Announcing...2016 Board Election Results!

The members have spoken!  The 2016 KCFC Board Election concluded on July 1, and the following candidates will join the KCFC Board of Directors in August: 


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 EMILY DEMAREST

Tell us about yourself and your personal/professional background, including relevant experience, leadership positions and passions.

Since moving to the northeast from Texas 15 years ago, I have lived in food deserts. I moved to East Kensington from Brooklyn nearly 4 years ago, and one of the reasons I chose the neighborhood was because of the future of the co-op. I am an architect, artist, neighbor (I can see the co-op from my house on Amber street and Lehigh), and activist. I can use my skills and knowledge of construction and space planning as an architect as we renovate and begin to occupy the space.

Describe your involvement with KCFC, including how long you have been a member-owner and any ways you have volunteered (if applicable).

I have been a member of KCFC since August 2013, and have volunteered at the marketplace for food distribution as well as outreach.

Why should you be elected to the KCFC Board of Directors? What unique skills or insights do you bring?

As an architect with many years of experience with design and construction (I also
have an active home renovation right now), I can bring my knowledge and expertise to
the table as we move forward with the new space.

 

 

 2016_KCFC_board_OE_headshot2.jpg OREN EISENBERG


Tell us about yourself and your personal/professional background, including relevant experience, leadership positions and passions.

I’m a strategic thinker with a knack for bringing fresh perspectives to solve complex challenges. A marketing strategist by trade, I have built my career around strengths in problem solving, communication, and business planning. I excel at helping organizations translate high-level visions into practical, tactical terms. And as KCFC pushes forward during this incredibly influential period in the project’s timeline, I look forward to being able to apply my strong business acumen and marketing expertise to help us open our doors to the public. When I’m not volunteering with KCFC, I can be found cooking in our Fishtown home or bicycling around the neighborhood in search of interesting art, music, and beer—though not necessarily in that order.

Describe your involvement with KCFC, including how long you have been a member-owner and any ways you have volunteered (if applicable).

Member-Owner #374 and a two-year veteran of KCFC’s Membership Committee, it’s likely you’ve already met me. I am frequently the smiling face of KCFC behind our table at community events and festivals, I attend nearly every KCFC event on the calendar, heck I was even KCFC’s Facebook profile photo during the month of April! I am also Co-Secretary of our Inclusivity Committee, where I help to ensure that the Co-op improves access to healthy, affordable food for the diverse community we serve. Seeking a seat on the Board, I am excited to take another step forward in my commitment to KCFC.

Why should you be elected to the KCFC Board of Directors? What unique skills or insights do you bring?

At this critical time for KCFC, we need board members who can transform our vision into action. I believe that my deep involvement in the project to-date is one of my greatest strengths: I understand how the Co-op ‘works’, I know where we’ve been and where we need to go (plus the practical steps to get there), and I offer a pool of organizational knowledge to hit the ground running. I am ready to apply my professional experience in business planning and marketing strategy to help KCFC set clear forward-thinking priorities, use resources thoughtfully and effectively, and create structure for making tactful business decisions. Ultimately, I believe I have the skills and energy to help lead KCFC to Opening Day.

 

 

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 BRYAN SZELIGA

Tell us about yourself and your personal/professional background, including relevant experience, leadership positions and passions.

On the weekends I road bike, fly fish and hangout with my family and during the week I advise some the country’s largest seafood buyers on how their sourcing can help create a pathway to global seafood sustainability through fishery improvement projects.

For the past 10 years I have embarked on a culinary journey with the goal of becoming an expert in food sustainability and our food supply chains. After completing culinary school I became a chef and successfully lead kitchens in two of the most progressive and sustainably minded markets in the country, Portland Oregon and Charlottesville Virginia. As I chef, I forged relationships with and sourced directly from farmers, ranchers and fisherman. I now work for a non-profit focused on sustainable seafood www.sustainablefish.org.

Through my passion for the environment, anthropology, sustainably and culinary arts I have developed a fresh perspective on sustainable food. I am an innovative individual and held positions in sales and business development and proven capable of pushing for strategic future growth of an organization.

Describe your involvement with KCFC, including how long you have been a member-owner and any ways you have volunteered (if applicable).

I have been a member since October 2014. I have attended several KCFC hosted gatherings and on May 7th we hosted a KCFC house party. I believe my knowledge, skills and abilities are best suited to help KCFC grow through a position on the board where I can use my leadership and business expertise.

Why should you be elected to the KCFC Board of Directors? What unique skills or insights do you bring?

I possess a unique combination of 10 years sales and business development experience with over 10 years of culinary leadership, specializing in farm to fork and sustainable seafood. I have forged new supply chains for traceable and sustainable seafood food and created strong business to business relationships with farmers, ranchers and fisherman. I have a proven track record of an ability to conceive and implemented business strategies to increase market share, revenue and profitability. Skilled in business development, strategic thinking, financial analysis, and leadership. Passionate about wild salmon, anthropology, sustainable food and our food supply chain.

I have an entrepreneurial spirt and have demonstrated my passion for sustainable food and food systems. Including:
• Semi-finalist in the 2013 Fish 2.0 Entrepreneur Business Competition
• Lead 20 Portland restaurants to participate in Trout Unlimited’s Savor Bristol Bay event
• Trained in the highest standard kitchens of James Beard award winning Chef Vitaly Paley (Best Chef Northwest) and Chef Gabriel Rucker (Rising Star & Best Chef Northwest)
• Guest speaker at 2012 Columbia River Inter-Tribal Fish Commissions Future Of Our Salmon conference in Portland, OR
• Helped EDF develop secure a diversity grant to bring high quality, domestic and chemical free seafood to markets in North Philadelphia

 

 

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