Sarah has worked on food-related projects in the Bay Area since 2008. She launched Cooking Matters in the Bay Area in 2010. In her previous work with Bay Area farmers' markets, she created the Bay Area’s first Market Match program, which gives farmers’ market customers who use food stamps extra funds to spend at the market, and a Veggie Rx program that helped diabetes patients increase their produce consumption and positive health outcomes. In her youth, she taught yoga and guided bicycle tours in France. In 2011, she founded the nonprofit Three Squares, which merged with 18 Reasons in 2013. She is passionate about cooking, rock climbing, riding her bike, and, yes, her job. She lives in San Francisco with her partner and two daughters.

Lisa is a Bay Area Based Black non-binary cultural worker and non profit professional. They have run programming, provided professional development and produced artistic events with several different National and Bay Area based direct service, youth development and arts organizations. Lisa was a 2016 YBCA Fellow, a recipient of the 2020 Creatives in Place Residency and the co-founder of the #BreakingtheBinary Project, an initiative that focused on supporting theater arts organizations across the United States to create sustainable practices for TGNCNB2-S (trans, gender non-conforming, non-binary, Two Spirit) inclusion.

A native of Virginia, Theresa's curiosity in food was nurtured by her family, which includes talented cooks, farmers, gardeners, and fishermen. When she moved to the Bay Area in 2013, Theresa became a passionate volunteer with both our 18th Street Kitchen events and Cooking Matters program. She joined the team full time in 2015 and is eager to have everyone walk through the doors of the 18th Street Kitchen and feel connected to their neighbors, friends, and food. When not in the kitchen or at the farmers' market, you can find Theresa reading at Ocean Beach or getting lost in museums.

Born and raised in Colorado, Elise grew up in a family where knowing how to use a paring knife was more important than riding a bicycle. This sparked her passion for food and cooking at an early age, and she enthusiastically relocated to the Bay Area to study nutrition science at UC Berkeley. Outside of the classroom, Elise helped implement childhood obesity and exercise research, and worked as a pastry assistant to fill her free time with galettes and mousses. She also broadened her experience with food by studying and cooking her way through the Mediterranean diet in Italy, and working on an organic farm in Japan. Now, she is excited to merge her gastronomic backgrounds, and lean into her Japanese and Korean heratige to share her love of food with the 18 Reasons community. During the rare moments when she is not eating, Elise can be found trying out new sports, playing and listening to live music, or wandering the aisles of grocery stores and farmers' markets.

Briana brings great passion for food and community.  She loves being able to teach others of all backgrounds how to prepare healthy, delicious meals.  Her appreciation for food and experience in culinary arts comes from growing up in her grandmother’s kitchen and graduating from the California Culinary Academy’s Le Cordon Bleu program.  She completed the Nutrition Assistant Certificate program at City College of San Francisco, and received her B.Sc. in Health Education from San Francisco State University. Briana’s favorite people to cook for are right at home, her three growing sons and her loving husband.  When she’s not cooking, you’ll find Briana exploring new restaurants, enjoying family and friends, or sipping on tea while scrolling through Pinterest.

Nadeen is a registered dietitian nutritionist and holds a BSC in Dietetics from McGill University, Montreal, Canada. Her drive for health equity and food justice propelled her to pursue an MPH in community health education at San Jose State University. With expertise in preventive health nutrition, she worked closely with individuals, families, and communities to manage or reduce risk of chronic diseases. She also has experience in program management, providing training and technical assistance to community health centres serving marginalized communities around the nation. In her free time, she can be found cooking new recipes with her little girl, making a mess while cake decorating, or travelling to see family across Canada and the Middle East

Growing up in sunny San Diego, sharing good food was always a part of Abby's childhood. She always looked forward to cooking a mix of Chinese, Mexican, and Hawaiian dishes with her mom and grandma, a blend of her family's cultures. Abby graduated from Santa Clara University with degrees in Environmental Science and Sociology. Her passion lies in food sovereignty and fostering connections with her community through sharing meals. Abby believes fresh food is a basic human right and a universal language that brings communities together, allowing us to celebrate our cultures, and nourish our bodies and minds. Abby started at 18 Reasons as an Americorps member in 2019 and has enjoyed growing as a leader and mentor. In her free time, you’ll find her camping, hiking, swimming with her dog, foraging for unique flower arrangements, and cooking up delicious dishes for friends and family, always with the goal of creating memorable moments around the table.

