Meet Our Team
CHRIS BROWN – DELIVERY GURU
Chris came to 4P Foods by way of Justin – a good referral goes a long way here. He’s what one might call a “connoisseur” of pizza, and professional wrestling. Since joining the 4P Foods team, he has come to appreciate the tastiness of food outside the crust. Rosemary recently from our friends at Dreaming Out Loud had Chris eager to cook something, anything, with that aromatic herb!
Chris helps with one of the most important roles here at 4P Foods… bringing our bags to our members. If you see him on his delivery route, be sure to give him a high five or a hug or both. Odds are he was up at 2:00 in the morning and is in the middle of a 12-hour day to make the magic of local food delivery happen.
His favorite vegetable? He admittedly is not a huge veggie guy, unless we are talking pizza toppings, but his favorite stand alone vegetable is brussel sprouts.
TYLER BRUDER – DELIVERY GURU
Tyler cultivated a green thumb as a kid, working on his mom’s micro-farm that sold produce to local restaurants in his Pennsylvania hometown. Before joining our team, Tyler was the assistant grower and manager of a farm, where he specialized in growing lettuces, spinach, arugula and basil. Tyler is a two-time state champion ping-pong player and has plants to set-up a tennis table in the break room.
Tyler can’t stand seeing lettuces at the grocery store going bad after traveling hundreds and hundreds of miles from farm to shelf. He knows first-hand just how taste, quality, and nutrients go downhill as compared to freshly picked produce and he is all about our mission to bring locally grown, fresh food to the area.
His favorite vegetable? He prefers to eat veggies as part of the larger dish. His favorite dish to cook is Bulgogi, a traditional Korean barbeque dish with thinly sliced grilled meat, steamed rice, and kimchi.
MEG BUCKLEY – LOCAL FOOD SALES ADVOCATE
Meg was born and raised in St. Louis, Missouri. A lifelong vegetable enthusiast, she dreamed of being a “green food grower” as a child. However, her passion for food justice and sustainable agriculture developed while working with farming communities in Nicaragua.
Her interest in the intersection between health, the environment, and social justice led her to study public health at Saint Louis University. As a student, she worked with a mobile farmers market to get fresh, affordable produce into food deserts and taught cooking classes at community-based organizations. Most recently, Meg was an Emerson National Hunger Fellow with the Congressional Hunger Center, where she assisted with food relief post-Hurricane Irma in South Florida and conducted research on best practices for Disaster Supplemental Nutrition Assistance Program (D-SNAP) enrollment in Washington, D.C.
When not spreading her enthusiasm for food and our farmers, Meg enjoys distance running, climbing trees and making the office smell like coffee. Her favorite vegetable? Beets, especially when roasted with other delicious root veggies!
KEN CHO – LOCAL FOOD SALES ADVOCATE
Ken grew up in Chicago where he earned his degree in journalism and went on to work as an editor at the Chicago Tribune. After moving to DC, Ken became interested in the good food movement and joined a local CSA, which inspired him to start cooking and eating a seasonal diet.
Ken has a background in writing and sales that spans a range of institutions, such as the federal government, media sector, non-profit world, and now social enterprise. After taking a hiatus from the sales industry, Ken sought to work with an innovative company and is pleased to generate growth for our good food community. When not advocating for sustainable and locally grown food, Ken champions for more cycling in the city and can teach bike mechanics and diy repairs.
His favorite vegetable? Kale for it’s hardiness, versatility in salads and cooked dishes, and off the chart nutritional content.
ABBEY GLEASON – BRAND MANAGER
Abbey first took an interest in food and nutrition living in upstate New York, when she elected to become vegetarian as a kid. Her connection to food deepened when she studied the food systems through both an environmental and cultural lense in college. Hungry for more, she completed a series of internships traveling cross-country as a way to apply her textbook knowledge to work on the fields of small-scale organic farms.
Abbey is pleased to use her creative talents to spread awareness about the innovative work 4P Foods does to help build a local food system. She recently moved from DC to the Virginia side of business, where she lives and gardens with her chef husband and young son.
Her favorite vegetable? Any leafy green is a friend of mine, but especially swiss chard! Her favorite quick dish is chard satuéed with garlic and cannellini beans.
BONNIE MAY – MEMBER EXPERIENCE WIZARD
Bonnie grew up in Jackson, MS as a fussy eater, although she still appreciated collard greens. She went to college in a small Southeastern town in Louisiana an hour from New Orleans, where she later moved after grad school. It was during this time (right after Katrina and during the BP Oil Spill in the Gulf) that she became an environmental activist, alarmed by how our country’s dependency on fossil fuels was hurting people’s health in Louisiana and depleting the coastal wetlands, which are a natural buffer to hurricanes.
