Allan Savory, internationally-acclaimed founder of holistic management, and the Savory Institute. Savory is perhaps best known for his thought-provoking message, "only livestock can save us," addressing holistic management of sheep, cattle, and other animals as a method of improving pasture land and reversing climate change.
Adam is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam trained at the professional meat processing program at SUNY Cobleskill before going to work at Marlow and Daughters in New York City. He's also worked as a butcher at Blue Hill, has taught butchering workshops at the Stone Barns Center for Agriculture, and continues to teach and present at events nationwide. His interest with the human-animal relationship — historically and modern — is evident in his writing, as is his dedication to education and helping salvage the lost craft of butchery.
Dr. William K. Hallman is a Professor and Chair of the Department of Human Ecology and is a member of the graduate faculty of the Department of Nutritional Sciences, and of the Bloustein School of Planning and Public Policy at Rutgers University. Dr. Hallman's research examines public perceptions of controversial issues concerning food, health, and the environment. Recent research projects have looked at consumer perceptions and behaviors concerning genetically modified foods, animal cloning, avian influenza, accidental and intentional food contamination incidents, and food recalls. His current research projects include studies of public perceptions and responses to food safety risks, the safety of fresh meat, poultry, game, and seafood products purchased on the Internet, among other topics.
With more than 20 years in the field as a successful retail marketer, proven educator and author, journeyman meat cutter and Master Butcher, Kari Underly is one of the industry’s most knowledgeable craftspeople. Kari’s new meat adventures include the founding of Muscolo Meat Academy, the Premier Academy for Butcher Certification in Chicago, IL. Kari is a third-generation butcher and author of The Art of Beef Cutting, which was nominated for a James Beard Foundation Award and International Association of Culinary Professional’s Award in 2012. As a part of the Beef Checkoff, Kari was instrumental in helping to create and implement several popular cuts, including the Flat Iron steak, Denver Cut, Petite Tender, Chuck Eye Country Style Ribs and Sierra Cut.
Arion Thiboumery is managing partner of Vermont Packinghouse, a new small meat processor in Vermont. Before that he was VP at Lorentz Meats, in Minnesota. He received his doctorate from Iowa State University in Sustainable Agriculture and Meat Science. Arion co-founded the Niche Meat Processor Assistance Network.
Chef-owner of Lantern restaurant and the newly debuted, rooftop bar and restaurant at The Durham hotel, Andrea Reusing was named one of "15 Green Chefs" on Grist's international list, has written for Saveur, Domino, Fine Cooking, Gourmet.com and the News and Observer. She serves on the boards of the Center of Environmental Farming Systems and Chefs Collaborative. Reusing is the 2011 winner of the James Beard Award for Best Chef: Southeast and the author of Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011).
Bob Perry has been a chef in a wide variety of restaurant operations for over 30 years and is a past board member of Chefs Collaborative and many other sustainable agriculture organizations. He now conducts food system research and teaches “Quantity Food Production” and “CSA Gastronomy:
Carrie Balkcom has spent the past few decades involved in all aspects of food and food production. She was certified by the American Culinary Federation as a Certified Executive Chef and taught culinary classes for Metropolitan State College of Denver. As the executive director for the American Grassfed Association, Carrie represents grassfed producers all over the United States. The goal of the association is to promote the grassfed industry through government relations, research, concept marketing, and public education. Carrie sat on the national board of overseers for Chefs Collaborative and the American Livestock Breed Conservancy.
Ray Archuleta is a Conservation Agronomist at the NRCS East National Technology Center, in Greensboro, North Carolina. Ray teaches soil health and the principles of agroecology throughout the country. He has 25 years of experience with the Natural Resources Conservation Service working in New Mexico, Missouri, Oregon, and now in North Carolina and has held the following positions: Soil Conservation technician, Soil Conservationist, Nutrient/Irrigation Specialist, Water Quality Project Manager, District Conservationist, and Area Agronomist. He is also a Certified Professional Soil Scientist with Soil Science Society of America. Ray worked for two years in Guatemala as a Livestock Specialist in the Peace Corps. His infectious enthusiasm for soil health has earned him the moniker, Ray the Soils Guy. He has a B.S. in Agricultural Biology.
