Quayla Allen is a Pittsburgh native and Black feminist foodie. Her identity in the food space is heavily influenced by both her women’s college education and everlasting love for Black women. It’s an ode to her mother who first introduced food as a love language and a reconciliation of her mother’s dream deferred. As a product of the support and grace of Black women, Quayla engages them in harnessing their agency to create pathways to meaningful careers. In the wake of the devastating pandemic, her work will extend to designing equity-based solutions to increase access for Black and women of color in the creation of sustainable careers within the food & beverage industry. A graduate of the defunct Chatham College for Women at Chatham University, Quayla holds a BA in Professional Communications and has served as a talent and diversity strategist in higher education, management consulting, and film & media. Nearly six years after leaving Chatham University, she has returned as a Master of Arts, Food Studies.
Dan Baker is a seasoned broadcaster, podcaster, entertainer, and drinker. Having worked in radio since 2008, his unyielding passion for all things audio has been a driving force for his creative endeavors. His experience on-air and behind the scenes have shaped a desire to create the best possible content while striving for excellence. Dan is responsible for all audio engineering and production for Beer Busters, and has served as a creative and technical consultant for many other up-and-coming podcasts.Dan is also a budding improviser and standup comic. He lives in Philadelphia with his cat, Moo.
Wayne Baker, a beer drinker since age 21 and craft beer drinker since a fews years later, he was a late comer to the podcast. After being recruited to do some graphic design work, he sat in on the second episode and had such a good time he never left. He currently resides in Reading, Pa and his hobbies include drinking beer and plotting world-domination. To pay the rent, Wayne has worked in the restaurant industry for over a decade. He has been doing graphic and web design and digital art freelance and as a hobby for even longer and also has an extensive background in computer technology and varying degrees of coding experience. He designs all the Beer Busters graphic materials as well as marketing copy, maintains the Beer Busters website and other digital resources, and thoroughly annoys Dan and Steph by nagging them to conform to technical standards. He writes articles for the website, though not as often as he’d like. spending most of his time serving as chief editor, technician for anything beyond audio (that’s Dan’s gig), exploring promotional opportunities and being generally goofy on social media.
Tabitha Barbarito joined Pasa Sustainable Agriculture in September of 2021. She is working with state and regional partners to aggregate foodshed resource data across the commonwealth as Project Manager of The Foodshed Mapping Project. Prior to joining Pasa in the fall of 2020, Tabitha worked in community and economic development. She grew up on a 130-acre beef cattle farm, has worked as a farm market manager, and has local food council volunteer experience.
Hillary Barile is a 5th generation farmer and head maltster for Rabbit Hill Farms and Malthouse, a producer of NJ grown ingredients for craft brewers and distillers. The family farm also grows sod and commodity grains on the 585 acres in southern NJ. Along with her brother, Hillary initiated the farm’s transition from vegetable farming to the production of malting barley with the construction of their craft malthouse in 2016. Since then, Rabbit Hill has focused on the production of base malts in their 1-ton floor malting facility with the goal of helping brewers and distillers explore what contribution grains can have to developing a regional flavor. As a former student of Environmental Chemistry and Farmland Conservation Planner, Hillary is particularly interested in finding strategies to build more environmentally and economically sustainable farm systems – starting with her own land. She lives on the farm with her husband and two sons.
Jeremy Beach is the founder and owner of Cheese City Beer Farm, a vertically integrated beer company using only ingredients that came directly from the 5th generation Beach Family Farm located just outside of Monroe “Cheese City” Wisconsin. This includes 100% of the water, grains, hops, fruit, nuts, and berries in every beer produced. Jeremy is also a Faculty Associate in the Department of Agricultural & Applied Economics and an Instructor in the Farm & Industry Short Course at the University of Wisconsin-Madison.
Samantha Blatteis co-owns and operates Home Base Spirits with her twin sister in California's Bay Area. In addition to making craft whiskies from locally sourced grains, Samantha has been working with family farmers for over ten years. She started as a MOFGA farm apprentice and then served in various roles for GrowNYC's Greenmarket Program and the agricultural education service WWOOF-USA.
