Elliott Smith- Kitchen Sync Strategies Elliott Smith co-founded Kitchen Sync Strategies (KSS) in 2019 to foster connections and build stronger, fairer regional food economies. KSS is focused on connecting small farms and food businesses to institutions like K-12 schools, hospitals, and universities as a key strategy in building resilient value chains, and KSS supports buyers seeking to make impacts with their procurement, suppliers like value chain developers and food hub networks scaling into the institutional food market channel, and supporters to use value chain coordination to build their local food economies. Since 2022, KSS has created over $4.5m in institutional sales for small and mid-sized farms and food businesses. Elliott is from Texas but has lived, worked, and eaten in places across the US, and he is driven by the belief that people and institutions should be in relationship with their food and farmers.

Brent Lackey- Kentucky Center for Agriculture & Rural Development (KCARD) Brent Lackey is the Executive Director of the Kentucky Center for Agriculture and Rural Development. Brent has served in this role since November 2022, and he has over 16 years of experience as a Business Development Specialist for KCARD. Prior to joining KCARD, Brent served as the manager of Cumberland Farm Products and Kentucky Produce and Aquaculture Alliance. Brent has extensive experience in developing new cooperatives, assisting meat processing plants and value-added businesses, conducting feasibility studies, and analyzing business management and operations. Brent currently serves on the advisory board for both the Kentucky Small Business Development Center and The Food Connection. Brent has a master’s degree in Agricultural Economics from the University of Kentucky and bachelor’s degree inn Economics from Transylvania University.

Timothy Woods- University of Kentucky Ag Economics Dr. Woods is a Professor of Agricultural Economics and state extension specialist in the area of horticulture, agribusiness marketing, and management.  He has devoted his time and energy to help facilitate the development of small ag-related businesses and cooperatives that have promising innovative processes and/or products.  He served as the staff economist to the Kentucky Governor’s Office of Ag Policy and Ag Development Board.  His work has been presented at numerous international workshops, professional meetings, and state and regional extension programs.  He recently developed MarketReady, a nationally recognized best marketing practices education program for farmers selling to restaurants, grocery, and wholesale. This program is being used in 15 states.   Most recently, he has helped lead a national project around Covid impacts on local food systems with USDA and 17 national local food sector networks.  He is the faculty director for the UK Center for Crop Diversification, where he leads of team of very talented Extension professionals working on a host of projects supporting specialty crops.

Joseph Fischer- Fischer Farms Joseph Fischer graduated from Purdue University with a bachelor’s degree and MBA in 2016. Joseph worked for 3 years in healthcare merger and acquisition management consulting before returning to Fischer Farms in May of 2019. Joseph is responsible for sales at Fischer Farms across three customer groups: 1) Distributor relationships, 2) Wholesale outside sales, and 3) Direct-to-Consumer sales. In addition to beef from the Fischer Family farm, Fischer Farms supplies other local products from 15+ other producers to customers large and small, with the mission of making it as convenient as possible for customers to buy local.

Jodee Smith- FARMWISE Indiana Jodee Smith leads the FARMWISE Indiana project focused on values-based food procurement. With more than 12 years’ experience, Jodee works with agencies, nonprofits, and municipalities to re-regionalize food systems for Indiana, and to support the small and midsize businesses that are critical for a thriving food economy. As the resilient food systems manager for the Environmental Resilience Institute at Indiana University, Jodee supports communities working to inventory their food system using the CARAT tool, and co-leads efforts to create a statewide food charter, the Indiana Food Vision. Jodee earned her BA in Botany at the University of Montana and her MS in Plant Biology from the University of California, Davis.

Birch Bragg- Locals Food Hub and Pizza Pub Birch Bragg is Co-Owner and Operator of Locals Food Hub & Pizza Pub in Frankfort, Ky. Birch, his wife Michelle, and a close friend started LOCALS in 2021 to help showcase the amazing foods being produced in Kentucky and to help build a more robust local food economy while increasing food access for all members of the community. They have since opened a second LOCALS location in the Smoketown neighborhood of Louisville. Birch and Michelle live on a 75 acre homestead in northern Franklin County they call home, alongside their two children Iris and Cedar. Birch entered the local food space in 2013 by establishing a diversified market farm in Bowling Green, Kentucky which produced and marketed a broad range of products including year round produce, fruit, honey and pasture raised meats. He then joined West Sixth Brewing out of Lexington as the West Sixth Farm Manager in 2016 to help design and implement what is now West Sixth Farm in north Franklin County, Kentucky. He is deeply passionate about supporting a more resilient local food system and increasing nutrient rich food access for all.