Matt works for Cornell Cooperative Extension as Ag. Marketing Specialist. Matt works with a diverse mix of produce and livestock producers in the southern tier of NY. In 2012, Matt started the Finger Lakes Meat Project including the Ithaca Meat Locker in an effort to increase the sales of local meat in bulk quantities.
Jeremiah Jones is the President of the NC Natural Hog Growers Co-Op and owner of GrassRoots Pork Company, an AWA approved, step 4 GAP certified farm located on a 100 acre farm in beautiful Eastern North Carolina. In addition to growing hogs, Jeremiah grows and processes all of the grain fed to the animals on the farm. In 2014, Jeremiah began growing and processing only non-GMO grains and recieved funding for equipment to process soybeans onsite. He offers this processing service to other farmers in the cooperative as there are no other economical alternatives regionally for supplying non-GMO proccessed soybeans. Jeremiah possesses 5 Associate degrees in agriculture from North Carolina State University while Jessica has a Bachelor degree in production agriculture. Jones received the 2010 Glynwood Harvest Award for pioneering sustainable agriculture and exemplary leadership in agriculture.
Adele Hite is registered dietitian. Hite’s current research involves a critical examination of the U.S. Dietary Guidelines for Americans, particularly their history, their scientific underpinnings, their effects on the food-health environment, and the implications of these recommendations as a structure of power in the social and political aspects of food production and consumption. Hite will present on her work examining the health benefits of eating meat.
Jason Foscolo has been a practicing attorney in the State of New York since 2002 and currently provides legal counsel to a rapidly growing client list of farmers and food entrepreneurs. Jason served five years as a Judge Advocate in the United States Marine Corps. His time abroad gave him new insight and appreciation for the many different ways food can be produced, prepared, and enjoyed. Jason pursued his passion for all-things edible by attending the University of Arkansas School of Law LL.M. Program in Agricultural and Food Law, the only program of its kind in the United States.
Dr. Jeff Lehmkuhler provides science-based, practical information related to beef cattle nutrition and management to the beef industry in the state and region allowing individuals to make better informed decisions. Previous research interests involved breed of cattle and supplementation for pasture-based finishing systems. Duties include the following: Develop educational resources & disseminate information; Plan and organize applied research; Collaborate with county-based extension personnel and provide beef-related support; Engage with a team of beef specialists, agents and industry personnel to develop strategies to keep Kentucky’s beef industry economically viable. Dr. Lehmkuhler partners with work colleagues to raise a small number of grass-finished beeves and stocker calves within a rotational grazing system and is a committee member of the American Grassfed Association.
Firsthand Foods is a branded meat company that sells pasture-raised local beef and pork to nearly 80 customers throughout North Carolina. The company sources live animals from a network of over 60 farmers and does the legwork to market and distribute a wide range of fresh cuts and value-added products. As Co-CEO of Firsthand Foods, Jennifer manages supply chain logistics and relationships, including farmer networks and production and processing protocols, She oversees retail and food-service sales and directs the company’s media & public relations efforts. Jennifer has an MS in Environmental Management & Policy from the UNC School of Public Health and has worked for the past 20 years to advance sustainable food systems.
In 2007 Joe Cloud joined forces with farmer, author, and food activist Joel Salatin to save one of the few remaining independent, USDA-inspected meat processing plants in the Mid-Atlantic, T&E Meats. Joe and Joel purchased the plant with the goal of serving local farmers who wanted to make their meat products available to local consumers. Prior to making a mid-life career change into sustainable agriculture and the meat business, Joe had a successful career in private consultancy as an urban planner and landscape architect. He is a graduate of Harvard University’s School of Design, and has a strong background in project management. These days, Joe is typically found on-site in Harrisonburg, managing the needs of T&E Meat’s customer base.
Monrovia Farm is located near Colonial Beach, Virginia in historic Westmoreland County. Monrovia Farm was recently designated a Virginia Century Farm by the Governor of Virginia and the Commissioner of the Virginia Department of Agriculture. Today Monrovia Farm rents an additional 600 acres of cropland to grow small grains and hay, but the primary focus is raising Black Angus and Black Angus Cross beef cattle on the farmstead. Finished beef cattle from Monrovia Farm are sold at a premium at the Fredericksburg Livestock Exchange or sold directly to local restaurants, butcher shops, and gourmet groceries. Cathy Cavender has worked closely with her processing partners to develop and grow her business.