Dr. Kristy Borrelli focuses on soil science and specialty grain cropping systems. Kristy is interested in interactions among all aspects of agriculture. From soil to crop to human, her research and outreach interests focus on diversifying agronomic cropping systems to maintain soil, water, and air quality while ensuring economic opportunities for farmers.
Before opening Lost Bread Co. in 2017, Bois helmed the bakery at High Street on Market. His innovative breads drew national attention to the restaurant and helped him earn nominations for James Beard “Rising Star Chef” in 2015 and 2016. His work has been lauded in Bon Appetit; Food & Wine and The New York Times. This year—amid a pandemic—he opened his long-dreamed-of cafe/bakery at 2218 Walnut St., Philadelphia.
Dr. Bosak is the Field and Forage Crops educator for Dauphin and Perry counties. From 2011 to 2015, at the University of Wisconsin, she worked with cranberry growers on IPM tactics and grain farmers on herbicide resistance management strategies and cover crops. Originally from Chester county, Pennsylvania, she earned her undergraduate degree from Hampshire College in Organic Chemistry and Plant Science and her Ph.D. from Penn State in Entomology."
Mark Brault is a scientist, craftsman, and supply chain professional who has lived and worked in the greater Philadelphia area for the last twenty years. He is co-founder and chief maltster at Deer Creek Malthouse, the first commercial malting operation in Pennsylvania since prohibition. Mark has a diverse background from research to commercialization through leadership roles in the biotechnology, pharmaceutical, and agricultural sectors. He has a track record of delivering value in various team settings through strong technical abilities and unwavering execution bias. Mark earned a B.S. in Biology from Lafayette College, a M.S. in Immunology & Microbiology from Thomas Jefferson University, and a M.B.A. in Strategic Management from Villanova University.
Jimmy Carbone is a NYC-based restaurateur, dedicated social entrepreneur, and event producer. In addition to owning Jimmy’s No. 43, an East Village bar and restaurant with a focus on unique beers and a greenmarket menu, Jimmy co-founded The Good Beer Seal, which exists to identify bars offering an intriguing selection of craft beer in a unique atmosphere created by owner/operators who exhibit a deep commitment not only to the promotion of craft beer but to their community as well.
Jimmy launched Beer Sessions Radio in early 2010 with co-host Ray Deter (RIP), and more than ten years later Beer Sessions Radio is the longest continuously running show on Heritage Radio Network. Jimmy is the co-author of I Like Pig: Recipes and Inspiration from New York City’s Pig Island, which was a finalist for an IACP cookbook award. Jimmy is also founder of Food Karma Projects, a creative producer of food and media events throughout the New York area.
Jezabel Careaga is an entrepreneur, chef, woodworker, designer, and community leader. Born and raised in NW Argentina, Jezabel moved to Philadelphia in 2010 and opened Jezabel’s Argentine Bakery & BYO with a mission to offer a welcoming and delicious NW Argentine experience. In 2018 Jezabel’s relocated to West Philadelphia and expanded offerings to include cooking classes and special events. Jezabel’s has become a staple in Philly’s dining scene and her empanadas, alfajores, and Argentine-style pastries have received critical acclaim and widespread popularity.
Pathology & Environmental Microbiology, Penn State University
Dr. Alyssa Collins has conducted malting barley variety and management trials for a decade and sits on the steering committee of the US Wheat & Barley Scab Initiative as a representative for barley interests. She regularly works with farmers and advisors to improve crop management and quality.
The Common Grain Alliance connects and supports farmers, millers, and bakers to build a vibrant, integrated, equitable, and sustainable grain economy in the Mid-Atlantic region. We envision an integrated grain economy of local and regional businesses that produce nutritious, flavorful, and consistent regional grain products for the communities they serve. These businesses offer communities across the region control over their supply of staple crops while stewarding the land, creating livable jobs, and producing delicious food. As an organization, we help members acquire the knowledge they need through educational opportunities; assist with market access and equitable distribution of resources; educates consumers and policymakers on the value of local and regional grains and artisanal grain products through advocacy and marketing; and work toward establishing farming and grain quality standards and certification processes that provide local producers with pathways towards differentiating their products.
