She/Her

Alex DeSorbo-Quinn is the Executive Director of Pilot Light. Since joining the organization in 2014 as its first staff member, she has led its growth from a program serving one Chicago school to a national organization that has reached more than 143,000 students across 28 states.

Pilot Light partners with educators to use food as a powerful lens for learning across subjects. Alex led the development of Pilot Light’s nationally recognized Food Education Standards, a field-defining framework that articulates what students should know and be able to do with food from early childhood through high school. Together, the Standards and Pilot Light’s teacher-centered approach provide educators, schools, and districts with a roadmap for integrating food into everyday classroom learning, helping students understand the connections between food, health, culture, community, and the environment while building the skills to make informed choices and create change.

Alex brings a background in public health, research, and evaluation to this work. Before joining Pilot Light, she worked at Harlem Hospital and on the research faculty at Columbia University’s Neurological Institute, where she managed federally funded community-based public health research. She earned her bachelor’s degree from Bryn Mawr College and holds a Master of Public Health in Epidemiology from Columbia University’s Mailman School of Public Health and a Doctor of Education in Health Education from Teachers College, Columbia University.

Beyond Pilot Light, Alex is active in civic leadership, education, and public health. She chairs the Illinois Lieutenant Governor’s K-12 Education and Workforce Development Working Group and is a past trustee of the Society for Public Health Education. She was a 2018 Fellow of the University of Chicago’s Civic Leadership Academy and received Teachers College, Columbia University’s Early Career Alumni Award in 2025.

Alex regularly contributes to national conversations about food education and the role schools can play in building a healthier and more sustainable food future. She has shared Pilot Light’s work with audiences across education, public health, and food systems, and her work has been featured in Civil Eats, WBEZ Chicago/NPR, Blue Book, and the Chicago Tribune.

Originally from Upstate New York, Alex lives in the Chicagoland area with her husband, three children, their cat, Duke, and their dog, Fozzie.

Favorite Food Education Standard: FES #1 – Food Connects Us To Each Other.

It is hard to choose one standard, because they work together to build important knowledge and skills related to our food system. If I have to choose, my favorite Food Education Standard is Standard 1: “Food connects us to each other.” I love this Standard because I see it in action every time I visit a classroom. When food is part of the conversation, students, teachers, and others within the community are eager to share their stories, traditions and memories. Through food, we can build understanding of each other, celebrate diversity, and ultimately enrich our lives through the shared experiences we have around the table. Fostering connections through the universal language of food is at the core of our mission at Pilot Light. If there’s anything we need more of today, it’s connection. And the food is an incredible vessel to achieve it.

A favorite food memory or recipe:

My grandmother–who grew up on a farm–used to have a large garden in her backyard in upstate New York. Every June, she sent me into the garden for peas. I’d collect the pods in a bowl and then join her on the patio, where we’d sit side by side and shell them together. Along the way, we couldn’t resist sampling the raw peas inside, so much so that few probably made it to the dinner table! They were delicious and even today, the sweet taste of fresh peas takes me back to those early days of summer at my grandparent’s.

She/Her

As COO, Mallory Ulaszek oversees the implementation of the strategic plan and developing the foundation to help Pilot Light grow. She is passionate about food equity, sustainable agriculture, and investing in child advocacy and education. Mallory has spent 10+ years working alongside Pilot Light, first serving as Co-President, founding the Young Professionals Board as well as producing fundraising events. Mallory comes to us with a background in founding and scaling nationally recognized and award-winning businesses in retail, production, and technology. Most recently, she served as Co-Founder and CEO of Week of the Website, during which she was recognized by Inc. Magazine as one of the top 500 Female Founders of 2025. She graduated the University of Wisconsin-Madison in 2007 with a BA in English and Art History.

Favorite Food Education Standard: FES #1 – Food Connects Us To Each Other.

I believe one of the best parts of being American is our rich background of diverse cultures. Through food, we learn more about those around us who may not be just like us, encouraging confidence, open-mindedness, and autonomy.

A favorite food memory or recipe:

Growing up as half Italian-American, I spent many family gatherings in and around the kitchen, ultimately learning more about my family, our recipes, and where we came from. To this day, we do not have a full written recipe of our family red sauce. The secret ingredient is love, time, and sometimes the moon apparently.

