Zoe Finch Totten, Founder and CEO

Zoe is a Yale-trained nurse midwife who has spent the past twenty years obsessively investigating and testing ways to coordinate independent, commercial levers in the healthcare and food industries in order to effectively, efficiently, and profitably restore individual, collective, economic, and ecological health.

An Ashoka Fellow, a member of the Harvard Business School agribusiness policy group PAPSAC, and an elected member of Les Dames d’Escoffier International, she serves on the Advisory Boards of Feeding 10 Billion, a not-for-profit organization supporting food system innovations to improve food quality, access, and sustainability, and Let’s Talk About Food, a national organization working to increase public literacy about all aspects of the U.S. food system. She has been a speaker at Harvard Business School, where The Full Yield was the lead case at the Agribusiness Executive Seminar, at Michelle Obama’s Partnership for a Healthier America conference in Washington, D.C., MIT’s Conference on Systems Thinking for Contemporary Challenges, the MIT-Kaiser Permanente Systems Thinking, Data Applications, and Digital Future Trends in Health Care conference, and has been an advisor to the Union of Concerned Scientists regarding the business case for food quality and healthcare costs and to the Harvard Graduate School of Design and Humana regarding integrated wellness centers.

Raised by a cultural anthropologist, Zoe grew up off the grid in rural Central and Latin American and Australia as well as fully on the grid in Northwestern Connecticut. Her experience of the contrast between older and newer cultures deeply informs her work. Everywhere they lived, her family cultivated much of their own food, from produce to livestock to foraging, and a painting of her family’s root cellar appeared on the November 10, 1980 cover of The New Yorker magazine.

Dee Bagshaw, Senior Vice President, Operations and Program Delivery

With a background in chemistry and statistics, Dee has spent 25 years in project management and product development in both the clinical research and pharmaceutical industries. For more than a dozen of those years, she has overseen large-scale clinical nutrition trials.

Stephen Goldberg, Vice President, Operations and Product Development

A veteran of Whole Foods Market (1988–2007), Stephen is a trained chef and was instrumental in establishing and growing Whole Foods Market’s prepared foods program. He has since provided strategic consulting to Applegate Farms, Coinstar, Mrs. Greens, Whole Foods, Alfalfa’s, and serves as Chairman of the Board of the Maine Venture Fund and as advisor to Slow Money Maine.