BOARD OF DIRECTORS
Mary Rose Conroy - CHAIR
Mary Rose spends her weekdays focusing on SNAP eligibility policy and participant access as a Branch Chief in SNAP at USDA’s Food and Nutrition Service, where she has worked since 2010. Motivated by her desire to connect her policy work with local food access issues in her community, she began volunteering with the market in 2013 and took on the role of Volunteer Coordinator in 2014. After serving in that role for three seasons, Mary Rose is excited to join the Board and work with CFW in a more strategic capacity. She is a former Board Member of Manna Project International, an organization with which she also previously worked as a Program Director for community-based health and nutrition projects in Nicaragua. Mary Rose received her Master of Public Policy Degree from American University and holds a Bachelor of Arts from Providence College, where she was a double major in Political Science and Public & Community Service Studies.
José feels at home at farmers' markets. He grew up in Planada, California, about two hours southeast of San Francisco, where he worked for a farmer in his home town to sell produce at Bay Area farmers' markets from the age of 15 to 22. José studied Biology at the University of California, Berkeley; he left the Bay Area after college to become a Health-sector Peace Corps Volunteer in the Dominican Republic where his passion for health education, nutrition and healthy food blossomed. José moved to DC in 2011 and currently works for Keany Produce, a locally-owned and operated wholesale produce company. José will provide logistical expertise and is very happy to become party of the for Community Foodworks team.
Jason’s began his work with the Columbia Heights market in 2013 as a volunteer. Relishing his experience administering the Bonus Bucks program, Jason was eager to increase his involvement and joined the board of directors in 2014. He believes that Community Foodworks presents a unique opportunity to strengthen the community in many ways, including increasing the community’s ability to access healthy food, supporting local farmers, and bringing a diverse group of people together on a Saturday morning to enjoy a vibrant marketplace.
The succulence of a perfect summertime tomato, the satisfying crunch of a handful of crisp spinach! There are few things in life that make Shannon happier than fresh fruits and veggies, and she thinks everyone deserves access to locally-grown ones. As a global public health major at UNC Chapel Hill, she studied the systemic obstacles to healthy living that so many communities encounter. To break that barrier on campus, Shannon worked with a local organization to bring a healthy and affordable meal to campus every week and helped establish the first CSA available to students. After college, she worked at a children’s home and school in rural Nepal, where she fell in love with the people, the culture and the food that was grown within a few feet of her doorstep. Shannon now works as a commercial real estate broker at CBRE in DC and is excited to collaborate with the talented Community Foodworks team in her hometown.
james Huang is a family medicine physician at Unity Health Care. He coordinates weekly group visits for overweight children and their families focused on learning about nutrition and physical activity. The group incorporates the Fruits and Vegetable Prescription (FVRx) program, where families learn about the importance of and have access to heathy local produce. James is a graduate of the University of Vermont College of Medicine and completed his training in the Family and Social Medicine Program at Montefiore Hospital, where he fully embraced the mission of promoting health and social justice in the Bronx and beyond. As someone who understands the impact of having access to local fresh produce on one's health, he is dedicated to promoting healthier communities through access and education for all in DC.
Born in New York City, and raised on the East End of Long Island, Maddy has been a proud DC resident since the late 90’s. Maddy attended the now-defunct New York Restaurant School, graduating with highest honors in Restaurant Management and Culinary Arts; later studying a robust Liberal Arts curriculum at both Hunter College, in New York City, and The George Washington University in Washington, DC. She is a veteran of the hospitality industry having worked in The Hamptons, NYC, Southern Florida, and the United States Virgin Islands before making her home in the Nation’s Capital. Once in DC, she moved into the nonprofit food sector, and spent over a decade building the local farmers market organization, Freshfarm. Currently employed to oversee events and partnerships at Maydan restaurant; In her free time she volunteers time with local nonprofits and invests money in local businesses. She eats, drinks, and lives near U Street with her rescue pup, Doug. Favorite vegetable? corn, [local of course] raw.
Born and raised in Colombia, Lina strongly believes that we can improve our health, fix the food system, and secure environmental sustainability by eating real food and becoming better-informed and smarter consumers. Motivated by these values, Lina transitioned from a career of 10+ years in international development finance to launching her own health coaching business, Live Well. She coaches women who have issues around food and body image, as well as companies. Her clients include Cigna, Deloitte, the United States Institute of Peace (USIP), and the Society for Human Resource Management (SHRM). Previous to becoming a certified Integrative Nutrition Health Coach from the Institute for Integrative Nutrition in New York, Lina worked at the Inter-American Development Bank (IDB) in D.C., where she was responsible for building public and private sector partnerships, supervising grant execution, designing and executing communication strategies, and managing large-scale international events. Lina has a JD and holds two MPAs (Master of Public Administration), from Sciences Po in Paris and Columbia University in New York.
Mike is passionate about the world of people and human systems, sustainability and the environment, and enabling others to save the planet. He joined the Community Foodworks Board of Directors in 2018 to make a strategic contribution to an organization that is adding significant value to the local community. Beyond CFW, Mike spends his time as the Chief People Experience at Sparkfund. He works to make the company a place where people thrive and where people want to work by cultivating a holistic employee experience through talent development; diversity, equity, and inclusion; engagement; and leadership coaching initiatives. Mike has previously spent time with Deloitte Consulting, advising the federal government on building out their human capital function. He holds a Master’s degree in Organizational Leadership from the George Washington University. When not at work, he's spending time with his husband, Tony, and their dog, Spot, practicing yoga, playing board games, or trying a new restaurant around DC.
Gopal is passionate about any initiatives that contribute towards economic development of low-income communities around the world. Fields of particular interest to Gopal include effective and affordable health access (which is the focus of Gopal’s role at the Clinton Health Access Initiative), energy access (which motivates a number of his current pet projects), and food access (which has been of interest for a while now, and is what most excites Gopal about CFW). At the Clinton Health Access Initiative (CHAI), Gopal leads teams that work with governments in low- and middle- income countries, global donors and financing agencies, UN and partner agencies, and manufacturers of health commodities to increase the availability of optimal, affordable health products and services while still offering sustainable and attractive commercial returns to manufacturers. Prior to CHAI, Gopal worked as a global product strategies consultant to a number of multinational companies. He has a Ph.D. in mechanical engineering (product design) from the Pennsylvania State University.
Shannon first became interested in access to healthy foods and local food systems when a nonprofit helped her students at a small rural school in North Carolina build a vegetable garden and learn about nutrition. This teaching experience led her back to school for graduate degrees at local rivals UNC and Duke (receiving an MBA and MPP, respectively). While there, she had the opportunity to study and work with local nonprofits and businesses in local agriculture, as well as education, sustainability, and conservation. When she isn’t working as a Strategy Consultant at Deloitte, she can be found running, doodling, hanging out with Gazpacho (her cat), and trying one new thing every month.