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Sheila Weiss, RDN, LD, FAND
Sponsorship Chair
With more than 20 years of nutrition policy and communications experience, Sheila’s areas of expertise include nutrition education and outreach, food policy and promotion, restaurant and foodservice industry, issues management, and partnership building. Sheila is passionate about FCP – she is a Past Chair, founded the Restaurant and Hospitality Subgroup, and served as Chair of the Nominating Committee. She lives in Baltimore, MD, which actually isn’t so bad. When she isn’t working or talking to potential FCP sponsors, she revels in the company of her gelato-loving husband, cart-wheeling daughter and poorly trained, but incredibly sweet dog.
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Caroline Margolis, RDN
Communications Chair
Caroline Margolis is a Detroit-based registered dietitian nutritionist working in nutrition, health professional and culinary communications. A seasoned recipe developer and editor, she is often found in her kitchen creating recipes, baking and meal planning. When not working, Caroline enjoys exploring farmers markets, local grocers, bakeries and ice cream shops in her new hometown with her husband and two children.
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Allison Graham, MS, RDN
Policy & Advocacy Leader
Allie Graham joined Food Directions in 2019 and manages client’s policy and regulatory priorities for food, nutrition and food labeling. Until August 2019, she worked as a Science and Regulatory Manager at Grocery Manufacturers Association (GMA, now Consumer Brands Association) supporting the development and implementation of domestic/international food labeling standards and nutrition policy positions. Prior to GMA, Allie earned her Master’s degree in Nutrition with a focus on Global Nutrition Education at University of New Haven in Connecticut and trained as a Registered Dietitian at Yale New Haven Hospital. Allie is also a trained chef; completing her Bachelor’s degree in Culinary Nutrition at Johnson & Wales University in Rhode Island in 2015. Allie lives in DC.
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Shelley Johnson, MJ, RD
Membership Chair
Shelley is the National Senior Lead, Food Systems and Heart-Check at the American Heart Association. She is a subject matter expert on food and nutrition regulatory schemes, performing nutrition and health claim reviews on food packaging for the Heart-Check food certification program. She received her BS in nutrition at Southeast Missouri State University and an M. Juris. In Global Food Law at Michigan State University.
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Kelly Bristow, MS, RDN
Agriculture Subgroup Chair
Kelly is a registered dietitian who connects food and nutrition professionals with agriculturalists to create advocates of modern agriculture. As Bayer Crop Science’s Global Nutrition Affairs Lead, she manages Bayer’s Nutrition Expert Network of dietitians, global partnerships for science and nutrition, and drives internal nutrition strategy and positioning. Kelly and her husband live in St. Louis with their two children. She enjoys cooking, spending time outside and cheering on her local baseball, hockey & soccer teams.
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Sabrina Gonzalez Hafner, MS, RD, LDN
Food Safety Subgroup Chair
Sabrina Hafner MS, RD, LDN is the Registered Dietitian Nutritionist for UMass Dining, the #1 campus dining program in the country. Her main roles involve managing menus for the 36 dining locations on campus and accommodating students with dietary restrictions. Sabrina enjoys being part of a dynamic team that prioritizes healthy, sustainable, and delicious meals while incorporating global flavors into campus menus.
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Emily Bowman, MJ, MBA, RDN, LDN
Restaurant/Hospitality Subgroup Chair
Emily Bowman is a Registered Dietitian for the Global Menu Strategy Team at McDonald’s Corporation. Her expertise includes nutrition regulations and labeling, nutrition strategy development, and advocating for transparent communication of nutrition, ingredients, and allergen information for consumers. She lives in Michigan with her husband and two children (4 & 6). Outside of work, she enjoys sports, trying out new restaurants and spending time on the lake with family and friends.
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Yvette Waters, MS, RDN, CISSN, RYT
Supermarket/Retail Subgroup Chair
Yvette Waters, MS, RDN, CISSN, RYT is the Nutrition Strategist for all Raley’s brands. She leads health and wellness programing, working alongside the merchant team to bring in high-quality products, supports employee education, helps customers make informed health decisions, and drives marketing content. Yvette’s background includes sports nutrition and business with degrees from University of Nevada, Reno, and Logan University of Health Sciences. When she isn’t working, Yvette is traveling, teaching yoga and rock climbing.
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Hilary Thesmar, PhD, RD, CFS
Awards & Honors Chair
In her role as the Chief Science Officer & senior vice president of food safety programs for FMI, Dr. Thesmar provides leadership for all FMI food safety and health and well-being programs to support members and provide a safe, affordable and healthy food supply. Dr. Thesmar received degrees in Food Technology and Food Science from Clemson University and a degree in Human Nutrition from Winthrop University. Dr. Thesmar is an active volunteer for organizations including AFDO, IFT, IAFP and FCPDPG.
