Advisory Board



Jack Algiere is farm director at Stone Barns Center. Jack was the first official employee back in 2003, bringing a critical skill set in diversified, regenerative farm practice to the Stone Barns landscape.

Since then, he has built an integrated farming operation rooted in land stewardship, innovation, and community, which also serves as a training campus for young farmers, chefs, changemakers and the public.
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Domoy Farms is diversified grain and vegetable farm located in Western New York managed by family and one full time employee.

The farm has evolved over a 75 year history starting as a part-time operation and slowly growing to 2000 acres. The family members have served in higher education and corporate leadership. Farming is their life time passion.
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The Johnsons have been growing organic grains in Glover, VT for about 15 years. They say that although it can sometimes be challenging to grow grains in Northern Vermont, it’s very satisfying to be able to provide consumers with a product from their local area.

Morningstar Farm grows about 225 acres of organic hay, peas, oats, dry beans, corn, and spring wheat, for both human consumption and animal feed, and also have a small herd of 30 Angus beef cows.

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I have had a green thumb for as long as I can remember, it has grown into farming a diversified farm of 400+acres including 100 acres of small grains, cover crop seed, and flint corn.

I farm with my wife Sandra and four kids Shannon, Jackson, Chloe, and Lacey. We have cattle, sheep, horses, chickens, and donkeys. We practice regenerative farming and are certified organic. We believe as farmers it’s our job to promote life and that healthy soil = healthy plants = healthy nutrient-dense food = healthy animals and humans. At Rusted Rooster Farm, We hold that as our ultimate goal and everything we do Works toward that.

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Founder and owner of Oechsner Farms, Thor grew up in the suburbs of New York City in Croton-On-Hudson.

Through summer trips to his uncle’s dairy farm in Pennsylvania, he became completely fascinated with agriculture. Eventually, he plowed his parents’ lawn and planted corn. Since he wasn’t born into farming, Thor built his farm bit by bit, scouting for abandoned fields to rent and restore to cropping. In 1991, Thor purchased his 15-acre home farm.

In 1998, he started Oechsner Farms on 44 acres of rented ground. As Thor gained experience and equipment, he steadily added acreage until he could support himself exclusively by farming. In the meantime, he ran a Volkswagen shop and taught diesel mechanics at BOCES. By 2005, he had 400 acres in production, primarily for the organic dairy feed industry.

Today, Oechsner Farms manages 1,200 acres, primarily for organic food-grade and craft beverage markets. The grandson of a German-born pastry chef, he is also one of Farmer Ground Flour’s three business partners.

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I am an avid hiker and passionate about healthy eating and sourcing local, organically grown food. In 2013, I participated in roundtable discussions with local stakeholders in a region of northern New Jersey called the Musconetcong River Valley.

The initial focus explored the feasibility of developing a local food economy. Through further discussions, research and gatherings, my current colleagues, Mike Hozer, Larry Mahmarian, and I, determined grains for human consumption were the missing piece in the locavore movement and inspired by the grains renaissance developing throughout the Northeast, we helped found River Valley Community Grains in 2016.

Our mission is to restore the soils by encouraging landowners and farmers to transition their fields to growing and harvesting varieties of grain with regenerative agricultural methods. In addition, we hope to rekindle the conversations between farmer, miller, and baker to better meet the demand for nutrient-dense flour and bread.

@rivervalleycommunitygrains (Instagram & Facebook)

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Tony Rosenfeld is the baker and co-founder at One Mighty Mill, a Lynn, MA company whose mission is to bring back the local food systems that help communities be healthy and thrive by stone milling organic wheat and making simple, approachable baked goods.

One Mighty Mill sources heirloom wheat varietals from small family farms like Aurora in Linneus, ME and stone-grinds it fresh for each batch of homemade bagels, pretzels, and tortillas.

Prior to starting up One Mighty Mill, Tony co-founded the restaurant group B.GOOD in 2004 with his OMM partner Jon Olinto. There, he oversaw the restaurant’s pioneering application of local sourcing and scratch-cooking to fast casual fare.

Tony has cooked and baked in numerous kitchens at home and abroad. He spent his formative culinary years working at L’Espalier in Boston before conducting a year of apprenticeships in Italy at Bastianelli al Molo in Rome and with Giuliano Bugialli in Tuscany.

