C+C 2025 Value-Added Ag Summit Speakers

Kevin Atticks
Secretary
Maryland Department of Agriculture

Kevin Atticks was appointed Secretary of Agriculture in January 2023. Prior to his appointment, Atticks was CEO and founder of Grow and Fortify, a company supporting value-added agricultural organizations and the businesses they represent. Grow and Fortify published the first assessment of the state’s value-added agricultural industry, illustrating the expansive impact generated by this sector, which includes wineries, creameries, meat processing, agritourism, equine and dozens of other industry segments.

Atticks was also the Executive Director of the Maryland Wineries Association, Brewers Association of Maryland and the Maryland Distillers Guild, and served as the President of the Maryland Agricultural Resource Council, and the Chair of the national WineAmerica Associations Advisory Council. Atticks formerly served on the University of Maryland College of Agriculture’s Global Leadership Council, the board of Future Harvest and the board of the Maryland Tourism Coalition.​

Originally from Bowie, Maryland, Atticks graduated with a journalism degree from Loyola University Maryland. Shortly thereafter, Atticks received a master’s degree from the University of Colorado in Boulder, CO. He later earned his doctorate in communications design from University of Baltimore. He holds a faculty position at Loyola University Maryland.​

Drew Baker
Farmer, Partner and Creator
Old Westminster Winery & Burnt Hill Farm

Shari E. Bryant, M.Acc., CPA
Owner & Founder
Foxfire Farm MD, LLC

Shari Bryant is the co-founder of Foxfire Farm MD, LLC, a regenerative farm and equestrian haven established in 2019 in Brandywine, Maryland. With her husband, Chris, and their son, Declan, she has transformed open fields into a thriving farmstead offering premier equestrian experiences and sustainable food production.

Shari’s lifelong passion for horses and whole-horse wellness drives the farm’s dedication to providing exceptional trail rides and fostering connections between people and animals. At the same time, her commitment to clean food and environmental stewardship powers Foxfire Farm’s mission to produce ethical, grass-fed meat and eggs for the local community.

In addition to her focus on farming, Shari has had a successful career in nonprofit accounting, earning her Master of Accountancy from Georgia Southern University and a Bachelor of Science in Accounting from the University of South Florida. As a CPA, she has specialized in helping organizations optimize their financial practices.

Now, Shari combines her professional expertise with her dream of nurturing a multi-generational family farm. She takes pride in sharing her love of horses, nature, and regenerative farming while creating a legacy of sustainability and joy for future generations.

Dr. Nadine Burton
Alternative Crop Specialist
University of Maryland Eastern Shore

Dr. Nadine Burton is the Alternative Crop Specialist with the University of Maryland Eastern Shore, the owner of Tallawah Farms, and the founder and director of the Around the Bay Farmers’ Alliance. With a deep passion for sustainable farming and community collaboration, Nadine Burton has dedicated their career to educating small farmers on crop diversification and innovative practices. Witnessing the challenges faced by small farming communities firsthand, Dr. Burton founded the Around the Bay Farmers’ Alliance to foster unity, resource-sharing, and collective problem-solving among farmers.

Under Dr. Byron’s leadership, the Alliance has established markets with some of the largest food distribution organizations, significantly improving the standard of living for farmers and farm workers through their aggregation center. The group also provides technical support and training to enhance environmental sustainability while playing a vital role in strengthening the local food system.

Shane Carpenter
Co-Founder 
Hex Ferments

Shane is the co-founder of HEX Ferments, a Baltimore-based company established in 2012 that specializes in traditionally fermented foods, including sauerkraut, kimchi, pickles, and kombucha. What began as a small venture with his wife in their home kitchen has evolved into a thriving business with a loyal customer base spanning farmers markets, wholesale retailers, and direct-to-consumer sales.

Guided by a rich tapestry of experiences and a curiosity shaped by years of exploration, Shane has approached his work with a perspective that blends craftsmanship, resilience, and creativity. From hitchhiking across foreign landscapes to working on farms abroad, these early adventures cultivated a deep appreciation for the art of food production and the interconnectedness of communities.

In response to growing demand and years of “fermenting” ideas, Shane brought a long-held vision to life by spearheading the acquisition and construction of a new facility. This expansion not only enhanced HEX Ferments’ production capacity but also introduced HEX Superette—a vibrant space featuring a scratch kitchen, bar, and small grocery designed to celebrate and support small producers and growers. The menu at HEX Superette highlights quality ingredients while promoting fermentation and preservation techniques in a fresh, approachable way. The market offers curated items that elevate the grocery shopping experience, emphasizing quality, practicality, and joy.

