Paul Shapiro, Chief Executive Officer
Paul is the author of the national bestseller, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, and the host of the Business For Good Podcast. A four-time TEDx speaker, he has twenty years of experience as a nonprofit executive and has published more than a hundred articles on food sustainability, from daily newspapers to academic journals. In addition of course to his wife, Toni Okamoto, he’s an avid lover of three As: animals, astronomy, and athletics.
Gus Pattillo, Chief Technology Officer
Gus is a microbiologist with a burning passion for ecological entrepreneurialism. He's worked to harness the massive potential of microorganisms to create technologies that address global food, water, and energy security issues. From working on bio-remediation projects in the Amazon to bio-materials at the Department of Energy to sustainable protein, Gus has run a gamut of applied biotechnology. In his spare time, Gus loves tinkering in the lab making energy-harvesting devices, listening to music of all varieties, and exploring the depths of nature.
Doni Curkendall , Vice President of Operations & Logistics
Doni's driving passion in life is to use the power of business to help solve social problems. As Vice President of Operations of Goodwill Industries of Sacramento Valley and Northern Nevada, Doni worked to help people with disadvantages achieve self-sufficiency. By the end of her nine years at Goodwill, she was managing operations for $10 million in annual revenue and oversaw a team of 250 employees. She earned her MBA from California State University, during which time she also served as a career mentor for Women's Empowerment, an organization helping homeless women gain meaningful employment. In her spare time, Doni reads Spanish literature, hikes with her dog Penny Lane, and, as her dog's name implies, loves listening to The Beatles.
Adam Yee, Food Scientist
As a former product developer for both Isagenix & LeClerc Foods, Adam’s passion for food dates back to his childhood, where he’d ask to buy groceries and cook for his parents. With a degree in food science from Cal Poly San Luis Obispo, Adam’s helped spread awareness of the benefits food science brings to the world via the popular podcast he hosts, My Food Job Rocks. Adam’s love for food spans all cultures, but he’s a particular expert in Chinese cuisine, and is a fan of eating at the coolest restaurants in the world.
Board of Directors
Milena Esherick, PhD
Dr. Milena Esherick is a licensed clinical psychologist and the director of counseling psychology at the Wright Institute. A passionate advocate for a better food system, she’s a frequent speaker on the psychology of dietary and social change. Dr. Esherick also co-founded the Bay Area's Plant-Based Food Professionals Networking Group. In addition to her doctorate in psychology from the Wright Institute, Dr. Esherick holds a B.A. in Economics and Women’s Studies from UC-Berkeley.