave Foundation, a nonprofit organization focused on making local, healthy, and sustainably grown foods available to everyone. Wholesome Wave and Dressing Room work in tandem to create grassroots initiatives that celebrate local food systems and heritage recipes. A son of displaced farmers, Nischan grew up with a deep appreciation for sustainable agriculture and those who work the land. As a professional chef and advocate for a more healthful, organic, and sustainable food future, he has built on those childhood values to become a catalyst for change and new initiatives in local and regional food systems. He has been the recipient of two James Beard Foundation Awards, for his work on the PBS series, Victory Garden, and his 2003 book, Taste Pure and Simple (Chronicle Books, 2003). He is also the author of Homegrown Pure and Simple (Chronicle Books, 2005). Nischan serves on the boards of the Amazon Conservation Team and Harvard’s Center for Health and the Global Environment. He lives in Fairfield, Connecticut, with his wife Lori and their five children. Rob Noble Senior Manager, Dining & Culinary, Sodexo Robert.Noble@sodexo.com A graduate of the Culinary Institute of America, Robert Noble has over 25 years of experience in all aspects of food service. Early in his career, he worked in restaurants on the east coast including four-star restaurants in Charleston, South Carolina, worked as a corporate chef with a major law firm in New York City, and was the product development chef for Kings Supermarkets in New Jersey. Initially joining Marriott Management Services in 1997, prior to its merger with Sodexo Services, Noble has been executive chef at senior living communities in New York and New Jersey. In 2000, he was selected as a member of Sodexo’s North American Culinary Team for the Olympics in Sydney, Australia. This ten-member group joined forces with other Sodexo employees from around the world to form Team Sodexo, which provided culinary services for a six-week period to the corporate supporters of the 2000 Olympics and various sporting venues. Presently, Noble is a senior manager of dining and culinary services with Sodexo Senior Living.

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In this capacity, he is responsible for providing culinary guidance and dining support to the company’s senior living accounts in the northeast region. Rebecca Noricks Communications Manager, W.K. Kellogg Foundation rebecca.noricks@wkkf.org Rebecca Noricks is a communications manager for the W.K. Kellogg Foundation in Battle Creek, Michigan. In this role, she leads communication and media activities with program teams, managing print, video, web, and social media efforts to capture and disseminate stories and lessons from Kellogg Foundation–funded programs. Noricks develops and implements strategies to support program areas; writes and edits content integrating clear and consistent messages; determines opportunities that highlight programming efforts and successes; and provides communication support to grantees. Prior to joining the foundation in 2010, Noricks was director of communications for the Council of Michigan Foundations, the largest regional membership association of grantmakers in the U.S., and held two national public affairs positions for the U.S. Department of Agriculture Natural Resources Conservation Service. Erik Olson Director of Food Programs, Pew Health Group, The Pew Charitable Trusts eolson@pewtrusts.org Erik D. Olson is the deputy director of food programs for the Pew Health Group. He supervises the Pew Charitable Trusts’ work on food safety, food additives, school foods, antibiotic use in food animal production, and other food-related activities, and has managed Pews’ toxic chemical reform work. Olson helped lead the coalition effort to enact the first major overhaul of the Food and Drug Administration’s food safety law in over 70 years, which President Obama signed into law in January 2011. Olson has over 25 years of experience in public policy and consumer advocacy, including stints at the Natural Resources Defense Council, the National Wildlife Federation, and the EPA. Marc Oshima Chief Marketing Officer, AeroFarms MarcOshima@AeroFarms.com Marc Oshima is the chief marketing officer and co-founder of AeroFarms, which is addressing our global food crisis by growing pesticide-free leafy greens in a sustainable and socially responsible way. With proprietary aeroponic and LED technology, AeroFarms grows without sun or soil year-round and delivers consistently high-quality, safe leafy greens in six locations worldwide, offering tremendous benefits versus conventional farming including over 90 percent less water usage and no harmful runoff of fertilizers or pesticides. In its third year, AeroFarms school farm at St. Philip’s Academy in Newark, New Jersey, located in the school’s cafeteria, is setting a new standard for “Seed-to-Table” while helping transform students’ eating habits. Oshima has an extensive marketing background in retail and branding with a passion for helping people care about their food. He previously headed up marketing for the Food Emporium supermarket chain and Citarella gourmet markets. He has been on the marketing advisory committee of the Food Bank for NYC since 2004.