Lupita was born and raised in the East Bay. Growing up in a Mexican household, she often saw the time, effort and love that went into preparing food, and came to value how cooking connects us to others as well as past generations, and ultimately creates community. She completed her B.A. in Liberal Studies with an emphasis in Health Education and Multidisciplinary Ethnic Studies at San Francisco State University. She has focused on nutrition, social justice, community organizing, and utilizes her bilingual abilities and cultural background to bridge a cultural and language barrier. Lupita also really loves drawing, spending time with loved ones, and being outside.

After living in several states and Spain, Hayley fell in love with the Bay Area and has considered it home ever since. They love the diverse array of cultures, identities and of course, foods in the Bay, as well as the beautiful mountains and parks that are surrounding. Hayley graduated from San Francisco State University with a B.S. in Business administration, and spent 5 years as a sexual health educator before realizing thier true passion was food and nutrition. They are currently pursuing a graduate degree in Nutrition and Dietetics with an emphasis on holistic and functional care. They believe that food is a type of medicine and can be a powerful tool in regaining control of one's own health. Hayley’s primary focus is in accessibility, food justice, and gender affirming and inclusive care. Outside of work they enjoy all kinds of outdoors activities, consider themself an amature gardener with about a 50/50 success rate, and are a self proclaimed health and science nerd.

Helena's work at 18 Reasons is driven by her belief that access to nutritious and affordable food is a human right. Helena grew up in Sacramento, California, where she discovered the power of food as a means of creating community and expressing her care for others. She owes her love of cooking to her parents, both talented cooks themselves, who gave her a cookie cookbook for her tenth birthday. She went on to bake every single recipe in the book, requesting a new cookbook once she'd finished. Her work as a chef and culinary arts educator with Soil Born Farms ignited her passion for teaching cooking in community settings. Helena continued to pursue her passion for food justice while working to increase food access & security for newly arrived refugees with the Internal Rescue Committee. She received her Bachelor's degree in Sociology from Whitman College in Walla Walla, Washington, and uses her background in social science to inform her approach to fighting for food justice. When she's not busy making a big pot of beans or baking sourdough loaves for her neighbors, Helena can usually be found catching up on cookbook reading, making friends with the neighborhood cats, bike riding down JFK drive, and eating super burritos in the Mission. Helena is someone who passionately believes in the power of good food in changing people's lives for the better and is thrilled to be a part of the team at 18 Reasons. 

Eli Cruz-Rodriguez was born in Honduras and has lived in Oakland, CA, for the past 17 years. As a first-generation student, Eli earned his B.S. in Nutrition Science from UC Davis and an M.S. in Lifespan, Nutrition, and Dietetics from USC. Throughout his career, he has gained valuable experience in various healthcare roles, including care coordinator, dietetic clerk, intake coordinator, alcohol and drug counselor, and behavioral specialist, allowing him to address a wide range of client and community needs. A key aspect of Eli's work is his commitment to giving back to the community. He has volunteered extensively with organizations such as Homies Empowerment (Freedom Store), providing essential resources to underserved communities, and Alameda County Community Food Bank, where he contributed to combating food insecurity. Eli has also worked with Mercy Brown Bag and Roots Community Health Center, further demonstrating his dedication to supporting vulnerable populations and improving access to nutrition and wellness services. Fluent in English and Spanish, Eli uses his bilingual skills to connect with diverse communities, ensuring that everyone has access to the support and education they need for a healthier life.