Tony is also an accomplished food writer, serving as a contributing editor at Fine Cooking. His writing has also appeared in The New York Times, The Washington Post, and Bon Appetit. Tony serves on the Board of Advisors for the Food Voice. In his free time, Tony likes to run and swim to work off all of the whole grains.

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Emily her partner Judd and two young children reside, creekside in the Finger Lakes region of Upstate New York. As enthusiastic consumers of craft, they were inspired to find their niche. In 2016, Judd and Emily established an artisanal malthouse to bring locally grown and malted grains to the local brewery, the local distillery, and the local bakery.

As processors of grain, they make a concerted effort to work closely with farmers and tradesmen to promote resident grain supply. A synergistic malting approach has allowed them to tease a nuance out of the malted grain and provide high-quality malt grown close to consumers’ operations.


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Since 2009 Andrea Stanley has been on a mission to bring the malthouse to a local level and make visible an important part of the food system. With her husband Christian, a small but mighty staff, and committed farmers from around the Northeast, Valley Malt turns local grains into malt for craft brewers and distillers in the Northeast.

Andrea is passionate about the tradition and science of malting and shares her passion with anyone who will listen. In 2013, she helped form the Craft Maltster’s Guild and was the Chair of the Board for 5 years as the craft malt industry got off the ground and established it’s roots in North America. The work at Valley Malt is driven by passion to play a part in making local beers and spirits that we can all celebrate together. With the recent forming of the Northeast Grainshed, Valley Malt is focused on becoming even more collaborative and committed to a sustainable, transparent, and regionalized food system that celebrates our land and people.

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Co-owner and COO of Bread Alone Bakery – hearth baking breads using grains grown organically since 1983.

Sharon, and Bread Alone, has been at the forefront of the artisan baking community including the push to bake with organic grains, using stone mills and helping grow our small grain infrastructure so that more acres go under organic grain production annually. To that end she has visited mills, bakeries and farms across the world and has seen first hand the spreading systems of grain-based coalitions emerging to help build solutions.

Sharon is committed to feeding people good food and to supporting changes that will bring about positive outcomes for her community and for the environment. Bread Alone is committed to reducing green house gas emissions – in 2018 installed a 197kw solar array – effectively bringing 1/3 of our energy in from the sun.

Sharon and her team helped introduce organic whole wheat sliced bread to generations of young eaters (Bread Alone’s Catskill Wheat Loaf in 1998) as well as bring a line of Nordic Breads to market. These loaves feature New York State grown grains in a fully fermented and grain packed loaf (100% Rye, 100% Einkorn and Rye & Spelt Seeded Loaf).



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LMNOP Bakery is a community-supported bakery in Katonah, NY.

We bake with 100% regionally grown and freshly milled grains and use natural sourdough leavening, to make the most nourishing and delicious breads we can for our family and our community.

@lmnopbakery (Instagram)

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Richard Miscovich is an assistant professor and department chair of The International Baking & Pastry Institute at Johnson & Wales University in Providence, RI.

He is the author of From the Wood-Fired Oven and also an acclaimed instructor for King Arthur Flour, Craftsy, and baking workshops around the US. Richard began baking European hearth breads in 1996 after graduating in the first class taught at the San Francisco Baking Institute. Miscovich serves on the Board of Directors of The Bread Bakers Guild of America.

Instagram: @rmiscovich1

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Jess Wagoner is a professional bread baker, instructor, and artist. The hand-forged nature of baking is what drew her to the craft in 2009, where she worked at A&J King Artisan Bakers and stayed for ten years, during which time she became the Bread Production Manager.

Jess is now investing her time in baking workshops, bread program consultations and anything she can do to support bakers, as well as the local grain economy. In her spare time, she makes grain-centric art for likeminded Grainiacs, the proceeds from which bring her closer and closer to the inevitable opening of a microbakery.

Instagram: @jess.wagoner


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Barry is one of the founders of Kent Falls Brewing Company, a working farm brewery in Kent, CT. Growing up in NJ, Barry was deeply impacted by the impact his grandparents’ bakery had on his family and their community.

After studying philosophy and a career at small financial institutions Barry opened Kent Falls Brewing Company; Connecticut’s first farm brewery. From the outset Kent Falls has been devoted to working with local farms and malt houses to produce beer with uncompromising quality. In August of 2018 Kent Falls proudly made the switch to working with 100% locally grown, malted, flaked and roasted grains for their beer. Continuing to strengthen their supply chain and relationships within it is a core value of their business.


