Sarah has worked side by side with the sustainable food movement’s founders and visionaries across the globe. As the Director of Communication for the Slow Food International Office in Italy, she was immersed in the roots of the food movement before heading to California to become Alice Waters’ “Girl Friday” (in Alice’s words) for two years. Next she spearheaded the development of Slow Food Nation as its Content Director, produced the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, developed the Art.Food.Hope fund-raising campaign on the eve of Barack Obama’s Presidential Inauguration, and co-founded Seedling Projects.
Dominic has been responsible for large-scale productions such as Slow Food Nation, the largest sustainable food festival in the U.S.A., with 85,000 people attending 80 distinct outdoor and indoor events. His passion is in utilizing events to build community that last well beyond when the last marquee is taken down. Dominic Phillips is the founder and president of Dominic Phillips Event Marketing (DPEM), a full-service event marketing, design, and production company founded in 2004. DPEM has become a pioneer in sustainable events, implementing “zero-waste” policies, carbon offsets, and other sustainable best practices into its creative process.
Samantha is a graduate of the University of North Carolina at Chapel Hill where she studied both Archaeology and Anthropology. Upon moving to San Francisco in 2014, she began looking for opportunities with organizations that shared her love of food and desire to promote sustainability. Samantha joined the Good Food Foundation team soon after and has enjoyed immersing herself in the food community in the Bay Area.
Katherine is a gastronome, writer and adventurer whose interests include fermentation, innovation and the representation of lived experience in travel writing. As an Outreach & Communications Intern with the Good Food Foundation team in Summer 2014, Katherine assisted with sustainability vetting for new applicants to the Good Food Guild. A Northern California native with a serious case of wanderlust, Katherine graduated in Fall 2015 with a Master in Food Culture & Communications from the University of Gastronomic Sciences in Bra, Italy. In her previous role, Katherine served as the Executive Assistant to co-owner Cindy Daniel of Healdsburg SHED, a proud member of the Good Food Merchants Collaborative, and coordinated launches of several cross-departmental projects, including an in-house Pantry line, web-based catering and online educational section.
An avid home cook and lover of good food, Marisa first moved to San Francisco after graduating from Williams College in 2014. There, her work with BCV Architects developed a passion for the intersection of community and design, while the Bay Area food scene fostered a love for local production. Marisa followed these interests to Italy, where she spent time learning about sustainable agriculture while working on a farm in Tuscany. Marisa is excited to be back in the Bay working with the Good Food Foundation and its community of food producers. You can find her at a nearby trail, market, or coffee shop.
After graduating from the University of Southern California in 2015, Hillary spent a year abroad, eating her way through Asia and Central America. It was on this trip that her passion for sustainability and small-scale food production developed, as she worked on a permaculture farm as well as in the kitchen of an eco-resort. Hillary then returned to California, where she combined her interest of food and business to help launch the Los Angeles market for office-catering startup, Chewse. Hillary is excited to be apart of the Good Food Foundation and have a hand in elevating our food system.
In 2018, Laura graduated from the University of Gastronomic Sciences with a Masters is Food, Culture and Communications: Marketing and Sustainability of High-Quality Products. Most recently she was the Event and Communications Manager for the first ever Terra Madre Nordic event held in Copenhagen. She has worked in the food, beverage and hospitality industry from the age of 15 and gained her Bachelors degree from the Culinary Institute of America. She believes that farmers are the stewards of our land and it is important to honor and respect the work they do. She finds the easiest way to support them is by voting with your dollar and purchasing their products at a local farmers market. Eat well and in good company!
Alli is the founder of Allison Ball Consulting, specializing in growing food businesses through her one-on-one consulting and online group classes. Prior to launching her own business, Alli was essential in the development of the Bi-Rite Family of Businesses, sourcing product and coaching grocery staff for years on 18th Street, and then as Head of Grocery & Store Manager at Divisadero. She joins the Good Food team as the manager of 15 Good Food Awards committees and plays an integral part in preparing for the Blind Tasting.
Sally Rogers worked in finance and consulting for a decade before deciding to leave her corporate career and chase her passion: connecting with people around making better food choices. Sally went on to start two companies (Nibble, a healthy snacking company, and The Pickle, an editorial), and is currently working on Parsnip, a matchmaking company for consumer brands (including tasty and good food and beverage!). She chairs the Slow Food San Francisco Board and advises The Cooking Project.
Originally from Diamond Bar, California, Ashley graduated from Johns Hopkins University with a B.A. in Natural Sciences. Her favorite experiences include working with the Hopkins Food Systems Working Group to educate students about the food system and partner with local businesses and farms to shift more sustainable products onto campus, conducting food desert research at the Center for a Livable Future, and cooking meals celebrating seasonality on family-owned farms with Meadow Lark Farm Dinners. Ashley’s passion is to build a more resilient food system that produces equal access to delicious food for all people. Through the Good Food Foundation, she hopes to surround herself with people who care just as much about food and learn everything this experience has to offer. You can usually find her gardening, biking, or in the kitchen.
Charlotte graduated from Brown University with a degree in Urban Studies and a passion for participating in and helping to elevate local and sustainable food systems. This came from her experience working with the Brown Market Shares Program, an organization that partners with Rhode Island and Massachusetts farmers to provide quality produce to Providence community members at a low cost. She is excited to be at the Good Food Foundation where she hopes to learn from like-minded sustainable food lovers! You can find her hiking or experimenting with elaborate and unconventional egg sandwiches.