Through HEX Ferments and HEX Superette, Shane continues to foster meaningful connections between producers and consumers, strengthen local food systems, and redefine what it means to create exceptional value-added goods. His journey reflects an enduring passion for innovation and a belief in the power of food to bring people together.

Steven Ernst 
Owner
Ernst Grain & Livestock

Steve Ernst is the 6th of 8 generations to farm in Clear Spring, Maryland. He holds an Ag Extension Education Degree from the University of New Hampshire and is a Certified Crop Advisor and Professional Animal Scientist in Ruminant Nutritional Management. Ernst has been farming crops and livestock since the 1970’s and currently leads the Ernst Grain & Livestock family operation.

Josh Geiger 
Sr. Marketing Strategist  
Mission Agency

Josh Geiger is a Senior Marketing Strategist at Mission Agency bringing a decade of experience in media strategy, planning, buying, technology implementation, and data analytics—spanning a wide variety of industries and verticals.

His specialty lies in understanding business data, enabling him to develop effective and efficient strategies that help clients achieve and exceed their goals. Having spent his entire career on the agency side, Josh has gained invaluable insights into the complexities of client needs.

Outside of work, Josh enjoys golfing and spending quality time with his wife, twin boys, and dog.

Rick Glass
Outreach Coordinator
Fingerboard Farm

Rick Glass has worked in the Maryland Cannabis Industry for over the past 6 years. He is passionate about cannabis education and thinks the cannabis plant still has a lot of stigmas surrounding it. As a two-tour combat veteran in the Marine Corps Rick has struggled with substance abuse and PTSD and truly believes that cannabis has saved his life. With Rick’s passion for cannabis education, he has taken on a new role at Fingerboard Farm as their outreach coordinator and is excited to bring education about this plant beyond just THC to so many.

Kristin Hanna
Director of Special Projects
Maryland Department of Agriculture

Kristin Hanna has been with the Department of Agriculture since 2023 as the Director of Special Projects and works closely with the marketing and leadership teams to help execute programs, campaigns, and events. Prior to that she worked in marketing at a top 30 craft brewery in the country for eight years and helped open and operate their tasting room and a branded full-service location at the Thurgood Marshall Baltimore-Washington International airport. She has a passion for hospitality and taking care of people due to the eight years she spent in the restaurant industry. Her and her husband are currently section hiking the Appalachian Trail on a 26 year plan (100 miles a year) and she has a goal to take her stepson to visit all the national parks before he’s eighteen.

Patrick Hudson
Partner
True Chesapeake Oyster Farm

Born and raised in Baltimore, Patrick attended Gilman School and studied Economics and Portuguese at The University of Virginia. After spending two years working as an analyst in Sao Paulo, Brazil, he returned to Baltimore and picked up a hobby of “oyster gardening” with his father on a small plot of land in Southern Maryland. Growing oysters in the pristine waters of St. Jerome’s Creek soon turned into a full-time job, and today True Chesapeake Oyster Co is Maryland’s premier oyster farm, selling over 1 million oysters a year to retailers like Whole Foods and restaurants nationwide. These days Patrick bounces back and forth between the farm and True Chesapeake’s award-winning restaurant in Baltimore’s Woodberry neighborhood. 

Brad Humbert
Owner/Maltster
Bear Branch Malt

I am the owner and maltster of Bear Branch Malt, a craft malthouse in Carroll County Maryland.  Bear Branch Malt is an integral part of my 4th generation family farm. We grow barley and rye for malting as well as raise beef and lamb on pasture that is sold direct to consumers from the farm.  

I have a background in Mechanical and Aerospace Engineering and in 2015 I left my engineering job to be the head brewer at Milkhouse brewery. In 2019 I purchased a ½ Ton malting system and started malting. Soon after starting out I began building a new facility with a larger 4 Ton malting system.  In early 2024 the new malting facility on the farm was completed and has allowed us to reach more breweries and distilleries in our region as well as expand our malt product lineup. By partnering with other local growers we are currently able to source all of our raw grains from Maryland. We offer a variety of base malts and specialties including Pilsner, Pale, Vienna, Munich, Golden Honey, Caramel Honey, Double Honey, Pale Rye, Munich Rye, Caramel Rye, Pale Wheat, and more.

