
Meet Our Team
Emily Hsieh, Head of Finance — Austin, TX
What excites you most about your current role? Being part of an organization with a meaningful mission, as well as being exposed to a diverse set of ideas and people.
What do you get up to outside of work? As much as I love creating a spreadsheet for everything, I also enjoy cooking, learning about real estate, and not finishing DIY home projects. Recently, I started ceramics classes to help sharpen my right brain.
What makes you optimistic about our abundant future? Seeing people of all different histories, professional backgrounds, and perspectives unite together around a shared vision to create positive and meaningful opportunities.
What piqued your interest in policy? From a numbers standpoint, policy has arguably the highest ability to create scalable and lasting change. Once you realize that, it’s hard not to want to devote your energy towards ensuring good policy gets identified, adopted, and implemented.
Who's your ideal dinner guest? (Mister) Fred Rogers. He was truly a very special person and I bet my kids would be enamored with him as well.
What’s your low-stakes hot take? Flamin’ Hot Cheetos > Takis
Kevin Lo, Senior Advisor — San Francisco, CA
What excites you most about your current role? Being able to work towards a mission I deeply believe in with really good, smart, and driven people.
What do you get up to outside of work? Love cooking and restaurant culture, and was just recently certified as a yoga instructor.
What makes you optimistic about our abundant future? Though it’s hard work, we know people working together can make real positive progress.
What piqued your interest in policy? So many of our biggest challenges require policy change, so I’ve always felt pushed to try to do my part to help.
Who's your ideal dinner guest and why? Anthony Bourdain, because he epitomizes to me the power of food. I really admire how he was able to help people be more empathetic through food.
What’s your low-stakes hot take? Unless you have dietary restrictions, I think foodies should like anchovies.
Leigh O’Neill, Chief Strategy and Operations Officer — New York, NY
What excites you most about your current role? The Inclusive Abundance Initiative is energizing because we’re focused on bringing Americans together around a new & optimistic framework for advancing public policy - a hopeful ray of light!
What do you get up to outside of work? I am a huge Boston sports fan and spend a lot of time rooting for the Red Sox and Celtics — and any team playing against New York.
What makes you optimistic about our abundant future? Bringing Americans together around ideas that produce better results for all.
What piqued your interest in policy? Like so many, I was deeply impacted by the September 11 attacks on America, both personally and professionally. From that day forward, I have been committed to working within our civic and political life to uphold American values at home and abroad.
Who's your ideal dinner guest? Helen of Troy. I would really love to hear her version of the Trojan War and its origin story.
What’s your low-stakes hot take? If we have time for an airport lounge, we’ve arrived too early for our flight.
Joshua Seawell, Head of Policy — Los Angeles, CA
What excites you most about your current role? Getting to engage with ideas and learn from really smart people for a living.
What do you get up to outside of work? A great day is if I’m lifting weights, reading, seeing friends, and sitting on a sunny patio somewhere with a snack.
What does abundance mean to you? More sophisticated economic policy and stronger government capacity leading to historic standards of living for all, which in turn creates revitalized communities and empowered households.
What piqued your interest in policy? A fascination with basic moral philosophy and early exposure to The West Wing.
Which person who you don't know do you most admire? Hard to choose just one, but John Maynard Keynes is in the top tier.
What’s your low-stakes hot take? It should be harder to make substitutions at restaurants.