
Our Speakers
Click below to view all the speakers in each panel or scroll down to view individual speaker biographies.
Featured Speakers

Resilience vs. Efficiency
Tuesday, September 8
12:00 pm CST
Michael Pollan
Best-Selling Author

Virtual Appreciation Dinner
Thursday, September 10
7:00 pm CST
Chef Thomas Keller
Thomas Keller Restaurant Group

CelebratKeynote
Thursday, September 10
8:30 pm CST
Dr. Temple Grandin
Colorado State University
All Our Speakers

The Future of Restaurants
Wednesday, August 5
12:00 pm CST
About Our Speakers
The Future of Restaurants
Caity Moseman Wadler is the Executive Director of Heritage Radio Network, a nonprofit food radio station and podcast network based in Bushwick, Brooklyn. There, she oversees 35 weekly shows and special programs on topics including agriculture, beverages, dining, and culture. Caity holds an M.A. in Food Studies from New York University and a B.A. in Molecular Biology/ Biochemistry from Middlebury College. She received the Julia Child Foundation Food Writing Fellowship at Heritage Radio Network in 2015 and was recognized as one of the New York City Food Policy Center's 40 Under 40 in 2018. Prior to her graduate studies, Caity worked in antibody engineering at Adimab, a New Hampshire-based biotech startup. She lives in Connecticut with her husband, infant son, and their silver lab, Louie.

Jeffrey Amoscato
Shake Shack
The Future of Restaurants
Wednesday, August 5
12:00 pm CST
Jeffrey Amoscato is the Senior Vice President of Supply Chain and Menu Innovation at Shake Shack where he is responsible for all Supply Chain, Culinary and Quality Assurance functions. Jeff has worked with Shake Shack in various capacities since the company’s first location in Madison Square Park. With a wealth of experience in the fine dining space, Jeff has helped define and execute Shake Shack’s vision of sourcing premium and quality ingredients, ultimately solidifying Shake Shack’s unique value proposition in the market and setting quality standards across the fast casual industry. Jeff played an integral role in the company’s international expansion, leading global sourcing and aiding in the expansion across Dubai, London, Tokyo and more. Jeff also oversees Shake Shack’s Culinary Team which has brought numerous innovative products to market such as the Smoke Shack, Chick’n Shack and Chick’n Bites.
Jeff started his restaurant career at 16 and has cooked in the Michelin starred kitchens of Jean Georges and Le Cirque 2000 in New York City and internationally at Ristorante San Domenico di Imola in Imola, Italy. Jeff holds an AOS in Culinary Arts and a BA in Food and Beverage Management from the New England Culinary Institute. When not at Shake Shack headquarters in NYC, he enjoys spending time with suppliers on farms and ranches across the US.

Chef Stephen Jones
the larder + the delta
The Future of Restaurants
Wednesday, August 5
12:00 pm CST
Chef Stephen Jones has amassed a wealth of culinary expertise in his 39 years, which is not surprising when you consider that he comes from a family of master chefs and cooks. A former football player, he trained at Le Cordon Bleu in Pasadena (California) while working at Watergrill, Table 8, and Nobu in Las Vegas. One of the highlights of his career was working as a sous chef at Bradley Ogden in Las Vegas. "I draw on the experience of what we did there first and foremost, as we used the best local produce, meat, and dairy," says Stephen. He then served as Executive Sous Chef of Mk Restaurant in Chicago before moving to Phoenix. Then Chef Stephen served as Chef de Cuisine at Tarbell's, and as Executive Chef at Latilla at the Boulders Resort in Scottsdale, as well as opening chef of the downtown hot spot Blue Hound Kitchen + Cocktails built within the City Scape shopping & entertainment venue in downtown Phoenix. After leaving Blue Hound in the spring of 2015 chef Stephen went to work on his own projects the larder + the delta, Walrus & The Pearl and DCM Burger Joint all located within Desoto Central Market located on the corner of Central & Roosevelt in Downtown Phoenix in the heart of the Roosevelt Row arts district. While at DeSoto chef Jones brought national spotlight to the mulit-use space but it was his 8 seat counter only southern concept the larder + the delta that really took off and became a fan favorite amongst the local community, being named travel & leisure magazine best farm to table restaurant in 2016 was a highlight of the year for Jones and the larder + the delta crew. With the momentum building for the restaurant to have its own brick & mortar, in the summer of 2018 Chef Jones was able to open the larder + the delta in the Portland on the Park area of downtown Phoenix.