Cynthia Caul is a graduate of the University of Pittsburgh's Graduate School for Public and International Affairs where she studied International Development. Cynthia's research has focused on food and nutrition security, land access, and the role of agricultural smallholders in an increasingly globalizing economy. She also worked at the Ford Institute for Human Security, conducting research on human rights-based approaches to improving agricultural land access for women farmers and was the 2017 recipient of the Simon Reich Human Security Writing Award. Prior to this, Cynthia worked on public health programming in Ghana with the U.S. Peace Corps.
Emily Cayer is the Coordinator of the Northeast Grainshed, a new 8-state partnership of grain stakeholders reviving the grain system in the Northeast. Emily grew up knee-deep in the streams, swamps, and lakes near her home in western Massachusetts. Her love of the natural world evolved into a career as a biologist and conservation program coordinator for Montana Fish, Wildlife and Parks and Alaska Fish and Game until 2018. Her work in Montana bringing traditional cattle ranchers, non-government organizations, and state and federal agencies together with a common goal of saving native Arctic Grayling and their habitat, instilled in her a passion for bringing people together for a common good. Working with stakeholders in the Northeast Grainshed has been an incredible experience and she is looking forward to continuing to grow and strengthen these relationships. After 24 years in the west, she returned east, to the Northeast Kingdom in Vermont – and lives on 300-acres of boreal forest with her partner, dog, and 2 donkeys. Emily also enjoys baking bread, hunting and fishing, hiking, learning to speak Mi'kmaw and wood carving.
Dr. Cathy Davies is a Food Safety Consultant with Food Safety Mid Atlantic. She is a food scientist with over 20 years of experience teaching and advising over 2000 students and small business owners. She is dedicated to creating and building a food system that is safe, resilient, sustainable, equitable and healthy. She strongly believes that food science is part of that food system.
Christina Dowd is the Executive Director of Philly Loves Beer and longtime creative consultant under the name, The Creative Aide. Christina has a background in Marketing and Design Direction and specializes in non-profits, small business, and local food and drink in the Philadelphia Region. Christina has also been the organizing force behind the last four years of Philly Beer Week.
Dr. Matthew Farber, is the founder and director of the Brewing Science Certificate program at the University of the Sciences in Philadelphia. He also founded the Malt Beverage Testing Lab at USciences to help support local agriculture and malt beverage quality. His research focuses on innovative applications of biotechnology for the improvement of beer production, and he is an inventor on two provisional patents. Dr. Farber is co-author of Mastering Brewing Science: Beer Production and Quality published by Wiley. He received a PhD in Molecular and Cellular Biology from the University of Pittsburgh.
Fran is a detail-oriented, highly skilled administrator and compliance expert. She has extensive experience in successfully managing back office processes, personnel, customers, sales, and accounting. Her record keeping and organizational skills benefit CVM and its reporting requirement to the FDA, PA Dept. of Ag., Federal and State authorities and other agencies and entities necessary for the business. Fran shares her husband’s passion for introducing people to the flavors and benefits of real food and enjoys cooking for family and friends.
Mark's Electrical Engineering degree and eclectic background of entrepreneurial startup businesses has equipped him to restore Castle Valley Mill and restart a local milling business from scratch. Mark has built successful businesses in electronic publishing, pharmaceutical data processing, and corporate aviation safety. Having grown up in Bucks County he has seen first-hand how the loss of local farming has led to urban sprawl and a disconnect with real food. His passions for preserving history, helping farming families, and continuing a family history of milling has driven the Castle Valley Mill enterprise.
Steph Heffner is an avid homebrewer and member of the Berks Homebrew club. She is a graduate of the American Brewers Guild in the Craft Brewers Apprenticeship program and enjoys reading any and all books on brewing. With a love of traveling (and, of course, craft beer), she has visited just about every brewery in Pennsylvania as well as several across the U.S., working to increase her unique check-ins on Untappd. In all her travels Steph has amassed an extensive collection of over one hundred unique growlers. Beyond her clear passion for all things craft beer, she plays the flute and piccolo for a local band. She has two kitties, Manny and Jack, and has been married to her designated driver, Rich, since 2005. Steph is the brains of Beer Busters with her extensive knowledge and experience of brewing and beer. She also is the most prolific writer of articles on the Beer Busters website and serves as the chief guest booker and works tirelessly to network on behalf of Beer Busters in the craft beer world.
