George Kimbrell is CFS's Co-Executive Director and Legal Director, overseeing all of the Center's legal work. Along with his Director duties, George is counsel in many CFS cases. His legal, legislative, and policy work runs the gamut of many CFS program areas, including pesticides, genetically engineered organisms, animal factory pollution, food labeling, foodborne illness, organic standards, and aquaculture. Among other landmark cases, George was counsel in the first U.S. Supreme Court case on the regulation of genetically engineered crops. He received his law degree magna cum laude from Lewis and Clark Law School, where he now teaches food and agriculture law as an adjunct professor. He has authored numerous law review articles and other publications, and often speaks on all areas of food and agriculture law and industrial agriculture's impacts on the environment and public health. Before joining CFS in 2005, George completed a clerkship with the Honorable Ronald M. Gould, United States Court of Appeals for the Ninth Circuit.

Sylvia Wu is the Center for Food Safety's Co-Executive Director, where she works on law and policy related to genetically engineered crops, factory farming, aquaculture, pesticides, and other food safety issues. As an attorney with CFS, Sylvia has litigated against U.S. federal agencies over approval of herbicide-resistant genetically engineered crops and their associated pesticide use, the approval of pesticides that are harming pollinators and other sensitive species, as well as approval of industrial offshore aquaculture systems that will pollute our oceans and marine resources. Through legislative efforts and litigation, Sylvia also works with local communities to defend communities' right to protect themselves against the harms of industrial agriculture. Sylvia holds a J.D. from UC Berkeley School of Law (Boalt Hall). Sylvia is involved in various projects promoting local economy and urban agriculture in the Bay Area.

Amanda Lillibridge is an independent visual storyteller and content marketing strategist in the food advocacy and health sectors. She currently manages creative communications across multiple projects, including her family-run functional mushroom company, M?lama Mushrooms. Her passion for sustainability and mycology inspired her to take an active role in the Hawai'i Fungi Project, a citizen-science initiative dedicated to the study and preservation of the native mushrooms of Hawai'i. In her free time, she enjoys hiking and mushroom hunting.

Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. After clerking for CFS in law school, Amy joined CFS as an attorney in 2015. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Amy also works to protect the integrity of organic and ensure the transparent labeling of genetically engineered foods. A 2011 graduate of Lewis & Clark Law School, Amy has focused their legal education and career on public interest environmental and food law, earning a certificate in Environmental and Natural Resources Law. Prior to joining CFS, Amy served as a volunteer attorney with Earthjustice working on animal factories on the East Coast, and then litigated complex environmental insurance cases at a law firm in Manhattan. Amy is admitted to the bar in Oregon and New York.

Ashley Lukens, PhD, has worked in and with the impact sector in Hawai'i since 2006 as the founder of the Hawai'i Food Policy Council, owner of Baby Awearness, director of the RISE Program at Kupu, and director of Hawai'i Center for Food Safety. Currently she is the Director of Communications and Digital Advocacy, guiding CFS's digital engagement strategy. Her work with the Hawai'i Center for Food Safety earned national recognition, resulting in a cascade of new pesticide regulations. She has a degree in women studies and economics from Vassar College and a PhD in political science from the University of Hawai'i at Manoa where she examined culturally appropriate strategies for food system transformation.

Bill Freese is the Science Director for the Center for Food Safety. Bill joined CFS in 2006 as science policy analyst. In his six years with the Safer Food – Safer Farms campaign at Friends of the Earth, he authored numerous reports and comments to government agencies concerning the science and regulation of genetically engineered crops. Bill played a key role in the discovery of unapproved StarLink corn in the food supply in 2000/01. His comprehensive report on genetically engineered (GE) pharmaceutical crops in 2002 helped initiate public debate on "biopharming." In 2004, he teamed up with Salk Institute cell biologist David Schubert to write a comprehensive, peer-reviewed scientific critique of the regulation and safety testing of GE foods. Bill has given numerous public presentations on agricultural biotechnology to State Department officers, international regulatory officials, farm groups and the general public. More recent work involves assessments of the failed promise of GE crops, industrial biotechnology, and cost-effective alternatives to genetic engineering. Bill holds a B.A. in chemistry from Grinnell College.

