Michelle Ciccarelli Lerach is a lawyer, entrepreneur, and activist. In 2008, she received the Consumer Attorneys of California Women’s Law Caucus Outstanding Consumer Advocate Award before leaving the practice to commit herself fully to social activism. An “agvocate” for sustainable food, she founded Berry Good Night and Berry Good Food Foundation to advance a healthy, integrated food system by educating, connecting and supporting food producers and consumers. An outspoken critic of current GMO labeling policy, she serves on the steering committee of Californians for GE Labeling. She is also a consultant to the Liberian Ministry of Gender & Development; the Vice Chair of the Board of the University of California Press Foundation, focused on progressive scholarship, particularly in the area of food; a member of the Advisory Board of the Women Peacemakers Program at the Kroc Institute for Peace & Justice; and a member of the Advisory Board for Seats at the Table, a coordinated group of international NGOs focused on gender issues in West Africa.
Jessica Waite has been passionate about nutrition and healthy lifestyle choices since childhood. She became a vegetarian at age seven and was exploring veganism by her mid-teens. Jessica studied psychology and biology at California State University San Marcos and focused on responsible lifestyle as a preventative measure, with an emphasis on healthy eating. In 2012 Jessica paired up with Davin Waite, a local chef and business owner. Their first project was the rebranding of his sushi-centric catering company, Fish Joint Catering. Renamed Pickled Ginger Catering & Events, the company now offers locally sourced sushi, entrees, and appetizers, including a full vegan menu. In 2013 the couple opened Wrench & Rodent Seabasstropub, an unorthodox sushi and seafood restaurant in South Oceanside that has a similar focus on sourcing locally from organic farms and responsible companies, and on minimizing waste by using the whole plant or animal. In 2016 the pair, now married, opened their third concept, the Whet Noodle, a ramen shop with similar values that offers plant-based options. Jessica is currently working with local farmers, small vendors, and schools to strengthen and promote the growing local food system in the Oceanside community.
After working as an editor at Travel + Leisure magazine, Jane Bills received her MBA in Entrepreneurial Management and formed a retail food startup with an Italian partner. She launched the website Let There Be Bite, dedicated to the importance of home cooking and healthy food choices, and soon became an advocate for organic and non-GMO food. Before that, she lived in Bologna, Italy, for three years and attended cooking school, working as a cook in both Italy and the United States. She continues to write articles on a freelance basis for local and national magazines.
Galyn Bradshaw has been proud to call San Diego home since 1995. She contributed to many
different industries—including veterinary, legal, and accounting—before finding her
true passion in the health and wellness sector. She is the Events Coordinator and
Assistant to the CEO at the CHEK Institute, headquartered in Vista, California. The Institute
promotes a holistic approach to health and fitness, and to the world at large.
Galyn is thrilled to be working with the Berry Good Food Foundation to foster her values of local,
sustainable, affordable food for all. She and her husband Phil enjoy organic
gardening and composting at home, and look forward to adding to their furry, four-
Sara Harper is director of Marketing for Hotel del Coronado and Beach Village at The Del where she oversees strategy for digital and offline marketing, public relations, social media, and branding for the iconic beachside resort. Sara started her career with San Diego’s largest agency and then joined Loews Hotels, where she worked her way to a regional role. Sara most enjoys strategizing on brand marketing initiatives and hotel openings. Those talents were put to use in her role as VP of marketing communications at The Regent Las Vegas. Sara’s work for KSL Resorts began in 2005 as director of marketing for La Quinta Resort & Club and then as marketing acquisition manager for Rancho Las Palmas Resort & Spa. Before returning to KSL Resorts in her role at The Del, Sara spent 3 years in Sydney, Australia, as managing director of guerilla marketing agency, Notorious.
Born and raised in San Diego, Philip is a First Vice President at Merrill Lynch Pierce Fenner & Smith. Philip discovered his love for food and gardening from his mother: she was integral in teaching him how to eat and grow fresh food. Philip started gardening a few years ago, and much to his surprise he enjoyed learning about Mother Nature and how she helps daily living. He hopes to share his passion of growing, harvesting and eating fantastic fruits and vegetables with the community at large and sharing the love of food and gardening. Philip is looking forward to growing within the organization and finding new ways of connecting with others through local and sustainable food. Philip has been married for four years to his wife Galyn and they are both looking forward to their partnerships with the Berry Good Foundation.
Kevin G. Davis is a sustainability pioneer who has spent much of his career helping to launch, fund, and commercialize sustainable technology companies with specialties ranging from renewable energy to sustainable materials. He is a native San Diegan but comes from a family that has been running family farms in Kansas for the last century.
After having worked in the finance industry as both a corporate executive and firm owner for 10+ years, Pablo A. Fernandez decided to pursue his true passion: connecting people around food. A four-month sabbatical to Spain marked the beginning of a reconnection to his culinary roots, and his journey led him to follow in the footsteps of the three generations of bakers, cooks, and culinary instructors that preceded him. What started as in-home cooking parties with family and friends evolved into what is now Secret Table, a renowned experience design company that connects community leaders, innovators, artists, and entrepreneurs alike around the dinner table. As co-founder of Secret Table, Pablo brings local food, regenerative practices, and the importance of a connected community to the forefront at his events, and advises other non- and for-profit organizations to further that mission. He is a voting member of the San Diego Food System Alliance and creator of the Food, Farming, and Nutrition program at Autism Tree Project Foundation (ATPF). He has been an active (ATPF) board member since 2014.
Eileen Gregory spent more than 30 years as an executive and creative producer in the music, television, and film industries. In 2000, in partnership with UPCtv, Europe’s largest cable television channel, Dave Stewart, and Morgan Mason, Eileen founded Innergy, the first channel focusing on environmental issues, human rights issues, and personal growth. In 2002, she and her husband purchased 70 acres in the Guadalupe Valley in Mexico where they decided to settle down, put their organic and green principles into practice, grow grapes, enjoy life, and share their dream with friends old and new. That dream has become Grupo La Villa del Valle (a boutique hotel), Corazon de Tierra (a much lauded farm-to-table restaurant), Vena Cava wines, and Baja Botanica (a range of 100% organic lavender bath and skinproducts).
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