Board Spotlight: Annie Lumerman
1. Why did you get involved with CfH?
After meeting Eli Winkelman and learning about CfH, I knew I had to be involved. At the time, I was working as the Director of Jewish Programming at Six & I in Washington, DC, so I had Eli lead a baking session. I wanted everyone to know about CfH because I thought it was the perfect recipe: a space for young students to come together, enjoy the age-old tradition of baking challah, advocate for social justice causes and give back to the community. Moreover, I could see the CfH model working. Everywhere I turned I was meeting CfH alumni fighting for social change in their professional and personal lives.
2. What’s your role on the board?
After consulting for CfH for more than two years, I joined the Board of Directors this past summer as the Fundraising Chair. Not so shameless plug: Please consider making a donation to our #Challahdays campaign! We’re just about halfway to reaching our goal of $30,000.
3. What part of CfH do you connect most with?
I connect with the people. Everyone involved with CfH, from the CEO to the students I meet at the leadership conferences, is passionate, hardworking, and focused on making a difference.
4. What are you most excited about for the new year with CfH?
I’m most excited about the upcoming weeks of the #ChallahDays campaign. I can’t wait to celebrate reaching our goal on #GivingTuesday. The CfH staff has big plans to make every dollar raised toward providing more and better resources for students and reaching 100 chapters of CfH!
5. What is your favorite challah recipe?
I wish that I could eat every flavor the Stanford CfH chapter bakes but I don’t eat gluten. Instead I buy all the flavors for my friends and family! I have, however, made challah a few times using Bob’s Red Mill Gluten Free Pizza Dough. Since it’s a savory dough I like to flavor it with rosemary and garlic.
Annie Lumerman is the Director of Operations at Sefaria. She lives in Palo Alto, CA with her husband Marc and dog Franklin.