Board of Trustees
Dorothy Mullen, Founder, Board Secretary
Dor is the Founder of The Suppers Programs and a facilitator of numerous meetings. The Suppers program design reflects her combining of counseling models learned in a Masters in Counseling program at The College of New Jersey, her background in garden-based education, her passion for preparing delicious food, and her respect for the wisdom and longevity of the 12-step process. Meetings at Dor's run the spectrum, from those focused largely on food preparation and developing a palate for whole, fresh food; to meetings for people with insulin-dependence diabetes; to raw vegan meetings for people who want to prepare delicious plant-based meals. Dor also runs facilitator training programs, health-focused tours of local food stores, and special Suppers events in public venues. Prior to Suppers, Dorothy was the president of the board of the Foundation for the Advancement of Innovative Medicine in New York and a holistic health care practitioner in Princeton. Read Dor's story and visit Dor's web site.
Herb Mertz, Board President
Herb Mertz served as a board member of the Whole Earth Center natural foods store for 28 years, being president for 10 years, and a board member of the Holistic Health Association of Princeton for 8 years. He is also an active participant in the Princeton Food Salon. Herb holds a Bachelors of Science and Engineering degree from Princeton University. Early in life he experimented with vegetarianism and has always paid close attention to how food affects energy and mood. "I support the Suppers Programs because it, too, takes the approach that feelings are data, and that so much of health suffering could be eliminated of people listened to their bodies."
Audelle Bodie, Board Treasurer
Audelle has been an Internal Auditor/Project Manager in the telecommunications and publishing industries for over 15 years. She holds an MBA in Marketing and is a certified Project Management Professional and a Certified Internal Auditor. She was diagnosed with Type 2 diabetes in 2002, and ultimately moved to Princeton in 2013 in part to be closer to Suppers' wonderful support system. "I support Suppers because through the support, non-judgment, and inspiration of these meetings and members, I am healing. I've lost over 30 pounds. I've reduced my need for insulin to treat Type 2 diabetes by more than two-thirds. Through experiments, I feel more comfortable in my food choices and want to do whatever I can to spread the Suppers message." Read Audelle's story.
Raoul Momo, Board Member
Raoul is a restauranteur in Princeton, NJ. A founding member of the Terra Momo Restaurant Group, Raoul owns and operates several restaurants in the Princeton area which focus on serving food which is locally grown and raised. Raoul has been the recipient of several awards related to his active community involvement. Raoul and his wife reside in Princeton with their three sons who attend the Princeton and Hopewell Valley Public Schools.
Lee Yonish, Board Member
Lee has a background in market research, and for 15 years she managed numerous studies for businesses spanning various industries, such as technology, healthcare and corporate communications. More recently, she has shifted her focus to community and nonprofit work. In addition to contributing her time to Suppers, she also serves on the board of the Foundation for Airway Health. "I support Suppers because it has taught me how to pay close attention to how food makes me feel, how to incorporate more nutrient-dense food into my life, and it has helped me to filter through all of the 'food confusion' brought on by the media, best-selling nutrition books, medical studies and the food industry."
Veronique Cardon, MS, Board Member
Veronique was a commercial executive in the pharmaceutical industry for most of her career. More recently, based on her own life experience and struggles, Veronique created a weight loss program called The CogniDiet, which helps people be more attuned to their body and mind. The program focuses on training people’s brain to think differently and therefore behave differently when making food choices and meeting temptations. This method is based on three pillars: cognitive behavioral therapy principles, stress reduction and nutrition education. “I support The Suppers Programs because food in its wholeness is the foundation of good health. Helping people learn and enjoy the experience of cooking is a mission worth fighting for.”
Carol Ann Meier, Board Member
An attorney and mediator as well as practitioner of meditation, yoga and Reiki, Carol Ann is passionate about our potential for personal transformation. She enjoys sharing practices that help us to relax the body and mind and to savor the present moment, returning us to a state of peace, joy and deep connection. Carol Ann hosts a vegan Suppers meeting featuring relaxation through breath work and meditation to enhance enjoyment of the meal and aid digestion. She was attracted to Suppers by a desire to experience cooking as easy, creative and fun rather than as a persistent chore. She is grateful for the supportive Suppers community where mindfulness of diet, intention for healthy choices and a spirit of joy leads healing and transformation.