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Jason Perkins is the brewmaster of Allagash Brewing in Portland Maine He was one of the first employees in the company and he has been there for the past 21+ years.

Prior to that, Jason enjoyed opportunities to work at The Kettle House in Missoula Montana and Gritty McDuff’s in Freeport Maine. He began his brewing career like so many craft brewers as a homebrewer during college and the early years thereafter.

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Co-founder Wormtown Brewery. Committed to increasing acreage of grains grown in the Northeast Grainshed by putting “A Piece of Mass in Every Glass”.

Strengthening the grainshed by promoting, marketing, and advocating as an individual and brewery.


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Matthew Steinberg is a proud father and husband. He spends much of his down time with them and thoroughly enjoys those family moments. As the Co-Founder and Head Brewer of Exhibit ‘A’ Brewing Company,

which opened in August of 2016, he leads a team of 22 people whom all help to create a fun, challenging, and amazing place to work.

Matthew’s commitment to quality, freshness and the use local ingredients has been evident from his first homebrewing experiments in 1994. Honey and juniper berries was all he could find in Flagstaff, AZ at the time, but using those ingredients from his own yard just felt right. With 21 years of professional brewing experience, Matthew has become friends with his heros, consumed many world class beers and has been to 100s of breweries. He also has had the opportunity to use so many high quality ingredients from all over the world.

With a focus of sourcing the best ingredients possible for his beers, he is proud to use Valley Malts as his local supplier of grains for the betterment of his beers and in support of the Northeast Grainshed pledge that his brewery has committed to. Matthew has lofty and exciting plans for his brewery and our collective future in brewing and looks forward to being on the Advisory Board for the Northeast Grainshed to help tell the story of supporting our local supply chain.

FB/Insta/Twitter: @exhibitAbrewing

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Jean-Claude Tetreault is the co-founder of Trillium Brewing Company. Trillium’s celebratory ales were first crafted to commemorate his marriage to co-founder, Esther Tetreault.

This initial concept evolved into a lifestyle and dream to share, not only beer, but experiences with one another and their community. As a New England native, JC strives to incorporate local crops, flavors, and partners into Trillium’s beer. JC is passionate about producing beer with unwavering quality that can be shared in all aspects of life.

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Mimi joined Mad River Distillers in May of 2015. Her career in food, wine and spirits spans 17 years and multiple coasts.

After graduating from Brown University with a degree in Classics, she earned a Certificate of Baking and Pastry Arts from the Culinary Institute of America at Greystone in St. Helena, California. A stint in a Relais & Chateau restaurant kitchen led to a position at a family winery in the Napa Valley. After moving to Vermont in 2010 she made the switch from the wine world to craft spirits, first in vodka and now in whiskey and rum. A competitive equestrian, Mimi lives in Waitsfield, Vermont with her husband Karl, three dogs and two horses.

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I grew up in Maine, and went to college in Boston where I received a masters in organic chemistry. In 2014 I helped found Short Path Distillery, a distillery that focuses on using local ingredients whenever possible.

My first passion in spirits was Scotch Whiskey, and it was my deep desire to create a New England malt whiskey. To truly accomplish this I felt that not only should the whiskey be made in New England but the ingredients should be from the Northeast as well. Terroir cannot be faked. With that in mind Short Path Distillery uses 100% locally grown grain in all of our spirits, our malt whiskey, Maine peat smoked whiskey, and our rye whiskey. I am really excited for the opportunity to work alongside passionate community members to continue to build support for the Northeast food chain.


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Through the study of Industrial Design at Syracuse University, Kyle found his interest in not only curating experiences but exposing the entire process from idea to end product.

Moving to Western Massachusetts fostered a unique opportunity for him to explore an agriculturally connected cooking career both in restaurants and with pop-up dinners. While managing the kitchen at The Dirty Truth, Kyle spent countless days off visiting cites and wandering back roads seeking out food, beer, and culture. He is now the General Manager of The Dirty Truth where he loves connecting people to the beer and food through stories.

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After studying Animal Behavior at Hawaii Pacific University I moved to Boston to continue a career in animal training.

While volunteering at the aquarium I simultaneously took a restaurant job. I somehow fell into bartending at Bukowski Tavern with little knowledge of craft beer. That’s where I fell in love. Fast-forward to now, a few allergies and a lot of hard work later, I am the Beer Director for Row 34. My passion lies in old world styles and the romanticism of farmhouse breweries.