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Ken Peterson Communications Director, Monterey Bay Aquarium/Seafood Watch kpeterson@mbayaq.org Ken Peterson is the communications director for Monterey Bay Aquarium and the aquarium’s Seafood Watch program. The mission of the Monterey Bay Aquarium is to inspire conservation of the oceans, through its marine life exhibits, education programs, conservation research, and advocacy for ocean policy reform. Seafood Watch is the nation’s most respected science-based source of information on seafood that is caught or farmed in ways that protect ocean ecosystems. By working with consumers, chefs and major seafood buyers, Seafood Watch works to shift the seafood market in ways that support ocean-friendly fishing and fish-farming operations. Each May, the aquarium hosts Cooking for Solutions to celebrate sustainable cuisine from land and sea, and to honor chefs who are leaders in the sustainable foods movement. In conjunction with Cooking for Solutions, the aquarium also organizes and hosts the invitation-only Sustainable Foods Institute, connecting top journalists nationwide with thought leaders in the sustainable foods movement. Jennifer Pfahler Executive Vice President, Edelman New York, Consumer Health, Wellness 360 Jennifer.Pfahler@edelman.com Jennifer Pfahler is a consumer health, wellness, and lifestyle specialist, who has worked with leading national brands and public health organizations for over 22 years. She actively represents leading health, food/nutrition, and consumer product and technology companies, including Merck Consumer Healthcare, Glaxo SmithKline, Pfizer, and the American Heart Association. Her experience primarily includes consulting on corporate and product positioning, launching or reinvigorating consumer brands, conducting numerous consumer and trade media relations programs, leading crisis communications efforts, and creating nutrition/health education and cause-related marketing programs. Pfahler is on the faculty at New York University in the School of Continuing and Professional Studies. She is a board member of the American Diabetes Association NY Chapter and is on the American Heart Association Consumer Health board committee. Michael Phillips Chief Operating Officer, Jamestown Properties mphillips@tuckermott.com Throughout his career, Michael Phillips has focused on development. Through his real estate development platform and property interests he has created concepts and designs for highly accredited restaurant and retail stores and supplemented this work by consulting and financing product programming. He is the recipient of the Urban Design Commission Award for the development of Westside Urban Market in Atlanta. He is a principal at White Provision Development Company in Atlanta and a founder of the Westside Provisions District in Atlanta. Phillips joined the partnership at Jamestown Properties as creative director in the spring of 2008 and opened the New York creative office. He serves on the board of directors for Sparkman & Stevens, Inc., the oldest naval architecture and engineering firm in the United States. He formed and served on the Municipal Facilities Commission for the Town of Cranberry Isles, ME, to aid selectmen. Phillips has focused on community outreach programs and supporting sustainable communities on islands in the United States and abroad. He contributes both monetarily and with his time to various organizations, including Park Pride in Atlanta, Habitat for Humanity, Maine Coast Heritage Trust, Mount Desert Island Sailing School, Northeast Harbor Sailing

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School, The Neighborhood House, Make-A-Wish, Alstrom Syndrome, Ubuntu Paideia School, 3 Dimensional Life, Camp Beech Cliff, the Ovarian Cancer Institute, and various arts organizations. Phillips is vice chair of the board of trustees of the James Beard Foundation. Carol Pickering Program Manager, Dietel Partners cpickering@dietelpartners.com Carol Pickering is a program manager with Dietel Partners, a philanthropic advisory firm that believes passionately in the power of philanthropy to make positive change in the world. The firm specializes in creating transformative relationships that change our world—relationships between clients and innovators, and between the innovators and the people whose lives they impact. She is responsible for managing several client program areas, including sustainable agriculture and food systems work. Prior to her work on the philanthropic side of food, Pickering was an entrepreneur involved in two start-up food companies and was a founding member of the Maine Food Producers Alliance. Serena Pollack Partner, Gonzalez Saggio & Harlan LLP serena_pollack@gshllp.com Serena Pollack chairs Gonzalez Saggio & Harlan’s national restaurant and hospitality practice group. Her experience includes representing chefs and restaurants who suffered in the wake of the Gulf Coast oil spill. She has also represented chefs and restaurants in a variety of other situations, from simple contractual issues with vendors to licensing and trademark issues. Pollack regularly deals with restaurant issues ranging from concept to creation and everything that flows therefrom. Additionally, she has handled contract negotiation for chefs and restaurants in relation to book deals, licensing deals, and media appearances. Jan Poppendieck Author and Consultant, NYC Food Policy Center, Hunter College janpop@verizon.net A recipient of a 2011 James Beard Foundation Leadership Award, Jan Poppendieck is a