Since the mid-1990s, Kevin Mahalko and his dad, Ken, have intensively grazed 120 Holsteins at Mahalko Dairy near Gilman, Wisconsin. The Mahalkos’ 326-acre farm consists of open fields for grazing and hay production, and nearly half the acreage is managed hardwood forest. In addition to his dairy production, Mahalko practices holistic management raising grassfed Holsteins for beef production. His focus on developing effective rotational grazing management and high quality forage is a must in order to make his ‘whole systems’ approach’ profitable. Mahalko’s leadership in developing a grazing network on the local and statewide level has enhanced farmer collaboration in his area.
Casey McKissick is owner and GM of Foothills Deli and Butchery in Black Mountain, NC. He serves as a consultant to NC State University on local and niche meat supply chain issues in addition to Foothills and his private consulting business. Casey is equally at home on the farm as in the processing plant and enjoys working with farmers, meat cutters, chefs and food-service buyers.
Lauren co-founded NMPAN with Arion Thiboumery in 2007. Lauren is the Associate Director of Oregon State University's Center for Small Farms and Community Food Systems, Extension Food Systems Specialist, and an Assistant Professor at OSU. Her extension and research focus on policy and regulations, small-scale meat and poultry processing, and distribution and marketing within local and regional food systems.
Lee Menius is owner and operator of Wild Turkey Farms in China Grove, NC. The farm has been in the Menius family for over a century. Wild Turkey Farm offers naturally raised, antibiotic free beef, pork, eggs, chicken, turkey, and vegetables. Their mission is to provide the best high quality, naturally raised products around.
I am an artist, a builder, an armchair engineer, a skateboarder, a homeschool teacher, a father, and yes a farmer as well.
I believe in Human Potential, not to say that everyone is great in deed, but that everyone has the potential for great accomplishments
After an awakening from the factory food nightmare i have been pursuing the Improvement of pasture based animal production for the better part of 5 years. Working mostly with broilers for the last 3 I feel like i am coming to a point of highest efficiency.
Self-Help is one of the country’s leading community development financial institutions (CDFIs) with a mission of creating and protecting economic opportunity for all. Since its start in 1980, the organization has provided more than $6.5 billion in community development financing. Sebastian's fellowship with Healthy Food System Finance is largely focused on identifying and developing responsible lending opportunities that will strengthen niche meat value chains. Previously, Sebastian was a Supply Chain Fellow with The Center for Environmental Farming Systems at NC State University and an inaugural FoodCorps service member and fellow. Sebastian's passion for sustainable livestock production began while working with Mike Yezzi at Flying Pigs Farm in Shushan, NY.
Ali Berlow, author of The Mobile Poultry Slaughterhouse and the co-owner of Edible Vineyard, has been writing professionally for more than 10 years. She got her start in 2002 with the NPR essay series “A Cook’s Notebook.” Nine years ago, Berlow founded Island Grown Initiative, a grassrooots nonprofit on Martha’s Vineyard. Under her leadership and vision, Island Grown Initiative launched many of the types of projects and ventures described in this book. She lives in West Tisbury, Massachusetts, and in Putney, Vermont.
Bruce Dunlop currently operates a small, diversified livestock farm and specialty food business on Lopez Island, WA. During the past several years he has been actively involved with starting a livestock processing farmers cooperative and led the development, construction and testing effort of the first USDA Inspected on-farm livestock-processing unit. Assisting other communities to follow in their footsteps and rebuild the small-scale meat-processing infrastructure needed by independent farmers is his major focus today.
Prior to his idyllic life as a shepard he worked in the food processing industry and on the development and manufacturing of biological pesticide products. A graduate of Queen’s University in Kingston, Ontario he has degrees in Biology and Chemical Engineering.
Amy Price Neff opened Pendulum Fine Meats in 2013, a whole animal butcher shop in Norfolk, VA.
Pendulum Meats is an old-fashioned butcher shop that connects savvy food consumers with local and heritage farmers and their products. Every cut of meat sold at Pendulum Fine Meats has been locally
sourced, priced fairly and hand-butchered using centuries old techniques.