Joseph D. Hertrich is the retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. His responsibilities included the operation of the company’s malt plants, rice mills and hop farms, and the supervision of all facilities that produced and handled brewing raw materials for Anheuser-Busch products worldwide. Prior to joining Anheuser-Busch, Mr. Hertrich held various positions in brewing with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company. In retirement, he continues to consult, teach, write, and speak on his observations over 50 years in the U.S. brewing industry. He is a faculty member at the Siebel World Brewing Academy lecturing in the Advanced Brewing Theory Course. He also lectures at the MBAA Brewing and Malting Science Course and creates podcasts for MBAA Continuing Education. Mr. Hertrich is a member of MBAA, ASBC, Brewers Association, and the Craft Maltsters Guild. He is also a past member of the American Malting Barley Association and the Canadian Brewing and Malting Barley Research Institute.
Cristina Jorge Schwarz runs her PA-licensed microbakery Cristina's Bread House in Glenside, PA. She bakes sourdough bread exclusively and also teaches bread baking classes. Cristina is a descendant of farmers, bakers, and millers in rural Portugal, where the village Forno Comunitário still stands.
Cristina applies her 20 years of scientific career experience in project management, batch manufacturing, permitting, and business development to running her microbakery.
She holds a Master of Environmental Management and B.S. in Geology, and is an active member of the Bread Bakers Guild of America and PA Grain Coalition.
Nate Kresge is the founder and co-owner of GK Visual, a video production firm based in Harrisburg, PA. His team produces the award-winning series Poured in PA. Episodes of the series and the feature-length documentary Poured in Pennsylvania can be found on YouTube.
Nate loves saisons and almost anything that’s been barrel aged.
Karl Kunze is currently a PhD student with Mark Sorrells at Cornell University in the field of Plant Breeding and Genetics. Karl is from Wyoming, NY and developed a passion for plants while working with his parent’s greenhouse business and by growing up in an agriculture community. Karl pursued his undergraduate BS in Plant Science at Cornell University and while taking courses at Cornell, developed a keen interest in plant breeding and genetics. He continued at Cornell for his PhD where he is currently studying plant breeding methods for both organic multi-use naked barley and winter malting barley for New York State.
Leyna Lightman is an art world veteran with a broad range of projects and collaborators. She is actively engaged with justice in its many forms-from gender and race to environment, food and agriculture. Leyna believes that progress is holistic in nature meaning, "justices" hold hands with each other and cannot be siloed. Leyna has extensive experience supporting the complex California small-scale heritage grain economy. She works deeply with all of the small-scale grain farmers in the state as well as many other relevant to further the heritage grain movement through cooperation and collective efforts.
Sarah Linn is the Research Liaison in the Academic Engagement Department at the University of Pennsylvania Museum of Archaeology and Anthropology, where she manages programs that serve the university community and Museum visitors. In addition to making archaeological and anthropological research accessible to the public through programs, she is the co-curator of two exhibitions at the Penn Museum, Invisible Beauty: The Art of Archaeological Science and The Stories We Wear, which is opening in September 2021. Sarah completed her PhD in Mediterranean Archaeology at the University of Pennsylvania, where she specialized in Aegean Bronze Age archaeology.
Lama Losang is the former assistant to the Dalai Lama, and lives in Philadelphia. As the Founder and Spiritual Director of the Chenrezig Tibetan Buddhist Center, Losang is an accomplished Tibetan scholar and former Buddhist monk. In 1959, Losang and his family fled to Nepal, and then moved to Dharamsala, India. In 1985, he earned a Master Degree from Namgyal Monastery in Buddhist Philosophy, Sutra, and Tantra.
