Posts in Founders
Meet David Fullner

David Fullner, Co-Founder, CEO

David is currently the Vice President of Network Post Production Operations for Viacom Media Networks.  He started with Viacom over 13 years ago as a coordinator, and through his keen insight into how to migrate from analog to digital solutions and steady successes built his own department of over 20 individuals. His innovative approaches set the new standard for digital file content delivery Viacom-wide.  His primary goal and responsibility right now is ensuring that all Viacom episode and promotional content is delivered to American viewers as well as viewers worldwide via all devices.

David is a paracollege graduate from St. Olaf College where, unsatisfied with existing conventional majors, he designed his undergraduate degree titled Integration of Images and Movement. He took the areas of sociology, dance theory, photography, and editing to create a singular media unit and discipline. David successfully defended his four years of work at St. Olaf College to a committee comprised of advisors and professors.

David possesses a lifelong passion for all things food and gardening related, including cooking, pickling and fermentation. Not satisfied with the quality, taste, and combinations of the baby food available when his son was born in 2013, he decided to make his own baby food from scratch. With the use of many herbs, spices, fruits, vegetables, and high quality, grass-fed meats, the result was a new and innovative combination for baby food, which his son loved. David now seeks to share his passion and his creations with you and your family.

Meet Daniel Auld

Daniel Auld, PhD
Co-founder, President
Education & Research

Danny is currently Director of Learning Technologies & Support at John Jay College of Criminal Justice – CUNY in New York.  His career spans 18 years in higher education where he has provided professional development opportunities to faculty to enhance their teaching to better serve their students and worked directly with students to realize their post-graduate goals, develop plans to attain them while showcasing their skills and accomplishments in person and online.  He earned his PhD from Fordham University in 2014. Danny’s work examines how individuals can utilize technology to find their best way to learn. Most recently he successfully led a CUNY Strategic Investment Initiative of $650,000 to expand digital portfolio use from 300 to over 4,000 students annually. He has presented at national and international conferences on a wide array of topics.  From his academic research, he presented on how the effects of being in the state of flow, or optimal experience, impact individuals’ direct and indirect learning outcomes.  From his academic program work he demonstrated how to support student leaders utilizing technology to showcase their achievements as they support their fellow students.    

Food is integral to Danny’s world; more than just for its sustenance.  Since he was a teenager he began combing over cookbooks to find recipes to try.  Coupled with his love of food is his desire for travel. He has journeyed around North America and Europe, and honeymooned with David in Australia.  When abroad he makes sure to scope out the best eateries, try new flavors and experience food the way the locals do. This voyaging then leads to inspiration in his own kitchen.  While David has focused on culinary creations for Kekoa Foods, it’s Danny who keeps the family nourished and well fed. One of Danny’s favorite things is taking leftover ingredients and converting them into new Danny concoctions.

Finally, most important to Danny is family.  Being on this new adventure with David by his side is a dream come true.  As much of his free time is spent with David and their son. They hike often near their home bringing along their eight year-old rescue dog, Noosa.  They also often repurpose their kitchen into a learning lab for edible experimenting and tasting. Peg, Danny’s 81-year old mom, moved in with them in 2011 and is always excited to try what might be their next gastronomic masterpiece.