She/Her

Mary Carlson is Major Gift Advisor for Pilot Light. As part of the organization’s evolving fundraising strategy, Mary oversees the cultivation, stewardship and recognition for Pilot Light’s most generous donors. She works with the Executive Director, Board of Directors, staff, and other Pilot Light champions to identify and engage new donors and oversees the organization’s Recognition Circles that encompasses donor recognition, events, communications, and dedications.

Mary Carlson is a Certified Fund Raising Executive (CFRE) and has worked in nonprofit management and fundraising for over 25 years. She earned a B.A. in Film from Columbia College and a Certificate in Fundraising Management from Northpark University. She has experience in strategic partnerships, individual giving and membership, board development and governance, marketing, public relations, and communications.

She loves connecting with donors and continues to be inspired by their stories, generosity, and passion for the mission. Long-time resident of Chicago, Mary and her husband recently moved to Michigan with two very old, cranky cats, where they enjoy hiking, biking, cooking, and eating.

She/Her

As SnackTime Explorers Program Associate, Chella oversees SnackTime Explorers’ responsibilities/ programs. Chella is passionate about Food Education and advocacy as a stepping stone to creating better systems, resources, and opportunities for underrepresented and overlooked communities.

Chella has a BA in Communication Studies from Wayne State University in Detroit. Currently, she is obtaining a master’s in Food and Gastronomy from Boston University. She is interested in researching the many faces of Jewish food. Chella wants to analyze the acts of communal eating within Judaism and how these shared meals have been a tool of preservation and community development for Jewish culture and religion.

Chella has been active in the Detroit community since her college days. She often hosted large-scale community events such as interfaith panels and sustainable living fashion shows, partnering with Madewell and Deviate. Chella also founded a female education series called “Girl’s Night” which was awarded a $4,000 grant from the National Council of Jewish Women.

Chella has worked at a myriad of nonprofits, which include the Museum of Food and Culture, Detroit Phoenix Center, Freedom House Detroit, Adamah, Repair the World, and Mint Artists Guild.

While at the Detroit Phoenix Center, Chella served as the Program and Outreach Engagement Coordinator. Chella strongly believes in being community-driven, aid-based, and incorporating youth voice and perspective into programming and curriculum. Throughout her experience, Chella saw the interconnected patterns between food insecurity, youth homelessness, generational poverty, systemic racism, and outdated infrastructure.

Chella and her husband Jeremy, operate a Jewish community development nonprofit called Mezuzah. They are working with the nonprofit NW Goldberg Cares to build a small-scale grocery store and communal gathering spaces and to restore and repurpose blighted houses in their neighborhood. Chella understands the power of food and its ability to connect to bring people together or drive them apart.

Favorite Food Education Standard: FES #2: Foods have sources and origins.

I resonate with FES #2, Foods have sources and origins. For many, there is a disconnect between the foods that we eat and the journey that it took for these foods to end up on shelves, in refrigerators, or on the dinner table. Our foods have stories that need to be told and cultures that need recognition. The more we learn about the history of food, the more we can learn about each other and understand our impact on our environment. We would not have the food that we have today without the cultures that set the way before us. It is crucial that we teach people where our food comes from and encourage them to explore the wonderful world of food.

A favorite food memory or recipe:

Growing up in Brooklyn, I was fortunate to be exposed to many different cultures at a young age. I used to love grocery shopping and making my rounds at the different stores around the neighborhood. My family would visit Net Cost Market, right by my Bubbie’s apartment in Coney Island. Net Cost Market serves a large Eastern European population and carries many Russian and Ukrainian products. I loved looking at the different types of Russian cereals, baked goods, and chocolates. We would make our way to Flatbush Avenue and stop at Holon Foods. I loved trying all the different types of pickled vegetables and homemade maamoul cookies. The shop smelled like a mixture of hawaij spice, zaatar, and louisa. Our last stop was the Puerto Rican grocery store to buy fresh fruits and paletas. When I think about these outings, I feel a sense of home.

She/Her

As Senior Development and Strategy Consultant, Kathy Argentar manages Pilot Light’s relationships with institutional donors including corporations, foundations, and government agencies. She supports Pilot Light’s growth through writing/managing grants, securing sponsorships, and actively building relationships with institutions and organizations that are aligned with Pilot Light’s mission.

