Dr. Lauren Gwin, NMPAN co-founder and lead Coordinator, is the Associate Director of Oregon State University’s Center for Small Farms and Community Food Systems, Extension Food Systems Specialist, and an Assistant Professor at OSU. Her extension and research focus on policy and regulations, small-scale meat and poultry processing, and distribution and marketing within local and regional food systems.
Dr. Arion Thiboumery, NMPAN co-founder and now advising Coordinator, is Vice President of Lorentz Meats, a medium-small sized processor in Minnesota, co-founder of Vermont Packinghouse, a new medium-small sized processor in Vermont, and an Extension Associate at Iowa State University. He received his doctorate from Iowa State University in Rural Sociology and Meat Science.
Kathryn Quanbeck is the program manager for NMPAN. She develops educational content related to local and regional meat processing issues, coordinates outreach and educational activities for NMPAN and provides consultation in business development and management, policy and regulations, and marketing. She has a master’s degree in Agricultural Economics from the University of California – Davis and was formerly a livestock economist for the U.S. Department of Agriculture.
(Listed alphabetically by name)
Joseph Cordray is the Extension meat specialist at Iowa State University (ISU) and has over 40 years experience in all facets of the meat industry. He is responsible for the ISU series of sausage and processed meat short courses. He works extensively with Iowa meat processors on food safety training and regulatory compliance. Email: jcordray[at]iastate.edu; Phone: (515) 294-4266
Jennifer Curtis has worked in the field of sustainable agriculture and food systems for the past 20 years. As the first director of NC Choices (see Casey McKissick bio below), she created and now runs Firsthand Foods, a business that aggregates, distributes, and markets local, pasture-raised meats. Email: jennifer[at]ncchoices.com; Phone: (919) 967-0014
Jonathan Campbell is Extension Meat Specialist and Assistant Professor at Pennsylvania State University. He works with small processors in the northeast U.S. His Ph.D. is from Iowa State University. Email: jac69[at]psu.edu; Phone: (814) 867-2880.
Bruce Dunlop is a livestock producer and member of Island Grown Farmers Cooperative, in Washington state. He built the first USDA-inspected mobile slaughter unit for red meat species and has consulted on many others. Previously, he was a chemical engineer in the bio-ag and food industries. He farms on Lopez Island. Email: bruce[at]lopezislandfarm.com; Phone: (360) 468-4620
Anne Fanatico is assistant professor of sustainable development at Appalachian State University in North Carolina. She has nearly two decades of experience researching small/mid-scale poultry production and processing; she developed farmer-friendly information on these topics at the National Center for Appropriate Technology (NCAT)/ATTRA project, the National Sustainable Agriculture Information Service. Email: fanaticoac[at]appstate.edu; Phone: (828) 262 6813
Sam Fuller is Technical Assistance Program Administrator for Northeast Organic Farming Association – Vermont. He co-coordinates Vermont’s Meat Processing Working Group. Email: sam[at]nofavt.org
Matthew LeRoux is an Agricultural Marketing Specialist with Cornell University Cooperative Extension. He works with farmers on business development, direct and wholesale marketing, market channel selection and cost analysis, marketing and processing regulations, and agritourism. Email: mnl28[at]cornell.edu
Chelsea Bardot Lewis is a Senior Agricultural Development Coordinator with the Vermont Agency of Agriculture. She coordinates the Vermont Meat Processing Task Force, and facilitates value chain partnership between meat producers, processors and marketers in Vermont and New England. Her master’s thesis, “A capacity assessment of New England’s large animal slaughter facilities as relative to meat production for the regional food system,” was published in 2011. She and her husband Nate own Moonlight Farm in Waterbury, Vermont, an organic fruit and garlic operation. Email: Chelsea.Lewis[at]state.vt.us
Nick McCann is Iowa State University’s Food System Value Chain Coordinator in Northeast Iowa, with expertise in business planning, distribution, logistics, meat processing, and sustainable agriculture. He helps farmers with new product development, product aggregation and distribution, and accessing urban markets. Email: nemccann[at]iastate.edu
Casey McKissick and Sarah Blacklin: Casey is the Coordinator of NC Choices and the Carolina Meat Institute. He and his family own and operate Foothills Family Farms. Sarah works with NC Choices and also manages the Carrboro/Southern Village Farmers’ Market. Email: casey[at]ncchoices.com, sarah[at]ncchoices.com
NC Choices is a Center for Environmental Farming Systems’ (CEFS) initiative that advances local and niche meat supply chains in North Carolina by providing networking opportunities, educational programming, and technical assistance for producers, meat processors, buyers and food professionals. CEFS is a partnership of NC State University, NC A&T State University and the NC Department of Agriculture and Consumer Services.
Keith Payne leads the Office of Outreach, Employee Education and Training, in the Food Safety and Inspection Service of the U.S. Department of Agriculture. Email: Keith.Payne[at]fsis.usda.gov; Phone: (202) 690-6522
Pam Saunders is the operations and quality manager for Organic Prairie, the meat subsidiary and brand of CROPP Cooperative/ Organic Valley, which is the largest organic farmer cooperative in the US. Organic Prairie manages relationships with about a dozen certified organic co-packers for beef, pork, chicken, and turkey processing, from harvest to ready-to-eat branded products. Email: pam.saunders[at]organicvalley.com; Phone: (608) 625-2666, ext.3260.
Jeff Schahczenski is a program specialist with the National Center for Appropriate Technology. He is an agricultural economist and has expertise in the economics and marketing of organic and grass-finished beef. Email: jeffs[at]ncat.org; Phone: (406) 494-4572