Tera Ashley, Director of Food Access

A Georgia native, Tera moved to Nashville in 2004 to attend university. Shortly after graduating, the documentary Food, Inc. hit the scene and she subsequently did a deep dive into the issues within the American food system. Spurred on by her reading, she became an AmeriCorps*Vista Member, serving for over two years as an organic, urban farmer for Trevecca University’s J.V. Morsch Center for Social Justice. Bit by the agriculture bug, she apprenticed at Caney Fork Farms for two years before going on to manage organic, no/low-till vegetable operations across Middle TN, including those at Heritage Preservation Farm, Farm Nashville, Caney Fork Farms, and her own operation, Magpie Farm.

In early 2022, she founded Sweet Radish, a 501(c)3 nonprofit that matches CSA shares from regenerative farms to New American families experiencing food insecurity. She believes strongly in community engagement, and currently serves on the boards of Tennessee Organic Growers Association (TOGA), Tennessee Women in Green (TWIG), and the Nashville Food Co-op (NFC). She is currently earning her M.S. in Sustainability from Lipscomb University. Tera is dedicated to co-creating a food system that is just and equitable for all, and is thrilled to join in the work that The Nashville Food Project is doing!

Maggie Atchley, Volunteer Engagement Manager

A Knoxville native, Maggie spent her childhood soaking up as much time outdoors as possible. Through hiking trails in the Smokies and helping her dad in their family garden, she developed a deep appreciation for nature and a conviction to protect the environment she so dearly loved. While studying Sustainability Sciences at Furman University, she began to dig into the intersection of food justice and sustainable agriculture, recognizing the importance of improving environmental and community wellbeing in tandem. From there, she stepped outside the classroom to glean lessons from those pushing for change locally by working with food access groups in Greenville and internationally by travelling to Costa Rica to engage with activists working towards food systems transformation. 

Inspired by everything she had learned, she returned to Knoxville post-graduation to serve with CAC AmeriCorps assisting with food recovery at the University of Tennessee Knoxville's Office of Sustainability. She now joins the TNFP team excited and empowered to ignite change in the Nashville food scene by bringing volunteers together to grow, cook, and share in our space. She believes fiercely in the power of food to unite communities, and as a relentless optimist and extrovert, she looks forward to building relationships with all of our partners and volunteers that help TNFP fight hunger and poverty in Nashville. When not at TNFP, Maggie loves to spend her time reading, exploring the outdoors, doing yoga, and gathering her friends together for dinners and board game nights. 

Brandi Bruns, Chief Financial Officer

An Indiana native, Brandi has spent more than 20 years working leading statewide development teams and serving as a finance and compliance director for various campaigns, though her true passion has always centered around food.

Brandi started her career in the Indianapolis office of US Senator Evan Bayh. From there she transitioned to his 2004 reelection campaign, serving as the Indiana Finance & Compliance Director. Brandi went on to work as the Corporate Giving Manager at the Wishard Foundation,at Planned Parenthood of Indiana as the Development Director, and on the 2008 and 2012 Indiana Democratic Party Coordinated Campaigns, focusing on campaign compliance and operations.

In 2013, Brandi moved to Nashville.  She started business school at Owen Graduate School of Management shortly thereafter and worked on special marketing projects for a sustainable food start-up. She was tapped to serve as the Senior Advisor on the Karl Dean for Governor campaign, and then went on to serve as a consultant with political, non-profit and corporate clients.

Brandi received a degree in Public Affairs from Indiana University Bloomington and an MBA from Vanderbilt University. In her free time, Brandi can be found in the kitchen, hiking, working through a list of must-try restaurants, or reading. She shares her home with three cats: Sam, Olive & Max.

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Peter Burns, Director of Growing Together

Peter grew up in Natchez, MS. Trading the lowlands for the Blue Ridge he graduated from Appalachian State University where he studied anthropology, sustainable development, and renewable energy. This study developed a keen interest in the relationship between food production and environmental justice, recognizing that agriculture is the nexus between ecology, community, culture, and economic injustice. Following his passion for food and community he moved to Nashville in 2011 to live and work in the agricultural neighborhood Bells Bend. He spent the next 10 years managing small scale sustainable farms in the neighborhood. Peter then joined the sustainable landscaping cooperative Nashville Foodscapes as a worker-owner, eventually being elected to represent his fellow workers interest on the governing board of the cooperative. Inspired by the work of The Nashville Food Project and the mission of the Growing Together Program, he joined the organization and has served as the program director since March of 2023. When not at work Peter enjoys kayaking, concerts, NSC games, as well as spending time with his loved ones and dog Jasper.

