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Square One Announces Two Additions to Senior Leadership Team

SPRINGFIELD — One of the region’s largest nonprofit providers of early learning and family services, Square One, announced the addition of two senior-level individuals to its leadership team.

Joining the organization as vice president of Development is Kristine Allard. Allard will oversee the nearly $10 million organization’s fund raising, communications, and program development. She comes to Square One from the YMCA of Greater Springfield, where she led the fund-development and communications team, as well as family-center operations. In addition to fund raising, grant writing, and special-event planning, she has an extensive background in marketing and media relations. Allard is active on a number of community boards and committees, including Leadership Pioneer Valley and the Baystate Academy Charter School.

“We are very pleased to welcome Kris to Square One,” said Joan Kagan, president and CEO. “She brings a wealth of knowledge, experience, and talent to our organization. Her enthusiasm, positive energy, and team spirit are contagious, making her a great addition to our team. Kris is a true asset to Square One, and we are fortunate that she has joined us.”

Also joining the Square One team is Frank Tate III. As food-service director, Tate will develop menus and oversee daily food preparation for the organization’s 400 preschool and after-school program participants, assuring compliance with government regulations and Square One’s commitment to encouraging a healthy lifestyle. Tate comes to Square One following senior-level positions at YSET Academy in Springfield and the Early Childhood Centers of Greater Springfield.

“We know that proper nutrition is a critical part of every child’s ability to succeed academically, physically, emotionally, and socially,” said Kagan. “Frank’s extensive experience and expertise make him a perfect fit to help fulfill our mission. Not only does he bring knowledge, creativity, and a diversity of nutritious food to our kitchen, but also a cheerful disposition that our staff and families have come to embrace.”

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