Kristen Miale is the president of Good Shepherd Food Bank, a role she has had the honor to hold for the past ten years. She has reoriented the Food Bank’s work to prioritize access to healthy food for all, more than tripled the organization’s food distribution, and expanded community partnerships across the state. She and her team of 100+ work with a network of more than 600 community-based organizations to distribute 30 million meals a year, making Good Shepherd Food Bank Maine’s largest hunger-relief organization. Before Kristen became president of the food bank, she worked for over a decade in the private equity and business consulting fields. After volunteering for hunger relief organizations, she decided to make her passion for ending hunger her occupation. Kristen founded and ran Cooking Matters Maine, a cooking and nutrition education program created by the national Cooking Matters organization and implemented through Good Shepherd Food Bank for low-income families. Kristen received her undergraduate degree from Boston College, and her Master’s in Business Administration from Boston University, where she studied both entrepreneurship and nonprofit management. Currently, she serves on the Board of the Maine Philanthropy Center and the Board of Crown of Maine Organic Cooperative. When she isn’t traveling the state from Aroostook to York, Kristen resides in Kennebunk with her husband, Drew, and two sons (Sam and Alex). She enjoys reading (especially at the beach), running, cooking, and spending time with her two cats (Mango and Minnie).

Shannon Coffin, vice president of community partnerships, joined Good Shepherd Food Bank in 2010 and launched the first Youth & Families Initiatives partnerships in 2011. Under her leadership from 2011 to 2019, Youth & Families Initiatives grew from reaching 40 children in one school to over 5,000 families in over 150 schools. From November 2019 to August 2020, Shannon served as Good Shepherd Food Bank’s Director of Community Partnerships, helping to lead the transition of our Community Resources team. She grew the team from four Field Representatives focused on agency compliance to seven Community Resource Representatives, building agency capacity and managing relationships with local retail donors through increased partner engagement.

Shannon is a part of Full Plates Full Potentials Leadership Council and has served as Chair for both their Child & Adult Care Food Program and Summer Food Service Program committees. She is also very active in the national Feeding America network. Most recently, she was selected to be a part of Feeding America’s first Equitable Access Innovation Cohort. In the past, she has provided support to peers across the country as a Child Hunger Capacity Adviser and as a Child Hunger Corps Supervisor.

Prior to working at Good Shepherd Food Bank, Shannon was Marketing & Events Coordinator for Green Tree Event Consultants in Falmouth, Maine, from 2006 to 2010. She graduated Magna Cum Laude from St. Joseph’s College of Maine in 2007 with a Bachelor’s in Public Relations and Advertising. Outside of work, Shannon is an avid gardener, mother of twins, and a local Girl Scout Leader.

Erin Fogg, vice president of development and communications, is responsible for developing strategies to raise the organization’s visibility and to significantly grow philanthropic revenue for strategic initiatives, annual operations and capital projects.

Erin has more than 15 years’ experience in the nonprofit sector. She joined the Food Bank from The Jackson Laboratory (JAX), where she was most recently the director of development operations after serving in annual and major giving capacities. Before joining JAX, Erin held leadership roles in communications and event planning at Friends of Acadia in Bar Harbor, ME, and the Vermont Chamber of Commerce in Montpelier, VT.

Erin received a B.A. in Communications from Elizabethtown College and completed her M.B.A. at Husson University. A native Vermonter, Erin and her family have made Maine their home since 2007. She is a board member for Hall-Dale Youth Soccer and formerly served in volunteer capacities at Jesup Memorial Library and Maine Seacoast Mission.

George Fox recently joined Good Shepherd Food Bank as Assistant Vice President of Supply Chain. He is responsible for helping the Food Bank grow its capacity to feed food-insecure Mainers. “America has the world’s greatest capacity to grow and distribute food, but we still have people who do not have enough food,” stated George Fox, assistant vice president of supply chain. “I came to work at Good Shepherd Food Bank because I believe we can find better ways to address food insecurity in Maine, and I think we have an obligation to do so.”