Having grown up in a rural area, with a low-waste family, Blaire lived in a household which grew its own food, spent many weekends preserving leftover produce, composting food waste, and cooking everything else in between. While most of Blaire’s post-university life has been spent pursuing stories around local food systems as a journalist in Santa Cruz, Blaire had previously spent many years as an herbalist, studying and practicing holistic medicine. These experiences have instilled in her a lasting appreciation for the benefits of good food, and Blaire hopes to continue her food journey, to find herself somewhere within the intersection of sustainable food systems, nutrition education, and food accessibility. In her free time, Blaire enjoys playing beach volleyball, swimming in the nearest body of water, cozying up with a good book and some herbal tea, or camping along the coast.

Hailing from the city of Atlanta, Ananda is a graduate from Georgia State University with a B.S. in Film Production and African American Studies. They spent time in the film industry before transitioning into Urban Agriculture. Since they were young Ananda's interest in food was piqued by their grandparents. They spent long summer days tending to their grandfather's garden and in the kitchen learning how to cook with their grandmother. They have a deep interest in preserving traditional southern foodways and improving food systems. As an adult, they immersed themselves into the urban agriculture and food scene by managing farmers market, building community gardens, and running pop up coffee spots. As a new member of the 18 Reasons team, Ananda hopes to collaborate and build connections with people in the community imparting their food knowledge along the way. When they are not wrapped up in learning a new dish, Ananda is making songs with their guitar, rock climbing, or working on a short film with their friends.

Whitney Oaikena is passionate about nutrition and community service. She is working towards completing her Master of Applied Science in Dietetics, aiming to educate her community on healthier food choices and reduce the prevalence of chronic diet-related diseases such as high blood pressure and diabetes. In her spare time, Whitney enjoys spending time with family and friends, trying new foods, rollerblading, and relaxing at the park.

Concepción hails from a small town in Zacatecas, Mexico. She was born into a matriarchal family that cooked all their meals. She grew up helping her grandmother and mother in the kitchen, making tortillas from scratch, learning about medicinal plants, and imbuing every family meal with love and care. Concepción received a Holistic Nutrition Certificate from Bauman College in Berkeley, CA in 2014, a benchmark that launched her career in food as medicine. She became worker-owner of the Three Stone Hearth Co-op for 7 years. During this time, she led the Kitchen Team Circle. Concepción honed her holistic cooking skills by drawing from traditional foods practiced from around the world, sourcing local and organic ingredients to plan and execute culturally appropriate menus for the diverse community of the larger Bay Area. Concepción then helped open and became Sous Chef at one of the first indigenous food restaurants in the West Coast: Whapepa's Kitchen in East Oakland. Concepción has also worked in other kitchen tech start ups, catering and hosting her own food pop ups for over a decade now. She likes to travel and spend time in Mexico whenever the opportunity strikes, taking advantage of the time to learn from Indigenous Chefs and traditional Medicine teachers. Concepción spends her free time enjoying the beauty of the Bay Area outdoors, cooking elaborate meals, taking herbal classes, and spending time with her indigenous spiritual community.

Blair’s career has been guided by a deep belief in the power of storytelling—first through museum education, and now through nonprofit leadership. She has dedicated her work to helping individuals and communities share their stories and now uses food as a powerful tool for connection, education, and empowerment. She draws on her experience in donor relations, strategic partnerships, and communications to strengthen community impact and expand access to food and culinary education. Outside of work, she enjoys visiting farmers markets, exploring Napa’s food and wine scene, traveling, and walking with her dog, Walter. Passionate about art, culture, and shared experiences, she is always seeking ways to bring people together through food and meaningful conversations.

Brenna is a graduate of Savannah College of Art and Design with a B.F.A. in Film & Television Production, she has honed her skills in brand storytelling, interpersonal communication, event creation, and team collaboration. Growing up in a household where the kitchen was the heart of the home, Brenna developed a deep appreciation for food's power to connect communities. This passion was further nurtured during her time growing up in France expanding her culinary horizons and cultural experiences.
Now, Brenna brings her unique blend of creative flair, love for food, and passion for community to 18 Reasons. When not at work, she can be found exploring cookbooks, working on a new DIY project, practicing yoga, hunting for hidden gems while antiquing, or exploring local farmer's markets.