Dr. Mark Alley has served as a veterinarian on faculty at the NCSU College of Veterinary Medicine and has worked closely with NCSU's Amazing Grazing program. He currently works at Zoetis pharmaceutical company.
A founding member of RAFI, Michael manages policy, research and education regarding agricultural best practices, agricultural biodiversity, biotechnology, organic identity preservation and a range of food justiceand other value-added food labeling, and marketing issues. He has more than 30 year of experience in agricultural practices and policy analysis, including both domestic and international work. Michael holds the following titles: Founding Chair of the National Organic Standards Board (a federal advisory committee to the USDA); Founder of Southern Sustainable Agriculture Working Group (SSAWG); Founder of National Organic Coalition, Founding partner of Agricultural Justice Project, Founding member of Domestic Fair Trade Association. He is also a part-time family farmer and a trained anthropologist. Michael lives, farms and works in North Carolina.
Dr. Beth Yongue is the Assistant State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. Agency personnel are responsible for enforcing the laws and regulations designed to protect food safety and ensure that only wholesome meat and poultry products are distributed to the consumer. Dr. Yongue joined the Agency in 1997 as an Area Veterinary Supervisor before becoming the Assistant State Director in 2000. She received her Doctor of Veterinary Medicine degree from North Carolina State University College of Veterinary Medicine, and a Bachelor of Arts degree in French from the University of North Carolina at Chapel Hill. She is licensed to practice veterinary medicine in the State of North Carolina.
Dr. Reich became Assistant Commissioner for Agricultural Services on March 1, 2005 after serving as Director of the Department’s Agronomic Services Division since March 1999. Prior to joining NCDA&CS, Dr. Reich worked as a program manager and research scientist with R. J. Reynolds Tobacco Company and as a county agent with N.C. Cooperative Extension. He is a native of Forsyth County where he grew up and still lives on a small farm. He holds a B.S. in Agronomy, M.S. in Soil Science, and Ph.D. in Soil Science, all from N.C. State University. Dr. Reich is a Certified Professional Agronomist and Adjunct Associate Professor of Soil Science at N.C. State University. He has authored or co-authored more than 90 publications, including professional journal articles, field manuals and proprietary technical reports. He holds a U.S. Patent on a “Method for Regeneration of Salvia Species.” He is a past President of the Soil Science Society of North Carolina and received their annual Achievement Award in 2008. Dr. Reich was recognized as an Outstanding Alumnus by the College of Agriculture and Life Sciences in 2005. During 2010, he received the Meritorious Service Award from the NC Soybean Producers Association and the Service to Agriculture - Award of Merit from the NC State University Chapter of Gamma Sigma Delta, the Honor Society of Agriculture.
Roland McReynolds is an attorney and has served since 2007 as the Executive Director of the Carolina Farm Stewardship Association (CFSA), a member-based non-profit in Pittsboro, NC that helps farmers and consumers in the North and South Carolina grow and eat local organic food. He received his JD from the UNC-Chapel Hill School of Law, and directs CFSA’s programs and policy advocacy work at the state and federal level. Roland currently serves on the USDA’s Fruit & Vegetable Industry Advisory Committee; the North Carolina Fresh Produce Safety Task Force; and the Advisory Committees for the North and South Carolina Sustainable Agriculture Research and Education programs. Since 2007, CFSA has successfully established markets in the Carolinas for locally-grown organic grains; launched technical assistance programs for organic farmers and food entrepreneurs; developed resources for grassroots sustainable food policy advocacy; and developed food safety guidance specific to organic production, among other activities. For more information about CFSA, visit www.carolinafarmstewards.org.
In 2005, Vivian, and her now husband, Ben Knight decided to return to Vivian’s roots to open a farm to fork restaurant in the small town of Kinston, NC. They opened Chef & the Farmer in the summer of 2006 serving local, seasonal, creative cuisine. Over the past eight years, Chef Howard has developed strong relationships with local farmers making it possible to source over 70% of the restaurant’s foodstuffs from within 60 miles. Chef and the Farmer has become beloved by locals and a destination for diners all over the state. Vivian Howard is also the star of the new Emmy Award-winning PBS show, "A Chef's Life," and a spokesperson for southern foodways.
