Meggie Bertucci

Technical Services Specialist, A.C. Legg, Inc

I received a bachelor’s degree in animal science from Auburn University. While at Auburn, I worked as a student worker at the Lambert-Powell Meats Lab for 3 years. After graduating from Auburn in 2021, I moved to Virginia to pursue a master’s in meat science from Virginia Tech. During my master’s program, I was the Assistant Manager of the Virginia Tech Meat Lab, and I served on AMSA’s Student Board of Directors for the Eastern Region. I graduated in 2023 and began working for A.C. Legg as a Technical Services Specialist. I have been with A.C. Legg for the last 2 years. At A.C. Legg, I work with all size customers on formulating custom blended seasonings and ingredient technologies.

Dr. Derris D. Burnett

Department Head of Agriculture and Environmental Sciences at Tuskegee University

Dr. Derris D. Burnett is a distinguished meat scientist and muscle biologist currently serving as the Department Head of Agriculture and Environmental Sciences at Tuskegee University. In this role, he oversees academic programs and research initiatives aimed at advancing sustainable agricultural practices. Dr. Burnett utilizes a conception-to-consumption approach to meat animal research and outreach and is recognized as a dynamic leader and passionate advocate for small and medium sized processors involved in the farm-direct meat industry in the Southeast. In addition to his formal teaching responsibilities in meat science and growth physiology, his experience includes providing processing and marketing avenues for local meat animal producers. Dr. Burnett has also developed a mobile fabrication demonstration concept used to educate aspiring students, and small and limited resource farmers on ways to add value and profitability to their meat animal operations through retained ownership and direct marketing. These efforts have led to his adjunct employment and recent appointment as the Director of the Tuskegee University Meat and Poultry Processing Technical Assistance Program (MPPTA) and end-user consultant on the construction of a 18,000 ft2 USDA inspected red meat processing facility on the historic Tuskegee University campus.

Dave Carter

Regional Director of Regional Technical Assistance Coordination for the Flower Hill Institute

Dave Carter is a Regional Director of Regional Technical Assistance Coordination for the Flower Hill Institute, an indigenous-led nonprofit organization coordinating the technical assistance network USDA’s Agricultural Marketing Service established in 2022 to support producers seeking to create a more resilient, diversified, and equitable meat and poultry processing system in the United States.

The Flower Hill team has successfully fielded more than 1,300 requests for technical assistance since March 2022 and assists those clients in federal grant applications, business and marketing plan development, supply chain management, byproduct utilization, and workforce development.

Emory Davis

Rancher

Emory Davis is a rancher and business professional with years of experience in the agricultural industry. From attending and working at Prairie View A&M University to running his own ranch on family-owned land, Emory has always maintained a love for the agricultural industry. While working in the medical industry for a while, he noticed that food is an important factor in our overall health. In 2018, Emory set out with a goal of making it easier for people to get access to quality food. The work involved with raising his own cattle and processing his own beef was arduous, but worth all the struggle. He began by branding his meat under his “My Mark 61” brand and selling it at local farmer’s markets in the Houston metropolitan area.

Miguel A. Deltoro

Senior Application Scientist

Miguel A. Deltoro joined the IFF Culinary Team as a Senior Application Scientist on December 2, 2024. Miguel previously worked at Tyson Foods where he developed and launched new, innovative products for the Jimmy Dean brand, improved product shelf life, and led significant cross-functional initiatives.  Before that he worked at Smithfield Foods where he improved production efficiency and conducted comprehensive food safety and quality audits. He has a BS in Animal Science, Production Management from Kansas State University and an MBA from DePaul. In his spare time, Miguel enjoys golfing, working out, watching sports, and trying new foods.

John F. Drew III

Executive Director Camp C.A.R.V.E.R. Agricultural Vocational Trade Institute

Elder John F Drew III hails from Kansas City, Kansas, and proudly carries the legacy of Black Farmers and Ranchers from the historic community of Nicodemus, Kansas. Though raised in the urban environment of the inner city, his journey in agriculture began volunteering on a large Hispanic farm in Greeley, Colorado.