Maria (Adi) Benito-Herrero, MD, Board Member
Dr. Benito is board-certified in Endocrinology, Diabetes, and Metabolism, and hasa clinical practice in Princeton, NJ. She attended medical school in Spain and completed a residency in Internal Medicine at Pennsylvania Hospital (University of Pennsylvania Health System) and a fellowship in Endocrinology, Diabetes, and Metabolism at the University of Pennsylvania. She has also completed a two-year fellowship in Integrative Medicine at the University of Arizona Center of Excellence in Integrative Medicine, where she is guest faculty. She has developed the curriculum for an integrative endocrinology module which has been incorporated to the fellowship. She is a certified meditation teacher (Khalsa Healing Arts and Yoga Center) under the mentorship of Mahan Rishi Singh and Nirbhe Kaur Khalsa and she is currently studying herbal medicine at the David Winston's Center for Herbal Studies. "Lifestyle modifications including the food we eat can prevent disease more effectively than medications; and community-based support systems, such as what people receive through Suppers, provide solutions beyond what doctors or medications can. We are finding that it is not necessarily our genes that finally tip the balance towards health or disease, but the choices we make every day; what we eat, our social connections. Suppers offers social support in creating long-lasting healthy lifestyle changes. Suppers' mission is superb."
Fiona Capstick, Board Member
Fiona grew up in the north of England in a farming community where food and cooking were a major part of her life. She completed her education as a registered nurse through the University of the West of England and continued her career as a diabetes nurse consultant in Sydney, Australia. Fiona studied at Duke Integrative Medicine and works independently as an integrative health coach, with clients in the US and internationally. After relocating to the US with her husband and two sons, she discovered The Suppers Programs. “I immediately connected with the benefits Suppers was providing people with diabetes and many other health concerns. After going through treatment for cancer, exploring different ways of supporting my health was never more important to me -- and the knowledge I continue to gather through Suppers is invaluable.”
Catharine Vaucher, Director of Operations
Catharine has 15 years of experience working in the nonprofit sector for which she has served in leadership roles in marketing, fundraising, strategic planning, and evaluation/measurement. For eight years she served as Director of Development and Marketing at Hitops where she created and managed Princeton Half Marathon. She is passionate about the nonprofit sector and in addition to volunteering and consulting, she has taught several classes on leadership, fundraising, and strategic visioning through Mercer County Community College and the Support Center for Nonprofit Management.
Allie O'Brien, Development Director
Chef Allie graduated from the Berkeley Bauman College of Holistic Nutrition and Culinary Arts in October of 2012 with a Natural Chef Certificate. She also holds a B.A. in English Literature from Douglass College at Rutgers in New Brunswick. In 2013, Allie began to perform cooking demonstrations, short talks, and classes at Suppers meetings and workshops to help members learn to cook better. She is a trained Suppers Facilitator and hosts monthly dinners through Grace Presbyterian Church and The Sand Hills Community Wellness Center. She and Dorothy have a weekly blog, The Purple Apron, where they showcase stories from real Suppers members and prepare a Suppers-friendly dish for members to try at home. Additionally, Allie is the President of The Garden State Community Kitchen, a non-profit organization which provides hands-on farm-to-table education and support for children and families in New Jersey.
Terri Block, Administrative Coordinator
Terri Block has lived in Central NJ for over 10 years, cooking healthful food for her family. She joined Suppers in July 2015 to organize and manage some of the behind the scenes workings of the organization. Before that, Terri tested recipes for Baldwin Publishing, a healthcare marketing consultant in Lambertville, NJ, and served on several PTO committees and boards. Before moving to the area from Charlottesville, VA and Boston, MA, Terri worked as freelance photographer, graphic designer, and Art Director for the New England Patriots' fan newspaper (1994-99) and Photographer for the City of Boston (1989-92). She graduated with a B.S. from Emerson College in Boston.