In as intricate a network as Project Angel Food, it’s not always easy to give credit where it’s due. There are generous donors, tireless volunteers and a dedicated Board of Directors. There is also a full-time staff. They are the people who manage the details, assuring that their colleagues and volunteers have the support they need to serve clients day in and day out. Interestingly, almost every staff member volunteered their time at Project Angel Food before being asked to join the staff. That dedication and belief in the mission of the agency shines through in their everyday work. Following is information about a few of the key figures in the organization’s management, and what it means to them to work at Project Angel Food.
Laurie Lang, Chief Executive Officer
Before joining Project Angel Food, Lang was most recently the Associate Vice President for Marketing and Communications at The Music Center where she developed and implemented a comprehensive rebranding strategy to revitalize the center. She also served as President for BrandCentrics and as Executive Director for The Walt Disney Company’s “Disney Learning Partnership” program, which involved the management of a $20 million philanthropic portfolio to support the nation’s teachers and schools. Lang has a graduate degree in Business Administration from Columbia University and an undergraduate degree from Washington University in St. Louis.
In addition to other professional experiences, Lang is a current board member for the Free Arts for Abused Children nonprofit organization, and has lent her support to The Philanthropic Initiative, LA Universal Preschool Initiative, Virginia Avenue Project and The Afterschool Alliance and others as valued leader.
Don Macaulay, Director of Operations
From the beginning, Project Angel Food has strived to serve meals that exceed standard quality fare. Whereas Joya Parenteau’s job with nutritional standards is measurable, Don Macaulay has to meet a more subjective qualifier in his Executive Chef role – that the food is consistently delicious. And that’s only part of his day. As Director of Operations, Don is charged with the entire process of preparing and delivering more than 1,200 meals daily, by overseeing kitchen, dispatch and facilities. Over 10 years ago, he coordinated the organization’s move from a church basement to its current location. More recently he implemented the frozen food program that allows some clients to choose to receive several frozen meals in one delivery rather than a daily hot meal delivery. Don also began as a volunteer, nearly 11 years ago after selling his business in Palm Springs. He grew with Project Angel Food into a part-time position and ultimately to his current job. He has stayed for the same reasons as many other long-term employees, seeing the direct and immediate results of his work.
Wesley Hall, Director of Development and Communications
Prior to joining Project Angel Food, Wesley has worked in the development and fundraising area for various nonprofit organizations in Los Angeles since 1986, including the Museum of Contemporary Art (MOCA), City of Hope National Medical Center, the California Science Center and Center Theatre Group (Ahmanson and Mark Taper Theatres). Prior to coming to Project Angel Food, Wesley was Director of Development for the American Film Institute. Wesley earned a B.A. in English Literature from Santa Clara University, Santa Clara, CA. He grew up in Charlotte, N.C, but his family moved to Albuquerque, N.M. where he attended and graduated high school.
Robert Boller, Director of Programs
Robert Boller has been with Project Angel Food in various capacities since 1997. He began his career here first as a driver, then as a router and intake specialist in Client Services; later he became Dispatch Manager and still until today. Robert has been the Director of Programs since 2006.
Along the way Robert has added new job duties but rarely seems to let any go. He was an integral player in the development of our meal delivery system. He also helped Project Angel Food launch many new programs including the frozen meal program, the expansion of services to other seriously ill populations, and the addition of the breakfast program for food insecure individuals.
Before he came to Los Angeles in 1997, Robert was employed in non profit management working with the disabled in his home state of Ohio. Educated in Geography at the University of Akron and Ohio University, Robert was able to use his education and experience to help Project Angel Food build a professional and dedicated team in Dispatch, Client Services, and Volunteer Services.