From Production to Purchase. I Build Brands Around It.
Over the past 20 years, I've worked across the food system — from production and processing to retail and consumer marketing. I've helped launch brands, open stores, develop packaging, support product launches, and guide commercialization efforts. That experience doesn't just inform my strategy work. It changes the questions I ask and the opportunities I can see.
At Cargill, I worked across a portfolio of national beef and pork brands, leading packaging projects, retail promotions, product launches, and marketing initiatives that helped products earn attention in crowded categories. I was also part of the team that launched Grantwood Meats, a first-of-its-kind fresh meat concept designed for modern retail.
At Whole Foods Market, I helped launch the Wichita market from the ground up — recruiting local suppliers, supporting grand opening marketing efforts, and serving as the primary media spokesperson. It was a firsthand lesson in how strong brands create meaningful connections with local communities.
At the American-International Charolais Association, I helped lead the breed's consumer marketing efforts, built its first consumer-facing digital ecosystem, and guided strategic discussions around commercialization and branded beef opportunities. The challenge wasn't simply marketing a product. It was helping transform a commodity into something consumers could understand, value, and choose.
Through Food Rise Marketing, I help founders, regional brands, and food companies strengthen their brand’s positioning, clarify their messaging, and create stronger connections with customers.
I'm also a contributing author to The Most Amazing Marketing Book Ever and a speaker on food branding, consumer behavior, and marketing strategy.
At the end of the day, growth happens when brands clearly communicate why they matter and give customers a reason to care.
If you're working on a brand problem in the food space, I'd be glad to hear about it. Let's connect.