Bruce Reinstein
Kinetic12
The Future of Restaurants
Wednesday, August 5
12:00 pm CST
Bruce Reinstein is a results-driven executive in the hospitality industry who is a partner at Kinetic12, a strategic management-consulting firm that specializes in the Foodservice industry. Bruce’s leadership experience in developing and growing multi-unit restaurant brands, concept operations, menu development and supply chain strengthen Kinetic12’s knowledge and problem-solving consulting offerings.
Dedicated to systems development and implementation with an emphasis on value that stems from differentiation. He has had great success working with brand leaders and their teams on customized solutions to opportunities before they become problems. His hands-on approach to finding opportunities is to understand a team’s culture and break down walls that are impeding growth and causing decreased revenue and rising costs.
High attention to detail in foodservice financial and operational arenas. An entrepreneurial spirit that allows the people around him to stay focused on doing what it takes to get lasting results.
Bruce is a graduate of the Cornell University School of Hospitality Management

Chef Mary Sue Milliken
Border Grill
The Future of Restaurants
Wednesday, August 5
12:00 pm CST
Throughout a groundbreaking, nearly 40-year career, Mary Sue Milliken finds the key to her success in following her insatiable curiosity. She is best known for Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Susan Feniger. Mary Sue seeks to amplify the flavors of amazing ingredients, surprising guests with texture and color while maintaining harmony on the plate at every Border Grill location. In June 2018, Milliken and Feniger debuted BBQ Mexicana a fast casual eatery with locations at Mandalay Bay Resort and Casino and inside the Las Vegas Ballpark. The chefs returned to Santa Monica with Socalo, an all-day California canteen and Mexican pub, in December 2019.
Milliken uses her platform to enact societal change, serving on the boards of both Share Our Strength and the James Beard Foundation. In 1993, she joined other progressives to found Women Chefs & Restaurateurs and Chefs Collaborative, and she was later selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food in Pakistan, Malta, and Italy. Her passion for sustainability led her to work with L.A. Food Policy Council, Pew Charitable Trusts, Oxfam, Monterey Bay Aquarium, Zero Foodprint, and others.
The Future of Grocery Retail

Joe Fassler
The Counter
The Future of Grocery Retail
Wednesday, August 12
12:00 pm CST
Joe Fassler is The Counter's deputy editor. As a Ted Scripps Fellow in Environmental Journalism at the University of Colorado Boulder, he's reporting on the climate implications of meat and alt-meat production, from feedlots and regenerative ranching to the Impossible Burger. A two-time finalist for the James Beard Foundation Award in Journalism, his work appears in venues like The Atlantic, The Guardian, Longreads, and Smithsonian Magazine.

Mike Salguero
ButcherBox
The Future of Grocery Retail
Wednesday, August 12
12:00 pm CST
Mike Salguero founded ButcherBox in 2015 when he discovered that grass-fed beef was extremely hard to find in the U.S. Taking on the challenge to make high quality meat more accessible to consumers, Mike built the ButcherBox as the online butcher, bringing high quality, claims-based meat right to consumers’ doors. Before founding ButcherBox, Mike founded CustomMade.com, an online marketplace for one-of-a-kind creations. Mike holds a MBA in entrepreneurship from Babson College. He lives in Cambridge with his wife and three daughters.