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Mary Herrstrom, MBA, RDN, LDN
Webinar Chair
As the Corporate Director of Nutrition Services at Acts Retirement, Mary oversees the nutritional care and wellness programs for 26 communities in nine states. Mary is a Master Gardener and enjoys growing vegetables and volunteering to help others create gardens of their own. She and her husband live in Collegeville, Pennsylvania with their dogs Willa and Trout and their cat Max. Mary and her husband have 2 grown sons, both serving in the U.S. Navy.
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Kori Dover, RD
Social Media Coordinator
Kori is a Registered Dietitian and the health professional at the California Beef Council. Providing evidence-based education and resources with valuable information about beef nutrition. Kori shares her insights on "Gluten-Free & Guilt-Free Living" as a food enthusiast, mom, and registered dietitian with celiac. She believes in celebrating cultural connections through food and advocates that food should be based on satisfaction and free from fear.
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Elisabeth Jalkiewicz, RD, LDN
On The Menu Editor
Liz is an experienced registered dietitian nutritionist working in various roles including retail and marketing & communications, but most recently, she has pursued her dream of entrepreneurship. Through her signature online course, Click to Publish, Liz enjoys teaching and empowering other dietitians to share their powerful messages and stories with the world by self-publishing on Amazon in order to have greater impact and wider reach, while generating passive income. Liz is the author of The Dietitian Editor blog. Follow @thedietitianeditor.
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Amy Childress, MA, RDN
Tastings Editor
Amy Childress, MA, RDN has been a healthcare dietitian for over 20 years and has worked in hospitals in both Los Angeles and New York. Amy is currently working as a Food Service Director in Healthcare for a contract management company. She currently lives in Queens and enjoys yoga, camping, and trying all of the different food NYC has to offer.
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Assistant Tastings Editor
Gabriella Balla, RD
Gabby has over 10 years of experience in the foodservice industry, with her dietetics expertise ranging from clinical nutrition to menu innovation and recipe development. As a district health & wellness leader for Collegiate Hospitality, she promotes and educates on food safety with a strong focus on allergy management and special dietary needs. Gabby earned her degree in nutrition from Drexel University and serves on the Nominating Committee for the Pennsylvania Academy of Nutrition & Dietetics. Her greatest passion involves bridging the gap between the world of nutrition and the culinary arts to help members of both disciplines understand how food can be both delicious and nutritious.
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Milton Stokes, PhD, MPH, RD, FAND
Tastings CPEU Coordinator
Milton has been at the intersection of food, agriculture, and nutrition for the last 10 years working on some of the most urgent issues facing people and planet–issues like food and nutrition security as well as sustainability. He is the Senior Director of Food and Nutrition at the International Food Information Council.
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Susan Greeley, MS, RDN
Recipe Contest Chair
Susan is SVP and National Director of Wellness Services at Castle Connolly Private Health Partners in New York City, Chef Instructor at the Institute of Culinary Education, and Nutrition Consultant for the Executive Health Program at Atlantic Health.
Susan is a cookbook author and created two television cooking series. Susan is a member of FCP and DIFM and holds a Master of Science from Tufts University and Bachelor of Science from Miami University in Ohio.
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Liz Marr, MS, RD
FCP-Foundation Co-Chair
Liz is a past chair of FCP and former Academy spokesperson with extensive food and nutrition communications experience. Liz is director of business operations for Q Magnetics, LLC, Broomfield CO. She is also co-author of The Richest Soil Grows the Deepest Roots, a historic memoir of her mother’s early years on her family farm intertwined with her family saga spanning five generations in the Missouri River bottoms of Platte County, MO.
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Robert (Bob) Earl, MPH, RD, FAND
FCP-Foundation Co-Chair
Robert (Bob) Earl is a life-long foodie, second generation dietitian, and food policy expert. He is Vice President, Regulatory Affairs with FARE (Food Allergy Research & Education). He’s worked for food companies and their associations; Food & Nutrition Board, National Academy of Medicine; and was the first RDN in the Academy’s Washington, DC office. Bob was FCP’s 12th and 25th chair. Within the Academy, he served as House of Delegates Speaker, on Academy and Foundation Boards, and held many other leadership positions. Bob received the Academy’s Medallion Award in 2008.
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Alice Lenihan, MPH, RD, LDN
Culinary Education Trip Chair
Alice Lenihan most recently retired as a Global Clinical Advisor for Special Olympics International. She has been an RD for 50 years and has worked in Public Health in Montana and North Carolina. Alice enjoys travel and has an interest in geographical/cultural food habits and global nutrition.
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Sanna Delmonico, MS, RD
Virtual Workshop Assistant Chair
Sanna Delmonico, MS, RDN, is a culinary nutritionist. She was an Associate Professor at The Culinary Institute of America (CIA), where she taught for 14 years. Sanna started her career as a pediatric dietitian, publishing a newsletter for parents, Tiny Tummies. She is a member of Les Dames d’Escoffier, and authored an online nutrition course for chefs for the American Culinary Federation. Sanna lives in Napa, California, and is a home winemaker.
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