professor of sociology at Hunter College, CUNY, and at the CUNY Graduate Center, where she serves on the faculties of public health and sociology. Her primary concerns have been poverty, hunger, and food assistance in the United States. She is the author of Breadlines Knee Deep in Wheat: Food Assistance in the Great Depression (1986), Sweet Charity? Emergency Food and the End of Entitlement (1998, 1999), and Free For All: Fixing School Food in America, (2010), which received the 2010 Book of the Year award from the Association for the Study of Food and Society. She serves on the boards of directors of WHYHunger? and Community Food Advocates, the Advisory Committees of the National Farm to School Network and Wellness in the Schools, and the Leadership Council of School Food FOCUS. Maricel E. Presilla Chef, Cucharamama grancacao@aol.com Maricel Presilla was born in Santiago de Cuba and is a culinary historian, author, and chef specializing in the cuisines of Latin America and Spain. She has taught medieval history at New York University and Rutgers University, where she created courses on culinary history. Presilla received formal training in cultural anthropology and has done considerable research on

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agriculture, with emphasis on tropical crops, cacao and vanilla agriculture, and chocolate production. She has written two cookbooks, including Gran Cocina Latina: The Food of Latin America (W.W. Norton, 2012), and has written three illustrated books for Henry Holt that explore the indigenous cultures and cuisines of Latin America. She is the president of Gran Cacao, a Latin American food marketing company specializing in cacao educational programs, chocolate research and marketing, and heirloom cocoa bean trade, and is on the advisory committee for the Culinary Institute of America’s San Antonio Campus. Presilla is the co-owner and chef of Zafra and Cucharamama restaurants in Hoboken, NJ. She was the recipient of the 2012 James Beard Award for Best Chef: Mid-Atlantic, the first Latin American woman to have received this distinction, and is also the first Latin American woman to have been invited as a guest chef to the White House. Kathleen Purvis Leadership Awards Chair, Charlotte Observer kpurvis@charlotteobserver.com Kathleen Purvis is the food editor of The Charlotte Observer (North Carolina) and has been a newspaper reporter and editor for more than 30 years. She is active in the Association of Food Journalists and the Southern Foodways Alliance. After serving as chair of the James Beard Foundation Book Awards program, she became the founding chair of the JBF Leadership Awards committee. Anne Quatrano Bacchanalia, Floataway Café, Star Provisions, Quinones, and Abattoir aquatrano@eatoutoften.net Anne Quatrano’s culinary career began at the California Culinary Academy in San Francisco, where she met her husband and partner, Clifford Harrison. Together with Harrison, she operates six of Atlanta’s most celebrated restaurants: Bacchanalia, Floataway Café, Star Provisions, Provisions to Go, Quinones at Bacchanalia, and Abattoir. She is now the fifth generation of her family to live on the farm. On the farm, their life mirrors their philosophy on food: They believe in going back to the basics to produce the spectacular. A model of self-sufficiency, the farm features a barn and show ring designed for their 20 horses and also is home to eight dogs, six cows, six Nubian nanny goats, two pigs, two cats, and many messy, free-range chickens. She is currently a member of the board of directors of Georgia Organics, the member-supported nonprofit organization that works to integrate healthy, sustainable and locally grown food into the lives of all Georgians. She has been named to Food & Wine’s Ten Best New Chefs, was the 2003 recipient of the JBF Award for Best Chef: Southeast, and received the Women Chefs & Restaurateurs Golden Whisk Award in 2008. She also sat on the board for Women Chefs & Restaurateurs from 2000 to 2007 and is on the James Beard Foundation board of trustees. In 2010, Quatrano launched Sunday Supper South, an annual event in Atlanta bringing together lauded chefs from across the South to prepare a family-style supper as a fundraiser for the James Beard Foundation’s scholarship fund. Suzanne Rannie President, Strategic Planning and Resource Development, Revenue Management Solutions suzanne@revenuemanage.com Suzanne Rannie currently manages the human resources function at Revenue Management Solutions, and is a member of both the RMS executive committee and board of directors. She has spent more than 33 years in the hospitality industry. She has held both operations and

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consulting positions with organizations throughout Canada, the United States, the Bahamas, Europe, Brunei, and other parts of Asia. Suzanne has also lectured at Cornell University, at Ryerson Polytechnical Institute in Toronto, and has taught culinary classes at George Brown College in Toronto. In addition, she has worked on the DiRoNa program and the Exxon Mobil Travel Guide inspection process. Daniel B. Ravicher Executive Director, Public Patent Foundation ravicher@pubpat.org Daniel B. Ravicher is a lecturer in law at Benjamin N. Cardozo School of Law and executive director of the Public Patent Foundation (PUBPAT), a not-for-profit legal services organization that represents the public interest in the patent system, and most particularly the public interest against undeserved patents and unsound patent policy. Labeled a