Doug spent 31 years with Trader Joe’s Company, the last 14 years as a President, helpinggrow the business from a  small, nine-store chain in Southern California, to a nationallyacclaimed retail success story. He developed their prized buying philosophy, created theirunique private label food program, and wrote and executed the Business Plan forexpanding Trader Joe’s nationally, successfully leading the expansion to the east coast in1996.He graduated from Trader Joe’s in 2008.Doug is the Founder/President of Daily Table, an innovative retail concept designed tobring truly affordable nutrition to the food insecure in our cities through utilizing theexcess, wholesome food that would otherwise be wasted at growers, manufacturers,distributors and retailers, and through special buying opportunities. Daily Tablecurrently has three retail stores in Boston.He serves on the board of Sprouts Farmers Markets, Imperfect Foods, and several otherfor profit and non-profit organizations. He is a founding board member and was CEO for6 years of Conscious Capitalism Inc., an organization dedicated to the practice ofbusiness as a force for good.Doug was a recent Senior Fellow at Harvard University in their Advanced LeadershipInitiative. He was inducted into the Babson Academy of Distinguished Entrepreneurs in2015, and was awarded the James Beard Lifetime achievement Leadership award in2018.He is a resident of Newton, MA. Vegan Mock Gefilte Fish Loaf Makes 2 LoavesMock Fish Loaf½ yellow pepper, cut into strips½ red pepper, cut into strips2 carrot, cut into thin circles1 lb firm tofu1 Tbs. baking powder1 cup arame,2 Tbs. kelp powder2 Tbs. Flax seeds2 Tbs. Apple cider vinegar¼ cup water2 med size onions2 med size carrotsAgua Fava- juice from1 can of chickpeas2 Tbs. Canola Oil½ cup matzo meal1/3 cup chopped parsley3 Tbs. chopped dill1 t. salt¼ t. white pepperHorseradish Sauce½ cup vegan mayo¼ cup prepared horseradish¼ cup fresh grated horseradish1 Tbs. ketchup1 t. lemon juice or more to tastePepper to taste Ground red pepper (optional)Squeeze out juice from preparedhorseradish. Mix together and adjust.Grease 8” x 4” loaf pan. Line the bottomand sides with wax paper, then spray withoil. Decorate bottom of pan with pepperstrips and carrot circles.Pour boiling water over the 1 cup of Arame,and let sit until doubled in size. Drain.In food processor, pulse the Arame, carrotsand onions, until chopped well. Add all therest of the ingredients, except the aquafava, and pulse until well blended. Transferto a large bowl.Using an immersion blender, whip the aquafava in a small bowl, until doubled involume, with soft peaks. It should look likebeaten egg whites. Fold the aqua fava intothe Arame mixture. Gently spoon themixture into the prepared loaf pans,covering the vegetables with the aramemixture. Then pour the rest of the mixtureinto loaf pan, using a spatula to smooth thetop. Cover loaf with a piece of wax paper,cut to fit and sprayed with oil on the sidefacing the loaf. Bake at 350 for 1 hour, untilfirm. Remove wax paper, from top, Scoreedges with a knife, and invert onto plate.Cut when cooled.