Brooke Gentile- OAK Brooke Gentile is a Kentucky native with two decades of experience in sustainable agriculture, having worked on projects in New York City, Northern California, and Bloomington, Indiana. Since joining OAK in 2017 as Executive Director, Brooke has been dedicated to fostering a regional food system that supports farmers, enhances soil health, promotes biodiversity, and provides climate solutions, ensuring the success of small farms and the communities they serve. In her role, she collaborates with the Board of Directors, leads staff, manages grant writing and fundraising efforts, develops and evaluates programs, and engages farmers in organic transition and technical assistance initiatives. Additionally, Brooke represents OAK at various events, meetings, and working groups regionally and nationally. She currently serves on the Governing Council of the Organic Farmers Association and the Stewardship Council of the Organic Farming Research Foundation.

Myrisa Christy- Community Farm Alliance Myrisa Christy is the Executive Director of Community Farm Alliance. Raised in Clark County, KY, she comes from a farming heritage in Appalachian Kentucky. She holds a Bachelor of Art in Anthropology from the University of Kentucky and has over a decade of experience working with agricultural producers, non-profits, and agribusinesses. Working with small and mid-size farms operated predominantly by limited resource producers, Myrisa understands the need to support our region's family farms. Before joining Community Farm Alliance, Myrisa spent a decade providing technical assistance to farm and food businesses in business planning, market access, and USDA programs. She also led strategic planning to increase local food access and developed feasibility studies for shared-use commercial kitchens in rural Kentucky. Myrisa, her husband, and twin boys live in Berea, Ky and in her free time loves hiking, gardening, and cooking

Bill Keener- Sequatchie Cove Farm Following enthusiasm has been the path of Sequatchie Cove Farm.  The form of life or lifestyle for all living on, and associated with the farm is and has been the primary focus.  Starting in the second half of the 1990s: vegetables, fruits, mushrooms, cows, sheep, pigs, chickens, heirloom, heritage; pick-your-own, csa, on farm store, farmers market, grocery stores, university, distributors, cheese, bread, corn (sweet, cornmeal/grits), organic, biodynamic, educational events, community gatherings, folk school, forest walks and swims and always food and meals.  Four generations living and working together along with all sorts of community.  The flux and the flow of enthusiasm is the key to the history of the present of Sequatchie Cove Farm.

Bree Pearsall- Rootbound Farm Bree Pearsall farms at Rootbound Farm in Crestwood, KY, with her husband, Ben Abell, and a dynamic team of skilled farm staff. Rootbound raises certified organic veggies, chicken, and lamb primarily for direct markets, including their Community Supported Agriculture (CSA) program that celebrates its 10th anniversary this year.

Laurie White- Community Farm Alliance Laurie White has worked in local food system development for 6 years. Her work at Community Farm Alliance has included technical assistance producers and buyers, disaster assistance for farms, administering the Kentucky Black Farmer Fund and Mattie Mack Fund and coordinating the Kentucky Farm to School Network. Before CFA, Laurie worked in organic vegetable production, CSA administration and farmers market sales. Laurie lives in Berea, KY.

Mac Stone- Elmwood Stock Farm Mac was the Executive Director of Marketing for the Kentucky Department of Agriculture, administering the Kentucky Proud Program, established USDA-NOP organic certification accreditation, and many other programs. He was appointed by USDA Secretary Vilsack to serve as the Certifier representative on the National Organic Standards Board, now Chair Emeritus. Mac recently retired from Kentucky State University, administering a grant program for small scale farmers in Kentucky, having spent 20 years managing their research farm, earlier in his career. Now he focuses on farming and marketing wholesome organic foods with his family on Elmwood Stock Farm.