Bilal Farooq, Meals Coordinator

Born Lamar Bilal Farooq, Bilal is originally from Detroit, MI. He graduated from Hunters Lane High School here in Nashville, TN. He decided to go into the culinary industry because he takes pride in the nutritious values of food. In high school, he had the opportunity to be a part of an amazing culinary program that led to his love of being in the kitchen. He hopes to one day have a nonprofit of his own that engages in the lives of youth ages 15-26 and helps them navigate through the walks of life. One of his favorite quotes is, “love and be loved!” If you show love, love will be given in return! He has always strived to be a blessing in the lives of the people/community around him. Working at the Food Project is an extension of that and he believes it will enable him to gain the resources he needs to be a leader in bettering our community, by serving meals to touch the hearts of others. His favorite things to do are singing and being some type of motivation to others.

Mike Forester, Community Meals Partnership Manager

Mike first came to Nashville in 2011 for college. Coming from the northeast, he found that the city had a certain charm to it, a different feel, and he came to love it right away.

Another thing Mike loves is food, and he believes everyone should have access to it as a basic human right. Having worked in restaurants back home and here in Nashville, he started learning more about broader aspects of food systems and preparation, and what all goes into getting food on someone’s table.

Life brought him back to Nashville in 2023, and as someone who loves Nashville and food, he discovered TNFP and began volunteering. Discovering the organization’s commitment to improving food access and sustainability in the city, he became more interested in our mission and has now moved into the space full-time.

Outside of work, Mike enjoys exploring the many different neighborhoods in Nashville, watching soccer, hiking, cooking and spending time with his two cats.

Mitch Hale, Distribution Coordinator

Originally from the Pacific Northwest, Mitch is a playwright and expert in the coffee trade. He relocated to Los Angeles following the success of one of his plays and wound up staying for 23 years. Mitch was the managing partner at Cafecito Organico in LA - a popular coffee roasting/retailing company. In December of 2023 he relocated to Nashville having retired from the coffee business during the pandemic. And fortunately, less than a year later found his way to the Distribution Coordinator position at The Nashville Food Project.

Ron Harris, Meals Coordinator

Born and raised in Nashville, Ron attended culinary school in Louisville, Kentucky. After school, he experienced cooking in various kitchens such as Gaylord Opryland Hotel, Vanderbilt, and Marriott Hotel. He put down his knives for a while and pursued a career in HIV advocacy with Nashville CARES for five years before returning to the kitchen. He recently closed on a new home in North Nashville and enjoys watching movies, traveling, and spending time with family and friends.

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Charlie Hilly, Procurement Coordinator

Charlie Hilly, a native Nashvillian, has been working in the food industry since he was an early teen. He grew up cooking with family and interning at the Ivy House preparing central Indian cuisine. He loves cooking at home for friends while listening to Fantasy Novels or watching the latest “nerd culture” television show.

First volunteering with The Nashville Food Project as a pre-teen, he cultivated a passion for cooking for and helping others. At 13 he started cooking professionally at Biscuit Love, and produced a pop-up dinner to benefit TNFP serving roughly 150 people a dinner of Indian-Southern “fusion” cuisine. He spent the next 12 years working his way through numerous fine dining and fast casual establishments, as a line cook, sous chef, and menu/recipe developer. He is most proud of his time working with Italian food at both Nicky’s Coal Fired & Za Wood Fired Pizza from 2017-2019 where he developed systems for cooking that reduced food waste and incorporated it into the menu.

His drive to reduce food waste is matched only by his desire to share food with others. He hopes to one day work as a consultant for restaurants and bars on best practices for food waste reduction, while pushing the creative envelope of fermentation and preservation.

Jaffee Judah, Community Garden Coordinator

Jaffee Judah is a community leader, artist, and podcaster known for his work in hip-hop, reggae, and spoken word. His latest EP, R.B.G (Rise. Build. Grow), promotes health, wellness, and leadership through music. As the author of "Blkblood Vol. 1 (From Prison To Prayer Through Poetry)", Jaffee shares his journey from hardship to healing, inspiring others to rise above challenges.

Jaffee is the founder & CEO of Recycle & Reinvest, a non-profit that is revitalizing low-income neighborhoods in Nashville while mentoring youth in leadership. Since 2018, Jaffee has led community cleanups of over 50 neighborhoods and mentored over 30 youth. In 2024 he received the WZTV HomeTown Hero Award for his commitment to community service. His latest works include his podcast and his EP, R.B.G (Rise. Build. Grow) which promotes health, wellness, and leadership through music.

 As the author of "Blkblood Vol. 1 (From Prison To Prayer Through Poetry)", Jaffee shares his journey from hardship to healing, inspiring others to rise above challenges. Through his Blk Blood Voices podcast, Jaffee champions environmental justice, healthy hip-hop culture, and entrepreneurship.

 Guided by faith and inspired by Marcus Garvey's words, "With confidence, you have won before you have started," Jaffee remains dedicated to uplifting others and creating positive change.