Dashel Murawski is the Communications and Policy Coordinator at Center for Food Safety's San Francisco office. Dashel is a graduate of the University of San Francisco where he majored in environmental studies and politics. He is interested in the intersection of climate change with food systems and crafting equitable policy around these issues. He has previously interned with USF's Office of Sustainability and the San Francisco Department of the Environment where he worked on research, environmental education, and content creation. In his free time, he enjoys spending time outdoors, photography, creating paper collages, and cooking new recipes.

As the Director of Operations and Institutional Giving, James oversees and manages daily operational activities at Center Food Safety, which include developing and implementing strategies to ensure efficiency, optimize resources, and drive organizational growth and success. His responsibilities encompass corporate giving, finance, human resources, payroll, benefits administration, talent acquisition, and IT.

James graduated from Nottingham Trent University in England, where he studied Hospitality Management. He has always been passionate about food, rejecting harmful industrial practices and promoting organic, ecological, and regenerative alternatives whenever possible. James brings over a decade of experience in sustainable food production, ingredient sourcing, organic certification, and labeling to Center for Food Safety, along with two decades of experience in relationship management and operations, most recently serving as the Chief of Staff at a revenue orchestration company with annual revenues exceeding $41 million.

As a qualified scuba diving instructor and technical diver, James is a strong advocate for the aquatic realm, promoting marine sanctuaries, raising awareness about their importance, and encouraging actions that support their conservation. In his spare time, you can find James tending to his two beehives, cooking, and enjoying activities with his family on and under the water, as well as on and off the slopes. Having lived and worked in seven countries and on three continents, James currently resides in Point Richmond, CA, with his beloved wife, two children, two dogs, one cat, and a pet snake called Coral.

Jaydee Hanson is the Policy Director for the Center for Food Safety. His expertise includes emerging technology issues related to nanotechnology, synthetic biology, animal cloning, animal genetic engineering,gene editing and novel pesticides using RNAi.

He has a Master's degree in Biogeography and Resource Management from the University of Hawai'i. Before coming to the Center, he worked for the National Marine Fisheries Service, started both the environmental justice program of the United Methodist Church and their genetics and bioethics program. He is a co-author of the Principles for the Oversight of Synthetic Biology, the US co-chair for the Nanotechnology Taskforce of the Transatlantic Consumers Dialogue, a member of the synthetic biology experts committee for the Convention on Biological Diversity and a fellow of the Institute on Biotechnology and the Human Future.

Kingsly Alec McConnell is a Staff Attorney at the Center for Food Safety based in Yakima, Washington. Kingsly graduated with honors from the University of Washington School of Law, earning a J.D. and an LL.M. in Sustainable International Development. During law school, Kingsly was a student attorney in UW Law's International Human Rights Clinic, a research assistant to environmental and constitutional law faculty, and an Articles Editor for the Washington Law Review. Kingsly received his B.A. in History with a concentration in Asian Studies from Florida Atlantic University.

Kingsly has worked with several public interest environmental groups in the Pacific Northwest, including Earthjustice, Columbia Riverkeeper, and Crag Law Center, focusing on citizen suit litigation to protect the environment and public health. Following graduation, Kingsly clerked for Chief Judge Stanley A. Bastian at the U.S. District Court for the Eastern District of Washington for over two years. He also practiced at a boutique environmental law firm in Seattle, specializing in complex hazardous waste litigation related to soil and groundwater contamination. Immediately before joining CFS, Kingsly worked as a public defender representing adults and juveniles in Washington state courts.

