919-670-1629

With over 20 years of experience in nonprofit leadership, Ron Pringle continues to serve his community at Inter-Faith Food Shuttle, speaking on behalf of the underserved, improving their quality of life through transformational programs and services. Raised in South Carolina, Ron received a Bachelor of Arts degree in Human Services from Springfield College in Charleston, SC. He served as an Assistant Chaplain in the U.S. Airforce during Desert Storm, and then returned to the Charleston area and began his career in food banking, coming to the Food Shuttle as President and CEO in May of 2020. Ron is an avid golfer, makes his own furniture, and is a self-taught musician who enjoys spending time with his family.

919-438-3484

Born and raised in Raleigh, Charles established his roots serving the Triangle community by delivering Meals on Wheels and garden-grown produce to neighbors as a child alongside his grandfather. Drawing upon over a decade of experience in agriculture including work at NASA and Biosphere 2, Charles cultivates healthy soil and community at the Food Shuttle Farm and Learning Gardens. He earned a B.S. in Biological Engineering as well as certificates in Permaculture Design and Early Childhood Outdoor Learning Environment Design from N.C. State and earned a M.S. in Biosystems Engineering from the University of Arizona in Tucson, where he co-founded the not-for-profit Controlled Environment Agriculture Design Standards (CEADS). Charles is also a musician, climber, and diver who enjoys exploring with his family and friends.

919-390-1958

Julia, who was born in North Dakota and raised in Wisconsin, has 15 years of experience working in the nonprofit world. Her educational background includes ACT Travel School, T.R.E.E.S. Real Estate training, and what she likes to call the “University of Life”. Julia enjoys spending time with her family and friends, reading, baking, and watching Hallmark movies.

919-390-1983

Originally from New Jersey, Benjamin joined the US Navy as a teenager and excelled at the Naval Academy Culinary Arts School in San Diego, graduating in the top 5%. He served proudly, completing a tour in the Indian Ocean, and deploying twice to the Mediterranean. During his tenure in the Navy, Benjamin visited 16 countries, where he expanded his culinary expertise, studying diverse cultures and cuisines. After his military service, he had many roles in restaurant and food service management including corporate chef for Houlihan’s, chef for the New Jersey Devils, and Culinary Director for Sodexo at the University of South Carolina and Vidant Health System. His experiences have helped him become a subject matter expert with culinary systems. Benjamin is a servant leader passionate about helping others, and is also an ordained minister. He has won multiple culinary awards and holds certifications in leadership and training. In his spare time, Benjamin enjoys spending time with his wife, daughters, and grandchildren in addition to engaging in hobbies like watching movies, billiards, and travel.