Dr. Michele Pfannenstiel is a certified HACCP auditor through ASQ. She serves as the President of the Maine chapter of the Farmer Veteran Coalition, and as the Director of Food Safety for the national Farmer Veteran Coalition. A sought after speaker, Dr. P has taught food safety workshops at the Stone Barns Center, Pigstock, the Wallace Center Food Hub Conference, the New England Meat Conference, and the Empowering Women Veterans in Business and Agriculture Conference.
A devote of locally grown foods and the Sustainable Seafood Initiative, Deihl started the CSA-like Artisan Meat Share in 2009 to help boost the availability of local charcuterie (and offer a helping hand to struggling farmers). From 2009-2013, participants received local charcuterie and local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. In late summer 2014, Artisan Meat Share opened at 33 Spring St., providing a place where guests can enjoy all that AMS has to offer—all the time—including award-winning charcuterie, freshly butchered meat and delicious sandwiches. To date, Deihl has produced over 90 types of charcuterie which have been prepared, stored and cured in-house at Cypress.
A graduate of Johnson and Wales University, McKnight’s career led him through Europe, Charleston, Miami, St. John and Argentina before he found a home at Hickory’s acclaimed Highland Avenue Restaurant. McKnight has cooked alongside acclaimed chefs Tom Colicchio, Sean Brock, Chris Edwards, Theirry Vergnalut and Phil Corr, and was named a Best Chef America 2012 to 2014 for his commitment to the slow food movement and his advocacy of local farmers in both Wilmington and Hickory, North Carolina.
Acre Station Meat Farm is a family-run business in eastern North Carolina founded in 1977. Acre Station is a USDA inspected, red meat slaughter and processing business that handles pork, beef, sheep, and game. Services include fresh meat cuts and smoked/other value-added processing. Acre Station processes for about 125 customers, including farmers and wholesale buyers.
Kathryn develops educational content related to local and regional meat processing issues and coordinates outreach and educational activities for NMPAN. She also provides consultation in business development and management, policy and regulations, and marketing. She has a master’s degree in Agricultural Economics from the University of California – Davis and was formerly a livestock economist for the U.S. Department of Agriculture.
Jessica Moore founded Philly CowShare in 2010 after 6 years of organizing her friends to share a purchase of a locally-raised, grass-fed steer. Her family of five eats a Quarter CowShare a year. Each time she needed to restock her freezer, she put the call out “Who wants in on a cow?” Jessica’s background in information technology has helped to make Philly CowShare a model for consumer-friendly web-based meat businesses.
Jamie Ager is a fourth-generation farmer from Fairview, N.C. He and his family own and operate Hickory Nut Gap Farm, where they raise and market 100 percent grass-fed cattle, pasture-raised pigs, chicken, and turkey. On the farm they also have U-pick blueberries, black raspberries, blackberries, and apples. Jamie has a B.A. in history and environmental studies from Warren Wilson College and is a 2006 graduate of the North Carolina State College of Agriculture and Life Sciences Agriculture Leadership Development Program. Jamie also serves on the Humane Society of the United States Advisory Board Council.
Over the years, Eliza has managed rotating herds of pasture raised pigs, cows, and goats, along with flocks of chickens, ducks, geese, turkeys, and guinea hens. A Carrboro Farmers’ Market vendor since 2004, MacLean comes to Market every Wednesday and Saturday with a variety of meats and eggs and also direct markets a small selection of fruits and vegetables. In conjunction with Ross Flynn of Left Bank Butchery, Eliza has expanded Cane Creek’s local meat products with the launch of a mobile butcher shop in 2015. Cane Creek, farmer, and Left Bank, processor, now own a mobile butcher truck bringing high-end charcuterie direct to their customer base at the farmers market.
Tyler Cook has many years of experience working in whole animal butcher shops. Cook loves salt, smoke and bacon. His expertise can vary across species creating a name for himself as an expert ‘mixed meat maker’ and a ‘sausage math’ connoisseur.
