Food and Agriculture Development Center Network (FADC)

Montana Department of Agriculture

The Montana Food & Ag Development Center (FADC) Network exists to help Montanans innovate and grow businesses that produce and commercialize food, agricultural and renewable energy products, and processes. The FADCs support local businesses to create wealth and jobs for our communities, farms, and ranches while expanding Montana’s value-added agriculture industry. The  Centers – 11 located throughout Montana – operate as a network serving community-based businesses, agricultural producers, and food entrepreneurs. Through an FADC, businesses are able to access statewide connections, national resources, and business support tailored to their needs. TA services are offered at no charge.

Thomas Andres

MCPS

Tom Andres- A two time national award winning teacher with 32 years of teaching experience operated the only state inspected meat processing lab found in a high school in the nation. The 100 acre, Missoula County Agriculture Education Center runs a hands-on ag program where students participate in food production from “conception to consumption.” We raise cattle, sheep, chickens, forage crops and our school is the largest pork producer in Missoula county.

Dr. Lucy Asare-Baah

Assistant Faculty member in the Department of Agricultural and Environmental Sciences at Tuskegee University

Supply Chain Development: Support for the development and maintenance of successful supply chain and marketing relationships—between suppliers, processors, distributors, and customers.

Dr. Lucy Asare-Baah holds a Ph.D. in Agricultural Policy and Master’s degrees in Agricultural Economics and Business Administration (Marketing). She is an Assistant Faculty member in the Department of Agricultural and Environmental Sciences at Tuskegee University. For the past six years, she has mentored and instructed undergraduate students in Agribusiness and Agricultural Policy, with her research and extension efforts centered on food systems, their challenges, and strategies for transformation. Her work focuses on reducing postharvest losses among smallholder farmers in the Black Belt Region and evaluating policy programs that facilitate technology adoption for postharvest loss mitigation. Dr. Asare-Baah actively contributes to the MPPTA program, supporting the development of resilient supply chains through strategic sourcing, supplier collaboration, and efficient product distribution in the meat and poultry processing sector.

Lad Barney

Business & Cooperative Programs Director Montana - USDA Rural Development

Lad Barney currently serves as the Montana Business & Cooperative Programs Director for USDA Rural Development. Prior, he served as Area Director for RD Missoula & Kalispell offices since August 2008. Lad has also worked as the Director of the Small Business Development Center at the Kalispell Chamber of Commerce for five years. In late ‘90’s and early 2000’s, Lad was Operations Manager and Lead Sales Consultant for two technology solution providers – one in Kalispell, MT and one in Vancouver, WA, in addition to starting a technology-based Montana business immediately after degrees from the University of Montana. Go Griz!

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.

Sam Blomquist

Food & Ag Development Center Director - Prospera

Sam has spent the past fifteen years working in the food and agriculture sector in the Gallatin Valley and throughout Montana. She has been involved in a diversity of projects from launching successful food and agriculture businesses; providing technical assistance training to value-added food enterprises; working to expand local food procurement in institutions; and numerous collaborative efforts aimed at growing a robust community food system. She holds a B.S. from University of Montana in Resource Conservation and a M.S. from MSU in Sustainable Food Systems, is a Registered Dietitian and an Accredited Small Business Consultant.

Jane Ann Boles

Meat Scientist - Montana State University

Dr. Boles is an Associate Professor at Montana State University in the Animal and Range Sciences Department. She has worked with meat processors in four countries and has conducted research into further processing as well as fresh meat. Her current research focuses mostly on the effects of rearing practices on meat tenderness and the molecular changes associated with changes in muscle and fat deposition. She also leads the Montana HACCP training team and functions as the processing authority for Montana.

Ken Braaten

Owner/Manager - Farm to Market Pork & Beef

Ken Braaten is the co-owner and operator of Farm to Market Pork & Beef in Kalispell, a local farm, butcher shop and retail store. Farm to Market provides the community with a convenient source for high quality locally raised pork and beef products. The business was founded by Ken’s dad (Duane) in 1976 and Ken grew up learning the ins and outs of the business from a young age. He has a degree in Business from Montana State University and spent 7 years as production manager for CHS Inc. in Great Falls before coming back to the family business.

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.

Todd Churchill

Consulting CFO - CliftonLarsonAllen and co-founder - Blue Nest Beef

Todd provides strategic CFO services to food and agbusinesses, specializing in all parts of the beef supply chain, from seedstock to putting beef on the plate. He founded Thousand Hills Cattle Company in 2003, which was listed on the Inc. 5000 list in 2011-2013. He pioneered distribution of premium U.S. grassfed beef directly to over 1500 retail and foodservice locations. Todd focuses on designing accounting systems for his farm and ranch clients that deliver Enterprise-level P&Ls, and is co-founder of Blue Nest Beef. He and his wife and 6 kids raise cattle and horses in Cannon Falls,MN.

