Fact: American children currently obtain 50% of their calories from added fats and sugars.

Our Team - Mid-Atlantic

Mitch Mitchell - Regional Vice President. Mitch is a strategic, visionary management and education marketing professional with over 25 years’ experience in corporate, education, federal and local government sectors driving growth initiatives, and orchestrating successful business development and marketing strategies/programs for the private & public sectors and non-profit organizations. Mitch has diligently worked to examine the role of federal policy and business management principles’ impact on the development of educational products and services and their contributions to a quality education for all children. His volunteerism consists of several board memberships: Washington Mathematics Science Technology Public Charter High School; Boys & Girls Club of Upper Marlboro; Prince George’s County Maryland Workforce Investment Board and the Charter School Management Research Initiative. Mitch’s undergraduate degree is from Winston-Salem State University and his graduate degree is from Columbia University.

Tom Townsend, Director of Operations, brings over 25 years of management experience to the Director of Operations position at Revolution Foods. He has held Assistant General Manager, General Manager and Vice President of Operations positions at several high profile restaurants in the Washington, DC area, including B.Smith's Restaurant, the Austin Grill and most recently Founding Farmers Restaurant. Drawing from his experience and training , he operates from the unique perspective of a restaurateur stressing food quality, organization and customer service. Tom, a native Washingtonian, attended Christian Brothers University in Memphis, TN and University of Maryland in College Park, MD and in his youth spent several years as a professional musician. Now, with 2 sons at DC public schools, a career at Revolution Foods was particularly appealing to Tom because his boys are affected daily by the quality of the school lunches served.

Art Dandridge, DMV Director Of Partnership Development, joined the Revolution Foods team after working over eight years in business development and sales management positions. Art started his career in the consumer finance industry with AIG and throughout his career he has successfully developed markets and led sales teams at Discovery Education and Aramark. Art has spent his life involved with youth athletics and has a passion for educating youth about fitness and healthy eating. He spent much of his free time in college and graduate school volunteering as a coach with Fredericksburg’s Parks & Recreation Department and the YMCA and served as a mentor to children at Hope House. Art has earned a MBA from the University of Maryland, a MS in Education, and a BA in Anthropology from the University of Mary Washington.

Demetrios Recachinas has spent the better part of his life working with food on a multitude of levels. After cooking in restaurants in Washington, DC, Chicago, and Seattle, he spent the last four years focusing on childhood nutrition and food security issues as food program manager at two local, DC based non-profits. During this time, he served on several committees, including the Mayor’s Commission on Food and Nutrition. He received degrees George Mason University and the Seattle Culinary Arts School. From 1997 to 2005 he served as a Combat Engineer in the Marine Corps Reserves.

Sadie Barr, School Account Manager, was raised in Napa, CA where she grew up working in her mom’s restaurant, and developing a passion for food and cooking. After graduating from Napa High, she majored in biology at Pomona College in Southern California, during which time she was also able to study abroad in Costa Rica and play college softball. During her senior year in college, Sadie initiated an independent research project and began studying the metabolic effects of highly-processed versus minimally-processed (“whole”) foods. She developed enough preliminary evidence to obtain funding for a full-fledged study, which she conducted post-graduation and published in the peer-reviewed journal: Food and Nutrition Research as the primary author. Since the paper was published in 2010, Sadie has continued researching this topic and writing articles; her latest commentary was published by the World Public Health Nutrition Association (WPHNA). Over the past two years, Sadie has lived in Baltimore, MD and has been working as an environmental consultant primarily in the Mid-Atlantic region. She is excited to join an organization where she can apply her research and passion for health, food, and the culture of eating directly to her day-to-day responsibilities; and where her own “food values” are mirrored in the company’s mission.

Amber Flinton, School Account Manager, received her B.A. from Boston College in English and Secondary Education. She spent the past four years working in public and private schools in the greater Boston Area and rural Naro Moru, Kenya. Her teaching experiences ranged from English Literature to leadership, health, and physical education. In addition, during college she worked as a student manager for Boston College Dining Services and coordinator of Kenya Service Leadership, a non-profit service trip culminating in an experiential education ropes course camp for Kenyan youth. She comes to Revolution Foods with an ardent passion for delicious and nutritious food, especially for children.

Tiffany Ingram, School Account Manager, graduated from Michigan State University with a degree in Social Relations and Policy and a specialization in Educational Studies. She is currently working on her Masters of Education, with a specialization in K-12 studies. Tiffany previously worked KIPP DC as a Pre-Kindergarten Math Teacher. While in her undergraduate career Tiffany traveled to Cape Town South Africa to work as an Early Childhood Development Research Intern for Ikavma Labantu. There she assisted with the creation of a Model School curriculum for low-income students in the townships of Cape Town. Tiffany has always had a passion for helping the community and working with children. Tiffany is excited to embark on her new career at Revolution foods, as School Account Manager, where she can mix her love for helping children with her passion for empowering communities.