Instagram: @_suzanimal

Printed in the book: Where to Drink Beer by Phaidon Press

Featured in Boston Magazine, The Boston Globe, ReadOctober,

2017 Eater Young Gun Semi-Finalist

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Ayr Muir is the Founder and CEO of Clover Food Lab, a nationally recognized restaurant company operating 12 restaurants in the Greater Boston Area.

Clover seeks to help meat lovers become vegetable lovers. For the average American eating a meal without meat is the most dramatic step that can be taken to address global warming. Starting with a food truck in 2008, and opening his first restaurant in 2011, Muir has built a passionate base of customers, 90% of whom are not vegetarian. Clover sources an unprecedented amount of its menu from regional suppliers and helps improve the health of its customers with nutritionally conscious options.

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Neftalí Durán is a community cook, advocate, educator, and organizer, working towards an equitable food system and building a network of indigenous food leaders.

He is a former Salzburg Global Fellow, and co-founder of the I- Collective, an indigenous collective that promotes a healthy food system that values people, traditional knowledge, and the planet over profit. His writing and culinary projects have been featured at the Smithsonian Native American museum, the Smithsonian Museum of American history, The Native American Culinary Association, LongHouse Food Revival, Food52, and the Cooking Channel, and he has been a featured speaker on The Moth mainstage, Harvard, Smith College and more.

Neftali’s work is grounded in the belief that access to food is a human right. Neftali’s work is informed by his own experience as an indigenous and formerly undocumented migrant worker and 20 years of experience in the restaurant and food industry as chef, baker, and small business owner.

He owned and operated a wood-fired brick oven bakery from 2003-2015, called El Jardin bakery, the sister bakery to hungry ghost bread. He also works in community around indigenous culinary traditions, the effects of migration on people and food, and the environment. He is interested in documenting the culinary traditions of the different regions of Oaxaca, Mexico, reclaiming the roots and culture of the original peoples of the Americas, having conversations about the impact of colonialism in our communities in regards to traditional food-ways as well as engaging on conversations about the how climate change will impact frontline communities.

Instagram: @neftaliduran_

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Matthew Hoffman is Assistant Professor in the Department of Sociology and Economics at the University of Southern Maine, where he teaches courses on agriculture and society.

He received his MS and PhD in Rural Sociology from Cornell University and later taught food systems planning and other courses in the Food Studies Program at New York University before moving to Norway, where he continues to collaborate with partners at the Norwegian Institute for Bioeconomy and the Center for Rural and Regional Research.

Matthew’s research spans food systems, natural resource management, and regional planning, focusing on the challenges of landscape- and systems-level decision-making in places with highly fragmented property rights and governance structures. When not teaching or in Norway, Matthew is at home in Vermont, probably visiting with beavers along the Harrisville Brook.

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Heike Meyer was born in Berlin, Germany and studied Food & Nutrition as well as Tourism & Foreign Languages. Heike learned the craft of baking at Weichard Brot, Berlin’s oldest biodynamic bakery.

Since then she has been visiting and baking alongside many master bakers in Germany, Denmark, France and the United States. In 2015 she founded Brot Bakehouse School and Kitchen in Vermont, with the mission to teach people the craft of baking with sourdough while respecting the natural environment around us. In her free time she takes like to travel “the world of food”, discovering traditions, researching new recipes and learning new techniques; honoring the rich traditions of artisan bakers and food makers around the globe.

Instagram: @brotbakery

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I am a certified organic farmer located in Alburgh Vermont. My husband and I were both raised on diversified farms and have farmed on our own for 20 years. In addition, I also have worked as an Extension and Research Agronomist with the University of Vermont for 17 years.

I have extensive knowledge of grain production (as well as many other crops) and have close relationships with farmers throughout the region.

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Aaron MacLeod has been involved with malting and brewing quality testing and research for 15 years and is currently the Director of the Hartwick College Center for Craft Food and Beverage.

The Center provides quality testing for beer and brewing raw materials including barley, malt and hops. Aaron was previously a chemist in the Canadian Grain Commission’s Grain Research Laboratory where he provided quality assurance for malting barley grown in western Canada and conducted research on factors affecting malting barley quality and quality measurement methods. Aaron is also a member of the Technical Committee of the American Society of Brewing Chemists and presents frequently on topics related to malting and brewing science and quality testing methods.

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Ellen Mallory, a Professor and Sustainable Agriculture Extension Specialist with the University of Maine, conducts research and outreach on issues related to grain production, soil health, soil fertility, and climate adaptation.

