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.
Domoy Farms is diversified grain and vegetable farm located in Western New York managed by family and one full time employee.
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.
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.
Founder and owner of Oechsner Farms, Thor grew up in the suburbs of New York City in Croton-On-Hudson.
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.
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.
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.
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.
Co-owner and COO of Bread Alone Bakery – hearth baking breads using grains grown organically since 1983.
LMNOP Bakery is a community-supported bakery in Katonah, NY.
Richard Miscovich is an assistant professor and department chair of The International Baking & Pastry Institute at Johnson & Wales University in Providence, RI.
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.
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.
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.
Co-founder Wormtown Brewery. Committed to increasing acreage of grains grown in the Northeast Grainshed by putting “A Piece of Mass in Every Glass”.
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,
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.
Mimi joined Mad River Distillers in May of 2015. Her career in food, wine and spirits spans 17 years and multiple coasts.
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.
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.
After studying Animal Behavior at Hawaii Pacific University I moved to Boston to continue a career in animal training.
Ayr Muir is the Founder and CEO of Clover Food Lab, a nationally recognized restaurant company operating 12 restaurants in the Greater Boston Area.
Neftalí Durán is a community cook, advocate, educator, and organizer, working towards an equitable food system and building a network of indigenous food leaders.
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.
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.
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.
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.
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.
JUNE RUSSELL, GrowNYC
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.
Cheryl Thayer is an Agricultural Economic Development Specialist with the Cornell Cooperative Extension Harvest New York Team.
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.
Amanda DeWald has dedicated two decades to community development. She is a public educator, journalist, and tradeswoman.
Nadine is a project management professional with experience managing complex, multi-disciplinary corporate programs.