In 2014, Kathy Sample and her husband Bill Brinkerhoff founded Argus Farm Stop, an innovative model of a year- round farmer’s market. There are now three locations to bring local products from over 200 farms and food to consumers in our area, and they teach other communities about starting Farm Stops elsewhere. 

The goal of Argus Farm Stop is to grow our local agricultural economy.   In more detail, it is to expand the reach of local farmers to consumers, to reduce our dependence on industrially grown food that is shipped far, and to encourage local farmers to grow more produce, meat and dairy, and make other locally made food products easily available.  

Kathy received an MBA of University of Michigan’s Ross School of Business and holds an undergraduate bachelor’s degree in chemistry from Michigan State University.  She has worked in the chemical, medical gasses, and automotive industries, primarily in marketing, strategy, and business planning capacities.

Will Moyer started with Argus Farm Stop in 2019. He now runs Argus’s online store, subscription programs, and wholesale accounts. Prior to working at Argus, Will spent several years working on and managing mixed vegetable farms all over the Eastern half of the U.S. and earned a Master’s in watershed management. While at Argus he helped create and operate the online grocery store and established a year-round weekly produce box program that packs over 10,000 boxes annually. Will is deeply interested in creating and expanding new markets for local farms, allowing farmers to do what they do best- grow great food. His favorite phrase is “Yeah, we can sell that for you!”

Rodger Bowser knew he wanted to be a chef in middle school, and went to culinary school as soon as he could, at the age of 17. He started his career at the Deli making sandwiches in 1995 (while juggling jobs at two other local restaurants, too). He made the Deli kitchen his home base as he followed his curiosity into kitchens across the country and overseas, including training at Chez Panisse and Ballymaloe Cookery School in Cork, Ireland. He eventually made his way back to the Deli full-time, and in 2010, joined Grace Singleton and Rick Strutz as a managing partner, saying, “I dreamed of owning a sandwich shop when I was in culinary school and now I get to work in one of the best.” Fun fact: the #5, “Rodger’s Big Picnic,” is indeed named after Rodger, and he still has the original sign for it, which was made on the bottom of an asparagus crate.

Jennifer Santi is currently the Marketing and Communications Manager for Zingerman’s Delicatessen. She ensures people know the difference between corned beef and pastrami, deciphers Gen Z’s latest humor on TikTok and double-checks that “hamantaschen” is spelled right on every sign and website. She holds two degrees from the University of Michigan School of Natural Resources and Environment. As a Conservation Planner for The Nature Conservancy, she saw much of the country’s landscapes while she developed expertise in project management and facilitated agreements between diverse stakeholders. Settling down in Ann Arbor, she put her project management skills to work as a stay-at-home mom and her negotiation skills to work as a volunteer on civic and non-profit boards. Drawing from her non-traditional career path, she is grateful to be part of the Zingerman’s team that is navigating the challenges and opportunities for how to best care for the planet. 

Keith Soster is the Director of Sustainability and Student and Community Engagement for Michigan Dining. Keith also has oversight of the campus food pantry (Maize & Blue Cupboard). He leads sustainability initiatives from classroom collaborations and sustainable student organizations and advises several student groups on campus. 

Resilient, collaborative, and visionary, Cheryl Bauer is a seasoned food industry professional with over two decades of experience spanning higher education, public health, and full-service restaurants. Currently serving as Director of Supply Chain and Sustainability at the University of Notre Dame, Cheryl oversees vendor management, negotiates contracts up to $15 million, and champions sustainability initiatives, including the award-winning Grind 2 Energy program, which diverted over 2.5 million pounds of waste from landfills.

Known for operational excellence, Cheryl has implemented transformative systems like upgraded food management software, developed comprehensive SOPs and training manuals, and facilitated engaging culinary events. Previous roles in food safety, purchasing, and academia underscore a deep commitment to fostering industry best practices and innovation.

Holding an MBA from Creighton University and a Bachelor of Science in RHIT from Purdue University, Cheryl complements technical expertise with certifications in project management and Six Sigma Green Belt Training.

Rabbi Alter comes from a long line of rabbinical leaders and has dedicated his life to inspiring others to live with purpose and kindness. As a Chabad rabbi, his work is deeply influenced by the teachings of the Chabad-Lubavitcher Rebbe, who emphasized that every person carries a unique inner spark—waiting to be ignited through connection and meaning.

For over 25 years, Rabbi Alter has served the University of Michigan community, offering guidance, education, and mentorship to thousands of students. Under his leadership, Chabad at U-M has become a dynamic and welcoming space where students of all backgrounds feel supported and empowered to grow intellectually, morally, and spiritually.

Coming soon!

Eliza is the Nutrition & Procurement Supervisor and senior registered dietitian for Michigan Dining. In her role, she oversees the food allergy program and assists the chefs with menu planning and recipe development. Her team ensures that all nutrition, allergen, and ingredient information is accurate and up to date in the menu management database and is transparent on menu signage and on the web menu and MyNutrition. In addition, she serves as the primary communicator between the suppliers for Michigan Dining and the chefs and managers and manages supply chain issues, out of stock products, and approves all food products that are used on campus. 

