MICHELLE CICCARELLI LERACHPresident
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.
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.
Roger Harrington is vice president of Specialty Produce, a food service and retail fresh produce supplier to more than 900 restaurants and hotels in San Diego. In the past 26 years Specialty Produce has continued to expand its food hub, offering deliveries seven days a week, organics, and a mobile farmers’ market program. From the beginning, Specialty Produce has placed a high value on technology, creating an extensive website with online ordering as early as 1996 that now receives 10,000 unique visits per day and a fresh produce app based on information harvested straight from the source that has been downloaded over 100,000 times. Roger’s love of technology in the early 1980s led him to develop and maintain the information systems that have allowed Specialty Produce to grow. Between work, sailing, and biking, he serves on the board for many notable San Diego nonprofits, including Chef Celebration, Collaboration Kitchen, and the Berry Good Food Foundation. In the quest for better health and a faster biking speed, Roger adopted a 100% plant based diet in 2012 and hasn’t looked back.
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.
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.
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 skin products).
SANDRA GRIVAS BROUSSARD
Sandra Grivas Broussard has been involved in the organic food industry for more than 14 years as the director of sales and operations for Be Wise Ranch, Inc. She oversees the daily operations for 100+ employees and the sales both locally and nationally to stores and distributors such as Baron’s Marketplace, Jimbo’s Naturally, Cream of the Crop, Ramona Family Naturals, Wynola Flats, Couple Berry Farms, Garden of Eden, Urban Fresh, Napoli Farms, Naturally to your door, Trader Joe’s, and Whole Foods Market. She also supervises a community supported agriculture program with 2500+ members. In addition to BGFF, she is a board member of Epitech, a voicemitter manufacturing company for the United States Department of Defense. She believes that you are what you eat and that growing organic food without the use of chemicals is healthier and better not only for the consumer but also for the environment.