Bettina sees the Peer Health Educator role as a means to supporting healthy living through diet and exercise, regardless of age, income, time demands, and existing medical conditions that require attention to nutrition. She brings lived experience to managing personal nutritional needs on a limited household budget, while juggling meal planning and food prep around a busy schedule. Having spent many years as a print reporter writing best practices articles on a variety of topics, she encourages class participants to continue researching nutritional information once classes are over by consulting reliable resources on the Internet or through the public library.

Since Samantha was young, she’s been in the kitchen helping family cook flavorful dinners and testing the batter of yummy baked treats. As she grew into adulthood, so did her passion to learn more about food and the body. While earning her degree in Medical Assisting in her home state of Maine, she learned about nutrition and human anatomy. She later pursued a knowledge of food science (why we do what we do when we cook) and understanding food's important role in nourishing the body. She continues to put her knowledge to practice with meal prepping and cooking for herself and with others. When cooking with family and friends, she enjoys including hands-on preparing for everyone while hanging out and chatting, creating a larger sense of connection to each other and meals shared. Outside of food, Samantha enjoys taking dance classes, thrifting, and spending time outdoors hiking or at the beach.

Elisabeth played chef as a kid, writing a menu, then cooking and serving dinners to her family on Sunday nights. Not much has changed! She learned the nuts and bolts of the hospitality industry, studying and working in Germany, France and the US, but gathering friends around the table for a home cooked meal remains a big joy in her life.  Beyond taste and presentation, she is now increasingly passionate about healthy, balanced meals and eager to learn more about the potential of food to heal our bodies and minds.

Shannon's earliest memories are of her extended Texas family coming together over white bread, frozen vegetables, and great barbeque. Today, she's happy for her local farmers market and for the many ways in which we build community around food. Shannon acts as an advisor and coach to mission-based organizations and their leaders and has led development teams at local nonprofits. Shannon is a trustee of the Urban School of San Francisco and a member of the Jamestown Community Center Council and has also served on the board of the San Francisco Friends School. She and her partner Doug live in San Francisco with their dog and two nearly-grown children. She holds a law degree from Columbia Law School and a B.A. in English from Brown University.

Sarah was born and mostly raised in rural Kansas.  She is a longtime community volunteer and advisor in the Bay Area, focused on helping organizations and people convert good intentions into real actions. Sarah is a Trustee of the College Preparatory School, a member of Full Circle Fund, and a member of the Dean's Advisory Council of the Harvard Radcliffe Institute.  She has recently served as a Board member of La Cocina and as a Trustee of the San Francisco Friends School.  Sarah holds degrees in Soviet Studies from Harvard/Radcliffe Colleges and in International Business from SIPA at Columbia University.  She enjoys travel, food, books, maps, and being outdoors, and lives in San Francisco with her husband and two sons.

Bob Rosner is head baker at Bob's Bread Co. He recently retired from a career in the investment business to follow his true passion--producing exceptional naturally fermented whole grain breads. He currently serves on the Faculty and Student Life Committee at UCSF, is a former trustee of the Urban School of San Francisco and was a founding board member of the UCSF Investment Company He is passionate about finding solutions to food inequality, building an equitable Bay Area, running, and Boo, his Lakeland Terrier. He earned his bachelor's degree from the University of California, Santa Cruz, and his MBA from the Stanford Graduate School of Business.

Marian has a lifelong love of cooking and baking, and enjoys creating meals that bring people together.  She is a Vice President and shareholder of Dodge & Cox, a San Francisco investment management firm, where she has worked for over 35 years. Marian served on the boards of The Bay School of San Francisco and The San Francisco School.  Marian has a BA in religion from Dartmouth College.

Ryan Hazelton is the Executive Director of Mariposa Kids, a San Francisco based out-of-school time provider in the Mission District. Ryan's 10+ years of non-profit experience is centered around children, families, and education having served in fundraising capacities at San Francisco non-profits that include Gateway Public Schools, Holy Family Day Home, and Safe & Sound. Actively involved in SF community initiatives, Ryan is a current member of the San Francisco Child Care & Planning Advisory Council (CPAC) and the SF Children & Youth Fund's Service Providers Working Group. He is also an Emeritus Board Member of both Tandem - Partners in Early Learning and the Thomas Edison Charter Academy, after chairing each organization's board. Ryan is a 2023 alumnus of Leadership San Francisco and a 2019 alumnus of New Leaders Council, San Francisco.

