Jen Faigel is a co-founder of the former CropCircle Kitchen, now CommonWealth Kitchen, and stepped in as Executive Director in 2014. Jen is responsible for setting organizational strategy, raising funds, wrangling staff and businesses, developing and managing strategic partnerships, and generally managing the chaos. Jen's background is in real estate and community economic development. She was the lead real estate consultant for the $15 million Pearl project, which is now home to CWK's flagship kitchen operation. In her career, Jen has developed more than 400 affordable homes and over 225,000 SF of commercial real estate - worth over $200m - as a means to create jobs and economic opportunity. Her motto in life is- "If you can't ride two horse at the same time, then you shouldn't be in the circus!" Jen's all-time favorite food is white clam pizza from Pepe's in New Haven. 

Jill is Director of Workforce, Supplier, and Diversity Development at the Commonwealth’s Gaming Commission. Jill is the former Director of Economic Development Programs at The Boston Foundation. Previously, Jill worked for more than a decade in Boston Mayor Menino’s administration, including as Assistant Director of Economic Initiatives.

With more than two decades of development and non-profit management experience, Lori Smith Britton is a leader in the field, having leveraged millions in critical resources for several of Boston’s most prestigious charities over the course of her career.  She is the Founder and Principal of Community Resource Consulting, LLC – a consulting practice dedicated to serving Boston area non-profits, providing strategic counsel and tactile fundraising support for a variety of clients. Currently, she is leading Epiphany School’s effort to ensure the completion of the school’s $25 million Starting Younger, Growing Stronger campaign as well as supporting the design and implementation of strategies to grow ongoing annual support from the local business community, private philanthropists and foundations with a national footprint to sustain Epiphany’s next phase of growth.  Lori, a native of Boston Massachusetts and a graduate of Boston Latin School, holds a Bachelor’s Degree from Syracuse University and a Master’s Degree in Urban Affairs from Boston University. She lives in Dorchester with her husband and two teenage daughters.

Brad oversees culinary operations at both Dorchester and Jamaica Plain, as well as culinary and business technical assistance. And chief dishwasher. Brad spent a decade running Community Servings’ kitchen. Previously, Brad worked for almost 30 years in fine dining, including over a decade as Executive Chef for Todd English.

Brad joined CCK in 2013 as a consultant to advise on the design and operations for the Pearl facility and the CCK kitchens. He was hired in 2014 to run all day-to-day operations of both the Jamaica Plain and Dorchester facilities. Brad is responsible for ensuring all business operations are conducted in accordance with all applicable codes and regulations. He provides technical assistance to businesses on recipe development, scaling, packaging, and LEAN manufacturing. He also manages CCK’s commissary operations. 

Prior to joining CCK, Brad spent 7+ years running Community Servings’ kitchen operation, which provides over 9,000 scratch-made meals each week to 900+ home-bound people suffering from an acute, life-threatening illness. Brad supervised a staff of 20+ professional chefs, trainees and volunteers. Previously, Brad worked for 25+ years in fine dining, including over a decade as Executive Chef for Todd English in his Figs, Olives, and other restaurants.

Brad loves local food but really do miss wild ramps from West Virginia, eggs & white truffles from Italy and Extra virgin oil from Liguria.

Chris joined CWK in April 2015.  He is an urban farmer in Dorchester and loves growing various veggies. In the CWK commissary kitchen is where you can find Chris prepping ghost peppers for salsas, Chris is a carnivore at heart and loves beef but he can’t resist Beet Poet Juice from Jubali Juice.  

Drew Fink joined the Fink Family Foundation as an Associate in 2014 and a Trustee in 2016. Beyond his role in the foundation, Drew is an investor and advisor for early stage startups, including Love Grown Foods, Bitty Foods, and Tiny Farms. A former Bain & Company consultant, Drew also has professional experience in renewable energy and software development. As the founder of the Torres del Paine Legacy Fund, Drew has spent the last 3 years developing innovative travel philanthropy mechanisms in Southern Patagonia. In addition to CommonWealth Kitchen, Drew serves on the board of The Island School, a place-based education program in the Bahamas. Drew graduated from Stanford University with a degree in Earth Systems and a minor in Economics and is currently pursuing an MBA at Harvard Business School.

Heather is one tough cookie. She is the owner /baker of Top Shelf Cookie Co. Heather is a mixologist she can put together all sorts of awesome cookie combinations like her award winning PB Toffee, her signature Black & Gold or her Summer Ale made with Sam Adams Beer. In her spare time Heather can be found taking on various roles at CWK. More recently she assists in the commissary kitchen with the Smart Lunch team.

Irene Li co-owns and operates the Boston-based food truck, restaurant and shipping container enterprise collectively known as the Mei Mei Group. Founded with her two older siblings, their award-winning food businesses merge modern techniques and genre-bending creativity with sustainable practices and tech-savvy communications. Irene’s background of living on an organic farm, working the restaurant line, and organizing for social justice inform her leadership of the food and sourcing elements of the company.  She recently graduated from Cornell University with a BA in Food Systems and Cultural Studies, received two James Beard Rising Star nominations and an Eater National Young Gun award.

Sherina is a local Dorchester resident that was brought onto the management staff in 2015 to help with the day to day management of CWK which includes bookkeeping, payroll, grants management and marketing services just to name a few.  She served on the Board of Directors of Dorchester Bay EDC for the past 10 years and chaired the Small Business Loan Committee reviewing small business loan applications. Previously, Sherina provided a similar role at YouthBuild USA and Interise. Her favorite taste at CWK is the Jerk Pork from Fort Hill Jerk and the toasted coconut ice cream from Minus the Moo.

