For nearly two decades, Jenn Yates has crafted winning advocacy campaigns to build a healthier, more sustainable food system in the United States. Jenn expanded support for healthy food and farms through government policy, institutional purchasing, and consumer education in 14 years at the Union of Concerned Scientists. At A Place at the Table, she oversaw a multi-media campaign to disrupt Americans’ understanding of the root causes of hunger and drive support for school meals, nutrition assistance, and other critical safety net programs. Jenn is a noted speaker on U.S. food policy and sustainable agriculture, and coauthored the 2016 report, “Fixing Food: Fresh Solutions from Five U.S. Cities.” Jenn holds a Master of Science in Environmental Science and Policy from Johns Hopkins University and a Bachelor of Arts in Political Science and Mass Communications from the University of California, Berkeley. Jenn lives in Arlington, Virginia with her husband, Matt, and sons, Campbell and Jasper.
Director of Programs
Mary Porter has been involved with Real Food for Kids since 2010 as a founding board member focusing on education, outreach and communications. She currently serves as Director of Programs, a position she assumed in 2016 after two years as Education Manager for Junior Achievement of Greater Washington. Mary has worked in for-profit, non-profit and education environments for over 25 years. She is a graduate of The George Washington University and holds a certificate in Nonprofit Leadership and Administration from Northern Virginia Community College. In 2010 she became an accredited health counselor through the Institute for Integrative Nutrition and opened her private counseling practice, A Better Plate. She has held seats on Fairfax County Public Schools Schools’ Health Advisory Committee and Superintendent’s Budget Task Force and currently represents the Mount Vernon District on the Career and Technical Education Advisory Committee. A former PTA president for Hollin Meadows Science and Math Focus School (a Title I school) she was named the Lady Fairfax for the Mount Vernon District in 2014 for her work with Real Food for Kids.
BOARD OF DIRECTORS
Board Member - Treasurer
Jessie (Jess) Hilliard is a Board Member and Treasurer of Real Food for Kids. Jess is Chief Financial Officer of Advanced Decision Vectors, where she is responsible for all finance and accounting policies and operations, financial and management reporting, capital planning and budgeting, internal controls and compliance, treasury management, tax planning, and overall financial strategy. Jessie has 15 years of experience working for small to mid-size government contractors of both national and global scale in the software development, biotechnology, healthcare, and environmental engineering industries, among others. Jessie earned her B.S. in Business Administration from Mary Washington College and is a Certified Public Accountant (CPA) and a Chartered Global Management Accountant (CGMA). She is a member of the American Institute of Certified Public Accountants (AICPA) and the George Washington Society of Certified Public Accountants (GWSCPA). Jess lives in Fairfax Station, VA with her husband and two sons.
Rick Barnard is Co-founder and Director of Development of Real Food for Kids. Rick has 15 years of business development experience at a number of commercial organizations. Rick has a B.S. from the University of Virginia and an MBA from the University of Maryland. Rick has also held a number of leadership positions at his school PTA, including chair of Chesterbrook Elementary School’s wellness committee where he has launched a number of health related initiatives. Rick was selected to chair the Fairfax County Superintendent’s Nutrition Task Force.
JoAnne Hammermaster is Co-founder and past Executive Director and past Chairman of the Board of Real Food For Kids. JoAnne is the past Health and Wellness Chairperson for the Georgia PTA and Certified Nutrition Coach. She has held numerous leadership positions in the PTA throughout all stages of her children’s education, where she started several health initiatives. She is a former member of the Fairfax Education Coalition and the FCFT Sustainability Committee. JoAnne has a BA in Finance and an MBA. She started a ministry at her church that works with domestic abuse victims, and held other church leadership positions. JoAnne has been recognized for her advocacy and non-profit work by the White House and the Fairfax County School Board. She currently resides in Marietta, Georgia with her husband and two children.
