Cameron has a background in institutional management, animal science, and food technology. He is highly skilled in accounting, inventory control, feed formulations, customer relations, and marketing. He founded two organic restaurants in Austin, TX, before joining Coyote Creek Organic Feed Mill in 2010. He is committed to the organic movement and continues to succeed in his vision for a sustainable agricultural system.

Emily has a background in non-profit development and community relations. Her personal adventures with food and farming led her to seek full-time work in the sustainable agriculture movement. She plays an active role in education and outreach efforts with FARFA and promotes the benefits of high-quality farm-fresh foods. Her enthusiasm for building community around food and farms contributes greatly to Coyote Creek’s mission in Texas and beyond.

Mark serves as the primary contact for the company at its new Forsyth location, working on all aspects of the business. He is a devoted advocate of organic and sustainable agriculture in central Georgia and is the founder of Macon Roots, a nonprofit that helps make Central Georgia’s food system more resilient and sustainable. A former journalist and public relations professional, he has an MBA and an bachelor’s degree in economics.