Paula Daniels- Los Angeles County Office of Food Systems Paula Daniels is the inaugural Executive Director of the Los Angeles County Office of Food Systems, a partnership between the County of Los Angeles and leading Los Angeles philanthropic organizations.  She is also co-founder and founding chair of the Center for Good Food Purchasing whose signature program received a 2018 Future Policy award from the World Future Council, UN FAO, and IFOAM Organics International, and has been adopted in over 25 U.S. metropolitan areas.  Paula also founded the Los Angeles Food Policy Council.

She is a lawyer and public policy leader in environmental food and water policy, with extensive experience in government. She served as Senior Advisor to Mayor Villaraigosa of Los Angeles, as Los Angeles Public Works Commissioner (a full-time executive position), as a commissioner with the California Coastal Commission, on the governing board of the California Bay-Delta Authority, overseeing the California State Water Project, and on the California Water Commission.  

A partial list of her recognition through academic appointments and other awards includes:  Ashoka Fellowship (2018); Resident Fellowship at the Bellagio Center of the Rockefeller Foundation (2016);  Stanton Fellowship of the Durfee Foundation (2012-2013); Pritzker Environment and Sustainability Education Fellow at the UCLA Institute of the Environment and Sustainability (2015); Lee Chair in Real Estate Law and Urban Planning (2013); LA Weekly, Top Ten People Making LA a Better Place (2012); Green LA Coalition Honoree of the Year (2012); Water Quality Leadership Award, LA Regional Water Quality Control Board (2007); Environmental Leadership Award, California League of Conservation Voters (2005); Super Healer Award, Heal the Bay (1991).

She has also taught food policy at UCLA School of Law, UCLA Dept of Urban Planning, UC Berkeley Urban Planning, and Vermont Law School. 

Michelle Howell- Need More Acres Farm Michelle Howell is a Kentucky-based farmer, educator, and advocate who leads innovative efforts to connect communities with the healing power of locally grown food. Through Need More Acres Farm and their Farm to Health(Care) food hub, she works at the intersection of health, agriculture, and access—designing farm-based solutions that nourish both body and spirit. Her work supports vulnerable populations by increasing access to nutrient-dense, Kentucky-grown produce and proteins, while also empowering local farmers through value-added partnerships. With a deep commitment to community, storytelling, and systems change, she bridges the gap between the healthcare system and the food system to create lasting wellness.

Tanya Whitehouse- The Food Connection/UK Extension Chef Tanya is the heart and soul of The Food Connection’s culinary programming. A former Sous Chef at the acclaimed Holly Hill Inn under Ouita Michel, she brings a deep well of culinary expertise and an unwavering passion for Kentucky-grown foods to everything she does. Whether she’s in The Food Connection’s learning kitchen or out in the community, you’ll find Chef Tanya inspiring students, professionals, children, and adults alike to explore new flavors, build confidence in the kitchen, and discover the joy of shared meals. She believes wholeheartedly that we are deeply connected to what we eat—and that gathering around the table is one of the most powerful ways to bring people together. Tanya’s favorite Kentucky food is her grandmother’s homemade ketchup, and her go-to kitchen tool is her trusty 10” chef’s knife. She leads a variety of hands-on programs year-round, creating meaningful food experiences for community members of all ages.

Whitney Johnson- The Appalachian Forager Whitney, the Appalachian Forager, is a full-time forager, content creator, and ambassador for Appalachia with over 1 million followers on social media. Raised in Eastern Kentucky, Whitney has a deep connection to the outdoors and a passion for foraging, particularly mushroom hunting, along with wildcrafting skincare and wellness products from plants and herbs. She shares her expertise and love for nature through fun, educational, and quirky videos on TikTok, Instagram, and Facebook. Whitney promotes self-sufficiency and sustainable living while celebrating the beauty of her Appalachian roots. Recognized as Appalachian Arts and Entertainment's Best Social Media Influencer, Appodlachia’s Appalachian of the Year, and Content Creator of the Year, she continues to inspire others to connect with nature and embrace the old ways of the region, all while adding a touch of humor. Whitney’s mission is to spread love for Appalachia and keep its traditions alive for future generations.