Chris Dubois
IRI
The Future of Grocery Retail
Wednesday, August 12
12:00 pm CST
Chris Dubois is a widely respected sales and marketing leader who delivers breakthrough growth and builds high performance teams. For IRI, he leads a portfolio of larger protein-centered clients and leads IRI's engagement with the Food Marketing Institute and other industry associations. He presents frequently on industry-changing trends at conferences and is often quoted in the industry media.
About IRI: IRI is a leading provider of big data, predictive analytics and forward-looking insights that help CPG, OTC health care organizations, retailers, financial services and media companies grow their businesses. A confluence of major external events — a change in consumer buying habits, big data coming into its own, advanced analytics and personalized consumer activation — is leading to a seismic shift in drivers of success in all industries.

Marc Jonna
Plum Market
The Future of Grocery Retail
Wednesday, August 12
12:00 pm CST
Marc Jonna has over twenty-five years of experience in the wine and specialty retail industry. During his teenage years, Marc studied wine and specialty foods abroad and worked at home in the family business, the Merchant of Vino. He assisted his father and brother expand the Merchant of Vino into a eight-store chain. In 1999, Whole Foods purchased the Merchant of Vino and invited Marc to join Whole Foods as its National Wine Buyer. Less than one year after joining Whole Foods, Marc was added to Whole Foods’ National Leadership Team. As an executive of Whole Foods, Marc dramatically increased Whole Foods’ wine sales, positioning the company as a major player in the wine and specialty retail industry. In the fall of 2006, after seven years of service with Whole Foods, Marc left Whole Foods to join his brother and father in founding Plum Market, a Midwest Natural, Organic and Specialty Grocery store chain.

Kevin Kelley, AIA
Shook Kelley
The Future of Grocery Retail
Wednesday, August 12
12:00 pm CST
Kevin Kelley is the co-founder and principal of a 50-person innovation firm called Shook Kelley. With offices in Los Angeles, CA and Charlotte, NC, Shook Kelley studies how environment affects consumer behavior and purchase decisions in retail stores. The firm has developed new prototype stores and retail brand strategies for grocery store chains such as Whole Foods, Kroger, Harris Teeter, Lucky, United, MarketStreet, Genuardi’s, Freson Bros., Reasor’s, Gelsons, Harvest Market and numerous other supermarkets. The firm also works with many consumer-based companies such as Kraft, Cadbury, Mondolez, J.M. Smucker, and other household names. Kevin previously taught courses on design and branding at Harvard University (11 years) and the University of North Carolina at Charlotte (6 years). He is also a frequent keynote speaker on the retail and food conference circuit and is featured in several books and magazines about design, branding, and consumer behavior. Based in the Los Angeles office, Kevin is a writer, avid art collector, martial arts expert, and devoted family man.
Improving Farm Animal Welfare

Naomi Starkman
Civil Eats
Improving Farm Animal Welfare
Wednesday, August 19
12:00 pm CST
Naomi Starkman is the founder and the editor-in-chief of Civil Eats. She was a 2016 John S. Knight Journalism Fellow at Stanford University. Naomi co-founded the Food & Environment Reporting Network (FERN), and has worked as a media consultant to Consumer Reports, Newsweek, The New Yorker, Vanity Fair, GQ, and WIRED magazines. After graduating from law school, she served as the deputy executive director of the City of San Francisco’s Ethics Commission. Naomi is an avid organic gardener, having worked on several farms.

John Gilbert
Niman Ranch Hog Farmer
Improving Farm Animal Welfare
Wednesday, August 19
12:00 pm CST
John Gilbert believes that farming has a continued, prominent role to play in American daily life — in terms of the economic well-being and health, for both the land and its people. John has been supplying pigs for Niman Ranch for the last 20 years, and was awarded the organization’s “Farmer of the Year” in 2017. Along with his wife Beverly, his son John C., and his son’s wife Sarah, John operates the 480-acre Gibralter Farms. The Gilberts raise antibiotic-free, pasture-farrowed pigs, milk Brown Swiss dairy cattle, and grow an array of crops and forage. Their family farm sits along Southfork, a tributary of the Iowa River, near Iowa Falls, Iowa.

