Our Staff & Board
In 2009, Camas Davis, a ten-year veteran magazine editor and food and travel writer, traveled to Gascony in southwest France to study the art of butchery and charcuterie with a family of pig farmers and butchers. Upon her return she founded the Portland Meat Collective, a one-of-a-kind meat school and culinary resource that has changed the way citizens of Portland, Oregon, think about their food, their community, and their local food economy. In 2014, Davis launched the Good Meat™ Project in order to spread Meat Collective-style education across the country. Camas continues to write about her experiences in the world of meat, including stories for the radio show, This American Life and Vogue magazine. Davis and the Portland Meat Collective have also been the subject of media stories from the New York Times Magazine to Martha Stewart Living. She is also the author of Killing It, a memoir about her adventures in the world of meat. Camas lives in Portland, Oregon.
James O’Donnell is the Program Director of Grassfed Alliance at Good Meat Project. After his first job bussing tables, James gained an interest in the often hidden labor behind our food system. He previously worked for the fair trade, worker-owned cooperative Equal Exchange, where he crafted consumer-facing messaging and wrote about the principles of equitable trade. He also wrote food studies curricula for the Stone Barns Center about the ways food intersects with power, culture and ecology. James is also the co-owner of Allora Farm & Flowers, a wild foods business based in the Hudson Valley recently praised in The New Yorker. He received his B.A. in Economics from Tufts University, where he also studied music. He lives in New York.
Tim Joseph is the Founder of Maple Hill Creamery, the preeminent organic grass-fed dairy brand in the US. In 2004, Tim and his wife Laura started milking 64 cows on their 250-acre dairy farm in Central New York, with no prior farming experience. By 2007 they had transitioned their herd to both certified organic and 100% grass-fed, and in 2009 Tim created the company’s “creamline” yogurt on his kitchen stovetop. Maple Hill has grown to source milk from 160 family farms in Upstate NY. Maple Hill’s products are distributed nationally. Tim acts as both Program Advisor to our Grassfed Alliance program as President of the Grassfed Alliance industry board.
Beth Gratzer is the Special Project Coordinator for Good Meat Project. She has a diverse array of professional experience ranging from community-based disaster recovery planning, to bartending and serving tables, to working in nonprofits. Beth received her BA in Photography from Bard College and MS in Community and Regional Planning from Pratt Institute in Brooklyn, NY. She has done grant writing and community development programming for the YWCA of Queens and community planning for the Federal Emergency Management Agency following Hurricanes Irma and Maria. After a deployment with FEMA, Beth took what was supposed to be a temporary job working behind the counter at a whole animal butcher shop, fell in love with the industry and has been dedicated to working in the Good Meat universe ever since. Beth previously worked for Fleishers Craft Butchery in New York City. When she isn't working for the GMP, she works as a Project Manager at Piccone's Corner, a whole animal butcher shop in Portland, Oregon, where she schedules slaughters, fine-tunes food safety plans, and everything in between. Beth lives in Portland, Oregon with her partner, a greying greyhound, and a troublemaking cat.
Celine Kagan is a livestock farmhand, living in New York's Hudson Valley. Using her previous experience in education and communications, she contributes to the outreach, branding and marketing efforts of the farms where she works, in addition to daily farm activities. Celine has a deep love for animals and is driven to see them thrive in environments that best suit their nature and their needs. Prior to her unexpected discovery that farming best suits her nature and needs, Celine taught high school English literature at the Little Red School House, a trailblazing force for progressive education, founded in 1921. After nearly a decade in the classroom, Celine combined her love for storytelling with her love for food and transitioned to become Executive Director of Wicked Good Media, a boutique PR firm in Manhattan, that works closely with restaurants and chefs across the country. Then, one day, in 2014, Celine milked a sheep in Tuscany and everything changed...
Rosie Kissel leads the ecosystem building and land-based work at Armonia, a group supporting the regeneration of soil, soul, and society. Since joining Armonia in 2017, Rosie has focused on regenerative farm and ranch management, collaborative initiatives, and investment partnerships. Her work has ranged from leading the audit process for one of the first Regenerative Organic Certified farms in the US to coordinating the HERD Fellowship, a sponsorship program that brings young farmers and ranchers to regenerative agriculture conferences. Rosie is also founding Steering Committee member of the Funders for Regenerative Agriculture (FORA), an initiative of funders and investors working together to accelerate the emergence of regenerative agriculture, healthy soils, and working lands. Within FORA, she co-leads the Promoting Economic and Ecological Resilience (PEER) Fund, a pooled fund launched in response to COVID-19 to serve producers and BIPOC groups in the regenerative food and fiber systems. Rosie also serves as a board member for the American Grassfed Association. Rosie received her BA in Environmental Science from Brown University. She lives in Brooklyn, New York, with her partner, Kate.