Tiana Matthews-Martinez, School Account Manager, is dedicated to increasing access of organic food and nutrition education, to children and families in underserved communities. She brings to Revolution Foods, over 10 years of nutrition education, clinical nutrition, and food service industry experience. Working with Second Genesis, an addiction recovery organization in Washington, DC, she implemented a successful vegetarian menu cycle, herb and vegetable garden, and training program for kitchen managers on healthy food preparation. As a Master’s candidate at Howard University, her research is geared towards understanding the role of ethnic identity and internalized cultural boundaries on consumption of nutrient dense vs. energy dense foods in minorities of various social classes. She hopes that this will create a platform that will improve nutrition education outcomes to close the health disparity gap among various cultures. Outside of work she loves to cook, listen to world music, dance, create mixed media art, and explore the outdoors. She is registration eligible to become a Registered Dietitian and holds a BS in Food Service Management from Ohio University.

Tawana Green, Production Manager, has over 10 years of experience in Catering and Retail Operations. Having worked for companies such as Whole Foods and Organic to Go, Tawana gained experience in high volume organic and all natural catering, In addition her experience in purchasing led her to the position of Store Manager for Organic To Go. Her responsibilities as a Store Manager included overall cost control and profitability. Her personal belief of helping support the health and well being of both customers and team members is what brought her to Revolution Foods.

Mario Foster, Production Manager, got his first taste of food and hospitality in a small bakery and deli. It wet his pallet for our business. Mario worked through high school for catering companies and earned a scholarship to Disney Culinary University through the C-CAP program. As a culinary apprentice he worked his way through all of the parks and resorts, from fast food to fine dining. After gaining great experience Mario returned home to the Washington, DC area. He worked for TGI Friday’s for ten years in numerous roles as a cook, server, and trainer and finally as kitchen manager. Mario’s journey took him to Hard Rock Café where he rocked out for 8.5 years. His accomplishments included best food cost in the company, best labor cost and a knack for development of staff. After eight great years with an awesome company Mario decided to take a different direction from the corporate restaurant path and join an up and coming concept, Hill Country Barbecue. He served in the role of Chef de Cuisine and was instrumental in the introduction and grand opening of this growing company. Mario is all about family. He has an awesome wife of six years (Kim) and their three children Khaya, Matthias and Kamille. Mario is on a mission to be the world’s greatest dad. His hobbies include anything with the kids & he is a home team guy so rooting for anything DC.

Lori Hughes, Customer Service Coordinator, is a recent graduate of the Hospitality Institute from Prince George's Community College. She holds a Bachelor's of Arts in Government & Politics, with a minor in International Relations from the University of Maryland, College Park. She is currently pursuing a Master's in Public Administration from University College. She is an adjunct facility member at Prince George's Community College, where she teaches non-credit continuing education classes. She was previously employed by Arlington County Government in Virginia for 22 years, and in her last position she served as the Volunteer Outreach Coordinator managing the Volunteer Guardianship Program, and the Personal Advocate Service. Ms. Hughes enjoys traveling and has traveled to Italy, Japan, and the Philippines. She is an avid camper, and an Adult Girl Scout. Ms. Hughes is the Troop Leader for Community Girl Scout Troop #112 and has been selected as an outstanding Troop Leader. Her Troop has been awarded a Forever Green grant to establish a butterfly garden. They have also achieved national certification for establishing a Wildlife Habitat at Thomas G. Pullen Arts Focus Magnet school in Landover, Maryland. She is a member of Alpha Kappa Alpha Sorority Inc., and a silver soror. She is a member of the Wellness Committee at Thomas G. Pullen, monitoring vending machines, and opportunities to increase the activity of kids in school, She is involved with Angelfood Ministries to assist with the distribution of food to needy families. Ms. Hughes currently resides in Landover, Maryland.

Andrea Wasienko, Office Manager, was born and raised in Silver Spring, MD. She previously has worked at University of Maryland University College where she assisted the Director of Western Maryland and her team and where she is also currently finishing a B.S in Communications. She shares a passion for fresh ingredients and whole body health which has led her to join Revolution Foods. A foodie at heart, cooking and experimenting with recipes and flavors is an enjoyable pastime of hers. She stays active by playing golf, running, and incorporating Bikram Yoga into her life. Andrea enjoys traveling and discovering the hidden beauty in unique destinations. Because of her diverse background, she speaks Spanish and Polish and is fascinated by ethnicities and cultures.