Rachel Dreskin
Compassion USA
Improving Farm Animal Welfare
Wednesday, August 19
12:00 pm CST
Rachel is the US Executive Director at Compassion in World Farming. Prior to her appointment Rachel served as the organisation’s Head of Food Business where she oversaw the growth and development the organization’s corporate engagement program.
A graduate of Northeastern University’s School of Business with a dual focus in Marketing and Entrepreneurship, Rachel has worked extensively with Fortune 500 companies to incorporate and strengthen animal welfare within corporate sustainability programs.
As Executive Director, Rachel is leading Compassion USA’s growing role in forging a more humane and sustainable food and farming system through measurable farmed animal welfare improvements and protein diversification.
Rachel also serves as board member of Global Animal Partnership and the Regenerative Organic Alliance, has guest lectured at top US universities like Stanford, University of California, Santa Cruz and University of Delaware, and has been featured in Bloomberg, Fortune Magazine, the Chicago Tribune, and more.

Maisie Ganzler
Bon Appétit Mgmt Co.
Improving Farm Animal Welfare
Wednesday, August 19
12:00 pm CST
Maisie Ganzler joined Bon Appétit Management Company in 1994 and has been instrumental in shaping the overall strategic direction of this food service pioneer. Maisie oversees Bon Appétit’s strategic initiatives, culinary development, purchasing, marketing, communications, and Web projects. In 1999, she helped develop the Farm to Fork program, a groundbreaking companywide initiative to buy locally, and has since helped create and launch many of Bon Appétit’s other progressive initiatives, among them reducing antibiotics use in poultry in 2002, launching the Eat Local Challenge and switching to cage-free shell eggs in 2005, phasing out gestation crates for pork in 2012, overseeing the company’s shift from a Low Carbon Diet to its ongoing Low Carbon Lifestyle in 2015, and multiple food-waste-fighting projects, including the development of a proprietary kitchen waste-tracking tool. More recently, she has focused on antibiotics in agriculture and aquaculture and on plant-forward innovation. A graduate of Cornell University’s School of Hotel Administration, she serves on the boards of Food What? and the Equitable Food Initiative.

Celize Christy
Practical Farmers of Iowa
Improving Farm Animal Welfare
Wednesday, August 19
12:00 pm CST
Celize joined Practical Farmers of Iowa in June 2018 as swine and poultry coordinator and took over the next generation coordinator role in March 2020. Celize’s work focuses on working with aspiring farmers through the Labor4Learning program, FindAFarmer site and Latino Outreach project. She will also be supporting programming in farm transfer.
A native of Dallas, Texas, Celize obtained her B.S. from Iowa State University in 2016, majoring in Animal Science and Global Resource Systems with a minor in Spanish. Her studies at Iowa State allowed her to take her curiosity about livestock production systems worldwide. Her excitement for poultry has allowed her to travel to Uganda in 2014 and 2015, working with farmers on their poultry production practices and with women who obtained microloans to raise chickens. Following graduation from ISU she went on to obtain a M.S. degree from Penn State University in 2018, where she majored in Rural Sociology and International Agricultural Development. Her thesis research focused on how poultry farmers in Rwanda use local knowledge to aid in addressing poultry health issues.
Celize has been a supporter of sustainable and equitable food systems. She is an advocate of validating farmers voices, highlighting the significance by sharing their stories and lessons.
Chef Talk

