Hans Baldauf, President
Hans Baldauf is one of the founding principals of Baldauf Catton Von Eckartsberg Architects (BCV) in San Francisco, the firm responsible for the design of the Ferry Building Marketplace and Napa’s Oxbow Public Market. Hans is inspired by the tenets of the Slow Food Movement, leading to his involvement in Slow Food Nation ’08, where BCV coordinated the participation of over 20 design firms to help build this first-ever American collaborative gathering to unite the growing sustainable food movement. He received his BA in History at Yale and a Masters in Architecture. Currently, Hans serves on the Board of the Friends of the Bancroft Library at the University of California and as the Chairman of the Board of the Maybeck Foundation, a non-profit organization which is working with the City of San Francisco to restore Maybeck’s Palace of Fine Arts.
Jonathan Bass is a partner in the San Francisco law firm of Coblentz, Patch, Duffy & Bass LLP, where he has practiced law for more than 30 years. He received his BA from Yale University and his law degree from the University of California, Berkeley School of Law. He also serves as president of the board of directors of Civic Assets, a local nonprofit that provides transition assistance for veterans of the armed forces.
John Carlon obtained a Bachelor of Science in Agronomy and Horticulture from C.S.U. Chico and a Masters of Science in International Agricultural Development from C.S.U. San Luis Obispo. Mr. Carlon managed large-scale farming operations in the Middle East for five years before returning to the states and starting Sierra Cascade Blueberry Farm. Planted in 1988, Sierra Cascade Blueberry Farm is one of the oldest blueberry operations in California and has been certified organic for 20 years. In 1998, John and another farmer co-founded River Partners, an environmental nonprofit that has planted over a million native trees, and restored over 6,200 acres of public land. Mr. Carlon is the chair of the California Riparian Habitat Joint Venture, serves on the Board of the Central Valley Joint Venture, and in 2007 was the recipient of the James Irvine Foundation Leadership Award.
Bill Crepps is the owner-operator of Everything Under the Sun, growers of certified organic fruits and vegetables specializing in sun drying and dehydrating. Located in Winters, they became certified organic in 2002. Bill earned both his B.S. in Renewable Natural Resources and his M.S. in Entomology from University of California, Davis. He is also a founding member of the UC Davis Experimental Farm. Bill has previously served on the Davis Audubon Society Education Committee, as a Dixon 4-H leader, and a Anderson Elementary Outdoors Adventures program leader.
Cathy Curtis, Vice President
Cathy Curtis is the principal of Curtis Financial Planning, an Oakland-based, independent, fee-only financial planning and investment advisory firm. Since 2000, she has provided specialized financial advisory services to women, their families and their businesses. Previously, Cathy spent 20 years as a sales and marketing executive for Fortune 500 and private food companies. She received her BA from the University of California, Berkeley; she also completed her financial planning studies at UC Berkeley, leading to her certification as a Certified Financial Planner™. She serves as program director for the Bay Gourmet Forum of the Commonwealth Club of California, is on the Advisory Council for the Community Alliance for Family Farmers (CAFF), and previously served on the Advisory Council for BACS Meals for Change and BALT.
John Dickman, Treasurer
John Dickman is the Cafe Program Manager for Intel, Inc. Intel operates 63 cafes worldwide and is striving to reach world class status by achieving 80% customer satisfaction globally. In previous years, John was instrumental in guiding growth and food service sustainability at Apple, Google, and the Bon Appétit Management Company, where he helped to form the Farm to Fork program at venues such as Cisco Systems, Yahoo, and the Stanford Graduate School of Business. John earned his BA in Management from the McLaren School of Business at University of San Francisco.
Jessica Goldman Foung
Jessica Goldman Foung graduated from Stanford University with a degree in English Literature and Creative Writing. She has worked as a Development Manager for two local nonprofits and has written for numerous regional and national magazines. She blogs regularly at www.sodiumgirl.com and released her debut cookbook, Sodium Girl’s Limitless Low-Sodium Cookbook.
Markus Hartmann is a district manager for Bon Appétit Management Company. He joined Bon Appétit more than 12 years ago and is responsible for food service operations at key accounts including AT&T Park, Public House and eBay. A classically-trained chef, Markus is a firm believer and supporter of the Bon Appétit philosophy: Food Service for a Sustainable Future. He grew up in a large farming community in Germany where fresh produce and livestock were part of his daily life. After graduating from restaurant management school in Germany he relocated to the U.S. to continue his passionate involvement in the food service and hospitality industry. Through his work with farmers, producers, chefs and consumers, Markus is an advocate for locally-based, sustainable food communities.