Jeremy Moghtader is the Program Manager for the University of Michigan Campus Farm at Matthaei Botanical Gardens, where he works with students, faculty and staff  from across the university developing the U-M Campus Farm as a living learning laboratory for sustainability and food systems that catalyzes  high impact education, research, and student leadership development while producing food year round for MDining, Maize and Blue Cupboard, and the seasonal and collaboratively operated U-M Farmstand.  Prior to his current role Jeremy was the Director of Programs at Michigan State University Student Organic Farm, where he also served for 10 years as Farm Manager overseeing 15 acres of diversified crop production, a year-round CSA program, as well as teaching and research partnerships.   In his time at MSU he developed and directed the MSU Organic Farmer Training Program and the Farmer Field School creating courses, teaching, and giving talks on organic and ecologically based farming techniques as well as new farm business development and student farms.   Jeremy holds a M.S. in Resource Ecology and Management from the University of Michigan School of Natural Resources and Environment, where his research focused on Agro-ecology, and a B.S. in Economics also from the University of Michigan.

Haley Kerner is the Assistant Program Manager at the University of Michigan Campus Farm. She manages the farm's production and works alongside students to provide the UM campus community with delicious locally grown food. Previously, she worked at the Stone Barns Center for Food and Agriculture as a crops farmer for three seasons. She did her undergrad at the UofM, studying environmental science and food systems, and was involved with the Campus Farm as a student. She has greatly enjoyed returning to the place where she first learned she loved to grow food, and hopes to create that same sense of joy and exploration in students she has the opportunity to work with.

Darby joined the MSU Student Organic Farm as the Farm Manager in 2022. The SOF is a 15-acre certified organic vegetable farm that offers an immersive, hands-on farming experience for student crew members, Organic Farmer Training Program participants, volunteers, community members, and classes. Prior to that she worked at MSU Extension's Tollgate Farm in various roles.

As a SEAS and UM Campus Farm alumnus, Sam is thrilled to be contributing to this conference. She comes from an agricultural background having grown up on a hobby farm in Washtenaw County raising and showing dairy goats in 4-H, club and national shows. She left agriculture and moved North to get a B.Sc. in Wildlife Ecology and Management from Michigan Tech University before getting an M.S. in Environmental Justice from the University of Michigan and starting a Ph.D. at the University of Minnesota focused on Anishinaabek-centered cultural plant restorations and food sovereignty. A slew of serendipitous events throughout graduate school brought Sam back to raising dairy goats and inspired her to leave her Ph.D. program and pursue a career supporting small Michigan farmers and food producers.

When not in the CRFS office, Sam can usually be found in her garden, on a livestock farm or at one of the number shows, conventions or fairs that she participates in as an active member of the American Dairy Goat Association and dairy goat industry. She enjoys sharing her passion for agriculture with young people and sharing experiences that bring them closer to their food. So, regardless of the event, she can regularly be found with several kids — goat or human — in tow.

Kelly O'Mara is the Program Manager of the Maize and Blue Cupboard, the food pantry serving the students, faculty, and staff of the University of Michigan. She is committed to enhancing community support by implementing sustainable food access initiatives and working closely with campus partners, such as student groups, academic departments, and a large network of volunteers.

I'm Jeff Wells. I've been working for Food Gatherers for a little over 8 years. I've had a few different roles within the organization, but for the last 6 years, I've been the transportation manager, as well as the retail food donor liaison. In this role, I'm tasked with maintaining the stewardship over our relationships with more than 50 retail food outlets, as well as community driven food drives, farmers who donate food, and a host of other donors as well. I'm also manage our drivers, as well as our fleet of trucks. I'm extremely grateful for the role that I'm in, and am inspired by the folks in our community who donate their food, time and money to help our organization.

Nicole Berg is a Sustainability Program Manager at the University of Michigan. She has worked in sustainability at U-M for over a decade and focuses in engagement and waste reduction. She currently manages U-M's compost program. She emphasizes that composting shouldn't be your first choice; you should first focus on food waste reduction activities higher on the "food recovery hierarchy."

Aleena Malik is a sophomore studying Business, and serves as the Recoveries Director for the Food Recovery Network at the University of Michigan, where she leads efforts to combat food waste and enhance sustainability on campus. With a dedication to environmental stewardship, Aleena coordinates the collection and distribution of surplus food from dining halls to local charities, effectively diverting food from landfills while addressing food insecurity in the community. Her passion for sustainable practices and community outreach is evident through her commitment to fostering partnerships and educating peers about the impact of food waste. Aleena's innovative approach and leadership have significantly contributed to the university's sustainability goals. She brings a wealth of knowledge and enthusiasm to her role, making her an instrumental figure in advancing the mission of the Food Recovery Network.

I've been volunteering with the Food Recovery Network for three years and have been on E-board for two of those as the Director of Marketing and Communications and Co-President :)