modern day “Robin Hood” by Science, named one of the 50 Most Influential People in IP by Managing Intellectual Property, and awarded an Echoing Green Fellowship for social entrepreneurship, Ravicher is a registered patent attorney who writes and speaks frequently on patent law and policy, including testifying as an invited witness before Congress on the topic of patent reform. He writes about patent policy issues for the Huffington Post and is admitted to the United States Supreme Court, the Courts of Appeals for the Federal, 2nd and 11th Circuits, the District Courts for the Southern and Eastern Districts of New York, the State of New York, and the United States Patent and Trademark Office. Ravicher and PUBPAT represent the plaintiffs in the lawsuit Organic Seed Growers and Trade Association (OSGATA), et al. c. Monsanto, which seeks to protect organic and conventional farmers from Monsanto’s patents on GMO seed. Andrea Reusing Chef, Lantern info@lanternrestaurant.com Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill, NC, restaurant, Lantern. Since opening in 2002 it has been named one of America’s Top 50 Restaurants and Best Farm-to-Table Restaurant by Gourmet, one of America’s 50 Most Amazing Wine Experiences by Food & Wine, and Restaurant of the Year in 2009 by The News & Observer. Reusing is the 2011 winner of the James Beard Award for Best Chef: Southeast and serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing’s first book, Cooking in the Moment: A Year of Seasonal Recipes, was named one of 2011’s most notable cookbooks by the New York Times. Craig Rogers Shepherd, Border Spring Farm LAMB crogers@borderspringsfarm.com Craig Rogers is the owner and shepherd of Border Springs Farm, LLC in Patrick Springs, Virginia. His lamb is featured in restaurants from Las Vegas to New York City. Border Springs Farm Lamb has been guided by his passion for great food, devotion to farming, and animal husbandry that is sustainable with a reputation for excellence and the intellectual challenge of showing how one can create a sustainable agricultural business. He is a frequent author of articles for CNN’s Eatocracy website on issues relating to farming policy, farmer interactions with chefs, and the business of direct-from-the-farm sales. Today, Border Springs Farm, LLC is focused on vertical integration to not only bring their lamb to retail consumers with a new all-

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lamb shop in Washington, D.C.’s Union Market, called the Shepherd’s Larder, and a focused dining concept known as the Lamb Bar, where he will be featuring dishes created by his friends and well-known TV chefs, JBF Award–winning chefs, and his other customers. Shauna Sadowski Director of Sustainability, Annie’s, Inc. ssadowski@annies.com Shauna Sadowski is the director of sustainability at Annie’s, Inc., an organic and natural foods company based in Berkeley, CA, where she leads the company’s sustainability efforts with a particular focus on engaging with supply chain partners to understand and improve social and environmental impacts throughout the supply chain. Her projects seek to ensure transparency and accountability from farm to fork, with the ultimate goal of contributing to a more sustainable food system. Prior to joining Annie’s in 2010, Sadowski worked on sustainability issues within the food sector at Clif Bar and Company, Fork in the Road Foods, and Business for Social Responsibility. Before transitioning to an emphasis within the consumer products sector, she worked with a variety of industries through management consulting roles at the Corporate Executive Board and Arthur Andersen. Her commitment to sustainability stems from her early years of growing up on a farm in Saskatchewan, Canada. Shauna received her B.S. in economics from the Wharton School at the University of Pennsylvania and a M.S. in agriculture, food and environment from the Friedman School at Tufts University. She serves on the advisory boards of the Sustainable Food Trade Association and the Sustainable Food Lab. She lives in San Francisco with her husband, daughter, and boisterous Boston Terrier. Marcus Samuelsson Chef and Author, Red Rooster Harlem Marcus Samuelsson first caught the attention of the culinary world at Aquavit. In addition to being a successful cookbook author, he released his New York Times bestseller Yes, Chef in 2012 to rave reviews. In addition to appearances on Late Night with Jimmy Fallon, the Today show, Live with Regis and Kelly, and more, Samuelsson was the winner on the second season of Bravo’s Top Chef Masters, serves as a recurring judge for Food Network’s Chopped, and was named the winner of the second season of Chopped All-Stars. In 2009, he was honored as a guest chef at the White House under the Obama Administration, where he planned and executed the administration’s first state dinner for the first family, Prime Minister Singh of India and their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project., and has had the honor of speaking at the 2011 Annual Meeting of the World Economic Forum in Davos, Switzerland, and TEDxHarlem in 2012. In the fall of 2012 Samuelsson was named to the U.S. State Department’s American Chef Corps. His newest restaurant, Red Rooster Harlem celebrates the roots of American cuisine in one of New York City’s liveliest and culturally rich neighborhoods. Marcus is also a co-founder of FoodRepublic.com. Gus Schumacher Executive Vice President, Wholesome Wave gus@wholesomewave.org Gus Schumacher is executive vice chairman of Wholesome Wave and a co-founder with Michel Nischan and the late Michael Batterberry. As under secretary of agriculture for Farm and Foreign Agricultural Services at the USDA from 1997 to 2001, Gus oversaw the Farm Service Agency, the Foreign Agricultural Service, and the Risk Management Agency. He was also