With over 15 years of experience in the nonprofit industry, Kathy also supports Pilot Light leadership on strategic direction and decision-making. Her passion for Pilot Light is rooted in our unique, thoughtfully-designed model that is firmly based on our standards and has the power to engage & empower students while celebrating teachers for the amazing work they do every day.

Kathy earned a B.S. in Management from Purdue University and attended Northwestern University’s Kellogg Graduate School of Management. She was previously the co-founder and President of Friends of Audubon and Development Manager for Namaste Charter School. Kathy’s company, WriteField, LLC, has secured over $8,000,000 for clients in the field of education and health & human services. She is a lifelong learner, DIY wannabe, proud mom of two adult daughters, and a longtime resident of Chicago’s Roscoe Village neighborhood, where she lives with her husband, Dave.

Favorite Food Education Standard: FES #7 – We can advocate for food choices and changes that impact ourselves, our communities, and our world:

My favorite Pilot Light standard is number 7 because it instills in young people the understanding that their voice matters and that they can make a difference. Through activities that build curiosity and identity, our model truly connects kids with each other, with their teachers, and with the world around them in a way that is wholly inclusive. The positive messaging generates a “can do” attitude and excites students about their learning while also encouraging them to model informed food choices and behaviors that inspire their peers, their families, and their communities.

A favorite food memory or recipe:

I grew up in northeast Ohio where there were frequent thunderstorms. Our front porch faced west, and when a storm was approaching, my sisters and I loved to sit outside and watch it roll in. My mom would make strawberry shortcake, and we would savor it slowly as we anticipated the first fat raindrop falling from the sky. When the thunder and lightning began in earnest, we ran inside, finished our dessert, and waited for the lightning bugs to appear.

She/Her

As the Food Education Fellowships Director, Caitlin oversees the Food Education Fellowship, including its professional development and evaluative impact. Additionally, she works alongside Fellows to develop partnerships within their school and local communities with food professionals, community leaders, and organizations. She also serves on Pilot Light’s DEIA Committee. She is passionate about advocating for food sovereignty, environmental and food justice, and food waste/rescue. Caitlin believes that building capacity within and between individuals, especially teachers, is key to building a more equitable and sustainable food future.

Throughout her career working in hotels, restaurants, cooking schools, and farms in Chicago, New York, and abroad, she set out to make food accessible to communities by working to connect folx (young and seasoned) in the education, farming, and food spaces. She holds a B.S. from Cornell University’s School of Hotel Administration, an AOS in Culinary Arts from The Culinary Institute of America, and was a member of the inaugural 22-23 LEAFS Fellowship run by Mercy for Animals.

When she’s not figuring out how to use up an ingredient in her pantry or fridge (or canning a seasonal goodie), you can find her playing guitar, gathering around a table with friends and family, or spending long days outside exploring and camping with her dog, Carrigain, and her partner Sam.

Favorite Food Education Standard: FES #2: Foods Have Sources and Origins. 

Not surprisingly, I have a fondness for all of them, but I have a particular love with FES 2: Foods have sources and origins. In college, I took a class on Cultures and Cuisines in which we had the unique privilege of debating “authenticity” and looking into how foods and people have changed and combined and moved across the globe over time. I find this endlessly fascinating and curious because identity is so connected to place and space and the people, plants, animals, and cultural traditions that are associated with a space and place. How food moves and has moved historically – to our best knowledge but also in oral tradition – tells a story and allows us to connect with generations past, present, and future.

A favorite food memory or recipe:

My mom was a working mother and despite the busy-ness of three children’s schedules, her and my dad always found a way to share a meal together even if it was at 9pm. Recently, on a camping trip to Door County with my parents, dog, and partner, after a long drive north and with the gratitude of my coworker Taylor Meredith’s willingness to pick up fish for us weary travelers, we made a campfire meal of freshly caught whitefish (thank you Henrickson’s, peach/radish/pea/herb/pepita and goat cheese salad (with veggies and greens from my parents and the market, and in true Wisconsin fashion, a meat and cheese board with favorites from my fridge and the local shop. There’s nothing better than a homemade meal when camping, but it felt so lovely to be under the stars and around the fire on a summer evening with loved ones.