Since 2009, she’s been working to help Maine farmers successfully grow and sell grains for higher-value food and beverage markets, including organic. She provides one-on-one assistance, informational resources, educational events, and networking opportunities for farmers, as well as conducts research on production practices that will help them succeed.

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June Russell is the Manager of Farm Inspections and Strategic Development for GrowNYC, a not for profit environmental organization based in New York City, which operates the largest network of farmers markets in the country.

Since 2007 June has spearheaded GrowNYC Grains, a project that began with a policy initiative implemented in 2009 that required bakers in the Greenmarket program to use a minimum of 15% grain or flour from the Northeast region. In 2019, Greenmarket increased the requirement to 25%. GrowNYC Grains has worked with stakeholders across the value chain, helping to coordinate a whole suite of activities necessary for bringing regional grains back to New York State and the larger northeast region. Working across various sectors from food grade to craft beverage end users, the work includes participation in multiple grant projects that have resulted in bringing more than a dozen new wheat and small grain varieties to market in New York City. Since 2014, GrowNYC Grains has operated a retail stand at Greenmarket locations, providing a crucial service in the form of market access to both producers and end users, making new ingredients accessible to a broad swath of consumers. All of us at GrowNYC Grains are looking forward to the next ten years as we return the staple crops to our regional food system and provide healthful foods to consumers.

Instagram: @grownycgrains

Instagram: @grownyc


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Cheryl Thayer is an Agricultural Economic Development Specialist with the Cornell Cooperative Extension Harvest New York Team.

Her work aims to increase investment and jobs in agricultural and food systems to enhance the viability of farms through expansion, value-added production, diversification, and distribution of locally produced farm goods. Through a coordinated effort, Cheryl partners with economic development organizations, government entities, Cornell faculty, and agricultural producers to develop programs designed to strengthen the regional food system, both in direct-to-consumer and wholesale markets. Cheryl earned her Bachelors degree from Penn State, and her Masters of Public Administration from Cornell University, where she concentrated her studies in food and agriculture policy.


twitter: @Harvest_NY

facebook: @HarvestNY

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Amy Halloran was the first manager of Troy, New York’s Farmers’ Market, where she saw a need to tell the hidden stories of farming. This conviction led to her book, The New Bread Basket, a record of and template for the revival of regional grain production.

Her food activism is not limited to specialty grains; for six years she ran a food pantry and soup kitchen. She believes that changing emergency feeding programs and changing the way we grow and use grains share a common thread: of restoring human values to the work of farming and the acts of feeding ourselves, and each other.

@flourambassador on Instagram

@farmbrain on Twitter

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Amanda DeWald has dedicated two decades to community development. She is a public educator, journalist, and tradeswoman.

She has taught in New York’s public schools and colleges since 2000, working in the Bronx, the Capital Region, and the Catskill Mountains teaching literacy, math and vocational skill to adolescent and adult students. Also a professional welder and metal fabricator since 2010, she currently is on the welding faculty at State University of NY, Delhi College of Technology.

Within the broader goal of public education, Amanda has worked as a journalist for
small newspapers and public radio, focusing coverage on agriculture and food, land
conservation, education, workers’ issues, and economic development. She was a staff journalist at The Anniston Star (Anniston, AL) and The Register Star (Hudson, NY), has produced for Alabama Public Radio, and WBAI New York and is a Knight Fellow in Community Journalism. Reverence for food and land have been defining values in Amanda’s life since childhood, raised in the kitchen around three generations of a family rich in food heritage. Inspired by her family, she has studied and supported local food systems since the late 1990’s.

Bread baking has been her primary avocation for eight years, and has led her into the world of traditional fermentation and regional grains. She is mostly self-taught as a baker, and also has done several short apprenticeships with bakers in Troy, Kauneonga Lake, Albany and Andes, New York. She has been a member of the Maine Grain Alliance’s Kneading Conference since 2015, and has completed baking education courses at Sullivan County Community College (Loch Sheldrake, NY), King Arthur Flour (Norwich, VT) and Wide Awake Bakery (Trumansburg, NY). She is a member of the Bread Bakers Guild of America and the Northeast Grainshed.

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Nadine is a project management professional with experience managing complex, multi-disciplinary corporate programs.

An avid home baker who enjoys baking with local grains, she is looking forward to merging these two interests and getting involved with the Northeast Grainshed.

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