Desmond Jolly is currently Director of the statewide University of California Small Farm Program. He has served as co-chair of the Roots of Change Council, a San Francisco based consortium of funders and agricultural leaders organized to facilitate the transition to more sustainable food and farming systems. He has also served on the Board of Directors of the Henry A. Wallace Institute for Alternative Agriculture, as well as the National Advisory Council for the UC Santa Cruz Agroecology Program. After receiving his undergraduate degrees in Economics, he earned his PhD in Economics from the University of Oregon.
Martha Kropf has been involved in the San Francisco education/science community for 30 years. She served as trustee and Chairman of the Board for both Katherine Delmar Burke School and The Urban School. She was the first Chair of the Board of Directors of Aim High, a tuition-free summer school program for at-risk middle school students. She was a member of the Board of Trustees of the California Academy of Sciences for 16 years (1993–2009). Currently, she is Chairman of the Board of Directors of the Music Concourse Community Partnership and a member of the Golden Gate National Parks Conservancy Board of Trustees. She graduated from the University of Michigan School of Nursing and worked in intensive care units and as a nursing instructor. She lives in San Francisco and has three grown children.
Mary Powell currently serves on nonprofit boards in San Francisco, and as a professional consultant to for profit companies and nonprofit community organizations. She recently completed a seven year tenure as the Director of Development for the San Francisco Opera, and was elected to their Board of Directors in January. Previously she applied her experience in private and government fund development, management and marketing serving as an administrative vice president at California Pacific Medical Center, California Healthcare System, Sutter Health and UCSF/Stanford Health Care over 15 years. Ms. Powell has been an avid Ferry Plaza Farmers Market shopper since its inception.
In 1997, Joe Schirmer began working for Dirty Girl Produce, and two years later he took the helm from the original “dirty girls” who started the farm in 1995. Joe graduated from the UC Santa Cruz Farm and Garden apprenticeship program with a certificate in ecological horticulture. Inspired by the French Intensive gardening method, he has adapted tractor farming to incorporate its principles. Dirty Girl Produce has been CCOF Certified Organic since 1995. Joe also serves on the Board of Directors for the Santa Cruz Farmers Market.
Steve Sullivan is owner and co-founder of Acme Bread Company. Steve enrolled at UC Berkeley in 1975, intending to major in Rhetoric, while also working as a busboy at Chez Panisse. In 1979, when Chez Panisse’s then-supplier could not keep up with its demands, Sullivan became the restaurant’s in-house breadmaker. In 1983, he left to open Acme.
June Taylor was raised in a London home where her father grew most of the family food. She studied sociology in college. After a career in social science research in British universities she moved to California in 1981. June Taylor Company was conceived after working in two restaurants as a baker. The company is dedicated to the revival of traditional hand made preserves, and June and two assistants work year round with sustainably grown fruit from local family farmers. Inspiration for her products comes from an historical study of British confectionery and preserving work, and June produces a variety of citrus, herbs and flowers for the preserves in her own garden. June teaches her craft to students at the Still-Room, consults with small business owners, and trains young entrepreneurs from developing countries. She is in the preparation stage for writing a book on preserving and confectionery.
Chef Staffan Terje grew up on his grandfather’s farm in Sweden. After graduating from the Hotel and Restaurant School in Stockholm, he gained significant experience working in top restaurants around the world. Staffan is now the co-owner of Perbacco and Barbacco Eno Trattoria.
Minh Tsai is the founder of Hodo Soy Beanery, an artisanal tofu producer in the Bay Area. Hodo’s products can be found on menus of notable restaurants such as Slanted Door, Greens, and Coi, as well as in commissaries of Silicon Valley companies. Since launching the retail product line in 2011, Hodo’s tofu and salads have reached locations in the Pacific Northwest and Southern California. Prior to founding the company, Minh worked in financial services, with Charles Schwab, Arthur D. Little, and JP Morgan. Born in Vietnam of Chinese heritage, Minh migrated to the US in 1981 and grew up in San Francisco. He attended Columbia University where he received both his undergraduate and graduate degrees.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »