Extension Livestock Commodity Coordinator, Professor & Extension Ruminant Nutrition Specialist, North Carolina State University
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.
Brinehaus Meat and Provisions
In an industry full of white coats and military organization, it's refreshing to have a little punk thrown in the mix. Steve marches to the beat of his own drum, and continues to create imaginative food with real soul. Currently the head butcher at Standard Foods, Raleigh we can't wait to see what he does with the triangle!
Dr. Miguel S. Castillo
Assistant Professor – Forage & Grassland Management
Dr. Castillo was born in Loja, Ecuador, South America. He received his B.S. in Agricultural Science and Animal Production from Zamorano Pan-American School of Agriculture in Honduras, Central America. His M.S. and Ph.D. degrees are in Agronomy with a minor in Soil and Water Science from University of Florida, Gainesville, FL. Dr. Castillo joined the faculty at NCSU in Aug. 2013
Emily Lancaster Moose
Director of Communications and Outreach, A Greener World
As Director of Communications and Outreach for A Greener World, Emily Moose works to build consumer awareness of AGW’s leading third-party certifications (Animal Welfare Approved, Certified Grassfed by AGW and Certified Non-GMO by AGW) and provide farmers and ranchers with the highest level of service and support. Emily leads AGW’s outreach team throughout the U.S. and Canada, guiding communications and developing new programs and initiatives within the organization--including AGW’s labeling support, volunteer and membership programs. 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. She is a graduate of UNC-Asheville and the NC State College of Agriculture and Life Sciences Agricultural Leadership Development Program and is based in rural North Carolina.
Co-Founder and Executive Director of the Piedmont Culinary Guild
Co-founder of the Piedmont Culinary Guild in 2012, Kris Reid currently serves as its Executive Director. A native of Los Angeles, she received her culinary education in Guadalajara, Mexico, from The New School of Cooking in LA and holds two degrees from Johnson & Wales University.Over the last eight years, she has been a passionate local food crusader in The Queen City – serving on the board for Charlotte Mecklenburg County Fruit and Vegetable Coalition, Slow Food Charlotte, and chaired the Food and Beverage Committee for Charlotte Clean and Green. In 2010, Kris was selected to be a Slow Food Delegate to attend Terra Madre in Turin, Italy for her work in community gardens in Charlotte.
General Manager and Founding Member of Grass Roots Farmers' Cooperative
Cody is an Arkansas native, a farmer, and brings ten years of experience developing and growing pasture to plate meat enterprises. He is a co-founder of Falling Sky Farm and a founding member of Grass Roots Farmers’ Cooperative, a farmer-owned marketing and processing cooperative based in Arkansas. Cody has been the General Manager of Grass Roots since it’s formation in 2014. He has been named a Yoshiyama Young Entrepreneur and was featured in Forbes’s as an “Up and Comer.” Cody has a BA in physics from Hendrix College and—before pursuing his career in agriculture—he taught high school physics and math and worked as a baker.