Our Team

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, Malama 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 (they/them) is the Managing Attorney in the Center for Food Safety’s Portland, Oregon office. As part of CFS’s legal team since 2015, Amy has practiced 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 the organic label and ensure the transparent labeling of genetically engineered foods. A 2011 graduate of Lewis & Clark Law School, Amy focused their legal education and career on public interest environmental and food law and litigation, 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 litigated complex environmental insurance cases at a firm in Manhattan. Amy is admitted to the bar in Oregon and New York.

Dashel Murawski is the Communications and Digital Advocacy Manager at Center for Food Safety’s San Francisco office. Dashel attended the University of San Francisco where he graduated summa cum laude with a degree in Environmental Studies and Politics. At Center for Food Safety, he manages the digital advocacy program and supports the wide breadth of work of the communications department. He is especially interested in the intersection of climate change and food systems, and works to clearly communicate and uplift equitable policy around around these issues. He has previously worked at the San Francisco Department of the Environment where he was responsible for policy research, environmental education, and content creation. In his free time, he enjoys walking around San Francisco’s beautiful neighborhoods, creating analog paper collages, cooking new recipes, and spending time with his cat.

Dominique Cordell is the Communication and Digital Advocacy Coordinator at the Center for Food Safety, working remotely on social media, email outreach, and LinkedIn engagement. She brings experience in content creation, digital marketing, and community outreach, with a background spanning both nonprofit and for-profit projects. Her connection to food and community well-being is personal: her grandparents immigrated from rural Mexico as migrant farmers, and she comes from a long line of gardeners who instilled in her an appreciation for food systems and the people who sustain them. Outside of work, Dominique loves cooking, learning about cultures of the world, and staying active through Muay Thai.

Gabby Bosworth is the Litigation Legal Assistant at Center for Food Safety’s Portland Office. Gabby is a graduate from the University of Oregon with a degree in General Social Sciences, emphasizing in Globalization, Environment, and Policy, and a minor in Nonprofit Management. As an Oregon native, she has a strong connection to the people, landscapes, and communities that make the state special. She has long been passionate about our food system and protecting pollinators, and brings a professional background including experience as a litigation legal assistant and paralegal. Outside of work, she enjoys cooking, baking, and spending time with my family.

Kingsly A. McConnell is a Staff Attorney at the Center for Food Safety based in Washington state. 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, constitutional, and business law faculty, and an Articles Editor for the Washington Law Review. Kingsly worked with several public interest environmental organizations across the Pacific Northwest during law school, including Crag Law Center, Earthjustice, and Columbia Riverkeeper, focusing on environmental citizen suit enforcement. Following graduation, Kingsly practiced at a boutique environmental law firm specializing in complex hazardous waste litigation to clean up contaminated soil and groundwater. Kingsly also served as a judicial law clerk to Chief Judge Stanley A. Bastian at the U.S. District Court for the Eastern District of Washington. Immediately before joining the Center for Food Safety, Kingsly worked as a public defender representing adults and juveniles in Washington state courts. Kingsly’s commitment to environmental and food justice is shaped by his time living in eastern Washington, one of the country’s leading regions for agriculture. At the Center for Food Safety, Kingsly uses legal tools to enforce environmental laws against industrial-scale polluters. His work focuses on citizen suit enforcement to promote sustainable agriculture and hold private operators accountable for environmental and social harms. When not in the office, Kingsly enjoys playing oboe, roller skating, and rock climbing in sunny eastern Washington.

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.

Reagan Ferris is the Center for Food Safety’s Legislative and Policy Coordinator based in Washington DC. While studying agroforestry and conservation biology in Panama, she developed a passion for sustainable agriculture and a commitment to promote a greener, healthier, more just food system through advocacy and litigation. After graduating from Colgate University with a Bachelor of Arts in environmental studies and international relations, she attended American University’s Washington College of Law, where she focused on environmental law and acted as the managerial editor of the Sustainable Development Law and Policy brief. Reagan’s deep interest in agriculture largely stems from the countless types of stories our food can tell us, whether about biology, history, culture, conservation, nutrition, community, or our very own identities. In her free time, she loves to read, write, and explore different dishes and the many tales they can tell us about ourselves and the planet we call home.

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 Operations Manager 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.