Craft malt is an important connection between the community and the land around us. Local craft malt allows brewers to develop styles that are unique to that place and time. Historically beer was made from malt and hops grown near the brewery with water from the ground or a spring nearby and the brewers invented styles that matched the ingredients they had available. Craft brewers and distillers of today are finally able to create styles unique to their region that positively impact their local agricultural community and share the story of that impact with their customers.

Dr. Shoshanah Inwood
Associate Professor of Community, Food, and Economic Development
The Ohio State University

Dr. Shoshanah Inwood is a rural sociologist and an Associate Professor of Community, Food, and Economic Development at The Ohio State University. Her integrated research and extension program focuses on national, state, and local efforts to create economic development through food and agriculture by focusing on people, place, and community. For over 15 years she has led USDA and CDC funded research qualitatively and quantitatively examining how access to affordable quality health insurance and childcare affect economic development and quality of life for farmers and ranchers. Dr. Inwood served as a Faculty Fellow with the USDA North Central Regional Rural Development Center and lead the ‘Caregiving Across the Life Course Survey,’ examining the social and economic impacts of caregiving for children and adults in 25 states in the North Central and Northeast US. At OSU, Dr. Inwood directs the Northeast Ohio Center for Agriculture Innovation and co-directs the Center for Community and Working Landscapes. Before academia she was once a beginning farmer in Richland County, Ohio.

Emma Jagoz
Owner/Farmer
Moon Valley Farm

Emma Jagoz is a first-generation organic vegetable farmer and food hub owner who began Moon Valley Farm with no prior experience in 2012 on borrowed suburban land while raising 2 kids under 2. Today, Moon Valley Farm is a 70 acre certified organic farm and food hub collaborating with 50+ farmers, serving 1000 member customizable, year-round CSA program, over 100 restaurants in DC, NoVA + Maryland, an online farmers market for home delivery, over 1000 boxes a month for a Food as Medicine partnership with a nonprofit and serves multiple school districts across Maryland. Emma serves as the Organic seat for the Maryland Agriculture Commission, on the Board of Soil Stewards for Million Acre Challenge and was awarded ‘Farmer of the Foodshed’ in 2024 by Future Harvest. She believes that by focusing on stewarding the land responsibly through regenerative agriculture and by localizing our diets to support regional food security, we will adopt healthier diets, improve our waterways and ultimately increase the health of the soil surrounding our region’s most important resource: the Chesapeake Bay.

Aaron Joseph
Co-Owner
CAnE Collective

Aaron, a beverage consultant, has been an active participant in the hospitality industry for over 19 years. He has spent time behind the bar in varied roles, from 2001 to present. Starting at the esteemed Inn at Perry Cabin located in St. Micheals Maryland, Aaron has visited and worked at Number of the establishment including La Samana( ST.Maarten), Bourbon Steak located in the Four Seasons Washington D.C., Wit and Wisdom located in the Four Seasons Baltimore, and R.bar located in R.house ( Baltimore). Through these experiences, Aaron has found his passion for the creation of award-winning cocktails as well as a genuine love for taking care of the guest. 

Currently, Aaron is using his many talents to serve as a beverage consultant in the Baltimore area where he has designed bar build-outs, created beverage menu’s and advised on numerous bar programs throughout the D.M.V.(D.C. Maryland, Virginia area). Aaron has also created cocktails for Major Brands on National Levels as well as small brands local to his Market. Through his hard work and crafty cocktail creation, Aaron has had cocktails published in national magazines, Chilled, Food and Wine Magazine, Tasting Panel, Imbibe, as well as hospitality-driven websites, Liquor.com, Chilled.com.

Tim Kain, Jr.
Vice President of Sales
Keany Produce & Gourmet

With over two decades of leadership, sales, and operational experience, Tim is a seasoned professional dedicated to driving business growth and optimizing organizational performance. Currently serving as Vice President of Sales at Keany Produce & Gourmet, Tim has contributed significantly to the company’s success for nearly 11 years.  In his spare time, he enjoys spending quality time with his three sons, playing golf, gardening, and supporting Philadelphia sports teams.