When she had the epiphany that our broken food system was one of the top contributors to our fossil fuel addiction, she started to change her eating habits entirely (she had ZERO cooking skills) and devoted her time to being a local food advocate, first by advocating for more local food in her college’s dining hall, to support farmers she trusted. Bonnie came to DC to see what other possible solutions were out there for creating a just and sustainable food system, and she was happy to find that 4P Foods is one of them. In her spare time, she also enjoys pretending she can fly through her aerial skills.
Her favorite vegetable? It changes, but right now, beets! She likes them simply roasted in salads or made into beet burgers.
TOM MCDOUGALL – FOUNDER, CEO
Tom was born and raised in the mid-Hudson Valley of New York State. He grew to love the rolling country, and learned to question the suburban sprawl that took over one cow pasture after another around his childhood home. After moving to DC to finish school, he was introduced to business concepts that had been foreign to him: corporate social responsibility, externalized costs, triple-bottom line, social entrepreneurship, true cost accounting, and others. His first job after college had him traveling back and forth to China where he saw first hand what externalized costs really looked like. By producing all of our “stuff” elsewhere, he experienced the impacts it had on people’s lives, the environment, and the social construct of a backyard, far far away. It was a jarring, eye-opening experience for him, one that ultimately led him to launch 4P Foods in an effort to be part of the solution.
While he and his wife were participating in a CSA (Community Supported Agriculture) of their own, and after reading one too many Michael Pollan books, Tom found himself on a life-changing path of working towards food systems change, and more broadly, business systems change. What, really, is the true purpose of business in our society? What should it be? He’d love to know your thoughts.
His favorite vegetable? Kohlrabi. Mostly because he gets to reference Aliens when he describes what it looks like.
NATE OSBORNE – DELIVERY GURU
Nate is an avid basketball fan and tattoo aficionado, and even has a tattoo of his favorite team, the Los Angeles Lakers. You can easily spot Nate on his delivery route by the purple gear he will most likely be wearing, so be sure to say hello. Nate formerly worked in HVAC construction and is glad to switch gears to work for a company with a mission that he believes in.
His favorite vegetable? Cilantro all the way. He likes to make his own salsa with fresh cilantro, tomato, onion, garlic and jalapeños.
KRIS SCHUMACHER – CHIEF FINANCIAL OFFICER
Kris‘s family has been involved in farming since the 1800’s, both in the Mid-West and in Germany. He was raised ‘off the grid’ on a sustainable tree farm in Rhode Island, where he developed a deep appreciation for responsible land management and sustainable agriculture. For the past 20+ years, he has worked in a wide range professional roles with start-ups and large corporations, doing everything from producing special effects to structuring and negotiating multi-million dollar supply contracts. After living in the city for many years cut off from easy access to farm fresh food, and spending all of his time working in front of a computer for a multinational manufacturer, he realized that he needed to devote more time making a positive impact on the world, so he started growing vegetables at his farm in his spare time and selling them at the farmers market in Brooklyn where he became deeply involved in the good food movement and connected with 4P.
His favorite vegetable? Depending on the day, it would be either a super-spicy baby mustard green, or a nice Cherokee Purple tomato with just a pinch of salt.
EMILY TUCKER – LOCAL FOOD SALES ADVOCATE
Emily grew up in Saint Paul, MN, where she learned to enjoy and value great food and the great outdoors. She attended the University of Minnesota, where she majored in French and International Development.
Wherever Emily happened to be, Emily found a way to immerse herself in the local food community – whether it was working on the student-run organic farm at the U of M, installing community gardens in Montpellier, France, or volunteering at a neighborhood grocery store in Washington, D.C.
After a couple of years working in development for a nonprofit in Washington, Emily took stock of her favorite extracurriculars and identified the one common thread – food! When she’s not getting the word out on our awesome veggies and farmers, Emily can be found cooking with friends, searching for the best wood-fired pizza in the DMV, and trying to grow vegetables on her back porch.
Emily’s favorite vegetable is a tomato – with a sprinkle of salt and preferably eaten outside!
OBI UKAEGBU – LOCAL BLOCKCHAIN HEAD & CONSULTANT
Obi was born and raised in Washington DC to two Nigerian parents who emphasized fresh, organic food and home cooked meals despite living in neighborhoods many would consider food desserts. Learning how to cook at a young age, especially traditional west African dishes, has created a personal appreciation for healthy food access and fresh, organic groceries.
