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.
Jana comes to American Micro-Dairies with a diversity of food and farming experience. She made her inaugural move to Vermont to begin working for cheese maker Michael Lee at Twig Farm in West Cornwall. There she was fortunate to gain invaluable experience with all aspects of goat herd management, milking, and cheese making. Prior to coming to Vermont, Jana spent several years at an organic vegetable farm in Pennsylvania and worked shifts at a local cheese shop on her days off. She is happy to again be working to support Vermont’s small dairy industry and is looking forward to having her own cow one day and never buying butter again. Jana has a business degree, as well as a certificate from Penn State University for Artisanal Cheese Making. Jana also serves as a researcher for The Greenhorns, an organization promoting the advancement of young farmers.
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.
Ryen works as Sales Manager at Bob-White Systems. Recently she spent a year working at Prodigal Farm, a goat dairy in North Carolina. There she increased her knowledge of animal and land management, cheese making, and spent many early mornings in the milking parlor. Her hands-on experience of the dairy world that has led her to love and appreciate the life of a farmer. Working with farmers and helping them in the steps of building a new facility, up-grading, or just stocking up on new products is one of her passions.
Ryen graduated from the Boulder College of Massage Therapy in 2008 and now is part of a private Massage Therapy practice in Norwich, Vermont. She milks four Jersey cows in South Royalton, Vermont and trains horses during the summers. She hopes that the future will hold the opportunity to start a small farm of her own one day.