Carolina Meat Conference
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Carolina Meat Conference
The Southern Summit for Local Meats
Dr.Loren Cordain, Founder of the Paleo Diet
Dr. Urvashi Rangan, Ph.D., Scientific investigator, policy decoder, spokesperson and advocate on a wide range of food safety and sustainability issues
Craig Deihl, Former Executive Chef of Cypress and Artisan Meat Share
Brian Polcyn, Chef, Author
Dr. Mathew Poore: Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, North Carolina State University
Steve Goff, Brinehaus Meat and Provisions
Charles Lee Owner and Charcuterier of The American Pig in Asheville, NC
Johnny Rogers, Owner Rogers Cattle Company LLC, Amazing Grazing Program Coordinator
Amanda Carter, Owner and General Manager of Cool Hand Meats, Marion, NC
Pete Colman, Vermont Salumi
Dr. Miguel S Castillo Assistant Professor – Forage & Grassland Management
Sam Suchoff: Owner of Lady Edison meats & The Pig Restaurant in Chapel Hill, NC
Dr.Dana Hanson, Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science
Dr.Benjamin Chapman PhD Associate Professor and Extension Specialist
Richard Huettman: Processor and Co-owner of Acre Station
Emily Lancaster Moose: Director of Communications and Outreach, A Greener World
Kris Reid, Co-Founder and Executive Director of the Piedmont Culinary Guild
Poppy Davis, Program Director, Sustainable Agriculture Education (SAGE), Resource and Policy Consultant, C2C Consulting
Diana Rodgers, RD, LDN, NTP, “Real Food” Nutritionist
Silvana Pietrosemoli, Research Associate Animal Science
Cody Hopkins, General Manager and Founding Member of Grass Roots Farmers' Cooperative
Dr. Mark Knauer, Assistant Professor & Extension Swine Specialist
Andy Shaw, Owner of Cypress Valley Meat Company and Operations Director for Grass Roots Farmers' Cooperative
Dr.Beth Yongue, State Director of the Meat and Poultry Inspection Division for the North Carolina Department of Agriculture and Consumer Services
Jeremiah Jones: President of the Growers Cooperative “NC Natural Hog Growers Association”, Farmer and Owner of Grassroots Pork Company
David Quintana, Executive Chef/Instructor
Dr. Carolyn Dunn, Professor of Nutrition and Department Head for the Department of Agricultural and Human Sciences at NC State University.
Lee Menius: Farmer and Owner of Wild Turkey Farms and Carolina Craft Butchery
Donna Moore, President and CEO of Piedmont Custom Meats
Dr. Susan K. Duckett, Professor in the Department of Animal and Veterinary Sciences at Clemson University
Casey McKissick: Owner and General Manager of Foothills Meats
Joe Hampton, Back Creek Farm and Research Operations Manager for NCDA's Piedmont Research Station
Dr. Jeff Lehmkuhler: Associate Extension Professor & Extension Beef Cattle Specialist, Department of Animal & Food Sciences, University of Kentucky
Dean Askew, Beef Network Coordinator for Firsthand Foods
Rebecca Thistlethwaite, Author and Program Manager of the Niche Meat Assistance Network
Jill Willett, founder of Coaching for Cooks and Triangle Food Makers
Deidre D. Harmon PhD Candidate Crop and Soil Sciences
Tanya Cauthen, Professional Butcher, Owner and Operator of Belmont Butchery, Richmond, VA
Heather Sandford of The Piggery: A Farm-To-Table Butcher Shop & Wholesaler
Owen Lane, Chef, Foothills Meats
Joe Cloud: Managing Partner for T&E Processing Facility
Stephen Beasley, NC Department of Agriculture and Consumer Services' Marketing Division, Market News Office
Buron Lanier, Piney Woods Farm
Derek Washburn, NCSU
Mathew LeRoux, Ag Marketing Specialist for the South Central NY Ag Team of Cornell Cooperative Extension
Ross Flynn, Owner and Butcher, Left Bank Butchery
Jessica Smith, President, This Old Farm, Inc.
Jimmy Lee, Buxton Hall Barbecue
Tyler Schwerzler, Buxton Hall Barbecue
Jonathan Allen, Professor of Food Science, NCSU
Debbie Hamrick, Director of Specialty Crops NC Farm Bureau Federation, Founding Director NewTerrain
Abdul Chaudhry, Owner of Chaudry Halal Meats, Siler City, NC
Meredith Leigh: Author, Butcher, Food and Farm Specialist
Guido van der Hoeven, Senior Lecturer & Extension Specialist, Agricultural and Resource Economics, NC State University
Chef Jeff Bacon, Executive Director, Triad Community Kitchen and Providence Restaurant and Catering
Sarah Rhodes, PhD Student, UNC Chapel Hill
Chris Reedy, Director of Food, Beverage, Natural Products and Industry Training at NC BioNetwork
Dr. Rich Bonanno, Associate Dean, CALS and Director, NC State Extension
Bryan Blinson: Executive Director of the NC Cattlemens Association
Robert Eaton; Officer in Charge; USDA, AMS, Livestock, Poultry, and Grain Market News
Chef Laura Hagen, Senior Director, Culinary Innovations National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff
Chef Barry Strand, Coordinator, Culinary Innovations, National Cattlemen’s Beef Association, A Contractor to the Beef Checkoff
Chef James Doss, Executive Chef and Operating Partner of Rx Restaurant and Bar and Pembroke’s in Wilmington, NC
Sarah Campbell, Stakeholder Engagement Specialist, Farm Service Agency USDA
Wyatt Dickson, co-owner and Pittmaster, Picnic Durham, Whole Hog BBQ and Seasonal Sides