Kingsly's commitment to food justice is deeply shaped by his time living in and working alongside farmworker and fishing communities in eastern Washington. His interests center on using legal and policy tools to promote environmental justice, sustainable development, and corporate accountability. Outside the office, Kingsly is a keyboard percussionist, rock climber, and roller derby skater.

Kristina Sinclair is a Staff Attorney at the Center for Food Safety's San Francisco office. Before CFS, Kristina was a Fellow with the Public Justice Food Project, where she focused on redressing the harmful environmental impacts of industrial animal agriculture, and empowering affected communities. While in law school, Kristina was an Articles Editor for the California Law Review. She also participated in the Environmental Law Clinic, served on the steering committee for Students for Economic and Environmental Justice, and worked as a teaching assistant for Appellate Advocacy. Upon graduation, she received recognition for her pro bono work and a Certificate of Specialization in Environmental Law. Kristina earned her B.A. from the University of Illinois, Urbana-Champaign, and J.D. from the University of California, Berkeley, School of Law.

Shenelle Shaam is a nationally recognized sales leader who built her career at Kimpton Hotels & Restaurants, rising to Director of International Sales and earning distinction as one of the company's top-ranked sales professionals nationwide. Over more than a decade, she grew international markets, forged lasting partnerships, and consistently delivered award-winning results in hospitality.

 
She later transitioned her expertise to the nonprofit sector, raising major gifts and strengthening donor engagement for organizations such as the Alameda County Community Food Bank. Her work reflects a passion for building community and advancing causes tied to equity and sustainability.

 
Originally from the Maldives, Shenelle is also a certified Scuba Dive Master, marine life advocate, and proud mom of two. She brings to her professional and personal life the same values of connection, curiosity, and care — whether nurturing relationships, championing causes, or exploring the ocean with her family. She holds a BSBA from Hawaii Pacific University and an MBA from University of Hawaii.

Suzannah Smith is the Diehl Legal Fellow at the Center for Food Safety. A granddaughter of small family farmers, she is dedicated to using litigation to advance a just, sustainable food system.

Suzannah graduated magna cum laude from Lewis & Clark Law School with certificates in Environmental and Natural Resources Law and Animal Law. She served as Editor in Chief of Animal Law Review and Co-Director of the Animal Legal Defense Fund student chapter. Her legal work has focused on leveraging environmental law to address the far-reaching harm caused by concentrated animal feeding operations. She interned with Earthrise Law Center, the Center for Animal Law Studies, Animal Legal Defense Fund, Earthjustice, and Animal Defense Partnership.

Suzannah earned her B.A. from UC Berkeley, where she studied Political Science and Food Systems. In her free time, she loves kayaking on the Willamette, reading, and searching for the perfect aquatic plant for her rescue frog.

Taylor Ikemiya is the Executive Coordinator at the Center for Food Safety, where she supports the team in a wide range of operational, communication, and fundraising initiatives. Her background in international education and nonprofit development has led Taylor to living and working across the US and abroad. She holds an MA in International Development with a concentration in Sustainability from University College Dublin in Ireland, where she also interned with the Irish chapter of Worldwide Opportunities on Organic Farms (WWOOF). She completed her undergraduate degree in Sociology, concentrated in Global Information & Social Enterprise Studies, at the University of California, Santa Cruz and studied International Communications at the National University of Singapore before teaching English at an agriculture-focused high school in Japan, working on local farms in New York's Hudson Valley, and managing study abroad programs at a public university. Taylor is excited to apply her knowledge in global systems, agriculture, and social justice to her role at CFS.

As an advocate for sustainable agriculture, Taylor actively volunteers at urban farms in the Bay Area to grow food and flowers for the community as well as educate others about organic farming practices from a hands-on perspective. Taylor enjoys traveling to new places, eating food from all over the world, practicing different styles of floral design, exploring the outdoors, and dabbling in watercolor painting in her free time. She loves tending to her houseplants as well as learning about regional native plants, saving wildflower seeds, and creatively integrating aspects of nature with art.