Colin Roy was hired in May 2014 to assist with the opening and operation of the Pearl facility in Dorchester. Colin assists Brad in managing all daily operations of all of CWK’s kitchen facilities. He also manages business scheduling to ensure efficient use of kitchens, provides regular one-on-one support, and coordinates all of the food truck operations.

Prior to joining the CWK team, Colin had spent 3 years working for a food truck that operated out of CWK’s Jamaica Plain facility. He brings tremendous experience and first-hand knowledge of working in a shared kitchen. Previously, Colin had experience in a wide range of food businesses, from country club to restaurant and has a degree in culinary arts. 

Dinora came to the US from Fogo, Cape Verde in 2012. She warms the kitchen every morning as she preps for SmartLunches with CWK. When Dinora gets home from work, she makes incredible Cape Verdean food, including the best dessert: pudim, made from milk and caramelized sugar.

Freddie is a local resident who has lived in the inner city for over 53 years. He came to CWK from the Urban League's mature worker program. Freddie is a steak & potatoes guy who loves to read and play chess.

Meg Tallon is the Director of Community Outreach for East Boston YMCA’s Teaching Kitchen, where she facilitated the creation and permitting of the kitchen, launched programming for all ages and created the Urban Farm to Kitchen program. Tallon’s expertise as a chef and gardener give her special insight into how to teach people to put fresh and healthy food on the table in their everyday life. A graduate of the Cambridge School in Culinary Arts, Tallon has worked as a chef and baker and taught business and cooking classes. She joined the board of  CommonWealthKitchen in 2014, previously she assisted with the opening of the new CWK Pearl shared used kitchen commissary and culinary business incubator.

Mia manages strategic partnerships and marketing at CommonWealth Kitchen, with the goal of improving visibility of the organization’s work and increasing earned revenue opportunities for both our member companies and contract manufacturing arm.

Mia returned to her hometown of Boston and joined the CWK team after spending several years in San Francisco and Baltimore. She has a background in food systems, including experience working in organic produce distribution in California, at a food systems & public health research center in Maryland, and on a small farm in Massachusetts. She received her B.A. in Public Health from The Johns Hopkins University. 

When she’s not at the kitchen, Mia may be found making fermented foods, tending to her bucket garden, and taking walks with her sweet old dog, Mona. 

Roz is the first person you’ll see when you contact CWK as an entrepreneur. She helps entrepreneurs get their businesses up and running with CWK, organizes our events and educational programs, and develops and manages our partnerships with job training programs and business planning organizations. She loves saying yes, which sometimes gets her into trouble, but also means she does all the random things you wouldn’t think of, from coordinating labels for our farmer value-added program, to hand-painting signs for our events. Roz has a background in sustainable agriculture and ecology research.

If you google Seth you will find a number of amazing articles about his time as the Chef/Owner of The Gallows in South End and rave reviews of his work at Vee Vee in JP, his recipe for Snappy Lobster in The Boston Homegrown Cookbook:Local Food, Local Restaurants, Local Recipes (Homegrown Cookbooks) and many more. Chef Seth, is an experienced culinary professional that has been working in Boston for over 15 years. His long-lasting relationships with local farmers, fish mongers, specialty food providers, and distributors enables him to get some of the best quality items, as well as the best of what's in season. Today besides helping manage CWK commissary contracts Seth's latest venture is Farm and Feast Tours which will bring customers on "tasting trips" to specialty farms in the area.

Jhadley joined CommonWealth Kitchen November of 2016. Jhadley manages events, updates the website and supports the CWK staff in many other ways. She is currently a student at Northeastern University majoring in civil engineering. Before CommonWealth Kitchen, Jhadley volunteered at Hyde Square Task Force.

Jhadley enjoys singing and anytime during the day you will find her in a conference room in our facilities providing everyone with the latest pop hits. Jhadley loves feeling useful and feels very fortunate to be part of CommonWealth.

Erick joined CommonWealth Kitchen in the summer of 2015, when he was fourteen. He maintains the integrity and quality of the kitchens and the entire facility. Erick is a student at the John D. O'Bryant highschool. Erick enjoys watching the food businesses grow and seeing entrepreneurs incorporate local food into their operations. 

He cares about preventing climate change and believes people should take it more seriously. In his free time, Erick likes going out to taste the food from CWK's food trucks, and reading articles from reputable news sources.

 Martha began working at CWK summer of 2016. She is in charge of the kitchen prep work in the commissary kitchen. Martha is a key part of setting up our larger scale equipment and getting things moving and operating smoothly, from our automatic filler, to the dough depositor. You'll often see Martha peering over the edge of a giant kettle, making sure that everything is operating properly. She likes everything about CommonWealth kitchen and likes being part of the family.

Irving is a Puerto Rico native and Roxbury resident. He considers himself a handy man and self-taught home cook that can step into any role at the kitchen. He is a great prep cook with amazing knife skills and can prepare authentic Puerto Rican cuisines.   

Ronald came to CommonWealth Kitchen through the Urban Farming Institute. At CWK you can find him pitching in wherever he can. One day he may be roasting bananas for Batch Ice Cream, and the next day he may be prepping ghost peppers for salsa or making garlic scape pesto for a local farmer. Ronald loves the Jerk Chicken from Fresh Food Generation and solving riddles.