Following a career as a chef, Sam Mogannam re-opened Bi-Rite Market in San Francisco’s Mission District in 1998 in the space his family had operated since 1964. Since then he’s opened Bi-Rite Creamery, founded 18 Reasons, and tilled ground on Bi-Rite’s own Sonoma farms. Sam co-authored Bi-Rite Market’s Eat Good Food: A Grocer’s Guide to Shopping, Cooking & Creating Community Through Food (Ten Speed Press, 2011). He volunteers on the Board of Directors for the National Association of the Specialty Food Trade (NASFT), for the Good Food Awards, and the Community Alliance with Family Farmers (CAFF). He’s the proud father of two girls. 

Bill enjoys making meals with friends and learning about how different cultures prepare food.  Bill is an experienced executive with technical and business expertise. He has helped develop sales channels, strategy, drive innovation, create products, align teams, and leverage industry partnerships/acquisitions at both startups and fortune 500 companies including Adobe, Macromedia, THX, and SRI International. Bill holds a Bachelor in Mechanical Engineering from Georgia Institute of Technology and an MBA & Masters of Engineering Degree from Cornell University.

Liesl is a passionate baker and home chef, and has become known among her friends and colleagues for her sweet treats. Liesl loves to learn about other cultures through their food, and has traveled to other countries simply to get more of the food she loves. Liesl has more than 15 years of experience in strategy consulting and operations management in industries from aerospace to tech. She is currently the Chief of Staff for the Android team at Google. Liesl holds a Bachelor of Arts  in Spanish and Government from Georgetown University and a Master's of Liberal Arts from the University of Pennsylvania. 

Food has been a defining aspect of Wendy’s life since her essay on baking a Bon Appetit cover recipe got her into college. Since then, she’s worked with large companies, entrepreneurs, non-profits and public sector agencies on product development, business analysis, and strategy. Her passion lies with exploring the intersection of economic, social, and health benefits that come from more robust regional food networks and, more recently, in advancing novel, non-extractive avenues for underserved entrepreneurs (in food and elsewhere) to efficiently access capital.

In addition to her consulting work, Wendy has taught courses on the food industry, entrepreneurship, and business strategy and is a founding board member of the Good Food Foundation, creator of the Good Food Awards, She has a BA from Harvard College and a MA in Sustainable Public Policy from Presidio Graduate School. A longtime resident of the Mission District of San Francisco, Wendy was thrilled her husband hailed from Oakland, enabling a bicoastal lifestyle that provides easy access to the best food on both sides of the Bay.

Hala Borno, MD is a physician scientist, Associate Professor of Medicine at the University of California San Francisco, Founder, and Chief Executive Officer of Trial Library, an AI-enabled research platform with a mission to advance access to cancer precision medicine. Trial Library's navigation platform evaluates social determinants of health including food insecurity. Dr. Borno has published >100 peer-reviewed papers and previously served as co-Medical Director of the Genitourinary Medical Oncology Clinic at the Helen Diller Family Comprehensive Cancer Center (HDFCCC) at UCSF. Dr. Borno's research has been featured in peer-reviewed journals such JAMA Oncology, Cancer, and Nature. Her work has been covered by national news outlets such as NPR, Washington Post, CBS News, Bloomberg News, and STAT News.

Mike was the soul of the 18th Street Kitchen for seven years he worked at 18 Reasons. He embodied our core value of Heart through the love and care he put into every recipe, class, and interaction with a student or volunteer. As Mike wrote to us in his cover letter seven years ago, “The satisfaction of impacting the lives of students through culinary education and fantastic food is what drives me, and makes this profession more than a career; it is the way I lead my life.”

Chef Mike’s passing in 2023 was a great loss for our whole community and we miss him dearly.