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president of the Commodity Credit Corporation and was previously a member of the 21st Century Sustainable Agricultural Task Force of the National Academy of Sciences. In 2007 Schumacher, along with Cathy Bertini, former director of the World Food Program and professor Robert Thompson, oversaw the preparation of the Task Force Report of the Chicago Council of Global Affairs, titled Modernizing America’s Food and Farm Policy: Vision for a New Direction (2008). They updated their Food and Farm Policy Report in 2012 in light of the pending new Farm Bill deliberations. Robert Seixas Director of Education, The International Culinary Center rseixas@culinarycenter.com The International Culinary Center (ICC), founded as the French Culinary Institute, is the world’s leading culinary center for education. With campuses in New York City and the San Francisco Bay Area, the ICC is a culinary incubator with cutting-edge curriculums, from recreational classes to six-month career programs. The ICC boasts some of the most world-renowned chefs as its deans including: Jacques Pépin, Jacques Torres, André Soltner, Alain Sailhac, David Kinch, Emily Luchetti, Alan Richman, and Cesare Casella, with José Andrés joining most recently. The ICC is home to the Michelin-recommended restaurant L’Ecole in New York City and has published four cookbooks, most recently The Fundamental Techniques of Classic Italian Cuisine, along with the James Beard award-winning books, The Fundamental Techniques of Classic Cuisine and The Fundamental Techniques of Classic Pastry Arts. Seixas, a former senior editor at Zagat and a graduate of the French Culinary Institute, is the director of education for the International Culinary Center. He is responsible for the school’s education initiatives and for the oversight and development of the school’s curriculum. He holds a B.A. in philosophy from Vassar College and a M.A. in communications/journalism from New York University. Simran Sethi Journalist simran@simransethi.com Simran Sethi is an award-winning journalist, strategist, and educator, who teaches and reports on sustainability, environmentalism, and social media for social change. Named “the environmental messenger” by Vanity Fair and a “top ten eco-hero of the planet” by the UK’s Guardian, Simran is dedicated to a redefinition of environmentalism that uses innovative forms of engagement and includes voices from the prairie, urban core, and global community. Debbie Shore Co-Founder, Share Our Strength dshore@strength.org Together with her brother, founder, and CEO Bill Shore, Debbie Shore founded Share Our Strength® in 1984, and continues to oversee the organization’s long-term planning and strategy. She supervises the culinary events department, which coordinates more than 75 seated dinners and tasting events annually, in addition to managing Share Our Strength’s relationships with top chefs and restaurateurs. Shore co-created and oversees Share Our Strength’s Taste of the Nation®, the country’s largest culinary benefit dedicated to making sure no kid in America grows up hungry. She also leads Share Our Strength’s Dine Out For No Kid Hungry™, a national event that mobilizes thousands of restaurants and millions of diners across America during one

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week in September to raise funds that help support Share Our Strength’s No Kid Hungry® Campaign. Susan Soriano susansoriano@gmail.com Susan Soriano is a project-management consultant based in New York City and the Lower Hudson Valley. She has worked in book, magazine, and digital publishing; has held communications positions at New York, Time, Condé Nast Traveler, National Geographic Traveler, Parenting, and EverydayHealth.com; and, for the last eight summers, has been an instructor in the magazine and digital publishing workshop at the Columbia Publishing Course. She is currently at work on an essay for an upcoming anthology about Filipino food. Karen Spiller Project Director, Boston Collaborative for Food & Fitness kspiller@bphc.org Karen Spiller is the project director of Boston Collaborative for Food & Fitness (BCFF), a W.K. Kellogg Foundation Community Partner and grantee. In this role, she leads a host of partner organizations and volunteers in efforts to increase equity in the areas of food access and affordability; fair, locally grown food; physical and built environment, to create safe places to be physically active. With over twenty years of experience in program development, health education, health promotion, and healthcare research, Spiller is committed to creating sustainable systems and policies to ensure optimal health and quality of life for all Boston and Massachusetts residents. She serves on city and statewide committees, advisory boards, and initiatives on health equity, health education, youth leadership, and community health. She has also recently served as a member of the board of directors of local nonprofit organizations that include: Heading Home, MA Federation of Farmers Markets, the Food Project, and Women’s Lunch Place. She is currently serving a third term as member of board of trustees of SOPHE, the Society for Public Health Education and is a contributing author to the first SOPHE