Summit Presenter Bios

John M. Anderson, President, Alfred State College - Dr. John M. Anderson is a native of Tarrytown, NY. He earned an AS in math and science from Westchester Community College, a BA in physics from SUNY Brockport, an MA in physics from SUNY Geneseo, and a PhD in education from Cornell University. Dr. Anderson's 30-year career has been spent in higher education where he served as provost and academic vice president at Alfred State College, before assuming the college's ultimate leadership position in 2008. He has also worked as a consultant for several entities, including the Middle States Association, NYS Department of Education, and the SUNY Delegation to Turkey.

Andrew Gunther, Program Director, Animal Welfare Approved - Andrew Gunther joined the Animal Welfare Approved program in April 2008 as program director. Previously, he was the senior global animal compassionate product procurement and development specialist for Whole Foods Market. From a truly agricultural background, Gunther originally left the countryside in despair over the terrible state of European agriculture. Later returning to farming with his wife and children, he pioneered the world's first organic poultry hatchery for chickens, and then added ducks. Gunther is currently part of the Texas State Board of Agriculture's organic advisory board and a member of the American Association of Agricultural Scientists.

Greg Bowman, Rodale Institute - Greg Bowman is an agricultural journalist and advocate serving as communications manager at Rodale Institute in Kutztown, Pennsylvania. He began listening to farmers in Ohio as a newspaper reporter and joined The New Farm magazine in 1990. He oversees the content of the Institute's Web site at, which includes how-to and why-to stories, farmer resources and new streams of policy and research. Bowman produced two books for the USDA's Sustainable Agriculture Research and Education (SARE) program: Steel in the Field: A Farmer's Guide to Mechanical Weed Control and Managing Cover Crops Profitably, 2nd ed. He enjoys exploring emerging food and farm connections and encouraging young writers and farmers.

Bob Lewis, Department of Agriculture and Markets - Bob Lewis is the chief marketing representative at the New York State Department of Agriculture and Markets. He is responsible for planning and administering statewide programs that promote economic development of New York agriculture and benefit farmers, consumers, and communities through the establishment of retail and wholesale farmer-to-consumer direct marketing facilities and arrangements. Before joining the Department of Agriculture and Markets in 1978, Lewis co-founded the Greenmarket program in New York City. He is leading the Department's USDA funded NYC Wholesale Farmers Market Study and is involved with the Department's Farm-to-School Program.

Patrick Martins and Jeremy Hirsch, Heritage Foods USA - Patrick Martins and Jeremy Hirsch are co-founders of Heritage Foods USA, a business dedicated to helping farmers market their artisan foods and providing an alternative to industrial agriculture. Heritage Foods USA's Heritage Turkey Project helped double the population of heritage turkeys in the United States. The organization is also dedicated to saving pigs, sheep, bison, cows, goats and all breeds of food livestock. Martins is also the founder of the Slow Food movement in the United States and the Slow Food USA magazine, The Snail, as well as the Slow Food Guide to New York Restaurants, Bars and Markets. Hirsch was born in New York City and raised in New York and on his family's farm on the Eastern Shore of Maryland. He has a JD from Benjamin N. Cardozo School of Law and a BA in history from the University of Pennsylvania.

Bill Telepan, Telepan Restaurant - Bill Telepan is the chef and owner of Telepan Restaurant in New York City. Telepan's cuisine draws its inspiration from the freshest ingredients, simply and skillfully prepared. "It's about allowing the natural flavors to emerge from the ingredients," says Telepan. Telepan buys locally and cooks seasonally-creating honest, robust dishes that have been hailed by Gael Greene as "bravura food" in New York Magazine. He delivers "a grade of American cooking to which all other restaurants aspire," according to Gourmet. Telepan has also authored a cookbook, Inspired by Ingredients, which was published by Simon & Schuster in 2004.

Nicholas D'Agostino III, President & Chief Operating Officer, D'Agostino Supermarkets, Inc. - Nicholas D'Agostino III is a fourth generation D'Agostino in the grocery business. His grandfather started the world renowned D'Agostino Supermarkets chain in New York which just celebrated its 75th anniversary. D'Agostino Supermarkets operates 18 supermarkets in the New York City area. As a strong outspoken leader in the food industry, D'Agostino also serves as Chairman on the board of directors of the Food Industry Alliance of New York State, the Executive Committee of the Board of Directors of the National Grocers Association, and the Board of Trustees of the CityMeals on Wheels and the Multiple Sclerosis Society of the Southern New York Chapter.