Danielle Davis

sales and community engagement lead, Wickens Ranch

For many years Danielle has worked in different pasture-based livestock sectors and sustainable food & ag industries. She’s happy to say she’s learned most of what she knows by talking to ranchers and farmers. In Montana, She’s working closely with Eric Wickens to develop the Wickens Ranch Beef business, and she’s helping Dillon Kouf of DoubleK ranch grow his cured meat business. She’s also the director at One Montana, a local nonprofit working to connect rural and urban Montana.

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.

Youssouf Diabate

Associate Professor and the Director of the Rural Business and Entrepreneurship Development Program at Tuskegee University

Business Development and Financial Planning: Business and financial planning resources, market intelligence, and project/concept feasibility analyses.

Dr. Youssouf Diabate is an Associate Professor and the Director of the Rural Business and Entrepreneurship Development Program at Tuskegee University. With over 25 years of experience in business and economic development, Dr. Diabate has dedicated his career to supporting rural communities, entrepreneurs, and agricultural enterprises across Alabama through innovative programs and hands-on technical assistance.

Holding a Ph.D. in Agricultural Economics, Dr. Diabate specializes in helping entrepreneurs, small business owners, and farmers navigate the complexities of starting and sustaining successful ventures. His work focuses on developing business plans, conducting feasibility studies, and providing strategic guidance on a wide range of economic and business challenges. Through his leadership at Tuskegee University, Dr. Diabate plays a key role in empowering underserved communities by promoting business innovation, job creation, and agricultural development. His work continues to have a lasting impact on strengthening rural economies and supporting long-term community success.

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.

Brian Engle

Owner - Pioneer Meats

Brian Engle’s journey in the meat industry began with humble roots. Starting from a young age, he honed his craft alongside family, transitioning from wild game to domestic butchery. In 1993 he established his first meat cutting business, which thrived until 1997. After pursuing further education in Animal Sciences at Montana State University, Brian returned to his passion after gaining diverse experience. With his wife Kary, they founded Pioneer Meats in Big Timber, Montana, transforming a wrecked semi into a USDA-inspected facility. Their commitment to quality extends to their children, Bailey and Tanner, both thriving in agricultural fields.

Charley Graham

Chef / Owner- Little Star Diner

Little Star Diner is a collaboration with my wife, Lauren Reich, who grows all the vegetables that we use on the menu during the summer months. We focus on Montana ingredients, working backwards from an exceptionally tasty product to build an interesting menu that best represents our time and place. We are in our seventh year of operation and were recently nominated as a semifinalist by the James Beard Foundation for best chef in the mountain region.

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. 

Sara Hernandez

Project Manager - USDA Agricultural Marketing Service

Sara Hernandez has been with USDA’s Agricultural Marketing Service (AMS) for 22 years, serving American Agriculture in a variety of roles. Currently, Sara provides project management for the recently launched Remote Grading Pilot for Beef, through which AMS is exploring a novel new approach to providing official Meat Grading Service to decentralized meat packing operations, particularly smaller establishments located in remote areas. Sara is also the Program Coordinator for USDA’s Meat and Poultry Processing Technical Assistance Program, which provides processors access to valuable technical assistance and resources to help with their expansion and diversification projects.

Maggie and Josh Johnson

Owner - Montana Branded Inc.

Montana Branded Inc is a retail beef business located near Westby, MT. It is owned and operated by Josh and Maggie Johnson. We specialize in raising single sourced beef from birth to processing and offer individual cuts of retail beef that are all USDA inspected. Our beef is grass fed/grain finished right here in Montana on our family ranch. We are the 4th generation to own and operate our ranch and take great pride in producing a premium quality product.

McCullough Kelly-Willis

Founder, Chief Operator - Chicago Meat Collective

McCullough Kelly-Willis is a whole animal butcher, educator, and advocate for strong local food systems. She runs the Chicago Meat Collective, a small business offering hands-on butchery education for all skill levels, with a particular focus on providing resources to empower consumers with a better understanding of how to get their hands on meat that is good for them, the planet, the animal. McCullough has led butchery workshops for the Lee Initiative, for Process Expo, for Impact Culinary Training at the Hatchery, for the Chicago Public School System, for Tyson’s sales team, and more.

