Erika's work with the Center for Food Innovation and Entrepreneurship focuses on supporting the CFIE MBA concentration and supporting the new undergraduate pathway, Food, Hunger, Poverty, and Environment. She also coordinates CFIE's programs, events, and speakers.
Prior to starting at the Center for Food Innovation and Entrepreneurship, Erika completed a 15-month sabbatical, which included traveling, interning and volunteering in Southeast Asia, Australia, New Zealand and Europe. She volunteered in orphanages and taught English in universities in DaNang, Vietnam and mentored and taught university women from impoverished backgrounds in Phnom Penh, Cambodia. Erika also interned with the United Nations Educational Scientific and Cultural Organization (UNESCO) in Bangkok with the Education for Sustainable Development (ESD) and the Asia-Pacific Programme of Educational Innovation for Development (ESD) units.
From 2005-2010, Erika worked for Stanford University as an Admissions Counselor in the School of Business and as a Student Services Officer in the School of Medicine while completing her Master of Arts degree in Higher Education Administration at Santa Clara University. Her thesis focused on a California Senate Bill that altered doctorate degree practices in the State and demonstrated the positive effects of strong leadership in the California Legislature.
Erika grew up in Napa Valley and both her parents are in the wine business. Her father is a winemaker at Robert Mondavi Winery and her mother is a wine writer for many labels throughout California. Erika is especially interested in sustainability and environmental protection practices in agribusiness and increasing food production and distribution to alleviate poverty worldwide.