Cassandra Malis is a graduate of the Food Studies Masters of Arts program at Chatham University, with a concentration in food politics. Her thesis work focused on the commodification of breast milk and the emerging global market for the product. Cassandra has worked as a food systems analyst at a Pittsburgh non-profit, where she helped to research bottlenecks and solutions for the local food system and worked with local food entrepreneurs in growing their business. Cassandra has also worked in community food access by previously managing a local farmers market, and is currently the chair of the market's committee.
Brigid Meints is an Assistant Professor (Sr. Research) with the Barley Breeding program at Oregon State University. She grew up in Corvallis, OR and developed a love for plants at a young age. She earned a BA from Scripps College in Anthropology and Gender & Women’s Studies, but found her way back to plants after graduation when she began working for the barley breeding program at OSU. She earned her MS from OSU in Crop Science with a focus in Plant Breeding & Genetics and completed her PhD in Crop Science at Washington State University. Her research focuses on breeding multi-use naked barley for organic systems.
Jeff Michaud began his cooking career at age 13 in a pizza shop in New Hampshire, where he was raised. Jeff later attended the Culinary Institute of America in Hyde Park, NY, and graduated in 1998. Upon graduation, he moved to Aspen, Colorado to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef. After he completed his tenure in Aspen, Jeff moved to Philadelphia to work at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy for three years culminating with the position of Executive Chef at Locanda del Biancospino, a small inn in the foothills of the Alps. Upon returning to Philadelphia, Jeff co-founded Osteria Restaurant in 2007. Jeff is a Brazilian Jiu Jitsu Black Belt, a 2010 James Beard Award winner for Best Mid-Atlantic Chef, and the author of cookbook “Eating Italy”.
Sheri Morris has been a part of Bureau management for nearly 22 years and responsible for program oversight including retail and manufactured foods, dairy, seafood and shellfish, produce and egg safety, seasonal farm labor camps, and laboratory services. During her career with the PA Department of Agriculture Sheri has been active with the Conference for Food Protection, serving as an Executive Board member, Conference Chair in 2012, and current CFP representative on the ACAC (ANSI National Accreditation Board – CFP Accreditation Committee). Sheri is also a current Executive Board member of the MFRPA (Manufactured Food Regulatory Program Alliance). Prior to her career with the Pennsylvania Department of Agriculture, Sheri had more than 15 years of experience in the dairy and food manufacturing industry during which she has held various quality assurance and sanitation management positions.
Dr. Murillo-Williams joined the Agronomy Team in 2018 and focuses on integrated pest management and field crops production. Adriana is interested in the plant-pathogen-environment interactions that lead to mycotoxin contamination of crops.
Jason Perkins, Brewmaster at Allagash Brewing Company will join us from the brewery to discuss some of their unique brewing techniques that utilize clay pots they have that came in from the south (Alentejo) region of Portugal, why they chose to brew with this method, and to give us a peek into their unique brewing style.
Mike Potter founded Black Brew Culture in 2015 to expand Black presence in the craft beer industry, on the drinking side of the bar and in production. In addition, he co-founded and presented Fresh Fest Beer Fest, the nation’s first Black craft beer festival in 2018. Also in 2018, Black Brew Culture released its first beer, For the Culture, a collaboration with Pittsburgh’s East End Brewery. In 2019, he was named one of Imbibe 75’s “People to Watch,” and was recognized in Time Magazine’s Beer installment “Changing the Face of Beer.” In 2020, he expanded upon his earlier festival model to create Blacktoberfest, a celebration of African-American’s past and present cultural connection to beer, food and the concept of circular economics within community. Also in 2020, he established the lecture series Black Table, Black Tent, and The B.L.A.C.K. Beer Initiative, a five-point manifesto to increase the awareness and support of Black people in craft brewing. Through its online platform, symposium series and curated beer events, Black Brew Culture educates and advocates for access, equity and ownership in the beer industry, connecting craft brew culture with Black culture.
Jon Quinn is a grain farmer in Kennedyville Md on Maryland's Easternshore. He serves as 2nd vice President of the Maryland Farm Bureau. Jon grows corn, wheat, non-GMO food grade soybeans, high oleic plenish soybeans, spinach and 2- and 6-row malting barley. He also does custom planting and harvesting and poultry manure hauling and spreading. Jon has a son in law, brother and 1 long time employee involved full time and a son, daughter and step son involved part time in the farming operation. Joh uses cover crops and no-till cultivation practices on all acreage.
