MICHELLE CICCARELLI LERACHFounder
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.
ANN WYCOFFVice President
For the past twenty years, Ann Wycoff has been involved with media and entertainment as a writer, editor, and producer. She has worked as a freelance writer, staff editor, cover shoot producer, film festival director, cookbook author, screenwriter, and film producer. In addition to working for Conde Nast Publications for seven years, she’s written for Redbook, Shape, Self, Outside, Travel + Leisure, CN Traveler, Snow, Spa, Caribbean Travel + Life, Men’s Health, Fit Pregnancy, Coastal Living, Marin Magazine, and more. She is the former editor-in-chief of Exquisite Weddings and Eating, a culinary lifestyle magazine. Presently, she is a contributing editor to San Diego Magazine, the editor of the San Diego Visitor Guide, and a food critic for Gayot.com. From her travels across the globe, she’s written about culture, cuisine, and a cast of characters. A great deal of her work focuses on food, wine, and travel, particularly in the San Diego-Baja region. She also co-founded the travel site wandermelon.com.
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-
Howard Finkelstein graduated from the Temple University School of Law in 1976, worked as a Law Clerk for the United States District Court in Philadelphia, and then was an Assistant United States Attorney for three years. In 1981, he moved to San Diego and worked for two prominent law firms until becoming the founding partner of Finkelstein & Krinsk, from 1987 to present. He has guest lectured at Harvard Law School and the University of San Diego School of Law. Howard is a founding member of the FACE Foundation which provides emergency veterinary care to save pets of families in need.
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.
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.
Darcy Cook is a research and development professional who has worked in the San Diego high-tech sector in the marine, energy, environmental and international arenas. Interested in healthy and good food at an early age, Darcy and her siblings were influenced by their mom who understood food is health and cooking is love.
Passionate about the ocean and the environment, Darcy worked at Scripps Institution of Oceanography, where she specialized in deep sea and mid-water fish taxonomy. After graduate school, went to work at SAIC, then at Leidos after the company split. While there, she developed projects on ocean observations, offshore marine renewable energy and tsunami detection systems. Recently she helped develop an online training program for aquatic invasive species management, and currently supports the non-profit Clear Blue Sea with its mission to remove ocean plastic.
Darcy has an international relations / MBA from the University of California, San Diego’s Graduate School of Global Policy and Strategy; her focus was on environmental policy and her language, Mandarin Chinese.
KEVIN G. DAVIS
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.
PABLO A. FERNANDEZ
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.