textbook, Health Promotion Programs: From Theory to Practice, Jossey-Bass Publishing. Nadine Sudnick Executive VP, Communications, Dairy Management Inc. nadine.sudnick@rosedmi.com Nadine Sudnick is the executive vice president of communications at Dairy Management Inc. (MDI), a nonprofit domestic and international planning and management organization responsible for increasing demand for dairy products and ingredients. DMI manages the American Dairy Association® and National Dairy Council® and has established affiliate organizations, including the U.S. Dairy Export Council®, Innovation Center for U.S. Dairy®, and the Dairy Research Institute®. During more than 20 years in the communications field, Sudnick has led communication efforts for a variety of companies including Abbott Laboratories, Beam Global Spirits & Wine, International Engine & Truck, Fertility Centers of Illinois, Family Office Exchange (FOX), Follett, GE Capital, McDonald’s, Motorola, Pliant Corporation, ServiceMaster TRW, and Underwriter Laboratories. She has spent most of her career leading customer and employee communications for GE Capital and Motorola, where she initiated new programs that ultimately became best practices for communication function.

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Stacey Sun dineLA Director, dineLA ssun@dineLA.com Born and raised in Los Angeles, Stacey Sun is the director of the dineLA program, website, and newsletter content, as well as Los Angeles Tourism’s culinary tourism program. Her goal is to put Los Angeles on the map as a premier dining destination, and to grow dineLA to be a resource for all things culinary for both locals and visitors. In addition, she spearheads dineLA’s bi-annual program dineLA Restaurant Week, which has grown into one of the nation’s largest. Rachel Fineberg Sylvan Director, Engagement, Office of Sustainability and Corporate Social Responsibility, Sodexo North America rachel.sylvan@sodexo.com With 20 years of experience bridging environmental, social, and business strategy, Rachel Fineberg Sylvan has helped some of the world’s largest companies design and implement their sustainability strategies. These include: Ford Motor Company, U.S. Foodservice, and now Sodexo. She has helped these companies find leadership opportunities and embed sustainability into their operating practices by setting sustainability priorities, working with corporate leadership, engaging employees, building stakeholder relationships, and more. In her current role, Sylvan facilitates meaningful communication with stakeholders to shape Sodexo’s strategy, enhance the brand, inspire commitment to the Better Tomorrow Plan, and encourage behavior change for a more effective approach to sustainability. She holds both an M.B.A. and M.S. from the University of Michigan’s Erb Institute for Sustainable Enterprise. Meaghan Tobin Project Assistant and Meridian Fellow, AGree Mtobin@merid.org Meaghan Tobin joined Meridian Institute in June 2012 as part of the Meridian Fellowship program. She works primarily on AGree, an eight-year initiative to transform food and agriculture policy. With a background in nutrition, public policy, and agriculture issues, Tobin works on AGree's effort to ensure increased access to nutritious food both at home and abroad. She also works on issues concerning rural technology infrastructure and rural economic development. She holds a B.S. in nutrition, food studies, and public health from New York University and an A.S. in baking and pastry arts, summa cum laude, from Johnson & Wales University. She has worked on farms in Massachusetts and New York's Hudson Valley. In a previous life, she was a pastry chef at a boutique hotel in Ireland and a bread baker in Providence, Rhode Island. Dennis Treacy EVP and Chief Sustainability Officer, Smithfield Foods Inc. dennistreacy@smithfieldfoods.com As Executive Vice President and Chief Sustainability Officer, Dennis Treacy oversees and directs many areas within the company, including government affairs, corporate communications, sustainability initiatives, and the legal department. Treacy also serves as the executive director of the Smithfield-Luter Foundation, the philanthropic wing of Smithfield Foods that funds education and growth opportunities in communities across America. Additionally, he serves or has served on dozens of state and national boards and commissions. Prior to joining Smithfield Foods in 2002, Treacy was director of the Virginia Department of Environmental

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Quality. He also served as assistant attorney general in the natural resources section of the Virginia Attorney General’s office. Treacy is a 2010 “Distinguished Environmental Law Graduate” from Lewis & Clark Law School in Portland, Oregon, where he graduated in 1983. He completed his undergraduate degree in Fisheries and Wildlife at Virginia Tech in 1978, and currently serves on their Board of Visitors. Susan Ungaro President, The James Beard Foundation sungaro@jamesbeard.org Susan Ungaro was appointed president of the James Beard Foundation in April 2006. Since then, she has overseen the expansion of the Foundation’s culinary scholarship program, increased membership with an online enrollment program, and relocated the annual James Beard Foundation Awards Gala to Lincoln Center. Ungaro has also ushered in a new era of financial health for the Foundation. In September 2012 she collaborated with the U.S. Department of State to develop the “Diplomatic Culinary Partnership,” a new initiative to elevate the