Rachel Loew Lipman
5th Generation Winemaker
Loew Vineyards

Rachel is one of the youngest winemakers in Maryland with over ten years of experience in all aspects of the wine industry. She graduated from the University of Maryland, College Park in 2015 with two degrees–a Bachelor of Science in Horticulture and Crop Production as well as a Bachelor of Arts in Communications. Additionally, she has earned a certification in Winemaking from Washington State University. Today, Rachel is the Head Winemaker and Director of Operations for her family’s winery, Loew Vineyards, located in Mt. Airy, Maryland. As a fifth generation winemaker and as a 3G (grandchild of a Holocaust survivor), she believes she bears the responsibility to share her grandfather’s story of survival and continue her family’s legacy of over 150 years of making mead commercially in Poland. In effort to keep her family history alive, she has produced and named meads in tribute to family members that perished in the Holocaust.

During Rachel’s tenure at Loew Vineyards, she has spearheaded a winery remodel (with all new equipment), increased wine production, and created award winning wines and meads. In October 2023, Rachel was appointed and commissioned by Governor Moore to represent Maryland’s Viticultural industry as a member of the Maryland Agricultural Commission. She currently serves as Secretary for the Maryland Wineries Association’s Executive Committee and serves as Vice President and Secretary for 3GDC. In her free time, Rachel shares her grandfather’s story of survival publicly to schools and military bases. 

Zack Mills
Chef & Partner
True Chesapeake Oyster Co.

A native of Davidsonville, Maryland, Zack Mills graduated from The French Culinary Institute in 2007. Immediately following graduation, Mills began working in various kitchens in the Washington, D.C. area before landing a job as a sous chef at Bourbon Steak, a Michael Mina restaurant located in Four Seasons Hotel Washington, D.C. During his tenure there, Bourbon Steak received 3 stars in the Washington Post and Washingtonian dining guides and was named Fine Dining Restaurant of the Year by the Restaurant Association of Metropolitan Washington (RAMW).

In 2012, Mills accepted the opportunity of a lifetime to join Mina Group as a corporate sous chef working under the direction of Michael Mina. There, he oversaw the culinary operations for the James Beard award-winning chef’s East Coast restaurants along with several notable restaurant openings including PABU in Baltimore, Maryland; The Handle Bar in Jackson Hole, Wyoming; and Pub 1842 in Las Vegas, Nevada.

Continuing under Mina’s mentorship, Mills accepted the executive chef position at Wit & Wisdom, Mina’s upscale American tavern located in Four Seasons Hotel Baltimore. At Wit & Wisdom, Mills was responsible for overseeing daily breakfast, lunch and dinner services, as well as Four Seasons Hotel Baltimore’s 24-hour room service. Under Mills’ leadership, Wit & Wisdom was named one of Baltimore’s Best Restaurants by both the Baltimore Sun and Baltimore Magazine.

In 2018, Mills partnered with Patrick Hudson of True Chesapeake Oyster Company and Nick Schauman of the Local Oyster to build True Chesapeake Oyster Co in the historic Whitehall Mill which opened in the Fall of 2019. Since its opening, True Chesapeake Oyster Co has received four-and-a-half out of five stars in the Baltimore Sun and was voted Best New Restaurant by the Baltimore Magazine Reader’s Poll. Chef Mills was most recently named a finalist for The Restaurant Association of Maryland’s Chef of the Year Award.

Giving back to the community has always been a top priority for Mills. He continues to volunteer his time cooking for national charitable organizations including No Kid Hungry and the Cystic Fibrosis Foundation. He was the 2016 winner of Baltimore’s “The Supper” chef competition to benefit the Saint Agnes Foundation and has also appeared on the Food Network’s competition series Chopped, as well as Food Network’s first ever plant-based cooking competition, It’s CompliPlated.

Chris Miller
Owner/Co-Founder
Loan Oak Farm | Lone Oak Farm Brewing Company | Montgomery Malt Co. | Fallen Oak Distilling

Christopher (Chris) Miller is a third-generation Montgomery County resident and farmer who was born and raised in Derwood, Maryland. Growing up as one of five children of John and Mary Miller, Chris spent his early years immersed in small-scale farming, raising chickens, cattle, and riding horses. These formative experiences fostered a lifelong passion for agriculture and land stewardship.

A proud graduate of Magruder High School (Class of 2012), Chris continued his education at Virginia Tech, earning a degree in Environmental Resource Management with a Minor in Forestry in 2016. After graduation, he returned home to work alongside his brother, John Jr., as a Certified Arborist and Maryland Licensed Tree Expert with Rock Creek Tree, Turf & Landscape.

