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 inn...
Doug spent 31 years with Trader Joe’s Company, the last 14 years as a President, helping
grow the business from a small, nine-store chain in Southern California, to a nationally
acclaimed retail success story. He developed their prized buying philosophy, created their
unique private label food program, and wrote and executed the Business Plan for
expanding Trader Joe’s nationally, successfully leading the expansion to the east coast in
1996.
He graduated from Trader Joe’s in 2008.
Doug is the Founder/President of Daily Table, an innovative retail concept designed to
bring truly affordable nutrition to the food insecure in our cities through utilizing the
excess, wholesome food that would otherwise be wasted at growers, manufacturers,
distributors and retailers, and through special buying opportunities. Daily Table
currently has three retail stores in Boston.
He serves on the board of Sprouts Farmers Markets, Imperfect Foods, and several other
for profit and non-profit organizations. He is a founding board member and was CEO for
6 years of Conscious Capitalism Inc., an organization dedicated to the practice of
business as a force for good.
Doug was a recent Senior Fellow at Harvard University in their Advanced Leadership
Initiative. He was inducted into the Babson Academy of Distinguished Entrepreneurs in
2015, and was awarded the James Beard Lifetime achievement Leadership award in
2018.
He is a resident of Newton, MA.
Vegan Mock Gefilte Fish Loaf
Makes 2 Loaves
Mock Fish Loaf
½ yellow pepper, cut into strips
½ red pepper, cut into strips
2 carrot, cut into thin circles
1 lb firm tofu
1 Tbs. baking powder
1 cup arame,
2 Tbs. kelp powder
2 Tbs. Flax seeds
2 Tbs. Apple cider vinegar
¼ cup water
2 med size onions
2 med size carrots
Agua Fava- juice from1 can of chickpeas
2 Tbs. Canola Oil
½ cup matzo meal
1/3 cup chopped parsley
3 Tbs. chopped dill
1 t. salt
¼ t. white pepper
Horseradish Sauce
½ cup vegan mayo
¼ cup prepared horseradish
¼ cup fresh grated horseradish
1 Tbs. ketchup
1 t. lemon juice or more to taste
Pepper to taste
Ground red pepper (optional)
Squeeze out juice from prepared
horseradish. Mix together and adjust.
Grease 8” x 4” loaf pan. Line the bottom
and sides with wax paper, then spray with
oil. Decorate bottom of pan with pepper
strips 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, carrots
and onions, until chopped well. Add all the
rest of the ingredients, except the aqua
fava, and pulse until well blended. Transfer
to a large bowl.
Using an immersion blender, whip the aqua
fava in a small bowl, until doubled in
volume, with soft peaks. It should look like
beaten egg whites. Fold the aqua fava into
the Arame mixture. Gently spoon the
mixture into the prepared loaf pans,
covering the vegetables with the arame
mixture. Then pour the rest of the mixture
into loaf pan, using a spatula to smooth the
top. Cover loaf with a piece of wax paper,
cut to fit and sprayed with oil on the side
facing the loaf. Bake at 350 for 1 hour, until
firm. Remove wax paper, from top, Score
edges with a knife, and invert onto plate.
Cut when cooled.
View more