role of culinary engagement in America’s formal and public diplomacy efforts. Among her numerous honors, Ungaro was named one of the The Daily Meal’s 50 Most Powerful People in Food in 2011 and has received Irish America magazine’s Top Business 100 Award, the Muriel Fox Communications Award from the NOW Legal Defense & Education Fund, and the Hope Award from the National Center for Missing & Exploited Children. Ungaro’s frequent television appearances include Food Network’s Iron Chef and Dinner Impossible, Bravo’s Top Chef, Fox’s Kitchen Nightmares, NBC’s Today show, ABC’s Good Morning America, CBS’s Early Show, 20/20, CNN, and MSNBC’s Morning Joe. Emmanuel Verstraeten Founder and CEO SPE Certified® emmanuel.verstraeten@gmail.com Emmanuel Verstraeten is the founder and CEO of SPE Certified®, a unique certification and consulting program that defines a new way to eat by enhancing the nutritional quality of meals, without compromising taste. The inspiration for SPE was born from the Latin phrase Sanitas Per Escam, which means literally “Health through Food.” But since its founding in 2001, SPE has come to mean much more: a holistic approach that focuses not just on health, but on the sourcing, preparing and enhancing of food. Born in Brussels, Verstaeten was raised by a mother who prepared fresh, seasonal, and locally sourced meals for the family each day, undoubtedly influencing his lifelong passion for great tasting food and sustainability. He opened his first restaurant, Rouge Tomate, in Brussels, bringing together the divergent worlds of nutrition and fine dining. In 2008, he opened Rouge Tomate in New York, which was awarded many accolades, notably one Michelin star within months of opening. SPE Certified is the certification and consulting arm of the unique culinary philosophy underlying both Rouge Tomate restaurants, supporting Verstraeten’s mission to affect positive change in the foodservice industry. John V. Washko Vice President of Operations, Auberge Resorts john.washko@aubergeresorts.com John Washko is the vice president of operations at Auberge Resorts, where he oversees food and beverage programs for all properties in the collection. Washko joined Auberge Resorts in 2010 with more than 30 years of hospitality experience, including over 20 years with Four

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Seasons Hotels & Resorts. During his Four Seasons tenure, Washko held various operational leadership positions within the company’s food and beverage and rooms divisions throughout the United States and internationally. While with the Four Seasons Hotels & Resorts, Washko was a part of opening teams worldwide, including Dublin, Istanbul, Whistler, and Costa Rica. He was also hotel manager at the Four Seasons Beverly Hills and Four Seasons San Francisco, which achieved the Mobil Five-Star rating within its first year of operation, as well as food and beverage director at properties including the Pierre in New York City and the Ritz-Carlton Chicago. Washko received a James Beard Foundation Angel Award in 2008 in recognition of his significant contributions to the Foundation. He is a resident of Napa, California. Arlin Wasserman Partner, Changing Tastes arlin@changingtastes.net Arlin Wasserman is the founder and principal of Changing Tastes. Since 2003, Changing Tastes has worked with food and agriculture companies, venture and philanthropic investors to realize new opportunities at the intersection of sustainability, public health, culinary, and demographic trends. Wasserman also chairs the Sustainable Business Leadership Council at the Culinary Institute of America, serves on the board of the Sustainable Food Lab, and is a fellow at the Aspen Institute. He has also served as an advisor on food and agriculture, innovation, and development issues to the United States Department of Agriculture and several of the nation’s largest private foundations. From 2007 to early 2012 he was vice president of sustainability at Sodexo, the world's leading institutional food service provider, where he developed and implemented the company’s first sustainability strategy. Tensie Whelan President, Rainforest Alliance twhelan@ra.org Tensie Whelan is president of the Rainforest Alliance. She first became involved as a board member in 1990 and then served as a consultant, becoming the executive director in 2000. Whelan has worked in the environmental field for more than 25 years, during which time she served as the vice president of conservation information at the National Audubon Society and executive director of the New York League of Conservation Voters. She also worked as a journalist and consultant in Costa Rica; the managing editor of Ambio, a Stockholm-based international environmental journal; and as a consultant for nonprofit organizations such as the Environmental Defense Fund. Whelan serves on the advisory boards of Social Accountability International, Unilever Sustainable Sourcing Advisory Board, and is co-chair of the steering committee of the Sustainable Food Lab. She holds a M.A. in international communication from American University's School of International Service and a B.A. in political science from New York University. Whelan's published work includes one of the first books on ecofriendly tourism, Nature Tourism: Managing for the Environment. She has been recognized as one of the 100 Most Influential People in Business Ethics by the Ethisphere Institute, and was the recipient of the Wall Street Journal/Winning Workplaces Top Small Workplace Award for the Rainforest Alliance in 2008.