Katherine Rapin is a journalist and the managing editor for the Philadelphia Citizen. She has written 12 issues dedicated to local grain in collaboration with Lost Bread Co.
Originally trained as a restaurant group pastry chef, Miller pivoted her career about 3 years ago when she joined the team at Lost Bread. She fell in love with the hard work that bread takes and after rotating through all of the bread positions, she was surprised to be offered the position as Pastry Chef. Learning how to work with freshly milled whole grain flour in pastry applications has been beautifully eye-opening for Miller.
Gwyn Rowland has more than 30 years of experience dedicated to conserving the nation’s natural and cultural resources and connecting people and organizations to food and food systems. Ms. Rowland started with the PA Department of Agriculture in January 2020 and is collaborating with the PA Preferred Team to support Pennsylvania’s farmers, processors, and consumers who are passionate about “buying local.” Gwyn has a bachelor’s degree in Geography from Western Carolina University.
June Russell is the Manager of Farm Inspections and Strategic Development for GrowNYC, which operates the largest network of farmers markets in the country. Since 2007 she has spearheaded GrowNYC Grains, a project that began with a policy initiative implemented in 2009 that required bakers at Greenmarket to use a minimum of 15% grain or flour from the Northeast region (now 25%). GrowNYC Grains has worked with stakeholders across the value chain to bring dozens of new wheat and small grain varieties to consumers in New York City.
Owners Gina Rubinetti and Chris Wright are fresh pasta makers, highlighting freshly-milled local grains and producers from the mid-Atlantic region. All of their raw materials (produce, grain, eggs, meat and cheese) are sourced from small farms in and around Pennsylvania. Gina and Chris have a production space in Kensington, and sell their small batch fresh pasta at local farmers markets in Philadelphia.
Aaron Selya graduated from Indiana University of Pennsylvania with a BS in Biochemistry, thinking he was going to spend his life by researching viruses. He worked briefly in academia as a lab tech at Johns Hopkins in Baltimore. However, his interests turned more and more towards making beer. When Seyla’s life brought him to Salt Lake City, he decided to change careers and try to get a job at a brewery. He worked as the Lead Cellarman at Epic Brewing for 3 years, managing the barrel program. Eventually Philly called him home. When the opportunity to work with Philadelphia Distilling arose, Seyla jumped. Since then he’s been cranking out gin, developing new spirits, and growing our barrel program.
Toni Simpson is a Master of Arts Food Studies candidate hailing from the island of Barbados. She is a Chef and Culinary Instructor who is passionate about food, culture and food history. Her main focus is to devise methods to perpetuate a food secure Caribbean region. Apart from her interest in Food Studies, Toni's great loves are music and cake decorating. She is a Food Innovation Lab Coordinator at CRAFT and developed multiple grains recipes for the grains culinary trail.
Andrea Stanley has been on a mission since 2009 to bring the malthouse back and turn local grains into local malt for craft brewers and distillers in New England. What began as a curiosity about grains growing on local farms has turned into a career of a creating world-class malt for craft brewers and distillers, and with the addition of Ground Up mill in 2018, fresh stone milled flour for bakers. Depending on the day Andrea works milling flour stirring malt, and helping to rehabilitate an old paper mill in Holyoke, MA which will be the new home for the mill and malthouse. When her hands are not in grain she is working to make the dream of a sustainable, transparent, and regionalized food system real. In 2013, she helped form the Craft Maltster’s Guild, and served as the chair of the board for 5 years. In 2019, she helped to form the Northeast Grainshed Alliance which is supporting the sustainable growth of Northeast grains. In 2016, she was honored by Food and Wine and Forbes Magazine as one of the 20 Most Innovative Women in Food and Drink. In her spare time she searches for anything she can read about the history of barley and malt, gardening, and walking her dog Petunia. She lives in Hadley MA with her business partner and husband, Christian and their 3 teenagers.