He currently serves as executive director of Camp CARVER Agricultural Trades Institute and oversees two USDA projects assisting beginning farmers and ranchers. His entrepreneurial talents extend to the Transportation industry, True Transport, Rattlebone Hollow Old English Sheepdog Breeding, Ill Flyaway White Dove Release and the current re-establishment of Felder’s Memorial Gift shop in Tuskegee Alabama.

Dr. Clarissa Harris

Research Extension Assistant Professor of Meat Science and Food Safety at Tuskegee University

Meat and Poultry Processing Technical and Operation Support: Advice and resources to support the operational needs--including workforce development--of processing plant development and utilization

Dr. Harris is a Research Extension Assistant Professor of Meat Science and Food Safety at Tuskegee University. She holds a BS degree in Biology, MS degree in Biotechnology from Fort Valley State University and her PhD from the University of Florida in Animal Science. Her research focuses on the study of microbiology, food safety, and food additives on meat and poultry products. She has over ten years of extension experience and serves as the technical and operational support lead of the TU MPPTA program. Her passion for learning and providing access to meat literacy and education broadly in the community lead to the meat and poultry workforce development training. Her certifications including FSPCA Preventative Controls for Animal Foods and HACCP are a testament to her dedication to maintaining the esteemed standard in the industry. She believes in providing direct assistance to producers, ranchers and agribusinesses to maximize production and profits while keeping environmental factors in mind. 

Matt LeRoux

Extension Associate, Cornell Agriculture Marketing Research Program, Cornell University

Matt has over 20 years’ experience serving farms through Cornell Cooperative Extension, non-profits, and consulting. Specializing in market strategy, Matt works with a diverse mix of produce and livestock farmers and food businesses. Career highlights include creating MeatSuite.com, the Marketing Channel Assessment Tool, and the Cornell Meat Price Calculator.

Terri Sherell Lewis

Tuskegee University Cooperative Extension Program Mid-career Intern

Terri Sherell Lewis is a passionate food safety advocate, beginning farmer, and current mid-career intern with the Tuskegee University Cooperative Extension Program. She values collaborations with the Deep South Food Alliance and The United Christan Community Association.
Currently completing her undergraduate degree, Ms. Lewis combines academic learning with practical experience to advance her impact in the agricultural and food industries. She enjoys farm visits, where she explores different production layouts and learns from the unique approaches of each farmer. Ms. Lewis’s love for food and commitment to food safety fuel her dedication to growth and innovation in farming and food systems.
Looking ahead, Ms. Lewis aims to continue expanding her knowledge of sustainable farming practices and agribusiness strategies. She plans to integrate business acumen with her agricultural expertise to drive profitability, sustainability, and food security in the farming industry. Ms. Lewis is dedicated to advancing agribusiness models that promote community health and improve the efficiency of food systems.

Robert Maddock

Technical Assistance Officer at the American Meat Science Association

Robert’s main duties are to assist new and expanding meat and poultry businesses by providing technical information and assistance. Previously, Robert was a Professor in the department of Animal Sciences at North Dakota State University. Rob earned a B.S. in Animal Science at NDSU, a M.S. in muscle biology at NDSU, and a doctorate in Meat Science at Texas A&M University. Rob was on the faculty at NDSU from 2006-2022 after spending six years at South Dakota State University. Rob’s research included increasing the value of beef carcasses, meat processing, quality assurance, and food safety systems. Rob taught courses in meat processing, livestock and meat evaluation and marketing, and food safety. Rob and his wife Tamra are fourth generation North Dakota ranch kids and currently live in eastern North Dakota where they raised their four children.

Maliq Holmes

Poultry Industry Professional

Maliq Holmes is a poultry industry professional and serves as a consultant for MPPTA at Tuskegee University.

Before joining the poultry industry Maliq worked at the Mississippi State University Muscle Biology and Meats Science Laboratory. During his time there Maliq’s primary role was assisting in the development and instruction of their innovative red meat processing program.

Maliq is not only passionate about the art of meat processing but its role in agricultural sustainability. Meat processing is one of the most critical factors for advancing nutritional sustainability and reducing food waste, which ultimately determine economic resilience for producers and consumers alike.