Ashley Lewis, Strategic Partnerships & Events Manager

Ashley grew up in the Nashville area and treasures the community that she calls home. She regularly volunteered at Room In the Inn at her church growing up which sparked her philanthropic heart at a young age. She studied Marketing at Middle Tennessee State University. After college, she pursued her dream of working in the music industry for several years. The pandemic forced her to focus on other interests and shifted the course of her career. She has always been passionate for sustainability and feeding our neighbors facing hunger which led her to start her non-profit career at Second Harvest Food Bank of Middle Tennessee. At Second Harvest Ashley was responsible for managing fundraising events, the food drive program, and represented Second Harvest in the community. Ashley believes that food is a human right that everyone deserves. She really admires that The Nashville Food Project provides not just food, but nutritious meals made with love and dignity. Ashley is thrilled to continue her work in food justice at The Nashville Food Project.

In her free time, she enjoys staying active and being outdoors as much as possible. Some of her hobbies include getting out to see live music, trying new restaurants, kayaking, yoga, roller skating, hiking, cooking, and making jewelry.

Andrew Jordan, Office Manager

Andrew is a Nashville native that grew up going on creek walks and exploring the woods around his house. Serving others and working to create a more equitable world were values that were instilled in him from a young age. After graduating from Hendrix College in Arkansas, he worked at a small college in North Carolina where he met his wife. When she went to South Africa, Andrew moved to California where he received his Masters in Religious Studies. He moved back to Nashville in 2010 and has spent his working life in the nonprofit world. Before joining The Nashville Food Project, Andrew worked for the United Methodist Church and PENCIL.

When he's not working, Andrew loves to cook, dabble in linocuts, read, and spend time playing with his wife and kids.

Lindsey McKee, Community Garden Manager

Lindsey's deep passion for food justice and land stewardship started with gardening in her grandmother's backyard. She grew up in the Nashville area, however, moved away for school and career opportunities. She received her bachelor's degree from the University of Memphis in Anthropology and History with a focus on food. She then moved to New Mexico to further her studies in food access and sustainable food systems. While there, she worked as a FoodCorps service member, as a farmworker on multiple small scale regenerative farms, and even helped start a community farm. The community farm was based on herself and a friend being landless femme farmers who wanted to grow food for and with their community, while being in relationship with the land. However, she knew she wanted to return to the southeast, and first landed in Birmingham, AL where she managed school garden sites. Not long after, she found The Nashville Food Project and is excited to be back in this area to do what she loves. 

Outside of work, you can catch her hiking with her dog, doing yoga, being on the river or watching movies! 

Hanes Motsinger, Chief Program Officer

Hanes Motsinger grew up on a farm in State Road, North Carolina, a rural community located in the foothills of the Blue Ridge Mountains. Throughout her childhood, she spent the weeks between Thanksgiving and Christmas helping her grandparents on their small "choose and cut" Christmas tree farm in Allegheny County, North Carolina. In hindsight, that early experience piqued her wonder for the natural world and her curiosity about agriculture and land-based livelihoods.

Today, Hanes' professional life is defined by the pursuit of social and environmental justice, and her engagement with this work has consistently returned to food and agriculture. She has spent time working with farm-to-table kitchens, migrant farmworker rights organizations, agricultural land trusts, and the global coffee sector. She is ecstatic about joining The Nashville Food Project and diving deep into the work of building community and justice through food (what a dream)! When she's not at work, you can find Hanes beekeeping, playing clawhammer banjo, tasting new coffees from around the world, or visiting the mountains of North Carolina. She moved to Nashville in May 2019.

Toni Newsome, Meals Coordinator

Toni is from Memphis but made her way up to Nashville about two years ago. She joined the staff of The Nashville Food Project after a few nights of volunteering here. She loves to cook and create joy through food.

In Toni’s own words, “I think The Nashville Food Project is such a great place to work and give back to the community. I feel welcome here and will always encourage others to volunteer, cook, recycle, and grow with us at the Food Project.”

Amanda Richard, Director of Development

Growing up in rural Ohio, Amanda has always had a connection with farms and the land that grows our food. Her most favorite memories are the times spent in her small town with her grandparents growing tomatoes, green beans, and beets, fishing, and foraging for mushrooms. But her most formative time was spent in the kitchen with family. From standing on a chair at the counter learning to cook with her Pappa, to exploring new cultures through food with her mom, food has always been the center of her life.

Amanda moved to Nashville in 1998 to attend Belmont University. She received her degree in Music Business and worked in music publishing right out of college. She soon realized that she wanted more from her career and found herself drawn to nonprofit work. For over 17 years, Amanda has worked as a fundraiser at some of Nashville’s most notable nonprofits, including Second Harvest Food Bank, the Country Music Hall of Fame and Museum, Nashville Zoo, and the Adventure Science Center. Her most recent experiences at The Branch of Nashville and the global animal welfare organization, Compassion in World Farming, gave her greater insight into what it takes to create a sustainable, equitable food system.

Amanda is excited to join the team at TNFP and unite her personal passions of cooking, sharing meals, and building community with her professional fundraising and relationship building skills. When she’s not at TNFP, Amanda loves to cook and create recipes for her blog, read, and check out new restaurants with her husband.