<p>Caitlin Friedman is a public relations and marketing professional with more than ten years of consumer, food and beverage, publishing, and television-production experience.</p> <p>In July 1999, Friedman formed Caitlin Friedman Communications, a lifestyle public relations and marketing agency. Soon thereafter, Amazon.com enlisted Caitlin Friedman Communications to launch their new Kitchen Store. The public relations campaign for the Kitchen Store included a launch event in New York City, media lunches in major markets across the country, and nationwide press tours for Amazon.com founder Jeff Bezos and Senior Editor Rebecca Staffel.</p> <p>In addition to AMAZON.COM, Caitlin Friedman Communications clients included TIME-LIFE TRADE PUBLISHING, TOSCORP, INC. (Pino Luongo's restaurant and retail group), UNION PACIFIC RESTAURANT, BROADWAY-DOUBLEDAY PUBLISHING GROUP, and HARPERCOLLINS/WILLIAM MORROW. Among the cookbooks Caitlin Friedman has publicized since 1999 are SIMPLE TO SPECTACULAR by Jean-Georges Vongerichten and Mark Bittman, COMMANDER'S KITCHEN by Ti Martin and Jamie Shannon, COOKIES UNLIMITED by Nick Malgieri, and ROOM FOR DESSERT by David Lebovitz.</p> <p>Prior to launching her company, Friedman served as the Publicity Manager for Broadway Books' Cookbook Program for two years, leading the publicity efforts for all of the company's culinary titles, including the best-selling (and, in some cases, award-winning) VEGETARIAN COOKING FOR EVERYONE by Deborah Madison; JEAN-GEORGES: COOKING AT HOME WITH A FOUR STAR CHEF by Jean-Georges Vongerichten and Mark Bittman; LaBELLE CUISINE by Patti LaBelle; and TENDER AT THE BONE by Ruth Reichl. While at Broadway Books, Friedman was instrumental in orchestrating strategic partnerships with such companies as Jell-O, Williams-Sonoma, and Cervena Venison to help support campaigns for titles such as THANKSGIVING 101 and WILD ABOUT GAME.</p> <p>Before joining Broadway Books, Friedman was an Account Executive at Kratz & Company, a New York City public relations firm, where she led public relations efforts for Rémy Martin Fine Champagne Cognac and The Macallan Single Highland Malt Scotch Whiskey. For these clients, Friedman created and executed strategic media and consumer outreach campaigns, which included a series of multi-city events and sponsorships in the film and culinary industries.</p> <p>Friedman's professional experience in the food industry extends beyond publicity. She was also a Segment Producer at the Television Food Network where she produced daily studio segments as well as field pieces for "Food News & Views," "In Food Today," and "Cookbook Corner."</p> <p>In 2001, seeking to expand her range of clients and grow her business, she partnered with Kimberly Yorio to form YC Media, a full-service public relations and marketing firm based in downtown Manhattan.</p> <p>Friedman is a graduate of University of Massachusetts.</p>
<p>As a young child, Sandy Maine became fascinated with soapmaking while watching her grandmother make utilitarian soap at their home in the Finger Lakes region of New York. But Sandy longed for something more than simple utilitarian soaps. So, in the late 1970's she combined her love for herbs, botanicals, essential oils, grains and other products of the Earth with soapmaking so that her soaps would be beautiful, fragrant and healthy to use. Today, Sandy and her staff of twenty produce about 4,000 pounds of soap each week in a restored turn-of-the-century pub in Potsdam, New York.</p> <p>Among Sandy's greatest talents is product innovation. She has invented several types of modeling soapdough for kids, teens and adults; and Sandy has added a line of decorative soap tassels to SunFeather's impressive inventory.</p> <p>SunFeather Natural Soap Co. is known worldwide for its dedication to quality handcrafted soaps, and for Sandy's devotion to social responsibility. Through the sale of SunFeather soaps and related gifts, Sandy tithes to more than ten humanitarian and environmental causes around the globe. Sandy maintains her license as an Adirondack Wilderness Guide so that she can treat families and groups to the beauty and peace of a wilderness experience.</p> <p>Throughout her career, Sandy has helped others explore soapmaking as a hobby and even as a home-based business. SunFeather is a supplier of soapmaking equipment and supplies, and Sandy has written several award-winning books with herbal soap recipes and secrets-to success. Each summer, Sandy escorts fellow soapmakers on a tour of the French countryside or to another soapmaking region in Europe.</p> <p>SunFeather Natural Soap Co. became a family business in 1997 when Sandy's spouse, Louis, signed on as Vice President. The couple's two young children share their parents' interest in nature, including beekeeping and exploring the Adirondack wilderness.</p> <p>Now in her third decade as a soapmaker, Sandy will continue to develop new soap "recipes" and more ways in which soap becomes a tactile (and sensory) experience.</p> <p>Sandy Maine received her undergraduate degree from the State University of New York, Potsdam. </p>