Since graduating from the NYU Stern School of Business, Obi has developed a diverse background in product & competitive strategy, blockchain, financial analysis, SDLC/project management, and product development with start-ups and fortune 500 clients. Recently graduating with a Master’s in Technology Management, writing his thesis on blockchain, Obi has built an expertise in blockchain coupled with a commitment to using the technology to help business better their operations and target communities and customers.
Over the next few months, Obi will be assessing the value and viability of blockchain in the food supply chain which can impact: food safety transparency & food fraud prevention, food-information authenticity, food traceability, monitoring & tracking, amongst other uses and impact points.
His favorite vegetable? He LOVES brussels sprouts and cooks them as a side dish with some of his favorite meals (vegetable oil, garlic salt, onions, honey, parsley)
JEFF WECHSLER – CHIEF INFORMATION & TECHNOLOGY OFFICER
Jeff grew up in a typical Suburban experience. He was happy. He was a child of the 80s, and had the haircuts and clothes to prove it. But little did he know what was happening to his food – and our environment. Jeff is pretty sure that he has eaten enough pesticides in his lifetime to make wearing bug spray redundant.
Jeff is now trying to make up for it by helping us deploy the right tools to make sure his own kids, and yours, don’t get the same “raw deal” he did. Jeff built and managed the technology and systems that supported a franchise’s growth to 200+ units across North America. He has 20+ years of experience in building and growing businesses and organizations, and is a recognized leader in the use of technology to improve organizations.
Favorite veggie: Broccoli! Jeff ate Broccoli every single night while growing up. Amazingly, he still loves it!
MADI WELLS – DELIVERY GURU
Madi is from Northern Virginia and comes to 4P Foods seasoned with experience as a delivery driver for a local hospital. She is excited to work for a small, growing company and to learn more about seasonal food. In her free time, Madi is a sci-fi buff and lately is invested in the West World series. Madi is completing her general education degree at Germanna Community College, and she aspires to join the navy in the near future.
Her favorite vegetable? Broccoli, especially when it is cooked in chicken alfredo.
JUSTIN WHITE – OPERATIONS MANAGER
Justin was born in Tampa, FL but spent most of his life living in and around Warrenton, Virginia. He grew up with an appreciation of garden fresh veggies and pasture-raised meats straight from his family’s farms in GA and WV. Growing up, his family wouldn’t dream of eating meat with added hormones or fed GMO crops and therefore wouldn’t sell a product that they wouldn’t eat themselves. It made farming less economically feasible, but his family thought it was worth the inconvenience.
Justin’s 10 years in restaurant management gave him a first hand experience of our broken food system. Though he understood that the problems existed, he didn’t think there was every anything that he could do to change it. That is, until he started working for 4P Foods! Now he is excited to be able to actively take part in changing our food system for the better whether he is packing 300 bags of farm fresh produce for delivery or connecting with a new local farmer about their product. We’re glad to have him on our team!
His favorite vegetable? Garden fresh tomato sandwich with a big slice of Vidalia onion. This was normal after school snack as a kid. And if there was no bread around, they would just eat the tomato and onion by itself.
CARLISLE WILKINSON – LOCAL FOOD SALES ADVOCATE
Carlisle’s passion for a sustainable and equitable food system began while serving with AmeriCorps. While working for a number of nonprofits on the west coast, she witnessed the environmental impact of big agriculture as well as the stark differences in food accessibility, fueling a life-long commitment to food justice. After spending the summer working on a small family farm in California, Carlisle earned her bachelor’s degree in Urban Planning at VCU to better understand the role of local food in community planning. During her studies, she worked with the university Office of Sustainability where she contributed to a number of initiatives such as zero-waste events, a sustainability residential hall program, the first university-wide sustainability plan, and the first high output learning garden to combat food insecurity in Richmond.
Aside from gushing about local food, you can find Carlisle reading in a park (ideally next to a furry pet), taking way too long to finish puzzles, or in the kitchen working on her sourdough recipe. Carlisle is very excited to be a part of the 4P team and connecting people to the incredible opportunities local food provides.
Carlisle’s favorite vegetable? Brussel Sprouts–whether you roast them, chop them, or snap them right off the stalk, she’ll devour them!
JON WOLF – WAREHOUSE MANAGER
Jon lives in Madison, VA with his wife and kids. When he’s not controlling the chaos that is aggregating, sorting, and delivering local food, you can find him on the soccer field coaching his kids team. Jon is a huge Washington Nationals fan. Go Nats!
Jon grew up on his family farm in Virginia. While Jon dabbled in raising chickens through the Joel-Salatin style chicken tractor, the hours spent cleaning the birds helped him to conclude it was not for him, and he now has a deep appreciation of the hard-work our pastured farmers do.
His favorite vegetable? Asparagus! He makes them lightly broiled or cooked on the grill with a little oil and salt.