Sauvie Island Center Board of Directors

Celine Fitzmaurice
Board President

Celine Fitzmaurice has been involved in the community supported agriculture movement for over 15 years. Raised in Minnesota, she first enjoyed fresh produce from her father's garden on the banks of the Mississipi River. As a college student in St. Paul, Minnesota, Celine joined a local co-op and later found her way to membership in CSAs from the midwest to the Pacific Northwest. She believes strongly that all people should have access to healthy, affordable and sustainably-produced food.

Celine holds a Master's Degree in Sociocultural Anthropology from the University of Minnesota. She has led social justice education seminars in Mexico and Central America, instructed Outward Bound courses in Minnesota, and facilitated environmental and social issues programs in the Pacific Northwest. Celine is currently employed at Portland State University where she teaches community-based classes focused on issues of community food security, homelessness, and environmental sustainability.

Cory Schreiber
Board Vice-President

Cory Schreiber opened Wildwood Restaurant & Bar in Portland, Oregon, twelve years ago and rapidly became a leader in the region's bustling culinary scene. Cory won the James Beard Award in 1998 for Best Chef Pacific Northwest - a fitting tribute to a man who cherishes the land, its people, and produce much in the same way Beard, a native Oregonian himself, did.

After working with world-renowned chefs in Boston, Chicago and San Francisco, Cory returned to Portland in 1994 to open Wildwood. He lives and breathes the "cooking from the source" mantra, emphasizing sustainably grown produce from the Pacific Northwest. In the summer of 2000, Cory's first cookbook, "Wildwood: Cooking from the Source in the Pacific Northwest," was published by Ten Speed Press. Wildwood Restaurant & Bar was inducted into the Nation's Restaurant News Fine Dining Hall of Fame in Chicago in 2003.

"Sauvie Island Center is an obvious continuation of the work we've done at the restaurant for the last twelve years," Cory says, "furthering the connection between the chef, the farmer and the customer.æ We need to practice what we preach - the Center ensures that we are authentic about the complete education cycle; that quality foods and sustainability go hand-in-hand."

Shari Raider
Board Treasurer

Shari Raider founded Sauvie Island Organics in 1993, and is dedicated to growing a wide array of high quality seasonal produce for local markets. The farm markets its produce through a 200-member Community Supported Agriculture (CSA) program and to many of Portland's premier restaurants. Over the years, the farm has demonstrated its commitment to the community by hosting educational programs, coordinating volunteer work parties, organizing seasonal farm festivals and playing host to numerous school groups connecting urban youth with farming.

Looking for land to farm, Shari moved to Portland after receiving a certificate in Ecological Horticulture from the University of California at Santa Cruz (UCSC). Before entering the Farm and Garden Program at UCSC, Shari worked and apprenticed in some of the finest restaurants in California's Bay Area. Shari apprenticed at Chez Panisse, Le Trou and The Acorn Café, then spent a year cooking at Greens in San Francisco. "I had the privilege of being taught by great chefs who truly believed in the phrase 'buy local'," she says.

Shari earned a BA from Cornell University, majoring in Hotel and Restaurant management. While there, she ran a weekend food program at a local community center. Every Saturday and Sunday, people gathered for a free hot meal they could not otherwise afford. Each week, local restaurants and businesses donated food to feed the community.