The Society Volunteer Team
All staff members are volunteers, contributing their time to managing and improving the Society's services. If you are interested in volunteering please contact Chris Hennes, Director of Operations.
Dave Scantland ("Dave the Cook", firstname.lastname@example.org) After careers in music, hospitality, printing, and publishing, Dave finally arrived at the destination of so many others plagued with vague creativity: marketing. First as a technical writer and illustrator, and later as an international marketing manager, Dave traveled much of Europe and the US, padding his expense account (and his waistline) with efficiency and cunning his employers wished he would have applied to his job. Today, Dave writes, draws, and cooks in the Atlanta suburbs. His family and friends, when describing his pursuit of domestic culinary perfection, dance around the word "depraved" with the agility and suspicion of a sprinter on a Paris sidewalk. Executive Director.
Chris Hennes (email@example.com) is an aerospace engineer, working as a consultant in the fields of helicopter and wind turbine noise, and subsonic fluid dynamics. His specialty is software development and support. When not consulting he spends much of his free time in the kitchen, and is especially interested in culinary Modernism and charcuterie. Director of Operations.
Pamela Reiss (" Pam R") resides in Winnipeg, MB where she grew up in her parents' company, learning all she could about kosher catering. After attending the University of Minnesota, Pam returned home to work in the family business, Desserts Plus. She quickly combined her interest in devising recipes with her love of writing to create Soup - A Kosher Collection -- her first kosher cookbook. Pam continues to work with the family - catering, creating new recipes, and stocking her specialty kosher food store which supplies kosher ingredients to customers in Manitoba, Saskatchewan and Alberta. Pam has been published in the Jerusalem Post, Los Angeles Jewish Journal, Canadian Living Magazine and other publications. She is slowly (very slowly) working on a new cookbook. Manager, eG Forums.
Kristin Wagner-Yamaguchi ("torakris") was born and raised in Cleveland, Ohio, with seven siblings and parents of Italian and German descent. Her first taste of Japanese food wasn't until the age of 18 when she made her first Japanese friend at college. Six years later she had degrees in East Asian studies as well as archaeology/Anthropology with a minor in Japanese language. In 1995, she married and moved to Yokohama with her Japanese husband and her love for the foods of Japan grew. Even though her three children keep her busy she finds time to explore new foods (and old favorites) as well as teaching a variety of cuisines (in Japanese) in her cooking classes. She is also the food links editor of the Tokyo Food Page. Manager, Membership.
Janet A. Zimmerman ("JAZ") writes about food and teaches cooking classes in Atlanta. She attended graduate school in philosophy at the University of California at Irvine, where two years of attempting to teach metaphysics to freshman made the corporate world seem very attractive. After a dozen years working in corporate communications and marketing, during which her abiding interest in food and cooking increased, she decided to combine her epistolary and culinary skills in a new food writing career. She is currently working on a guidebook to developing the palate. Her teaching specialties are appetizers and cocktails, which are much easier to teach (and taste better) than metaphysics. Manager.
Heidi Husnak ("heidih") is a Los Angeles native with a long-standing interest in all aspects of food and food culture. As a child there were chickens, ducks, vegetable gardens, fruit orchards, and honeybees, as well as access to a rich culture of Austrian cooking. She received her BS in Biology and Law Degree from the University of Southern California. After practicing law and running a commercial construction company for many years, she is currently reinventing herself. She is a firm believer that food traditions are the universal language.
David Ross lives in Spokane, but works a one-hour plane ride away in Seattle. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and--corns his own beef, malts chocolate ice cream, and fancies white truffles from Alba.
Michaela Scioscia ("Mjx") was born in Manhattan, grew up in Florence, and has continued to move from one side of the Atlantic to the other ever since. She was raised a vegetarian, but lapsed, and has been interested in food since her early childhood efforts to make carob drink more palatable. Shortly thereafter she moved into actual cooking, starting with making scrambled eggs for her parents for two weeks straight, trying to get it 'just right'. She is a NYS LMT, has a BA in biology, an MSc in adult learning, and a CELTA certificate, and is currently a copyeditor. She frequently travels around the EU and US with her boyfriend, eating things.
Revised October 2013
Meet the Society staff
Posted 05 October 2009 - 06:02 AM
The Society Volunteer Team