We would like to acknowledge the tireless efforts of our Board of Directors. This truly is our “Dream Team” and the positive energy, fresh creative ideas and momentum they bring has moved SF&C to a new level of operation. We look forward to sharing our vision with Mid-Missourians and hope that you will join us in our efforts.
Here are our board members:
Ken Pigg (Chair)
Kenneth Pigg is a retired rural sociology professor from the University of Missouri. His professional career was spent in various aspects of rural community development work with a special interest over the past twenty years in sustainable development to combat the decline of rural communities. He also spent many years as a volunteer officer of two professional associations including nine years as the treasurer & executive director of the Rural Sociological Society. He is committed to the educational mission of SF&C and to working with local producers to make their connections with consumers more profitable.
Sharon Bachman (Treasurer)
Liz Graznak (Secretary)
Liz is a Columbia native. She moved away to attend college and graduate school, living in many different places for about a 10 year period, before finding her way back to Missouri. In November of 2007 Liz and her partner purchased land and started Happy Hollow Farm in Moniteau County. Liz is currently a full time certified organic vegetable farmer offering memberships to her Community Supported Agriculture farm- www.happyhollowfarm-mo.com. Liz has been a member of the SF&C board for almost almost 7 years and is thrilled to be working on such a wonderful project. She believes Columbia’s residents will benefit greatly from a permanent pavilion for hosting the Columbia Farmer’s Market as well as numerous other community events.
Chris was born in Columbia and, except for an all-too-brief semester in London, has resided there ever since. His long and circuitous college career eventually earned him a BA in Interdisciplinary Studies from MU with emphases in English, Business, Art and History, and very nearly a Master’s degree in Political Science. He began working as a warehouse assistant and vestibule-sweeper at Columbia Photo and Electronincs during college and eventually worked his way to Vice President and General Manager. After fifteen years in the retail business, he set off on a serial-entrepreneurship interlude that included owning a live music venue and, very briefly, a delicatessen. Currently he spends his work-week writing scientific reports for ABC Laboratories and his wife has recently joined him in a similar capacity (albeit at the nice new location). When he is not concentrating on micrograms and milliliters, he is the father of two great kids, a part-time musician, cook, amateur wine-maker, and sometime gardener- not to mention an avid Farmers’ Market consumer.
Jenn is co-owner of the local farmstead goat dairy, Goatsbeard Farm. Before arriving in Missouri in 1994, Jenn caught the farming bug in Northern Maine as an apprentice at Wood Prairie Farm. She then moved down to Ann Arbor, MI and worked on her Auntie’s organic vegetable farm. She developed her love of cheese while also working at Zingerman’s Deli. Jenn thoroughly enjoys selling her cheese at the Columbia Farmers Market and visiting with customers. She believes a market structure built for the farmers and the community would foster the growth of a healthy local food system and would benefit all.
Tom recently retired (August 2009) form a career as CIO in Information Technology and returned to Columbia with his wife, Ellen. They were both raised in Columbia so it has been a very happy experience returning home after many years. Tom is excited about being involved in the community, particularly in the area of sustainable food production. In 1990, his daughter, Teri, and Tom started the restaurant, Trattoria Strada Nova, in a building Tom still owns on North 9th Street. After selling the business in 1994, they started a new restaurant venture in Denver. This restaurant, Potager, is still going strong and is known for its changing, seasonal menus based on fresh ingredients and a strong relationship with local farmers.