Lisa found her true passion in Colorado's craft beer industry after earning a Masters degree in Hydrogeology from the University of Northern Arizona in Flagstaff. Using Colorado grown grains was a very important (self-imposed) requirement for her and her husband/business partner, Brandon, when they opened Primitive Beer back in 2018. This brewery focuses on 100% spontaneously inoculated lambic-style beers using only Colorado grown and foraged ingredients. 

Audrey has been involved in rural and urban food systems across the continent and is passionate about seeds, education, and supporting equitable local food systems, bridging the gap between nutrition and planetary health. In 2020, she received a Bachelor of Science in Global Resource Systems from the Faculty of Land and Food Systems at the University of British Columbia in Vancouver, Canada. Audrey is grateful to have returned to the mountains of Colorado where she enjoys getting to learn and interact with our regional food system. In her free time she enjoys reading, spending time in nature, singing, practicing the violin, yoga, and time with friends and family. 

Claire is a communications professional with a focus on environmental issues. Claire's work has supported local government, nonprofit, and philanthropic organizations to create systems change for a more sustainable and resilient future. Claire received an environmental master's degree with a concentration in sustainable food systems from the University of Colorado Boulder in 2024. Claire has also worked since 2020 as a Denver-based freelance writer and multimedia storyteller, covering the environment, agriculture, food, and other subjects.

Owner-operator of Dry Land Distillers, a successful craft distiller in Longmont, Colorado. CGC Board member since 2020. Nels taps into 25 years experience in organizational development and leadership consulting at a global consulting firm to help the CGC effectively manage operations and activities.

Erica is the owner and head Dough Puncher for The Pig and the Plow: Farmstead Baked Goods in Fort Collins, Colorado. A longtime local food advocate, Erica started The Pig and the Plow Farm Directory in 2014 as a concierge service between local producers and consumers. In 2017 she launched the bakery under the Colorado Cottage Food Act as a way to support Northern Colorado producers in a more direct fashion by utilizing their products while continuing to educate the public on the availability and diversity of local food sources. Since 2017, the bakery has had many incarnations transitioning from a cottage bakery to a wholesale bakery and most recently a brick and mortar. Through baking, Erica’s mission is to promote organic, local and diverse grains and ingredients into rustic artisan treats with a global influence.

Jenileigh Harris brings a decade of advocacy experience in local and regional food systems, with specialized expertise in community-centered grainsheds and their role in fostering connections around food, beverages, and environmental stewardship. Since 2021, she has worked with the Artisan Grain Collaborative in the Midwest, gaining deep knowledge of regional grain supply chains and helping launch AGC's inaugural microgrant program. As a long-time supporter of CGC through product purchases, network engagement, and resource sharing, she attended the inaugural Colorado Grain Summit and now seeks to contribute more directly to CGC's mission. Her experience building collaborative relationships across grain networks, combined with her commitment to supporting Colorado's farmers and food businesses, positions her to help grow CGC's vibrant community-centered grain economy throughout the state. 

Jessica is the owner and head baker of Tumbleweed Bread, a whole grain bakery based in the San Luis Valley. After baking bread professionally in Portland, Oregon for 7 years and relocating back to her home in the SLV in 2017, she began baking out of her house under the Colorado Cottage Foods Act. Now, with her partner Jake, Tumbleweed Bread has expanded to wholesale production, serving ten cafes and markets in the region. The San Luis Valley's unique climate supports a wealth of local grains, and Tumbleweed is proud to be a whole grain bakery utilizing all parts of the grain. She is also the Operations Director and co-Founder of Tomorrow's Bread, a health equity and food security nonprofit that believes "no one should worry over tomorrow's bread. 

Felicia Ohnmacht is the a co-founder and Director of Operations with Whiskey Sister Supply. Along with her sister, Stephanie, as grain advocates they work closely with farmers and distillers because they believe that what’s in the bottle and how it gets there matters. It all started with their family farm, ultimately saving it, and in the process her love of both industries grew. A few years ago, an opportunity arose for Felicia to manage the family farm. In this additional role, she now brings a very unique perspective to understand the challenges that face both industries and the best ways to bring them together. Don’t be surprised if you find her having deep conversations about grain terroir, farming successes/challenges, and being genuinely curious about all things distilling over a dram. 

Laura Poss co-operates Grains from the Plains with her husband Kevin near Hugo on Colorado's Plains, where they run a true family farm with all seven of their children actively involved. Originally from New Jersey, Laura discovered her passion for organic farming as an intern while studying at Rutgers University. Since Kevin began farming rented land in 2011, they have gradually expanded their operation Grains from The Plains at Sunflower Acres, where they now raise cattle, wheat, millet, and other small grains, marketing and shipping their harvest directly to consumers through their website.

Laura lives the mission of the Colorado Grain Chain on their farm and brings valuable agricultural leadership experience as a current board member of the Lincoln County Colorado Farm Bureau. Her unique perspective encompasses both hands-on grain production experience and deep knowledge of state and national farm issues, positioning her to effectively represent the interests of Colorado's grain producers while advancing CGC's mission to build a vibrant community-centered grain economy. 

Chris Schooley co-founded Troubadour Maltings in Fort Collins with Steve Clark in 2013, driven by the mission to produce unique character-driven malts that inspire creativity in those who use them. Since beginning full production in April 2015, Troubadour has established partnerships with brewers, distillers, and bakers throughout Colorado and across the country.

As a malting industry leader, Chris brings valuable expertise in grain processing and value-added agriculture, along with deep connections to Colorado's craft beverage and artisan food communities. His experience building a successful grain-focused business that bridges agricultural production with creative end-users positions him to advance CGC's mission of developing a vibrant community-centered grain economy throughout the state. 

Chris Sullivan co-owns and operates Mountain Oven Bakery, a vertically integrated flour mill and bakery in Paonia, CO. He spends his days milling flour and crafting sourdough breads and artisan pastries using 100% fresh-milled, Colorado grown grains for regional distribution across the Western Slope. His work is underpinned by the belief that short, transparent supply chains can transformatively connect people with the land that sustains them. Chris brings nearly 20 years of hands-on experience in the stone-milling and craft baking industries to the CGC board.

Laura Thompson works across resource mobilization, operations, and organizational strategy at Transformational Investing in Food Systems (TIFS), which is working to unlock finance and accelerate the transition to regenerative food systems worldwide. Laura is deeply passionate about food systems change and previously oversaw partnerships and strategy for a nonprofit engaged in food justice and innovative philanthropy. Throughout her career, Laura has focused on building community agency, with experience ranging from supporting education and health initiatives with communities in the Ecuadorian Andes and Amazon, to managing a fellowship for global women leaders, to leading advocacy campaigns for national service in the United States. She holds a BA from Muhlenberg College and an MA from New York University.