Founded in Pennsylvania in 1996 by brothers John and Chris Trogner, Tröegs Independent Brewing is driven by a sense of adventure and curiosity. From the beginning, Tröegs has been built by family, friends and kindred spirits who share a love of great beer. “We’re not an English ale brewery,” says co-founder John Trogner. “And we’re not a German lager brewery. We take bits and pieces from each one of those traditions and try to come up with what we think is a very creative and great-tasting beer.” Troegs is widely known for award-winning beers like Perpetual IPA, Troegenator, Nugget Nectar and Mad Elf, as well as its experimental Scratch Series, wood-aged Splinter Series and Hop Cycle Seasonals. Troegs started working in earnest with local ingredients back in 2002 with the debut of holiday favorite Mad Elf. Today, the brewery buys about 25,000 pounds of local honey and 100,000 pounds of Pennsylvania-grown barley every year. Troegs also sources local produce including pumpkins, cherries, peaches, nectarines and strawberries from the fertile Fruit Belt of Pennsylvania. Through rotating seasonal menus, Troegs Scratch Kitchen is a showcase for new tastes and flavors, and its Guided Production Tour was named best brewery tour in America by readers of USA Today.
Jeff Trout’s family started a farm back with his great, great, great grandfather in the mid 1800s. He started farming at the age of ten with his grandfather, Howard Poormon (age 94), in 1979. Jeff purchased his first farm in 1996. The farm grew slowly and thoughtfully over the last twenty years to over 700 acres today. They are primarily focused on beef, soybeans, corn, and wheat. However, about ten years ago they were approached by a small malt house to start growing malting barley. The first few years provided a very steep learning curve. Ten years later, however, they are focusing on the broader malt barley value chain (e.g. seed to glass) while striving to produce only the best product with as many alternative revenue streams as possible (e.g. feed, cover crop, carbon capture, distilling, tourism). It has been a wonderful challenge but not without risk and challenge. Jeff addresses those challenges as a team with the help of his grandfather, uncle, oldest son (Aidan) and fiancé (Tammy). They strive to combine reliable off-farm income, transparent business relationships, data-driven decisions, and long-term marketing goals to sustain and grow a family operation. They are steadfast in an approach that is family orientated, consumer driven, and environmentally responsible.
Mark Van Horn is a graduate student in the Art and Archaeology of the Mediterranean World at Penn. His research focuses primarily on ancient trade and economic behavior in the Roman world, especially among peasants and people living in the countryside, but he is also interested in research relating to all kinds of ancient craft production in addition to ancient foods and diet. He is currently preparing to start his dissertation research based in Tuscany, Italy, using microeconomic theories to investigate household consumption for ancient Romans living in the area.
Judy Wicks is founder of All Together Now PA, a not-for-profit with a mission to unite urban and rural communities in building resilient, self-reliant regional economies. Judy also runs the Circle of Aunts & Uncles, a micro loan fund for local entrepreneurs without access to family & friends stage capital, which she founded in 2015. Judy is the founder of the Sustainable Business Network of Greater Philadelphia in 2001 and cofounder that year of the nationwide Business Alliance for Local Living Economies, now called Common Future. In 1983, Judy founded the White Dog Cafe, a pioneer in the farm to table movement, which she ran until 2010. She is author of Good Morning, Beautiful Business, published in 2013, which won a national gold medal for business leadership and has been translated into Chinese and Korean. Her numerous local and national awards include the Impact Award for Economic Justice from Social Venture Network, Women Chefs and Restaurateurs Lifetime Achievement Award, and the James Beard Foundation Humanitarian of the Year Award.
Jen Zimmerman got her start in the craft beer industry 14 years ago working for a craft beer distribution company. Two years ago, she left the packaged product side of the industry after working for Regional and National craft brands. Her passion led her to go where it all begins, with raw ingredients and malting. Jen’s focus is bringing awareness of craft malt and regionally sourced, quality ingredients to the craft brewers and distillers of the Midwest. In her free time Jen enjoys traveling to new places, which of course always involves local craft beer. She lives in Minneapolis with her husband Bradley and German-Wirehaired Pointer Bulleit.