Kären Jurgensen is the fine dining Chef Instructor at Seattle Culinary Academy. She is also the founder of the sustainability curriculum at Seattle Culinary Academy which she launched in 2005. Kären spends summers at Quillisascut Cheese Company’s Farm School teaching professional chefs, culinary students and agricultural professionals farm-to-table immersion courses. She has taught whole animal butchery courses there since 2003. She was the founding president of FORKS, the Seattle Chapter of Chefs Collaborative. She is an active member of Slow Food, and a member of Women Chef’s and Restaurateurs and Les Dames de Escoffier. Karen also co-authored Rethinking the Kitchen: The Sustainable Kitchen Handbook and Chefs on the Farm, a cookbook. She lives in Seattle, Washington.
Sarah King is a project and process manager for Nike. With experience in architecture, higher education, and international supply chain economics, Sarah is adept at helping teams achieve data continuity and scalability solutions. Sarah has an insatiable appetite for learning, creative thinking, and problem solving, all essential components of running a small Willamette Valley farm with her husband, Bubba. Sarah’s farm, Godspeed Hollow, showcases her family’s passion for sustainable farm management and whole-animal utilization, and specializes in pastured pork, poultry, and raw milk production. The Kings use their farming experience to inspire fellow land stewards and farmers to adopt similar approaches. Sarah lives in Newberg, Oregon.
Adam Danforth is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Oregon State University, and the National Bison Association. Adam also consults and provides experiential education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meats, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Adam lives in Ashland, Oregon.
Alex Miller is a seventh generation farmer and the CEO of Lick Skillet Farm, a 100-year old family farm located in the foothills of the Smoky Mountains of East Tennessee. Lick Skillet direct markets grass-finished beef and pastured pork and operates with an emphasis on soil health and animal welfare. Alex is in the process of launching the Appalachian Meat Collective to bring the message of the Good Meat Project to his region. Alex also serves as a board member on the Southern Sustainable Agriculture and Education (SSARE) Administrative Council. In his day job, Alex is the William B. Stokely Chaired Professor of Business at the University of Tennessee in Knoxville. His speciality there is management of nonprofit organizations. In that capacity, he was the founding board chair for the Alliance for Better Nonprofits and he also serves on the National Academy of Science Air Force Studies Board. Alex has an undergraduate degree from Tennessee Tech, an MBA from Dartmouth College, and a PhD from the University of Washington.
Cory grew up in the isolated mountains of Northeastern Oregon as the fourth generation in a cattle ranching family. She attended college at Stanford University, where she came to understand that many aspects of cattle production were associated with environmental degradation and poor human health. She returned to the family ranch in 2003, seeking to raise cattle, not only in a healthier way but also as one of the best tools for fighting climate change and growing healthy food. Inspired by the potential and the urgency of this opportunity, she started Carman Ranch Provisions, a company focused on finding market outlets for the cattle, pigs, and other crops raised to build soil health and pull carbon from the atmosphere. With the home ranch as a supplier, the Carman Ranch brand comprises a group of ranchers in the Pacific Northwest who raise a year-round supply of grassfed cattle. Her customers, investors, and producers share her core values of building a new type of food system that can sequester carbon, improve nutrient density in food, and support rural communities.
Erin Wirpsa Eisenberg
Erin Wirpsa Eisenberg is an experienced nonprofit and philanthropic professional committed to solving the world’s problems in ways that respect and value the environment and the economic resilience of the communities that steward our natural resources. She is a long-time leader, advocate, and supporter of regenerative agriculture. She co-founded and was the Founding Director of Funders for Regenerative Agriculture, an initiative of funders and investors working together to accelerate the emergence of regenerative agriculture, healthy soils, and working lands that support people and the planet. Erin worked with Tom Steyer and Kat Taylor overseeing their charitable giving at the TomKat Foundation and TomKat Ranch, and worked closely with strategic partners making the business and environmental case for regenerative agriculture. Erin also served as the Executive Director of CitySeed, which is building an equitable, local food system in Connecticut. She earned degrees from the University of Notre Dame and Yale University.
Esther is the CEO of Cienega Capital, a regenerative investment firm utilizing an integrated capital approach to systemic change in the areas of soil health, regenerative agriculture, and local food systems. Cienega Capital is also part of the #NoRegrets Initiative, a regenerative asset strategy focused on the health of agricultural soils and agricultural communities of North America. Esther has 20 years of experience in mission-based financial services ranging from microfinance to risk capital investments, in partnership with financial institutions, family offices, foundations, and investment advisors. She is also a board member at Custom Food Solutions, Carman Ranch Provisions, Eden Ciders, and Civil Eats. Esther has also served as the Vice President for Strategy and Business Development at RSF Social Finance. Prior to joining RSF, Esther was a senior consultant for ShoreBank Advisory Services, where she provided strategic and capital planning advice for Community Development Financial Institutions (CDFIs), particularly small business and affordable-housing loan funds. Esther received her MPP from University of Chicago and BA in Social Welfare from the University of California Berkeley. She lives in Berkeley, California with her husband, Greg, and their two children, Evangeline and Bryce.
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