As an organization at the intersection of labor, policy, and technology, we are only as effective as we are diverse and intersectional. The people who make up this movement are more than can fit on this page, but here are some folks who have been facilitating this work from the beginning.
Matt Jorgensen was cofounder and Co-CEO of Josephine, a social enterprise helping home cooks share food with their friends, neighbors, and communities. Josephine was committed to advocating for and empowering cooks— by intentionally engaging with diverse communities, sponsoring legislation, and incorporating cooks into decision making and ownership of the platform they are helping build. Matt has a bad memory, so he thinks a lot about the future. Specifically, he is excited about the possibilities for distributed ownership and more inclusive labor opportunities in the new economy.
”I am grateful to represent a group of activists and food entrepreneurs who care deeply about inclusive opportunities in the emerging economy. Home cooking advocacy is so much bigger than any one group or organization and has the potential to affect many California's communities immediately, as well as food policy across the U.S. for years to come.”
Liz Allen is a lawyer, public policy specialist, and strategist who applies her unusual combination of experience in service of a more equitable future. Her favorite law to practice is the law that doesn't yet exist. Grounded in social justice, she believes that good policy is the foundation for any company or government. Liz has worked for the Washington State Senate, the Washington Supreme Court, the ACLU, the Child and Youth Legislative Advocacy Clinic, and as an Urban Leaders Fellow for Colorado Senator Mike Johnson.
“I am committed to ensuring that home cooking bills are implemented in a way that supports economic justice for underserved communities.”
Charley Wang was also a cofounder and Co-CEO of Josephine. At Josephine, Charley worked directly with cooks, helping them launch and grow their home-based businesses with both high touch education as well as accessible digital tools. Charley’s approach to product development and education are both grounded an interest in valuing emotional labor and creating experiences that help people feel more empathetic and less lonely.
Anna Blackshaw is a political consultant, activist, and photographer whose work for social justice has spanned the last two decades. She has worked as a consultant in the California Legislature for many years on issues of international trade and democracy, human rights, prison reform, economic justice, and gender equality. She is currently a coordinating committee member for Bay Area Showing Up For Racial Justice. She has been a contributor to Shafted, Free Trade and America’s Working Poor, and is the co-author of the award-winning book No More Strangers Now: Young Voices from a New South Africa. She also serves on the Board of Directors of Just Foreign Policy.
“Although I have occasionally cooked for pay, my culinary playground has always been my own kitchen. I am passionate about the food traditions that bring depth, meaning and community into our lives.”
randi Mack is a Mother of three beautiful daughters as well as an Urban Farm(her), Holistic Health Educator, and Permaculture Designer. Brandi has worked and trained ecological sustainability with youth and adults for over 15 years. Brandi is currently National Director of The Butterfly Movement. She also serves on the boards of The Northern America Permaculture Magazine, Northern California Resilience Network, and the Northern California Women in Permaculture.
“As a farm(her) and mother, I support home cooking because we just recently passed tons of urban farming bills and that’s great, but we also have to think about how we can sustain ourselves. This is yet another way for us to take our produce, our fruit trees, and make products that we can sell from our homes. Home cooking supports what America talks about— allowing everyone to have a stakehold in it.”
Jaspal teaches hands-on, interdisciplinary courses at the intersection of innovation, food systems, entrepreneurship, and health equity at UC Berkeley's School of Public Health. At Gobee, Jaspal leads human-centered design efforts to drive innovation for the health of communities and populations. Jaspal is a Lecturer at the School of Public Health, University of California, Berkeley and the Managing Partner of the Gobee Group.
“I support home cooked food sales because we in public health are moving towards a more holistic approach in our policies and pursuing a longer horizon with our investments. Home cooked food sales will enable such improvements in communities across California, in particular with micro-entrepreneurship, food access, and community-building.”
Lisette has seen firsthand how food can build community, improve well-being and offer entrepreneurial opportunity and it's her mission to make this possible for everyone. She is the Former Head of Cook Operations at Josephine, where she was responsible for food safety training, kitchen inspections, and small business training for hundreds of home cooks across the country. She also serves on the Board of Managers at the Berkeley YMCA.
“I support home cooked food sales because my grandmother nourished her family with her delicious cooking. Her skills in the kitchen also served as a way for her to earn additional income to make ends meet, but always under the radar. I want to see others have more financial self-sufficiency using this skill with proper training and without constant fear of legal repercussions.”
Mariza is a food activist, cook, and single mom, who uses her platform to promote economic opportunity for others. She is a long-time advocate for AB 626, meeting frequently with legislators and stakeholders in Sacramento. Mariza’s activist work in support of home cooking has been covered by Time Magazine, the Guardian, and the Washington Post.
“I believe home cooking laws are critical for creating economic opportunity in California. I've seen first hand how allowing neighbors to buy home-cooked meals can help bring people together and change lives.”
Peter is a food nerd who works on issues of policy, local economy and education in order to better our food system. He is in the process of establishing Agricultural Acts, an organization dedicated to forwarding his goals toward a better food system. He also celebrates the good work being done in various ways through Green Omnivore.
“I support home cooked food sales because people are disconnected from their food and afraid of it. We need to change the culture to re-connect people to their food, returning joy to eating, making it healthier in the process.”
A New York native, Rozie first worked in media in Paris and Bristol, UK; in New York with Time Inc., the ACLU, and Oxygen.com, and then a decade in New Mexico, helping establish the New Mexico Centennial, Creative Santa Fe, and the award-winning Santa Fe New Music. With her consulting arm, Santa Fe Accompli, she served concerns across the nonprofit spectrum, from human service (NM Hunger Coalition), to arts (Santa Fe Desert Chorale and the Santa Fe Arts Institute).
Since relocating to the Bay Area in 2012, she's worked for a variety of nonprofits in executive and front-line fundraising capacities. A graduate of NYC's Brearley School, Tufts, and L'Universite de Paris, she’s also a published essayist and ghost writer. She lives in Berkeley with her husband, the composer/conductor John Kennedy, with whom she has two daughters.
As California Deputy Director & National Hispanic Outreach Manager for Small Business Majority, Xiomara manages relationships with a variety of stakeholders to promote smart public policy solutions and organize educational functions for the small business and entrepreneur community. She is the Chair & Founding Member, Alumni Association, El Nido Family Centers Secretary & Founding Member, Junior Board, El Nido Family Centers Advisory Board Member, Women's Mentoring Collaborative Program.
“Home cooking laws will help legitimize microenterprise home kitchen operations in our state. We believe that home cook operations can be pathways to entrepreneurship and small business ownership for underserved populations. The bill aligns well with our goal of supporting small business owners and would-be entrepreneurs, as it will enable home cooks--mostly women, immigrants, and people of color--to use their skills to generate income.”