Mihail Kennedy

B Bar Ranch

Mihail is the production and fulfillment manager at B Bar Ranch, raising regenerative grass fed/finished organic beef. He has built their slaughter waste operation from the ground up and applies his background in ecology and restaurants to help change agriculture and food systems for the better.

Meagan & Pete Lannan

Owner - Barney Creek Livestock

Meagan and Pete own Barney Creek Livestock, a regenerative adaptive grazing operation in the Greater Yellowstone. Barney Creek manages cattle through planned moves across the landscape to build soil and energize ecosystems. The quality and superb flavor of Barney Creek’s grass finished beef is a direct result of their adaptive management.

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.

Alicia Love

Bureau Chief- Department of Livestock Meat, Milk, and Egg Inspection Bureau

Alicia Love is the Meat, Milk, and Egg Inspection Bureau Chief at the Montana Department of Livestock. She holds a Master of Public Health from Grand Canyon University and a Bachelor of Science degree in Applied Biological Sciences from Arizona State University. She is a Registered Sanitarian in the states of Montana and Arizona. Her work history includes regulatory experience in retail and manufacturing settings with an emphasis in food safety and Hazard Analysis Critical Control Point.

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.

Cole Mannix

President and Cofounder - Old Salt Co-op

Cole is part of an extended family that has ranched together near Helmville, MT since 1882. After degrees in biology and philosophy at Carroll in Helena and later a masters in theology at Boston College, he discovered a renewed passion for ranching, food systems and ecological economics. From ‘12-’16 he worked for a startup beef cooperative founded by dozens of US ranches to market grass fed domestic beef at scale. This failed. Then he tried and failed to acquire a jerky plant. From ’17-’18 he worked first as Northern Rockies Program manager for Western Landowners Alliance, then as Associate Director

Jennifer Martin

Associate Professor & Extension Specialist- Colorado State University

Dr. Martin is an Associate Professor & Meat Extension Specialist in the Department of Animal Sciences at Colorado State University. In 2022, she was named a Presidential Leadership Fellow and now leads various strategic initiatives at CSU. She received her M.S. (2010) and Ph.D. (2014) from Texas Tech University. At CSU, her research focuses on meat safety and quality, emphasizing applied solutions and collaborations with meat and livestock industry members. She serves as Coordinator for the Pet Food Alliance, an industry organization seeding solutions for the pet food and rendering industries, and as the Strategic Director for the Upskilling Initiative.

Tracy Mcintyre

Montana Council of Cooperatives/Montana Cooperative DevelopmentCenter

McIntyre, a proud graduate of MSU Bozeman grew up on a family farm in Eureka, Montana and joined Montana Cooperative Development Center in 2009 as a Cooperative Development Specialist. In 2019, McIntyre became the Executive Director of MCDC and the Administrator for the Montana Council of Cooperatives.

McIntyre is currently working on several initiatives related to housing, childcare, value-added agriculture, community investment, and worker-owned conversions. McIntyre is a board member of the National Cooperative Business Alliance Board of Directors and remains engaged in several regional and statewide organizations. During her leisure time, McIntyre can be found exploring rural Montana.

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.

Denise Perry, PhD

Owner-Single Shot Consulting, LLC

Denise Perry has dedicated over 20 years to ensuring humane handling, food safety, and regulatory compliance within the meat industry. Before Single Shot Consulting, Denise spent the previous ten years managing operations or leading and training personnel on humane handling & food safety programs within a mid-sized niche processor. With unique expertise in Bison, USDA regulations & relations, HACCP plan development, 3rd party food safety audits, humane handling, and overall operations, she currently helps businesses navigate the complex world of meat processing. A master’s and PhD in Meat Science fuels her passion for animal welfare, humane handling, and food safety.

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.

Miles D. Robinson

Strike Team Leader for the Carver Integrative Sustainability Center at Tuskegee University’s College of Agriculture, Environment & Nutrition Sciences

Federal Grant Application Management: Navigating federal grants processes and procedures, from pre-award applications processes through post-award grant management compliance

Miles has an extensive background in working with small, limited resources farmers and businesses. He has more than forty-six (46) years of experience in Business, Small farm, Economic, Community and Rural Development. He holds two degrees, B.S. in Business Administration and a master’s degree in Management/Supervision & Administration. He has completed additional course work and advance training in Business Administration from Auburn University at Montgomery, training in Financial Planning with Management Advisory Services, Seattle Washington, and Dunn & Bradstreet, Atlanta, Georgia and Doctoral Studies, University of Phoenix.