<p>Richard Loynd has had a distinguished career which included his position as Chairman and Chief Executive Officer of INTERCO. It was under his leadership that the company engaged in its negotiations to restructure its debt, and ultimately emerged from Chapter 11 proceedings with a stronger balance sheet and a new focus on growth. In 1992, INTERCO had four primary operating companies: Florsheim and Converse in footwear manufacturing, and Broyhill and Lane in furniture manufacturing. In an effort to more clearly define the company's focus, in 1994 INTERCO spun off to its interest in Florsheim and Converse. The company was renamed Furniture Brands International to embrace the new focus. Loynd is now retired but still serves on the company's Board of Directors. </p> <p>Richard Loynd is a graduate of Cornell University. </p>
<p>Steve Ashley is Chairman and Chief Executive Officer of The Ashley Group, a family of related companies focused on management, brokerage, leasing, financing, and investment in commercial and multifamily real estate. </p> <p>Ashley has more than 35 years experience in the real estate and mortgage banking industries. He served as President of Mortgage Bankers Association (MBA), a national real estate finance association representing 2,300 member firms in 1994. Ashley currently is non-executive Chairman of the Board of Fannie Mae, a publicly traded company. He is also a director of The Exeter Fund, Inc., a group of mutual funds. He also serves as Chairman of the Board of the International Museum of Photography (The George Eastman House).</p> <p>Stephen Ashley received BS and MBA degrees from Cornell University. </p>
<p>Phil Holland has been an entrepreneur throughout his adult life. His businesses have included building "spec" houses, the manufacture of automatic doughnut machinery, designing and building apartment complexes, restaurant franchising, doughnut retailing and the development and management of shopping centers. His thorough understanding of the world of business has been demonstrated through success (and even a failure) at these varied and demanding professions. </p> <p>In 1970 he founded Yum Yum Donut Shops, Inc. with just one shop and 5000 dollars which went on to be the largest chain of privately owned donut shops in the United States. He sold his interest in Yum Yum in 1989. </p> <p>Starting after the Los Angeles Rodney King riots in 1992, Mr. Holland began conducting a free night course in Compton, California to encourage people to start new businesses. The course was designed to help entrepreneurs avoid the common mistakes many entrepreneurs make when starting out. With this beginning, a 501(c)(3) non-profit organization was formed, My Own Business, Inc. (MOBI). The goal was to help foster successful entrepreneurs worldwide. Mr. Holland brought together a Board of Trustees consisting of business and professional experts who continually expand the content and outreach of the free My Own Business Internet course, www.myownbusiness.org. Mr. Holland serves as Chairman of the MOBI Board of Trustees.</p> <p>Phil Holland received his Bachelors degree in mechanical engineering from the University of Southern California. </p>
<p>Lori Marino is currently Vice President & Counsel, Corporate Law at Medco Health Solutions, Inc., a pharmacy benefits manager in Franklin Lakes, N.J. </p> <p>Prior to that she was Managing Corporate Counsel at Avaya, the telecommunications equipment company in Basking Ridge, N.J. Prior to her position at Avaya, she worked for five years in private practice at the New York City office of Cravath, Swaine & Moore LLP.</p> <p>Lori Marino graduated with distinction from Cornell University and received her law degree cum laude from the University of Pennsylvania.</p>
<p>Kurt Zitzner is the owner of Mugzees Restaurant in Kent, Ohio. </p> <p>He has been working in restaurants since the age of 14. His restaurant experience includes Chuck's Diner, Cafe 56, Fire Food and Drink, and his own catering company, City Cuisine.</p> <p>He graduated from Cornell University's School of Hotel Administration with a Bachelor of Science in May of 2005. While at Cornell, he was elected by his peers to be the Managing Director of Hotel Ezra Cornell, a student run hotel conference for industry leaders.</p>
<p>Al S. Levin, Ed.D., Professor of Counselor Education at California State University, Sacramento, was formerly the Assistant Director at Stanford University's Career Development Center, MBA Career Management Center, and Lecturer at Stanford's School of Education.</p> <p>Dr. Levin has authored numerous career development publications including "Luck Is No Accident: Making the Most of Happenstance in Your Life and Career" (Impact Publishers), which he co-authored with Dr. John Krumboltz of Stanford University. </p>
<p>Wendy Spelman is a Program Leader at Kraft Foods. She began her career at Kraft General Foods in 1989 in Tarrytown, NY. Wendy is currently on a short term assignment. In this role, she is collaborating on a new specification system. This will allow global access of specifications for Kraft R&D worldwide. She has worked on numerous product lines at Kraft and was the link to Open Innovation, Supplier Collaboration and External Development for Desserts R&D.</p> <p>Wendy Spelman holds a BS in Food Science from Cornell University and an MS in Food Science from the University of Delaware.</p>