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Lawrence Williams President, United States Healthful Food Council Lawrence@ushfc.org Lawrence Williams is an entrepreneur who has dedicated his career to developing public-private partnership solutions to some of the world’s most vexing problems. Recognizing the relationship between dietary practices and numerous chronic diseases, which has become amplified by the growing percentage of calories consumed away from home, he established the nonprofit, nongovernmental United States Healthful Food Council (USHFC) to develop incentives that encourage foodservice providers to serve healthful offerings. Most recently, Williams worked with Space Exploration Technologies (SpaceX) and NASA to develop a domestic commercial crew and cargo program to replace the Space Shuttle. Prior to SpaceX, he assisted wireless pioneer Craig McCaw, the FCC, and the International Telecommunications Union (ITU) to make broadband access ubiquitous through the use of low-Earth orbiting satellites. His government experience includes the White House Office of Public Liaison, the U.S. Department of Commerce, and the U.S. House of Representatives. Williams received his B.A. from the University of Colorado and M.B.A. with honors from Georgetown University. He is a two-time Ironman triathlete passionate about the importance of nutrition, exercise, and health. Amy Wood Trustee, The Marcus Foundation amyhwood333@gmail.com Amy Halperin Wood was most recently the director of public policy at Jewish Family Service (JFS) of Colorado where she managed advocacy and policy liaison, collaboration among social service agencies and assessment of community needs. Prior to that she was the director of the Family Safety Net Program at JFS overseeing emergency assistance for homeless prevention, a food pantry, management of state and federal grants, as well as individualized programs to address self-sufficiency issues. Under her stewardship the Family Safety Net department expanded significantly and became a leader in the community in developing best practices in homeless prevention and food pantry management. In addition to her current leadership role with the Marcus Foundation, Wood has also worked at Volunteers of America in Denver, Group W Cable in New York City, the DeKalb Farmers' Market, and Houston's Restaurants in Atlanta. She grew up in New York City, attended Swarthmore College (B.A.), The Wharton School at the University of Pennsylvania (M.B.A.), and the Graduate School of Social Work at the University of Denver (M.S.W.). She believes that ending hunger requires providing immediate food resources, encouraging self-sufficiency and making fundamental and operational changes in the food distribution system. Malik Yakini Executive Director, Detroit Black Community Food Security Network Malik Yakini is a founder and executive director of the Detroit Black Community Food Security Network (DBCFSN), which operates a seven-acre farm in Detroit. Along with DBCFSN he spearheaded efforts to establish the Detroit Food Policy Council, which he also chaired. Yakini was a member of the Michigan Food Policy Council, and serves on the steering committee of Undoing Racism in the Detroit Food System. From 1990 to 2011 he was executive director of Nsoroma Institute Public School Academy, one of Detroit’s leading African-centered schools. Yakini was honored as Administrator of the Year by the Michigan Association of Public School Academies in 2006, and served on the board of directors of Timbuktu Academy of Science and Technology from 2004 to 2011. He is also CEO of Black Star Educational Management. Yakini

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is dedicated to working towards identifying and alleviating the impact of racism and white privilege on the food system, and contributing to the development of an international food sovereignty movement. He is currently a Food and Community Fellow for the Institute for Agriculture and Trade Policy and a 2012 recipient of a JBF Leadership Award. Glenda Yoder Associate Director, Farm Aid Glenda@farmaid.org Farm Aid works to build a vibrant family farm-centered food system. Farm Aid keeps family farmers on the land and inspires people to choose good food from family farms. Glenda is developing a brand called Homegrown Concessions, which provides family farm food at venues and events. Carolyn Zezima President, NYC Foodscape nycfoodscape@gmail.com Carolyn Zezima is a results-oriented consultant and food systems advocate with a proven track record of grass-rooting and managing organizations in the non-profit sector. She has worked with food and farming enterprises in Chicago and New York, and was the co-founder of The Talking Farm, an urban farming and educational enterprise in Evanston, IL.