He directs training and educational programs, writes proposals for grants and service contracts for Government and private Sector, provides procurement assistance, Farm and Business planning, feasibility studies, analysis of business operations for selected small farms and businesses. Miles has performed contracts and professional services under agreements with USDA, U. S. Department of Commerce, Small Business Administration, Small Business Development Center Network, U.S. Department of Transportation, Alabama Department of Transportation and Department of Defense. He has served as offer-in-charge of multi-million dollars contracts and service-oriented programs.

Chris Roper

Regional Director of Technical Assistance - FlowerHill Institute

Chris Roper is a Regional Director of technical assistance for the FlowerHill Institute and has spent over 25 years developing and managing development projects in various capacities. Projects have ranged in size from $1,000,000 to over $500,000,000. The COVID 19 pandemic brought out many challenges in agriculture, food security, and project development.
USDA has committed over $1 Billion dollars in expanding meat and poultry processing capacity.
USDA’s Meat and Poultry Processing Capacity – Technical Assistance (MPPTA) Program ensures that participants in USDA’s Meat and Poultry Supply Chain programs and initiatives have access to robust technical assistance (TA) to support their

Veronica Royal MBA

Project Coordinator for Meat & Poultry Processing Technical Assistance (MPPTA) initiative

Veronica Royal, MBA is a strategic and purpose driven leader with extensive experience in project coordination, organizational management, and community-focused development. She currently serves as the Project Coordinator for Meat & Poultry Processing Technical Assistance (MPPTA) initiative, where she oversees cross-sector collaboration, resource alignment, and implementation strategies designed to strengthen rural communities and promote sustainable impact.

Veronica is also a Ph.D. candidate in Integrative Public Policy and Development at Tuskegee University. Her research and professional focus center on equitable policy frameworks, economic development, and the advancement of underserved populations through education, innovation, and access to opportunity.

Kara Smith

Cofounder- Colorado Craft Beef

Kara Smith is the co-founder of Colorado Craft Beef alongside her husband, Jeff. As a fifth-generation rancher based in Northeastern Colorado, she leverages her master’s degree in ruminant nutrition and 10 years of corporate sales and business development experience to innovate within the cattle industry. Kara is dedicated to creating and capturing value across the entire supply chain, driving the quality and value of beef from ranch to table. Her work supports the entire chain, fueling growth and sustainability while striving to pass her ranching legacy to her daughters. Kara’s commitment to excellence is serving as an industry beacon.

Jay Stagg

MT Farm to School Coordinator - MSU Team Nutrition

Jay Stagg is the Co-Director and MT Farm to School Coordinator at MT Team Nutrition at Montana State University. Jay was previously the Whitefish Food Service Director for 15 years and has a passion for local foods and helping other schools get started in farm to school activities. His experience at the state level includes serving as a MT Farm to School Leadership Team member, MT School Nutrition Peer Mentor, and MT Farm to School Institute Coach.

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.

Rebecca Thistlethwaite

Director- Niche Meat Processor Assistance Network

Rebecca stepped into the Director role at NMPAN in 2019 after three years as the Program Manager. She has a master’s degree in International Agricultural Development from the University of California – Davis and was formerly co-owner of TLC Ranch, a mid-scale organic pastured poultry and livestock enterprise in California. She is author of two books on farming- Farms With a Future: Creating and Growing a Sustainable Farm Business (2012) and The New Livestock Farmer: The Business of Raising and Selling Ethical Meat (2015) and provides business and marketing consulting for sustainable farms and food businesses.

Hailey Vine

Food & Agriculture Development Officer - Montana Department of Agriculture

Hailey Vine has been in the Montana food and agriculture development space for 3 years. She began supporting food entrepreneurs and producers in their business endeavors while acting as the Food & Ag Development Center (FADC) Director for eastern Montana. During that time, she became well versed in the meat industry, agritourism opportunities, and business planning strategies to assist operations in growing. Her desire to continue supporting Montana agriculture led her to the Montana Department of Agriculture where she now oversees the state’s FADC Network activities and other local food resiliency projects.

Eric Wickens

Partner - Wickens Ranch LLC

Eric and his wife Emma along with their 5 children live on the family ranch 20 miles southwest of Winifred, MT. They raise cattle, horses, hay, various crops, chickens, and the occasional pig or two. Eric is the 4th generation to manage the ranch that has been in the family since it was homesteaded in 1911. He attended TCU where he received a ranch management certificate, and Montana State University earning a bachelor of range science degree in 2007. We started a direct to consumer beef business in 2020 along with brothers Matt and Jason and their families.

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 AND CONSULTING

Download the 2024 Annual Report Here!

We’ll have a slate of local, regional, and national meat supply chain business owners and partners, experts, and scholars sharing expertise, experience, and posing challenging questions.

Speakers and Panelists