Alan Wade is the State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services. This agency is responsible for educating and enforcing the state and federal laws/regulations designed to protect public health by ensuring that only wholesome, properly labeled meat and poultry products are produced and sold to the general public. Mr. Wade joined the Agency in 1987 and became the State Director in 2013. Prior to becoming the State Director he served several roles relating to food safety inspection services and also oversaw the compliance and evaluation section of the Agency for 17 years. His work on behalf of food safety has been recognized by the U.S. Food and Drug Administration and the U.S. Department of Agriculture.
Farmers Marie Williamson and William Lyons work full time on their farm, and their greatest pleasure is feeding folks wholesome foods and managing a healthy farm ecosystem. After studying biology, ecology, and sustainable agriculture and gaining experience on farms around the United States and in Europe, Marie and William returned home to Western North Carolina in 2009 and started Bluebird Farm. Over the years, Bluebird Farms has been working toward greater efficiencies on the production side of while taking records that allow for proper pricing of products and sharing their tactics for building farm economic sustainability.
Tootie Jones wears many hats, and in between her board meetings and work developing standards for animal husbandry, land and water conservation and assisting local producers of pastured meat animals with approved processing, marketing and the ability to sustain ones love of a farming life, Tootie is the executive director of all property and beef operations, marketing and sales at Swift Level Farms. Swift Level Farm is a grass fed beef farm in W VA, where she specializes in pasture production and 40 day dry aged beef. Tootie is working closely with her processor and producer base in the Appalachian region to advance pastured meat production.
Meet the butcher that’s filling a growing Spanish need in rural NC. Tolo Martinez has recently received star appeal as the main character in the new James Beard award-winning Southern Foodways Alliance documentary work, Un Buen Carnicero, produced by Vittles Films. Tolo Martinez, a butcher behind the counter at Cliff’s Meat Market in Carrboro, North Carolina who joined the store when customers began asking for cuts in Spanish. Notes the SFA, "For nearly 18 years Tolo Martinez has worked behind Cliff’s counter, learning "country" English and giving college professors, blue-collar workers and long-time patrons exactly what they want—and always with a smile." Tolo is interested in building his business connecting local farmers to the Latino markets in NC to help move whole animal.
Firsthand Foods is a branded Meat company that sells pasture-raised, local beef and pork to over 80 customers throughout North Carolina. The company sources live animals from a network of over 60 family farmers and does the legwork to market and distribute a wide range of fresh cuts and value-added products. As Co-CEO of Firsthand Foods, Tina is responsible for financial planning and management, sales and marketing efforts, building and maintaining internal business systems, co-leadership of day-to-day business management activities and decisions, and providing strategic direction toward long-term business goals. Tina has an MBA from UNC's Kenan-Flager Business School along with a Master's from UNC-CH's Department of City and Regional Planning. She also holds both a B.A. in Women's Studies from UC Santa Cruz and a B.S. in Civil & Environmental Engineering from UC Berkeley.
Foothills Pilot Plant, LLC (FPP) is located in the foothills of western North Carolina and opened in January 2012 to serve independent poultry and rabbit growers with USDA- and FDA-inspected processing. FPP processes chickens, turkeys, rabbits, and other specialty fowl, for more than 260 farmers. Carter plans to expand Foothills Pilot Plant services to include small ruminants and pigs in the upcoming years.
Tanya Cauthen worked as a chef at The Red Oak and the Frog and the Redneck before starting her own catering company, Capers Catering which led her to opening her own butcher shop, Belmont Butchery. The focus of the butchery is organic and humanely raised meat. Tanya connects her customers to small family farms and teaches them the value of understanding where food comes from and how it should really taste.
The Pig is a barbecue restaurant off Weaver Dairy Road in Chapel Hill, North Carolina that features whole-hog barbecue made with local, pasture-raised, antibiotic and hormone free pork. In addition to working with local pastured hogs and the NC Natural Hog Growers Co-Op, Sam has his hand in all sorts of innovative food projects across the Triangle. In addition to direct marketing his own value-added products, he currently serves at the meat buyer for Weaver St. Market and is a purveyor for fresh and value-added meat to the co-op.
Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of “The Ethical Meat Handbook.”
Dr. Peter Ballerstedt earned his bachelors degree at the University of Kentucky and his graduate degree at Oregon State University. He has an extensive background in forage production, utilization, and forage-based livestock production systems. He was the forage extension specialist at Oregon State University from 1986 until 1992. His personal experience has led him to re-examine human diet and health.
