President | Joy Church
Joy Church is a freelance culinary architect in the food and beverage industry and is the founder of Trash to Table, a Portland collective working to feed the hungry while reducing food waste. Joy’s resume includes over 18 years of non-profit leadership with a focus on food security and food justice for underserved communities.
Most recently, she was Executive Director of The Portland Kitchen, a culinary training program for at-risk teenagers. Joy is a true food enthusiast; having traveled on culinary trips to China, Thailand, and throughout Europe. She worked as a Regional Director for Peet’s Coffee & Tea in Berkeley, CA, and as a food columnist for Yuuyake Shimbun, Oregon’s only Japanese/English newspaper.
These days, you can follow Joy’s eating escapades on Instagram @jcplayswithfood.
Secretary | Jason Ball
Jason Ball is a Senior Faculty Research Assistant and Culinary Project Manager at the Oregon State University Food Innovation Center. Jason works as part of the Product and Process Development Team at the FIC. His work utilizes creative thinking, innovative techniques, and scientific principles to develop value added food and beverage products across all categories. Many of the projects that Jason works on are focused around new product development, ingredient applications, or innovative culinary research. Additionally, Jason manages the Culinology, and Culinary Ideation Programs at the FIC.
Previously Jason has worked in industry as a chef and researcher in Chicago, New York, London, and Copenhagen. He holds an associate degree in Hospitality Management, and a Bachelors of Culinary Science from the Culinary Institute of America (Hyde Park, NY).
Treasurer | Karen Locke
Karen Locke founded High-Proof Creative, an award-winning branding and marketing agency for the craft beverage industry in 2018. Karen has launched a website mapping software called Small-Batch Maps and strives to help women in distilling gain exposure through the Womxn in Distilling movement.
Karen is author of the first-ever guidebook to distillery rooms in Portland titled “High-Proof PDX: A Spirited Guide to Portland’s Craft Distilling Scene” (Overcup Books).
Karen has been published by GQ magazine, Bon Appétit, Sip Northwest, Distiller, and more. She joined the Women’s Distillery Guild as a board member in 2018, and currently serves on the board of the Portland Culinary Alliance. She is also member of the Women of the Vine & Spirits, American Distilling Institute, and American Craft Spirits Association.
Member at Large | Chelsea Cole
Chelsea Cole has been food blogging at A Duck's Oven for 10 years, is a Marketing Director by day with a background in food CPG and restaurant marketing, and published her first cookbook in 2018.
She loves to cook and you'll often find her using sous vide to do it. Find her website at aducksoven.com and on social: @aducksoven.
Member at Large | Janey Wong
Janey Wong is a freelance food and culture writer born and raised in Portland, Oregon. Her work has appeared in The Oregonian, Travel Portland, Womanly Magazine, and others. Previously, she has worked in Oregon/SW Washington territory sales for HelloFresh, and ghostwritten for a Food Network personality.
As a home cook, she loves to dabble in food styling and recipe development. Find her online at www.maisonmeisan.com and check out her food Instagram @foodbbpdx.
Member at Large | Deepak Saxena
Deepak Saxena is Chef/Owner of DesiPDX, a food cart that serves Indian inspired cuisine that highlights local ingredients. Prior to this, he spent close to 20 years in the tech industry, focused on the Open Source community and working in all facets from coding to cross-industry technical leadership. Deepak is deeply committed to environmental sustainability, food justice, and community building. Before his focus shifted to his business, he was involved with The City Repair Project for close to 10 years as both a volunteer and a Board Member.
You'll find Deepak online at @dsaxena.pdx and @desipdx.
Member at Large | Shannon Feltus
Shannon Feltus is a private chef and event caterer that specializes in farm-totable cuisine. Working with local farmers and makers is a major priority for her when it comes to her business Urban Farm Foods. She has a self-taught background with 6 years hands on experience in Portland including featured pop-up dining experiences around town. Shannon also ranked second place in two categories at the Portland Bloody Mary Festival in 2019.
Urban Farm Foods is also creating recipes for many local produce growers and seed farms in Oregon and Washington.
When she’s not in the kitchen you can find her teaching food gardening skills at local nurseries or at home in her own backyard farm tending vegetables or chickens. You can find her on Instagram at @urbanfarmfoods or online at urbanfarmfoods.co.