Kenneth Miller, Esq (Law for Food)
Born and raised in Austin, Texas, Kenneth is one generation removed from the farm. His advocacy for small-scale family farms stems from a childhood visit to his great-uncle’s farm. There he found farm-fresh food and a land-based lifestyle far different from anything his suburban neighborhood offered. Kenneth rediscovered his roots at the farm and has been an advocate for the farming community ever since. Among his advocacy experience, Kenneth has volunteered with Farm and Ranch Freedom Alliance, where he helped to promote legislation that reflected the needs and financial abilities of small-scale producers. Kenneth also interned at Rural Vermont, where he taught farmers to navigate federal, state and local regulations, and lobbied to expand direct marketing opportunities for farmers. Kenneth forged a close relationship between Rural Vermont and Vermont Law School which remains strong to this day. Kenneth also co-chaired the VLS chapter of the National Lawyers Guild. Kenneth graduated from Vermont Law School with the purpose of dedicating his legal services to farmer needs and providing them at an affordable rate. With the encouragement of the New England farming community, Kenneth formed Law for Food. Kenneth is licensed to practice law in Texas and Vermont.
Jonathan Falby is a native of New Hampshire who set foot into his first dairy barn in kindergarten. It wasn’t until moving back from Montana, where he attended Montana State University, that the dairy bug set in. He spent sometime at the Putney Summer Programs helping out in the mornings at their dairy barn. Jonathan served a faculty member at the Meeting School in Rindge, NH where he was active with their farm program hand milking Jerseys and growing food for a 75 member community. He spent two years studying Holistic Management, Planned Grazing, and Holistic Farm Financial Planning at Cimmaron Farm in St. Albans VT. For 6 years Jonathan shipped milk, and was a CROPP cooperative member of Organic Valley. He recently married his wife and welcomed a son into the world and has been running Symphony Farm as a Tier 1 Raw Milk operation for the past four years. Both he and his wife are members of Rural Vermont, and have hosted cheese-making classes in our farm house kitchen.