Since 1991 Dr. Brown has been a professor and extension economist in the Department of Agricultural and Resource Economics. He has spent much of his career as a policy analyst working on farm policy, particularly tobacco policy. In 2009 in collaboration with the North Carolina Tobacco Trust Fund Commission he created the North Carolina Value-Added Cost Share Program. In 2014 Blake became director of the North Carolina Tobacco Trust Commission Agricultural Leadership Development Program. Dr. Brown earned his Ph.D. in Economics from North Carolina State University. Before becoming a professor at NCSU, he worked as an area extension agent providing farm management assistance in central North Carolina.
Dr. Poore specializes in livestock production (beef, sheep, goats), forages and byproducts in animal production systems, and nutrition of beef, sheep and goats. Research includes optimum protein, energy and mineral supplementation of forage based diets, digestive interactions between fiber, starch and protein. In addition to his other responsibilities, Dr. Poore is Director of Amazing Grazinga statewide pasture-based livestock educational initiative and serves as Chair of the NCSU Extension Animal Systems.
Ryan attended Davidson College and earned a B.S degree in Agricultural Business Management with a concentration in Agricultural Economics from North Carolina State University. Over his fifteen year working career, Ryan has worked for the USDA, big chemical, an international grocer, and worldwide financial institutions. Those experiences have provided first hand knowledge of how our current agricultural system is broken and where we are as a nation of people starved for local, safe food. Ryan is the CFO (Chief Farming Officer) of Green Button Farm. He has a seemingly innate ability to care for animals and increase soil fertility. He finds it extremely rewarding to grow food for people he loves. You should see the animals follow Ryan around the farm. Their mutual love and respect for one another is evident.
Johnny and his wife Sharon own Rogers Cattle Company LLC (RCC) in Roxboro, NC. Currently, RCC raises Red Angus cattle, Katahdin Hair Sheep and forest finished pork. RCC markets cattle and hair sheep as well as pasture raised beef, pork and lamb from the farm and at farmer’s markets. Adaptive grazing techniques are used to optimize livestock performance and forage utilization while improving soil health.
In March 2015, Johnny accepted the opportunity to work with the NCSU Amazing Grazing Program. In addition to spending time working with other farmers as they improve their farm resources, Johnny coordinates the Conservation Innovation Grant Project (CIG) focused on “Improving Soil Health on Pasture Based Livestock Farms”.
Johnny serves on the board of directors of the NC Forage and Grasslands Council, NC Cattleman’s Association and the Red Angus Association of America.
The North Carolina Cattlemen's Association is your organization which coordinates the promotion of beef and the beef industry. The NCCA, through its membership dues, assists cattlemen in legislative, regulatory, and production issues. The leadership on the Executive Committee of NCCA is made up of cattlemen elected by their peers, who are directors of the Beef Board and the dues and federation division of the National Cattlemen's Beef Association as well as at-large members representing North Carolina State University and the North Carolina Department of Agriculture and Consumer Services. All of these are North Carolina cattle producers who serve to represent you. These, along with the elected officers, make a highly respected organization that functions to serve the cattle industry.
Self-Help has provided more than $6.5 billion in financing in its 35-year history. Steve has financed more than $300 million in community development businesses and projects in 15 states. Steve and his team are committed to finding financing solutions to strengthen local, regional and national food value chains. Areas of interest and past lending include niche meat processing facilities, food hubs, and cooperative groceries. In partnership with academic institutions and NGOs such as NC Choices, we work in tandem to identify the next frontier of businesses that will grow a healthy food system. Self-Help works closely with the USDA Office of Rural Development in North Carolina and nationally.
Marshall serves as Special Assistant to the Dean and Director of College Leadership and Strategy in the College of Agriculture and Life Sciences at NC State University. In this role, he focuses on
· Development of new and innovative leadership development programs for the College’s internal and external stakeholders.
· Implementation and communication of the College’s Strategic Plan.
· Development of strategic partnerships and strengthening external relations at the state and federal levels for the College.
He serves as the Director of the Association of Public and Land grant University’s Food Systems Leadership Institute (FSLI), which provides executive leadership education for food and agriculture systems leaders in higher education and industry.