Chef Elizabeth Falkner
Chef/Author/Activist
Chef Panel: Restaurant Resilience
Wednesday, August 26
12:00 pm CST
Celebrated chef, Elizabeth Falkner was born in San Francisco, grew up in Los Angeles and moved and worked her way up in kitchens in San Francisco in the 1990’s through 2011. She has owned and opened several restaurants in SF and then as an executive chef in New York through 2014. Today she does recipe development and consults and collaborates on numerous products and brands. She is an inspiring public speaker appearing across the country as well as in Canada, Spain and China.
She relentlessly cooks and raises money for charity events and food festivals all over. Falkner does both savory and sweet, traditional and modern. She is an advocate for people and chefs to think more like athletes and “stay fit to cook”. After playing soccer for 28 years, she picked up sword fighting fitness and martial arts, yoga, pilates and running distance races. She ran the NY Marathon in 2016 for Team For Kids. In May 2019 Falkner rode 300 miles in Chefs Cycle for No Kid Hungry raising money for kids and will do it again in Bend, Oregon in 2021.
During the Covid 19 pandemic, Falkner is in the process of hosting and co-producing and documentary about the state of the restaurants and chefs during the fallout.

Chef Anita Cartagena
Protéa
Chef Panel: Restaurant Resilience
Wednesday, August 26
12:00 pm CST
From day one, Anita Cartagena has been all-in to pursue her passion as a chef. Selling her prized possessions and motorcycle to finance what is now an extremely successful restaurant. Owner and executive chef of fast-casual Caribbean cuisine restaurant, Protéa, Chef Cartagena is passionate about providing high-quality service for her customers through tableside delivery. Describing her menu as “global with Latin influence,” she channels her Puerto Rican heritage and passion for cooking to bring spice to Yountville, CA.

Katherine Miller
James Beard Foundation
Chef Panel: Restaurant Resilience
Wednesday, August 26
12:00 pm CST
Katherine Miller is an award-winning communications executive, campaign strategist and social media expert. She is the Founding Executive Director of the Chef Action Network (CAN), a nonprofit organization giving back to the chefs who cook from their souls, donate their time and talent, and help us better understand the many complex issues related to food. Miller is also the Vice President of Impact at the James Beard Foundation where she oversees the Chefs Boot Camp for Policy and Change along with program areas designed to influence positive changes in public policy and industry practices.

Chef Rachel Yang
Joule | Revel
Chef Panel: Restaurant Resilience
Wednesday, August 26
12:00 pm CST
Rachel Yang, a six-time James Beard Award nominee for Best Northwest chef, is known for her singular culinary vision that artfully blends a love of bold, unexpected flavors with classic technique. Her food defies expectation and simple definition, and has earned her a reputation as an innovator and creative force. Yang's food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne.
Along with her co-chef and husband, Seif Chirchi, Yang owns two Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appetite Magazine, and Revel, a lively, casual space for street food-style comfort food.

Chef Niven Patel
Chandi Hospitality Group
Chef Panel: Restaurant Resilience
Wednesday, August 26
12:00 pm CST
A pursuit for knowledge was the stimulus and continues to be the driving force behind Chef Niven’s career. The 33-year-old was born in Georgia to parents of a traditional Indian heritage. Patel’s first glimpse into the restaurant world was during culinary school at the Art Institute of Fort Lauderdale, and he was hooked. Patel earned his chops at 3030 Ocean Restaurant at the Harbor Beach Resort and Spa in Fort Lauderdale Florida, working under Chef Dean Max for six years. He then traveled to Italy to learn and cook for six months, returning to the U.S. to be a part of various restaurants such as Watertable at the Renaissance Baltimore, The Brasserie in Grand Cayman,Cayman Islands, to name a few.
Working closely with farmers and purveyors, Patel developed a deeper appreciation for the product coming into the restaurant. He began digging in his back yard, lovingly referred to as RanchoPatel, cultivating greens, fruits and vegetables. For young cooks dreaming of one day becoming a chef, Patel offers some words of wisdom, cultivated over his many years of due diligence, “Be inquisitive. Every time there is something you don’t know, research it, look it up”. Clearly the success of the highly disciplined Patel proves that the chef is guided by his own advice.
Resilience vs. Efficiency