In 2019, Chris and his brother Charlie Miller purchased the historic farm previously owned by Samuel Riggs IV in Olney, Maryland. Together, they transformed the property into Lone Oak Farm, home to Lone Oak Farm Brewing Company, Montgomery Malt Co., and Fallen Oak Distilling. By partnering with the Montgomery County Office of Agriculture, the Millers established a thriving hub for value-added agriculture. The farm cultivates grains both on-site and partners with local farmers to create high-quality products sold locally, blending tradition with innovation to enhance the region’s agricultural economy.

Chris’s ventures extend beyond brewing and farming; he is actively involved in multiple organizations and community-driven projects, including Montgomery Soil Conservation District, his Church, and the revitalization of a historic chapel into a café and market space. His work exemplifies the commitment to building spaces where people can connect with the land and each other.

Cory Moore
CEO
The Garden International | The Gift LLC | OneBand

The Garden International, an Agriculture Innovation company focused on high nutrition foods and resilient food systems; The Gift LLC, a craft manufacturer of plant-based wellness products featuring whole plant hemp extracts; and OneBand a patented resistance band with an innovative design, making exercising more efficient and accessible for all. Cory combines his passion for health and wellness with his vision for the future and his expertise in efficiency and global innovation.

Martin Proulx
Value-Added Agricultural Specialist
Maryland Department of Agriculture

Martin Proulx is the Value-Added Agricultural Specialist with the Maryland Department of Agriculture. In this capacity, Martin provides general support for value-added and agricultural processing sectors in the State, with a focus on removing barriers and strengthening regulatory framework to improve and expand capacities and opportunities for value-added agricultural products.

Julia Raymond
Mid-Atlantic Director
Cureate

Julia is a sustainable food systems advocate with fifteen years of experience leading and growing mission-driven organizations at the intersection of food, community and innovation. Prior to joining Cureate, Julia worked closely with food system and supply chain stakeholders through her roles with Feastly, WeWork, Amazon Fresh, Growing Gardens, and Share Our Strength. She is excited to bring her systems-level thinking and relationship building expertise to the Mid-Atlantic, calling Washington DC home.

Supporting and strengthening small food and farm businesses through creative partnerships and programs has been at the core of Julia’s career. As the Mid-Atlantic Regional Director, she oversees local procurement strategy with Cureate’s institutional partners and leads Courses, Cureate’s small business technical assistance program. She is passionate about driving consumer awareness on the links between food, health, climate, and the economy.

Elizabeth Robinson
COO
The Garden International | The Gift LLC | OneBand

Liz is the COO of three health and wellness companies – The Garden International, an Agriculture Innovation company focused on high nutrition foods and resilient food systems; The Gift LLC, a craft manufacturer of plant-based wellness products featuring whole plant hemp extracts; and OneBand a patented resistance band with an innovative design making exercising more efficient and accessible for all. Liz enjoys product development, education, and serving the community.

Jesse Sandlin
Chef/Owner
Sally O’s | Bunny’s | The Dive

Growing up primarily in Baltimore on the east coast, Jesse began cooking at the famous Anne’s Dari Crème in Glen Burnie, MD. In this now 70 year old institution of ice cream and footlong hot dogs, Jesse would become enamoured with the fast paced, organized chaos of restaurant kitchens.

Moving to California in 1998 to be with her mother, Jesse began working for the Paragary’s
restaurant group, and would work her way up through the ranks in several of their kitchens,
before leaving the company to accept a Sous Chef position at the new Lucca restaurant in
downtown Sacramento. She would leave Lucca a year later to journey to Australia and spend a
short time there at the Blue Duck Café in Perth.

After her stint down under, Jesse returned home to Baltimore to be closer to her brother and
her new niece and nephew. She would begin working for the Foreman Wolf restaurant group
honing her cooking skills and working at the acclaimed fine dining institution, Charleston, as
well as several of their other operations.

In 2009, Jesse appeared on Bravo TV’s show Top Chef. She has continued to be an executve
chef in the Baltimore area, and in July 2020, opened her first restaurant, Sally O’s, in her home neighborhood of Highlandtown in Baltimore City.

The restaurant has received much acclaim in it’s opening year including honors such as “Best
New Spot”, and “Best Bar Food”, as well as runner up for “Best Chef” from Baltimore Magazine.