Marshall holds BS, MS and Ed.D. degrees from NC State University. Since starting his career as a high school agriculture teacher in 1986, Marshall has served in senior staff, volunteer and board positions in non-profit and education organizations at the national and state levels. From 1988 through 1993, he served as a part of the executive leadership team with the National FFA Organization and from 1994 through 1995 served as Executive Director of the National Association of Agricultural Educators. Starting his university academic career in 1996, he served as a faculty member in Agricultural & Extension Education with statewide leadership responsibility for the state agricultural education program until 2005. On July 1, 2005 he began his tenure as Department Head (Youth, Family & Community Sciences), State Extension Program Leader (4-H/FCS) and Associate Director (NC Cooperative Extension Service), all roles he held simultaneously until taking his current position on January 1, 2014. He is widely recognized for his knowledge and expertise in leadership development, strategic planning, trends in agriculture and education, and legislative advocacy. In addition to his professional responsibilities, he enjoys serving in various roles at New Hope Baptist Church, fishing, watching college basketball, eating “Eastern North Carolina” barbeque, time with his wife Jan, son John, friends, and serving as an author, workshop presenter and speaker.
Marshall hopes his words and actions will encourage, equip, inspire, influence and educate others so that they can reach their potential. A leader, teacher and servant, Marshall lives by the belief that “to those much is given, much is required”.
Whitmires have been farmers since coming from Germany to the USA in 1778. The current farming operation, Ridgefield Farm, was founded in 1954 at Brasstown, North Carolina; in the Blue Ridge Mountains, located in the extreme southwestern part of the state; touching Georgia and only a few miles from Tennessee. The 1,020 acre farm is split about 50%/50% between pasture/hayfields and forested land, consisting of steep rolling hills; with 800 foot elevation differences on the farm. An additional 300 acres is leased in the area for growing Non-GMO corn for corn silage and from which the cover crop of barley is harvested as hay.
Steve is involved with the Blue Ridge Mountain Cattlemen’s Association, American Angus Association; and served for five years on the board of directors of the Braunvieh Association of America. He also served on the Board of Directors of the Beef Improvement Federation (BIF) from 2009 to 2015, serving as President 2013/2014.
Farmer and now butcher shop-owner, Ann runs Rose Mountain Butcher Shoppe in Western North Carolina. As a farmer, Ann owns and operates Rose Mountain Farm, a pasture based, forest floor finished hog farm in Ashe County, located in the northwest mountains of North Carolina. As a butcher shop owner, Ann purchases the meat for the shop locally, and buys from a network of over 50 farmers. Ann looks forward to deepening and developing valuable relationships with livestock farmers and processors and increasing her knowledge about how to scale up her processing.
Chaudhry Halal Meats is a family-run business in central North Carolina that has provided USDA-inspected, halal slaughter and fresh cut processing of beef, goat, and lamb for more than 15 years. Chaudhry processes for about 150 customers, including both farmers and wholesale buyers.
Emily developed an interest in food, sustainability, and agriculture at an early age during summer visits to her cousin’s hog farm in eastern Virginia. After studying sustainable agriculture in college, Emily gained hands-on experience working at several farms in her native state of North Carolina. Based in Pittsboro, NC, Emily now works with AWA to build consumer awareness of the program and provide farmers with the highest level of service and support, leading AWA’s four-region Outreach Team, guiding communications, and developing new programs and initiatives within the program. She also coordinates AWA’s Labeling Assistance program.
Mr. Rick Larson is the Senior Vice President and Director of Strategic Initiatives at Natural Capital Investment Fund. Previously, he served as a Director of Sustainable Ventures at the firm. He is responsible for North Carolina and Tennessee activities and is NC Program Director. He has worked with NCIF since 2007, when he opened the NC operations of NCIF. He manages NCIF’s strategic initiatives and impact measurement efforts, assists NCIF’s President with fundraising and outreach, and originates loans in the Southeast. He has led investments in enterprises in the following sectors: agriculture and local foods; logging; recycling; limited resource farmers; and eco-tourism. He has over 25 years of experience in community development and business finance, focused on supporting rural entrepreneurs, green businesses, and social ventures. Mr. Larson holds an M.B.A. from the Yale School of Management and a B.A. from Amherst College in Amherst Massachusetts.