Danielle Nierenberg
Food Tank
Resilience vs Efficiency
Tuesday, September 8
12:00 pm CST
Danielle Nierenberg is co-founder and president of Food Tank, a non-profit organization focused on highlighting stories of hope and success in the food system. Danielle is an internationally recognized expert on sustainable agriculture and is the recipient of the 2020 Julia Child Award.She has an M.S. in Agriculture, Food, and Environment from the Tufts University Friedman School of Nutrition Science and Policy and spent two years volunteering for the Peace Corps in the Dominican Republic.

Michael Pollan
Author
Resilience vs Efficiency
Tuesday, September 8
12:00 pm CST
For more than thirty years, Michael Kevin Pollan has been writing books and articles about the places where nature and culture intersect: on our plates, in our farms and gardens, and in our minds. He is the author of the new book How to Change Your Mind: What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence and five New York Times bestsellers: Cooked: A Natural History of Transformation (2013), Food Rules: An Eater’s Manual (2010); In Defense of Food: An Eater’s Manifesto (2008); The Omnivore’s Dilemma: A Natural History of Four Meals (2006) and The Botany of Desire: A Plant’s-Eye View of the World (2001). The Omnivore’s Dilemma was named one of the ten best books of 2006 by both the New York Times and the Washington Post. It also won the California Book Award, the Northern California Book Award, the James Beard Award, and was a finalist for the National Book Critics Circle Award. A young readers edition was published in 2009. The Botany of Desire received the Borders Original Voices Award for the best non-fiction work of 2001, and was recognized as a best book of the year by the American Booksellers Association and Amazon.com. Pollan is also the author of A Place of My Own (1997) and Second Nature (1991).
Pollan is currently the Lewis K. Chan Arts Lecturer and Professor of the Practice of NonFiction at Harvard University. Since 2003, Pollan has held the John S. and James L. Knight Professor of Journalism at UC Berkeley’s Graduate School of Journalism. In addition to teaching, he lectures widely on food, agriculture, health and the environment. Michael Pollan, who was born in 1955, grew up on Long Island, and was educated at Bennington College, Oxford University, and Columbia University, from which he received a Master’s in English. He lives in the Bay Area with his wife, the painter Judith Belzer.

Dawn Sherman
Tanka Bar
Resilience vs Efficiency
Tuesday, September 8
12:00 pm CST
Dawn Sherman brings over 25 years of business expertise and entrepreneurial skills to her role as CEO of Native American Natural Foods’ Tanka bar. A member of the Lakota, Shawnee and Delaware tribes, Dawn is keenly aware of the fundamental needs facing individuals at the community level on the reservation. Her South Dakota roots inform her decision making and she is dedicated to seeking improvements in the food systems that benefit the health and wellness of her indigenous community as well as the community at large. Dawn believes teamwork and meaningful collaboration are essential to success and looks to the operational Niman Ranch partnership as key to continuing the Tanka vision.
She is a founding member of Tanka Resilient Agriculture Coop a South Dakota collective dedicated to returning bison to lands, and improving the lives and economies of Native Communities. She is also a founding board member of The Regenerative Agriculture Alliance, an ecosystem of people and organizations committed to making sustainable ranching and farming a collective norm. She is also a board member of the Tanka Fund, a not-for-profit that supports tribal bison caretakers with direct grants for ranch planning, finance and operations.
As the second generation of Native Leadership and as a Native woman, Dawn’s unique vision combined with her deep experience in the food industry, allows her the opportunity to give back to her own community and further her vision of food sovereignty for all.