David Schuttenberg, Cabrito Restaurant - David Schuttenberg is the chef at Cabrito Restaurant in New York City. Originally from Arizona, Schuttenberg enjoys cooking soulful, street inspired Mexican cuisine while using the best available ingredients and employing refined, high-end techniques. Cabrito, a casual, rock n' roll Mexican restaurant located in the West Village, offers a seasonal and product-driven menu featuring traditional dishes and inspired twists on Mexican classics. Through Cabrito, Schuttenberg has realized his dream of giving a personal touch to the street foods and home style cooking of Mexico he so enjoys. 

Tom Massara, Executive Director, Auxiliary Campus Services and Enterprises (ACES) - Tom Massara is executive director of Auxiliary Campus Services and Enterprises (ACES) the Alfred State College campus dining, vending, and transportation provider. His responsibilities include all campus dining services, retail stores, and the Lake Lodge, a 50-acre conference center. Tom has also been instrumental in incorporating campus-grown and other local foods into student meals and campus events.

Judith LaBelle, President, Glynwood - Judith LaBelle is the founding President of Glynwood, whose mission is to help communities in the Northeast save farming by working at the intersection of the needs of communities and the opportunities available to farmers and landowners. An attorney by trade, LaBelle has over 25 years' experience with environmental issues, land conservation, real estate and tax-exempt organizations. With a JD from New York University School of Law and an MA in political science from Rutgers, LaBelle co-authored Rehabilitating Older and Historic Buildings: Law, Taxation, Strategies and has written and spoken widely on land conservation, sustainable agriculture, and other topics.

Don Tobias, Extension Executive Director, Cornell University Cooperative Extension-NYC, New York Marketmaker - Dr. Don Tobias serves as Executive Director of Cornell University Cooperative Extension in New York City, which provides research-based programming in a number of areas including Family & Youth Development, Nutrition & Health and Urban Environment. Dr. Tobias has worked in the public sector for over twenty years and is currently a Principal Investigator on several National Institute of Health grants. He is also the recipient of many grants and has served on foundation and government review panels. Dr. Tobias holds a PhD from Michigan State University, a Masters degree from Central Michigan University, and a Baccalaureate from Alma College.

Martha Goodsell, Fallow Hollow Farm - For more than a decade Martha Goodsell has worked on local food issues. She participated in the start-up of Meadow Raised Meats, the Northeast Venison Cooperative, the Catatonk Valley Association, and the Finger Lakes Culinary Bounty. From 2003 through 2007 Goodsell directed the activities of NY Farms! a state-wide umbrella organization, which connects farmers and consumers in the Empire state. She resigned from the position to focus her work on policy issues affecting small farmers. Currently, she leads Cornell University's New York Small Farms work teams on Livestock Processing and Local Foods-Local Markets. Along with her husband and four children, she raises deer at Fallow Hollow Deer Farm in Candor, NY selling directly to New York City markets. 

Charlie Emerson, Emerson 's Maple Farm - Charlie Emerson and his family own and operate Emerson's Maple Farm, which produces and direct markets quality certified organic maple products including maple syrup, maple sugar, maple cream, and maple gift packages. Emerson has operated the family farm since 1971. In 1993, he sold the farm's dairy to concentrate on maple products. The farm was certified organic in 2005 and launched its Web store that same year.

Mary-Howell and Klaas Martens, Lakeview Organic Grain - Mary-Howell and Klaas Martens are pioneer organic grain farmers in the Finger Lakes region of New York State. They have been farming organically since 1991 and together with their children they manage 1,400 acres of organic field and processing-vegetable crops. In 1996, they started Lakeview Organic Grains, which supplies feed and seed to several hundred New York organic farmers. They received the 2008 SARE Patrick Madden award in the Northeast.

Charles Deichmann, Willow Creek Farm - The Deichmann family has owned and operated Willow Creek Farm since 1972. Their certifiedorganic farm includes 350 acres of hay and pasture and a lactating herd of about 90 cows. The Deichmanns have been early adopters of new technology and they are the first organic farm in the United States to use robotic milkers. They are interested in raising their bull calves for market.

Ivan Davis, Grizzly's Custom Cutting - Grizzly's Custom Cutting has been operating in its current location since 1990, serving Western New York area food lovers every cut of meat and specialty meat product imaginable. Ivan Davis, the owner and operator of Grizzly's Custom Cutting, has been cutting meat for most of his adult life, working at Wegman's and processing his own meat before opening Grizzly's. Good meat packers and processors are a dying breed, he says.