Heather Norman-Burgdolf- University of Kentucky Dr. Heather Norman-Burgdolf is an Associate Extension Professor in the Department of Dietetics and Human Nutrition in the College of Agriculture, Food and Environment, at the University of Kentucky. She also serves as an Extension Specialist for Food and Nutrition within the UK Cooperative Extension Service. In this role, Dr. Norman-Burgdolf serves as a subject-matter expert for Cooperative Extension field staff located in all 120 counties of Kentucky. Her expertise informs Extension programming, projects, and research initiatives that focus on reducing diet-sensitive chronic disease through nutrition education AND policy, systems, environmental work that support food as health. Her externally funded work aims to increase positive nutrition-related behaviors while implementing novel strategies that support behavior change in real-world situations and contexts. Often this work includes community-clinical linkages to wholistically support an individual. 

Jessica Klein- KY Policy Jessica Klein joined KY Policy as a Policy Associate in September 2019 and focuses on policy issues related to health, food and nutrition. Jessica previously worked on policy and innovation initiatives related to food systems and built environment in the Louisville Metro Department of Public Health and Wellness. She has a Master’s in Public Health from New York University and a BA in Psychology and Art from Bellarmine University. 

Evan Tate- UK Extension Evan is an Agricultural Agent with University of Kentucky, who focuses on farm enterprise profitability. He has worked with producers to cultivate new ideas and revenue streams while leaning on his own experiences in production-ag to help others avoid pitfalls.

Tatum Lewis- Black Roots Farm Tatum Lewis, a dedicated farmer and community leader, is redefining what it means to grow food and foster resilience in Kentucky’s agricultural landscape.

Though Black Roots Farm is located in an urban neighborhood, it carries a rural feel, with open fields, fresh air, and a deep connection to the land that offers a peaceful retreat from the surrounding area.  Lewis envisions a thriving space where agriculture serves as both sustenance and empowerment. Plans are underway to renovate an old barn on the property and transform it into a cooperative market, a venture that will provide residents with more reliable access to locally grown, nutritious food.

Beyond his work on the farm, Lewis is deeply committed to fostering a connection between people and the land. Throughout the year, he hosts events to promote agricultural education and address food insecurity. His efforts go beyond just feeding people; they inspire a renewed appreciation for the power of farming to uplift communities. Whether through workshops, farm tours, or hands-on activities, Black Roots Farm is becoming a gathering place where neighbors can learn, share, and grow together.

Lewis’s leadership extends beyond his property lines. As a Black farmer in Kentucky, he is part of a broader movement to strengthen the state’s agricultural economy and create more opportunities for farmers of color. His work aligns with a larger vision of sustainability, equity, and food sovereignty, which recognizes the importance of building strong, interconnected food systems that serve everyone.

With each step forward — whether it’s constructing a chicken coop, restoring an old barn, or hosting a community event — Lewis demonstrates how agriculture can be both a business and a mission. His commitment to resilience and innovation serves as a model for others looking to make a meaningful impact in their communities and as Black Roots Farm continues to flourish, so does Kentucky’s promise of a more sustainable and equitable food system. Thanks to the hard work and vision of leaders like Tatum Lewis, the seeds of change are being planted, cultivated, and harvested — not just in the soil but in the hearts and minds of an entire community.

Anna Haas- What Chefs Want Anna Haas is Local Food Program Director for What Chefs Want (Creation Gardens) and its internal food-hub, Local Food Connection.  Anna's 20-year career launched in local food via part-time work at farmers’ markets booths and in specialty crop vegetable production. Now, she focuses on a strategic leadership role building multi-state food distribution systems. Anna brings to her work additional leadership experience in non-profit management, professional education, community engagement, and fundraising.

Tiffany Bellfield El-Amin- Ballew Estates Tiffany Bellfield El-Amin is a Madison Co Native. She is the Owner of Ballew Estates Agribusiness and Farm where she has goats, chickens and herbs. She is also the Founder and Director of Kentucky Black Farmers Association, a BIPOC member led non profit organization. She has been a lifelong farmer and food system advocate; from her dedicated stewardship beginnings in urban agriculture and pollinator education in Fayette County to her 5 years of service spent with Community Farm Alliance in Berea, Ky.  Tiffany is not just an advocate for agriculture but also for food and health access. She is Co-Owner of Alfalfa's Catering and is a Student Midwife, also Founder of The Floating Lotus Doula Network. Both work collectively to increase awareness and access to the needs of Kentuckians across the state.