Paul Willis
Niman Ranch
Resilience vs Efficiency
Tuesday, September 8
12:00 pm CST
Paul Willis is a 5th generation family farmer and founder of the Niman Ranch Pork Company. He has owned and operated the Willis Free Range Pig Farm in Iowa since 1975. Today he works hard to increase opportunities for traditional, sustainable and humane family farmers while representing the Niman Ranch brand.
Paul’s involvement in sustainable agriculture began after he graduated from the University of Iowa and joined the Peace Corps. He returned to the states to start his own farm. Paul initially sold his hogs in the conventional market. When he met Bill Niman in 1995, the two discovered a shared dedication to sustainable farming, strict animal husbandry standards and raising the highest quality product possible. Their partnership led to the establishment of the Niman Ranch Pork Company in 1998, which has since grown into a network of over 600 independent family hog farmers.
Paul sits on the board for the Global Animal Partnership and Edible Communities and has been the subject of numerous feature length articles in the New York Times, Boston Globe, Successful Farming, Vogue, Country Living, Bon Appetit and Food & Wine. He co-founded Food Democracy Now and has been involved with the National Academy of Sciences. Paul participated in the Food and Agriculture Organization of the United Nations’ Expert Meeting on Capacity Building to Implement Good Animal Welfare Practices in Rome, October 2008, to review the current knowledge on animal welfare standards, practices and policies.
Farmer Panel

Dalaney Howell
Global Ag Network
Farmer Panel
Thursday, September 9
12:00 pm CST
Delaney grew up on a grain and livestock farm in Southeast Iowa and has been involved in agriculture from a very young age. She holds a Bachelor's of Science degree in Agricultural Sciences and minors in Broadcasting and International Studies from Northwest Missouri State University and a Master's in Agricultural Communications through Texas Tech University.
You may recognize Delaney from her role as host on the 45-year-old agribusiness show “Market to Market” or from her daily podcast she co-launched in 2017, Ag News Daily. In 2018 she co-launched Global Ag Network, a “herd” of agriculturally focused podcasts, which strive to provide entertaining, informative, and essential information to the agricultural industry. Delaney also stays busy as host of the “Spokesman Speaks” Podcast on behalf of the Iowa Farm Bureau Federation; as a freelance reporter for “This Week in Agribusiness”, and Agri-Pulse; and with her daily radio program on Your Ag Network. Delaney strives to bring the most up to date information on the latest “news cycle” in DC politics, commodity markets, and the international agricultural scene.

David Borrowman
Niman Ranch
Farmer Panel
Thursday, September 9
12:00 pm CST
David Borrowman, 5th generation hog farmer, runs Pastvina Acres Farm located near Kansas City, Missouri, with his wife Christy. They love being a part of the Niman Ranch family. The mission of their farm is to produce amazing pork while helping to rejuvenate rural economies.
David grew up on a hog farm in Illinois, but took a 17 year hiatus from farming to attend college and work as a Wildlife Biologist for the USDA. Pastvina Acres Farm started in 2015 with 15 Berkshire pigs and has grown into a diverse farming operation anchored by feeder-to-finish pig production for Niman Ranch. In addition to Niman pork, Pastvina Acres Farm has a 100 acre corn/soybean/wheat row crop operation, produces heritage breed hogs, straw and hay for direct market sales and supplies heirloom corn products for distillers, tortillerias and other retail businesses.
David and Christy have two children, Parker 6 and Twyla 2, who love it when new Niman piggies arrive on the farm.

Joel Gindo
Niman Ranch
Farmer Panel
Thursday, September 9
12:00 pm CST
Joel Gindo was born and raised on a small diversified farm in Dar es salaam, Tanzania. Both his parents had jobs in town while also tending to the family farm’s dairy cows, goats, chickens, ducks, rabbits and a big garden. Joel graduated from Wartburg College in Iowa with a Bachelor’s degree in accounting and business administration and in 2017 completed his Master’s in business administration. Today, Joel has a small farm in South Dakota where he raises pigs for Niman Ranch, free-range laying hens and pasture-raised broilers.