Since the opening of Sally O’s, Jesse and her business partners have opened two more ventures
in Baltimore city. The Dive opened in the Canton neighborhood in November of 2022 serving
pizzas, sandwiches, and 70’s/80’s era nostalgia in a fun neighborhood bar. And the much
anticipated Bunny’s opened in Fells Point in June 2023, focusing on fried chicken and
champagne as it’s staples and receiving several awards including “Best New Restaurant”, “Best
Brunch” and “Best Fried Chicken”.

Dr. Bill Schindler
Founder & Owner
Modern Stone Age Kitchen
Executive Director
Eastern Shore Food Lab

Christina Schindler
CEO & Owner
Modern Stone Age Kitchen
President
Eastern Shore Food Lab

Dr. Bill Schindler, an internationally recognized food archaeologist, primitive technologist, chef, and author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health, and Christina Schindler, an experienced educator and business leader, are the dynamic husband-and-wife team behind the Modern Stone Age Kitchen in Chestertown, Maryland. Together, they are on a mission to transform the way we understand, source, and prepare food.

Bill serves as the Founder and Director of the Eastern Shore Food Lab, where he works to preserve and revive ancestral dietary traditions to build a more nourishing, ethical, and sustainable food system. His expertise has been featured globally, including as co-star of National Geographic’s The Great Human Race and on Wired magazine’s YouTube series Basic Instincts and Food Science. He travels the world with his family documenting traditional foodways, using the archaeological record, ethnographic traditions, and modern culinary techniques to inspire practical, real-life food solutions.

Christina brings over 20 years of experience as a public school teacher and administrator. She now leads the business side of their ventures as CEO of the Modern Stone Age Kitchen and President of the Eastern Shore Food Lab, overseeing operations, growth strategy, and educational programming. Her passion lies in creating meaningful connections through food, fostering community outreach, and expanding educational opportunities.

Together, Bill and Christina are redefining what it means to eat and live well, merging scientific research, traditional wisdom, and modern culinary arts to inspire individuals and families to embrace a healthier, more sustainable way of eating. Above all, they are proud parents of three busy young adults and remain committed to sharing their vision for real, nourishing food with communities near and far.

Madelyn Smith
Executive Director
Common Grain Alliance (CGA)

Madelyn Smith is the Executive Director of Common Grain Alliance (CGA), a nonprofit that connects grain producers, processors, and grain artisans to build a more regenerative, integrated, and equitable regional grain economy in the Mid-Atlantic region. CGA’s 150+ members are grain farmers, millers, maltsters, bakers, brewers, distillers, food systems advocates, and others who are committed to working collaboratively to integrate grains and other staple food crops into local food systems. Madelyn works on solutions to coordinate the regional grain value chain, expand access to locally grown, whole grain foods, provide technical assistance to grain growers and processors, and address supply chain challenges. As a lover of wholesome, delicious food, Madelyn believes in the role of food as a critical lens for advancing community connection, health, and resilience.

Julie Stinar
Owner
Evensong Farm

Julie Gray Stinar, a native of Maryland, is the proud owner of Evensong Farm, where she has been committed to sustainable farming since 2000. Over the years, Julie has cultivated a diverse range of products, including grass-fed beef, pork, chicken, vegetables, herbs, and eggs. Since 2008, she has been a staple at fresh Farm Market in Silver Spring and sells her goods at other regional markets. Julie’s innovative spirit led her to create UrbanAde, a line of herb infused drinks crafted and produced on her farm. The farm currently offers these value-added beverages, a small beef buying club, and two glamping sites, providing the public with an opportunity to enjoy the tranquil beauty of her 132-acre preserved farm. Additionally, she is establishing a nonprofit organization, the Evensong Natural Building Lab, which will focus on education, research, and the promotion of agriculturally grown building materials.

Dr. Vaughn Wallace
Owner/CEO
Hennesy Creek

Dr. Tracey Wallace
Owner/COO
Hennesy Creek

Dr. Tracey Wallace is the Co-Owner and COO of Hennessy Creek Brewery-Venue-Bed and Breakfast in Brandywine, MD. She is also a licensed and certified Audiologist with over 30 years of experience practicing in DC, MD and VA. She is a proud alumnus of the University of MD, Gallaudet University, and the University of FL. Her interests include the Arts, Deafness and Stuttering Awareness.

