…America’s Voice for Safe Food

Nancy Donley

STOP Spokesperson

Nancy is recognized as a leading proponent of improvement in both government and private food safety efforts since the death of her six-year old son Alex in 1993 from consumption of E. coli O157:H7-contaminated ground beef. Alex was her and her husband Tom’s, only child. Nancy works in a volunteer capacity for STOP Foodborne Illness and has served as its president for over 10 years. She has done extensive advocacy work on behalf of the organization and has been featured in numerous magazine articles, newspaper articles and television interviews in efforts to increase awareness about the risks of foodborne illness. Nancy serves on the United States Department of Agriculture’s National Advisory Committee on Meat and Poultry Inspection. She has received numerous awards for her advocacy efforts. She has a B.S. degree in marketing from DePaul University and resides in Chicago where she works as a real estate broker for Koenig & Strey GMAC Real Estate.

Trabue Bland

Board Chair

Trabue is Vice President of Regulatory Affairs and Assistant General Counsel at the InterContinentalExchange, Inc. Prior to ICE, Trabue was Counsel to Walt Lukken, Chairman of the Commodity Futures Trading and Commission (CFTC). At the CFTC, Trabue as served as a trial attorney in the Division of Enforcement and as an attorney in the Division of Clearing and Intermediary Oversight. Prior to the CFTC, Trabue was in private practice, specializing in energy and gaming law. Trabue is a graduate of the University of Mississippi Law School and Washington and Lee University. Prior to attending law school, Trabue served on the staff of Senator Thad Cochran.

Kathleen Chrismer

Board Secretary

Kathleen joined STOP in 2007 following her daughter Rylee’s recovery from kidney failure and other life threatening illnesses caused by E. coli O157:H7 contaminated spinach. Since 2009, she has been an active volunteer food safety advocate, raising public awareness of foodborne illness through television and print interviews, speaking to culinary students and professionals about their role in food safety, and taking Rylee’s story, and the stories of other victims, to Capitol Hill in the effort to pass meaningful food safety legislation. Kathleen holds a BA in History and Paralegal Studies from the University of San Diego.

Eric Juzenas

Board Treasurer

Eric received his law degree and master’s degree in Environmental/Occupational Health from the George Washington University. He has a B.S. in Philosophy from the University of Wisconsin-Madison. Currently he is Chief of Staff to Commissioner Michael V. Dunn at the Commodity Futures Trading Commission in D.C. Prior to working for the Commission, Eric was Deputy Chief Counsel for the U.S. Senate Agriculture, Nutrition, and Forestry Committee where he covered food safety, animal health, pesticide, dairy, research, commodity market and biotechnology issues for the Committee. Before working for the Committee, Eric was Acting Director for Scientific and Professional Affairs and a Health Policy Analyst for the American Public Health Association. Eric lives in the Washington D.C. area.

Pamela Berger

Pam came to STOP after the premature birth of her daughter due to listeriosis. She earned her BA at the University of Wisconsin-Madison. She has a Master of Public Health degree, specializing in Maternal and Child Health and a Master of Social Work in Healthcare both from the University of California-Berkeley. She has worked in healthcare for the past 20 years in a variety of fields and agencies, from early intervention to gerontology. She resides in New York City where she works as a psychotherapist in private practice.

Larry Bernstein

Larry, financial planner by day... hero by night. Larry became aware of STOP from his late father -in-law who in an act of desperation to seek any information he could about E. coli O157: H7 went to the internet and found STOP. Larry's daughters Haylee and Chelsea were sickened by E. coli O157:H7 from triple washed ready to eat lettuce in 1996. Feeling immensely grateful for his daughter's survival Larry has become passionate about raising awareness and improving our laws to make food safety a priority. Larry graduated from SUNY Albany with a BS degree, majoring in economics and minoring in English. He lives with his wife Rita in CT and along with their 3 daughters joined STOP to raise food safety awareness and try to make sure that what happened to their family would never happen to anyone else.

Laura Day Lucy

Laura came to STOP after surviving a near-fatal bout with E.coli as a college freshman in 1993. Since joining the organization, she has been active in advocacy, victim assistance, and communications. Laura has presented testimony to Congress and the USDA and has interviewed with numerous media outlets including The New York Times, The Washington Post and CBS Evening News. Laura holds an M.B.A. from Georgia State University and a B.S. in Marketing from the University of Alabama. She has served as the Board Secretary for STOP since May 2000. Laura lives in Destin, FL where she works as a freelance writer.

Colette Dziadul

Keith Norman

As a former Marine and 20-year culinary veteran, Keith Norman brings a sense of discipline and order to everything he does, both in business and in the culinary world. Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Norman is responsible for training and educating students and culinary professionals on one of the most important facets of the foodservice industry. Chef Norman is Committee member for the Food Allergy Anaphylaxis Network. He has worked his way up the culinary ladder at Las Vegas properties to include Bally’s, the Mirage, Treasure Island, Paris, MGM, Suncoast and South Point hotels and casinos. He is a certified professional food manager, certified HACCP manager, NEHA certified food trainer, NRA certified food safety trainer, a certified registered OSHA trainer and a master certified food executive. Chef Norman has trained through the FDA in the areas of foodborne illness investigation, Special processes, agro-terrorism and food systems disasters. He is a member of the Casino Management Association, International Food Safety Council, American Culinary Federation, Black Culinarian Association and Nevada Food Safety Task Force.

Fred Pritzker

Fred Pritzker is founder and president of the national food safety law firm, Pritzker Olsen, P.A. His firm is devoted to educating the public and fellow attorneys about food safety and advocating for positive change in food safety laws. Mr. Pritzker obtained his B.A. with honors from Northwestern University in 1972 and his J.D. cum laude from the University of Minnesota Law School in 1976. Mr. Pritzker has been selected for inclusion in the current and past editions of The Best Lawyers in America and was named a "Super Lawyer" by Minnesota Super Lawyers magazine in 2011. He has the distinction of being named a "Super Lawyer" every year since the inception of the award. For many of those years, including 2011, he was voted one of the Top 100 Super Lawyers in MN. He was also named 2011 Attorney of the Year by the Minnesota Lawyer newspaper. Mr. Pritzker is a member of the American Board of Trial Advocates and has been certified as a Civil Advocate by the National Board of Trial Advocacy and as a Trial Specialist by the Minnesota State Bar Association. He is a former president of the Minnesota Association for Justice and a former governor of the American Association of Justice.