Mike Faupel, Program Manager, Applied Sustainability Center, Sam M. Walton College of Business, University of Arkansas - Mike Faupel is the program manager for the University of Arkansas Applied Sustainability Center. He currently manages an agile agriculture program, a project to connect small agriculture producers with large markets around the country. The project is funded by Wal-Mart. Faupel has 16 years of experience in the food and agriculture sector and holds a BS and MS in Agriculture from the University of Arkansas. 

Patricia Whisnant, DVM, American Grassfed Beef - Dr. Patricia Whisnant and her family live in southern Missouri where they produce grassfed beef on their family farm, Rain Crow Ranch. They market their beef under the name American GrassFed Beef and sell directly to consumers online, to retailers and to restaurants in the northeast, west coast and midwest. Dr. Whisnant owns a small processing plant, Fruitland American Meat, LLC, located in Jackson, Missouri. She is also President of the American Grassfed Association, which represents over 300 multi-species grassfed producers. She has been married to her husband, Mark, for 30 years and they have six children who are all involved in the operation.

Miguel Gómez, Assistant Professor, Department of Applied Economics and Management, Cornell University - Miguel Gómez is an Assistant Professor in the Department of Applied Economics and Management at Cornell University. The objective of his research and extension program is to enhance market opportunities for horticultural products, benefiting producers, food processors/ distributors and consumers. Consequently, Gómez's areas of expertise focus on marketing, price analysis and applied industrial organization. His current research focuses on the economics of locally produced specialty contracts between food suppliers and supermarkets, customer satisfaction in food retailing, price analysis, and market power in food distribution channels. He is a member of the Horticultural Business Management and Marketing Program.

Thomas N. Sleight, Executive Director, New York Farm Viabilty Institute - Thomas Sleight came to New York from Virginia, where he had been director of the Division of Marketing for the Virginia Department of Agriculture and Consumer Services since 1999. Prior to joining that Department, he worked for the U.S. Grains Council in Washington, DC for 16 years, most recently as executive director for the Council. Sleight was born and raised on a Dutchess County, New York dairy farm that has been in the family for 10 generations. He graduated from Cornell University with dual specialization in agricultural economics and agronomy.

Steven Holzbaur, Business, Distribution, and Marketing Consultant, Center for Agricutural Development & Entrepreneurship, Inc. (CADE) - Steven Holzbaur is a consultant for the Center for Agricultural Development & Entrepreneurship, Inc. (CADE), a non-profit agricultural development organization serving farmers, co-operatives and agricultural businesses in Central New York. Since its inception, CADE has worked to connect producers of specialty farm products to markets. CADE conducts research on agricultural opportunities and markets with the goal of building a thriving community-based local food system. Holzbaur has worked with several other organizations in New York including Finger Lakes Organic Growers, Meadow Raised Meats, Finger Lakes Culinary Bounty, and Evans Farmhouse Creamery. He also created the business model for and runs Chenango & Madison Bounty: Farmer's Market At Your Door, a home delivery food business selling 100% New York state products.

Tom Tolputt, Cornish River Valleys Meat, UK - Tom Tolputt founded Cornish River Valleys Meat in the United Kingdom in recognition that farmers in his area were struggling to access high value markets for their quality produce. He now heads a group of farmers supplying beef, lamb and pork to London. Tolputt previously worked in the US for the nutrition experts Agriking, supporting and advising livestock farmers. He later returned to the UK and his 90 acre organic family farm in Cornwall. Tolputt also works as a consultant in nutrition, specializing in dairy farms and organic livestock. He speaks at numerous conferences and workshops as well as working with farmers on a one-to-one basis.

Henry M. "J.H." Bahn, National Program Leader, USDA Cooperative State Reasearch, Education and Extension Service (CSREES) - Dr. Henry M. "J.H." Bahn is National Program Leader for Agricultural Marketing and Trade at the Cooperative State Research, Education, and Extension Service, USDA. He has been with the Department for over 20 years, providing national direction and leadership in the Research, Education, and Economics mission of the USDA, serving in various capacities as a National Program Leader, Director of Higher Education Programs, and Senior Economist in Planning and Accountability. Prior to joining the USDA team, Bahn held agricultural economics faculty positions at University of Idaho, University of Massachusetts, and Montana State University. His international experience includes work in Poland, Egypt, Brazil, and India. Bahn holds a PhD in agricultural and extension education from Penn State University, a MS in agricultural economics and a BS in economics from University of Maryland.