Dr. Vaughn Wallace is the Owner and CEO of Hennessy Creek Brewery-Venue-Bed and Breakfast in Brandywine, MD. Their mission is to establish a successful farm microbrewery in Prince George’s County which delivers a high quality craft beer in an atmosphere that offers a unique family centered farmland destination experience for all ages to enjoy. They promote the relationship between agriculture and tourism though providing family-centered experiences on their 42 acre farm. Dr. Wallace is also a Senior Operations Manager in the DC Government. He served 28 years in the United States Army with a final tour of duty in Iraq. He is now a retired Logistics Operations Officer, disabled veteran and proud alumnus of Bowie State University, Central Michigan University and North Central University. His dissertation focus was on the “Success Strategies of Minority-Owned Small Businesses in the DMV region”. He and Dr. Tracey Wallace have been residents of Maryland for over 50 years and married for 33 years.

Soung Wiser
Partner/Operator
The Little Grand

Brand Advisor/Creative Director
And Wiser

Soung Wiser is the Founder and Creative Director of And Wiser, a branding and design collective specializing in food, beverage, and hospitality. With over 20 years of experience, she has collaborated with local icons and award-winning chefs on projects spanning from fast-casual to fine dining. More recently, Soung expanded her experience into restaurant operations as a co-owner of The Little Grand, a pizza restaurant in Washington, DC. Her initial responsibility was to lead the concept and brand development but stepped in to run the kitchen when plans for their chef fell through. Soung holds a degree in Graphic Design from The Pennsylvania State University and has taught typography and packaging design at American University. Her work has earned recognition from AIGA, Graphis, Communication Arts, Print magazine, the Restaurant and Bar Design Awards, and Food & Wine. When not at work, she does her best to not talk about work, and mostly fails.

Jon Zerivitz
Sr. Creative Strategist
Culitvate + Craft

Co-Founder / Creative Director
UNION Craft Brewing

As Co-Founder and Creative Director of Baltimore’s UNION Craft Brewing Co., Jon has spent the last 13 years embedded in the Maryland Craft Alcohol industry. He has overseen the creation and evolution of dozens of craft beer brands, marketing strategies, and events that have established UNION’s brand as one of the most recognizable in the state. As a co-owner, he has fought for the rights of small, independent brewers in MD, and gained deep understanding for his colleagues across the MD Craft Alcohol Industry. Jon is a skilled marketer, story-teller, and champion of Maryland made small businesses and manufacturing.

James Zoller
Administrator
Howard County Government Office of Agriculture

James Zoller was born and raised in Howard County on the family farm his grandfather purchased in 1936. He left the farm for four years to obtain a degree from Virginia Tech in Marketing Management.

After graduating from college, he returned to the farm where he still resides today with his wife and two children. James has always had a passion for agriculture and his favorite past time is working on his family’s farm. As a part time farmer, he has raised beef cattle, hogs, sheep, chickens, goats, vegetables and hops. In 2014 James started his career with Howard County managing the Roving Radish program, then in 2018 his role was expanded to included Agricultural and food program management for the Office of Community Sustainability. In 2024 James was appointed as the Administrator to the new Office of Agriculture.

Dana Zucker 
Owner
Sugar Water Manor
Queen Bee Enterprises 

Dana owns Sugar Water Manor, a 6 digit farm stay on Maryland’s Eastern Shore brining between 2500-3000 people to Somerset County each year. In addition her collection includes Sugar Water Restaurant a farm and water to table restaurant where she sources directly from growers, producers, fishers and water people, the Washington Hotel a historic bed and breakfast and Sugar Water Farm.  

Retiring from a non-profit career she continued her love of connecting people to their food through her travel/food writing.  Since opening Sugar Water Manor in 2021 she has exceeded her plan and purchased an additional 45 acres (Sugar Water Farm) to diversify revenue streams to meet the needs of her passions, guests and community.  And in 2024 she bought and opened the hotel and restaurant.  2025 has more Agritourism and solving sourcing accessible local food plans in the works. 

Married over 30 years to David who assists when not working as an marketing executive- motivating her dreams, fixing what the goats and donkeys break, mending fences, and often pushing her to look through different lenses.  His PhD in Environmental economics adds to their love of the land.  Through their travels she has found inspiration to do more.  Their 29 year old twins and her grandson frequent the farm to relax and become inspired. Dana’s farm is also home to their 1803 historic home she has been restoring over the past 6 years.