Ann Accetta-Scott

Ann is a homesteader turned lady farmer in southern Middle Tennessee. She and her husband farm 42 acres through regenerative practices with the help of their Jersey and Dexter cows, sheep, silvopasture pigs, and free-range poultry. She is also the face behind the website and social media platforms A Farm Girl in the Making and teaches traditional and sustainable skills through hands-on workshops on their farm, Acorn Creek Farmstead. Ann is also the author of the preserving book The Farm Girl's Guide to Preserving the Harvest.

Janelle Anderson

​Janelle, her husband Ben, and their children started Haven Farmstead on raw land in the fall of 2022. Guided by the principles of being a “Haven” for others and practicing sustainable farming, they traded a North Dakota cattle ranch for a homestead in middle TN. Haven Farmstead is dedicated to raising quality meat, raw milk, and eggs for their family and community while enhancing soil quality. 

Suzanne Shires

Suzanne Shires, a North Carolina native, homesteader, author, and master herbalist, calls the Blue Ridge Mountains home. Raised in a large family with extensive gardens, she learned natural food preservation from a young age, starting canning at age 7 with her mother and sustainability from her “mountain folk” grandparents. Suzanne grew up with Appalachian mountain remedies and developed a deep interest in herbalism and whole food nutrition. Her education included foraging edible plants and medicines, fermenting, winemaking, creating homemade vinegars, seasonings, and herbal remedies.

Michael Shelnutt

​Since 2020, I have been passionate about beekeeping, growing my hives from an initial two to twenty. As a dedicated student of the craft, I have gained knowledge through hands-on experience and by learning from seasoned beekeepers. When I'm not tending to bees, I am a Quality Engineer by profession. Outside of work and beekeeping, I’m a proud father of three, two of whom are involved in marching band and one with baseball. I've been happily married for 21 years and am constantly balancing family, profession, and my love for bees. I am passionate about sharing knowledge with others.

Sandy & Theresa Brown

Theresa Brown has been fermenting vegetables for over 20 years. For nearly a decade she has been co-teaching fermentation classes with Judy Cunningham at Country Gardens Farm in Sharpsburg, GA. She began fermenting vegetables as part of her recovery from an autoimmune condition, and continues fermenting to maintain her health and preserve the harvest. She and her husband Sandy have been gardening organically for almost 30 years. For the last 14 years they’ve been gardening on a grand scale, growing enough vegetables to feed their fermentation habit!

Arlin & Audrey Gravelle 

Audrey and Arlin, the couple behind Silo Springs Ranch, are passionate advocates for sustainable farming and top-quality grass-fed beef. With years of hands-on experience and a deep-rooted commitment to ethical and regenerative practices.

Audrey's love for farming blossomed during her teenage years, where she proudly drove an old Farmall tractor in parades as a member of the FFA. Since then, her dedication to raising them right and fostering a connection with the land has only grown stronger.

Arlin, a fifth-generation rancher, brings a wealth of knowledge passed down through generations of family farming. With a keen understanding of livestock management and a deep respect for the land, he is a guiding force in Silo Springs Ranch's mission to provide the finest pasture-raised beef to their community.

Jake Holloway

My name is Jake Holloway. I live in southwest Carroll County in a community named Dot. My wife Lindsey and I purchased our farm 15 years ago from my family. I am the sixth generation to farm the land. Although, vegetables are not our main crop I have always had a passion for growing. About 20
years ago I started growing giant vegetables for competitions. Over the years I set numerous state records for everything from watermelon (264.5 lb) and cantaloupe (58 lb) to gourd (240 lb) and tomato (4.63 lb). To be competitive one must learn all the latest and greatest techniques and explore new
products. Over the years my methods have evolved greatly. As we had children my philosophy began to change. I began to use more regenerative practices to be more conscientious as to what I was feeding my family. It worked so well I began to take the regenerative approach to competitive gardening. The results have been amazing. Our crops are more disease and insect resistant, more productive, better tasting,
and nutrient dense.