Prior to joining Good Shepherd, Fox held engineering and operational leadership roles at L.L.Bean for over 20 years and received a B.S. from the University of Maine in Forestry, an MBA from New Hampshire College, and MS from the University of Southern Maine in Manufacturing Systems. He lives with his wife and teenage son in Gorham. Fox is also the chairman of the Town of Gorham Planning Board.

Amy Regan Gallant, vice president of public policy and research, joined the Food Bank in December 2019. Her work includes state and federal advocacy, working with partner agencies to utilize research tools to assess the impact of our work, and engaging our Board, donors, volunteers, community, and those who have lived experience of hunger in grassroots advocacy. Gallant’s work is grounded in building relationships with elected officials and staff on all sides of the political aisle. You can find her in Augusta, DC and on the road throughout Maine.

Gallant was previously employed by AARP Maine as the advocacy director and built the successful Tuesdays at the State House constituent engagement program. She began her career at Preble Street, a social services organization in Portland, Maine, and oversaw the Maine Hunger Initiative, Healthcare Outreach to Veterans, and Homeless Voices for Justice.

Gallant is a volunteer with The Prouty, the Eastern Trail Alliance, and is a board member of Portland Ovations. She cares deeply about the “New Mainer” community and organized the 2019 Welcome Picnic for 300+ asylum seekers. Gallant grew up in Buxton and is a proud graduate of Catherine McAuley High School. She graduated from Saint Anselm College with a BA in Politics, New York University with an MS in International Development, and lives in South Portland with her husband, daughters, chickens, and bicycles.

Bryan O’Connor is Vice President of Finance and Administration at Good Shepherd Food Bank, where he oversees the accounting, human resources, technology, and risk management functions.

A Certified Management Accountant, Bryan has 18 years of experience in accounting and leadership roles. Before joining the Food Bank in 2015, he served as Vice President of Finance at United Way of Greater Portland.

A graduate of Bentley University, Bryan is a father of two, a self-published author, and a Little League baseball coach.

Megan Taft joined Good Shepherd Food Bank in 2018 as the advocacy and community organizing manager. In this role, she responded to the strategic priority of centering the voices of those most impacted by hunger in the Food Bank’s work and decision-making. In 2019, alongside many community partners, Megan supported the Building Advocates Leadership Program (BALP) launch, a program designed to center and uplift the voices of food insecure Mainers in a statewide movement to end hunger. In 2021, the evolving work and priorities of the Food Bank culminated in a deepening commitment to understanding the racial and economic disparities underlying hunger. Megan accepted the director of equity, diversity, and inclusion position. She has a deep background and prior professional experience leading equity and diversity work. In this role, Megan works closely with the Equity and Advocacy Team and her colleagues across the Food Bank to envision a more just and equitable food system in Maine. Outside of her work with Good Shepherd Food Bank, Megan is the co-founder of Twin Villages Foodbank Farm, alongside her partner, Sara, and their daughter, Adley. Megan previously owned and operated Seed by Seed Farm and supported the start-up of an immigrant growers’ cooperative in Madison, Wisconsin. She has an M.Ed in Diversity and Social Justice from the University of Massachusetts, focusing on food access and security.

Nicole Nadeau, vice president of people and culture, joined Good Shepherd Food Bank in February 2010. Nadeau nurtures a high-engagement culture throughout the Food Bank’s statewide workforce that supports talent development, fosters employee wellbeing, and positions the organization to meet its short- and long-term goals. Her work is grounded in building meaningful relationships and delivering a great employee and volunteer experience. She is fascinated by learning about the energy and joy within everyone. General Mills previously employed Nadeau in Scottsdale, Arizona. While at General Mills, she was approached by St. Mary's Food Bank to host a volunteer group and donate cereal to the food bank. On her first experience with any food bank, she was captivated by the work the Food Bank was doing and fell in love with the spirit and essence of community support and helping others. Five years later, Nadeau moved to Maine and was excited to see an opportunity as a gift processor at Good Shepherd Food Bank. After a year in the gift processing role, she moved into the Human Resources department. Nadeau is a volunteer working with incarcerated women in recovery as they prepare to return to their community. She offers mentorship and group support sessions at the women's facility in Windham, Maine. She is an avid reader, explorer, and learner. She raises her three children to lead with kindness, compassion, and awareness.