Lee Menius

Technical Specialist at NC Choices

Menius is an NCSU Animal Science Graduate and has spent the past 25 years farming and working in various aspects of the local food scene. He has worked with Cooperative Extension, Rowan Soil & Water Conservation District, NC Farm School, and NC Choices where his work has focused on educational projects and working with farmers and processors to develop effective and profitable systems. Throughout his career, Leehas led numerous workshops and producer training on topics such as business planning, meat processing, and pasture based production.

Amber Pratt

Vice President of Marketing at Alabama Ag Credit

Amber Pratt is the Vice President of Marketing at Alabama Ag Credit, where she’s been proudly serving since 2017. She leads the charge on everything marketing whether it’s launching ad campaigns, shaping communication strategies, or building meaningful partnerships with universities like Tuskegee to help grow the next generation of agricultural leaders.

In her role, Amber supports rural communities and agriculture by sharing the story of how Farm Credit provides reliable credit, financial services, and helpful resources for producers of all sizes from small family farms to large operations and those just getting started.

Amber is passionate about connecting people to this mission. She believes deeply in the power of agriculture and the importance of keeping rural America strong for the generations to come. Whether it’s at the local, regional, or national level, she’s proud to be part of an organization that’s actively working to create a brighter future for ag.

Kimberly Ratcliff

CEO, Ratcliff Premium Meats, Advocate for Agriculture, Leadership & Rural Development

Kimberly Ratcliff is the CEO of Ratcliff Premium Meats, a leading provider of pasture-raised beef and a champion of sustainable and equitable ranching practices. A dynamic leader and trailblazer in agriculture, Kimberly returned to her family’s ranch in Texas after a successful career in corporate America, where she saw the disconnect between financial markets and the needs of small family farms. She now dedicates herself to bridging those gaps, advocating for underserved farmers, and advancing the legacy of Caney Creek Ranch, which her parents established in 2002.

As an advocate and a voice for her community, Kimberly works tirelessly to promote equity, sustainability, and economic opportunity in rural areas. Through the Ratcliff Community Base Organization, a nonprofit she founded, Kimberly leads initiatives designed to empower small farmers, provide financial education, and foster land stewardship. Her mission is to ensure that historically underserved communities have access to the resources, knowledge, and networks needed to thrive in agriculture and beyond.

Darrell K. Tennie

Founder and CEO of The Tennie Group, LLC

Darrell K. Tennie is the founder and CEO of The Tennie Group, LLC, a Tax & Accounting Firm serving clients throughout multiple states across the U.S. with a focus on sustainability in building entrepreneurship and business development within our Socio-economic Disadvantaged Communities along with an emphasis on agribusiness development.

Darrell Tennie also serves as an advisor to the NC A&T State University L.C. Cooper International Trade Centers’Advisory Board, Potlikker Capital Advisory Board, North State Bank Advisory Board, North Carolina State Employee Credit Union Advisory Board, Treasurer of the City of Knightdale Chamber of Commerce Board and Knightdale Rotary Club. His mission is educating and empowering everyone in understanding accountability, to ensure sustainability with a solid foundation of growth and development.

Dr. Kristin Woods

Sustainable Food Systems Resource Specialist for Diverse Farming Systems, Tuskegee University

Dr. Woods has earned a B.S. Degree in Poultry Science from Texas A&M University, a M.S. Degree in Biotechnology from the University of Guelph, and a Ph.D. in Adult Education from Auburn University. Her broad educational background and food industry experience combined with 22 years of experience specializing in developing training programs to help small farmers meet state and federal food safety requirements, navigate food regulations, and improve the prosperity of their agricultural enterprises has earned her a results driven reputation. Additionally, she has extensive experience coordinating and evaluating multistate outreach activities through her work with the Produce Safety Alliance, the Southern Center for FSMA Training, and other multistate projects. Dr. Woods currently works with a team of Extension professionals to provide training and fruit and vegetable processing support facilities in rural Alabama through the development of a Black Belt Marketing and Innovation Center. She embraces a lifelong love of agriculture and owns and operates a small-diversified farm in Marengo County Alabama.

SPEAKERS

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