Bonnie Moore is the Policy and Strategy Director for Real Food for Kids. She has over 25 years of experience as a strategic planner, chef, and educator focused on the culinary arts, healthy eating and connecting farms with families to her clients. She is the Founder and President of Moore Impact, where she works with leaders in the hospitality industry to develop clear strategies and pathways for growth. Formerly the Executive Sous Chef at the renowned Inn at Little Washington, she continues to consult with the Inn on special projects and business development. As executive chef of Global Food & Nutrition, she developed sustainable strategies for integrating US commodities into the diets of developing countries. She graduated Boston University with a BS in Math and Statistics, and has degrees in culinary arts from Johnson & Wales University and pastry arts from L’Academie de Cuisine. Bonnie is a board member of the national non-profit Food Family Farming Foundation and is a mentor to women in the restaurant industry and continues to promote women as role models to inspire future generations of culinarians. Her work developing a community with a strong food and farm connection at Willowsford in Loudoun County, Virginia resulted in winning the 2013 Community of the Year Award.
Ed has been in the food service industry for over 20 years. A graduate of the University of Buffalo and Culinary Institute of America class of 1996, he is currently The Director of School Food Services for DC Central Kitchen (DCCK).
Over the course of his employment with DC Central Kitchen, Ed has managed their nationally recognized School Foods Program. This unique program provides locally-sourced scratch-cooked meals to thousands of students who attend schools in the District of Columbia. With its distinctive programming and extensive recipe book DCCK’s School Foods program serves as a model to other programs across the country.
Prior to arriving at DCCK, he worked in many fine dining restaurants in the District of Columbia. Most notably, he spent nine years at Bisto Bis and Vidalia under the direction of James Beard award winner, Chef Jeffrey Buben. He also served as the opening Chef de Cuisine with Celebrity Chef Ris Lacoste at Ris.
Shreya is a Junior at Langley High School in McClean, Virginia, and founder of the Children’s Health Awareness Program in Schools (CHAPS) a non-profit nutrition education organization she founded at the age of 13. CHAPS aims to empower and enable our communities, especially children, to make healthier choices through education, creating awareness and practice. Shreya oversees RFFK’s Student Nutrition Advisory Council (SNAC) that supports students in advocating for changes to their school meal programs.
Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. In 2009, Chef Ann founded the Food Family Farming Foundation (now the Chef Ann Foundation), a nonprofit organization that is dedicated to helping schools take action so that every child has daily access to fresh, healthy food. CAF programs include Let’s Move Salad Bars to Schools, Mission Nutrition, Parent Advocacy Initiative, Healthy Breakfast for Kids, as well as The Lunch Box, an online resource that provides free step-by-step guides, tools, and recipes to help schools improve their food programs. Chef Ann serves as Director of Food Services for Boulder Valley School District in Boulder, Colorado, and is Partner of Lunch Lessons, LLC, a consultancy for school districts going through large-scale food change. She also writes a monthly blog for U.S. News & World Report and performs regular Speaking Engagements throughout the country. Visit our Multimedia Content page to view some of Ann’s notable lectures, including her four TED Talks.
Mike Curtin is the Chief Executive Officer of the DC Central Kitchen, an organization dedicated to reducing hunger through recycling food, creating wholesome urban food systems, serving quality school meals, and training unemployed adults for culinary careers. Mike has had a 20-year career in the hospitality and food-service industry, including owning and operating his own restaurant, The Broad Street Grill, in Falls Church, Virginia. Mike is also a Chair Emeritus of the Restaurant Association Metropolitan Washington, as well as a Board Member for The Common Market in Philadelphia. He serves on the Advisory Board of DC Greens and Catalyst Kitchens, the Leadership Council of DC Hunger Solutions, and is an Advisory Board member for the Center for Health and the Global Environment at Harvard Medical School.
Jessica Donze Black
Kristy Sampson Rodriguez
Kristy Sampson Rodriguez is the Lead Trustee of the Myles D. and J. Faye Sampson Family Foundation. Kristy graduated from Mercyhurst College in 2000 with a BA in Business Management and Dance, and received a Master’s Degree in Multicultural Education from George Mason University in 2005. Along with her education degree, she also studied at the Institute of Integrative Nutrition in New York City where she obtained a certification as a Holistic Health Coach. Her goal is to combine her knowledge base of dance, yoga, nutrition, education, philanthropy and wellness to promote and support programs that create healthy and active communities.