Meet Our Board of Directors & Staff

Chair

Kayla Carrier, born and raised in Madison, ME, earned her B.A. in Sport Management Marketing from Thomas College in 2019.  After college, she worked as an event coordinator for Alliance Integrated Marketing Services, where she honed her organizational and planning skills leading grassroots marketing campaigns.  Seeking new challenges, Kayla pursued a career in real estate.  During this journey, she was introduced to Amber Lambke of Maine Grains, whose passion for the regional food economy deeply inspired her.  Kayla joined Maine Grains in March 2021, where she channels her enthusiasm for community and healthy living in her position as Chief of Sales & Marketing.

Vice Chair

Chloe comes to the grain and baking world both personally and professionally. Her first intro to the sourdough world was through the book, Tartine, many years ago. However, it wasn’t until a previous job introduced her to the regional grain economy of growers, millers, and bakers across New England and New York that she really became excited and interested in local and alternative grains. Currently, she works in climate finance consulting which consists of designing finance to meet impactful projects. From sharing a single loaf of bread to thinking about a regional grain economy, Chloe is excited about the potential that grain brings to communities and economies alike.

Secretary

Zoe Lambke grew up in Skowhegan, Maine. Through her family, she has been involved with the restoration and support of local grain economies in Maine since childhood. In high school she found a passion for baking, specifically in gut healthy ways. She is a die-hard fan of whole wheat flour! Zoe is in school at the University of New England studying Business and Sustainability with a minor in Political Science. Her focus is on environmentally friendly ways to operate existing businesses. Before becoming a board member, she served on the work study team at the Kneading Conference for a couple of years, while working at a variety of different pizza events for MGA. Through her work at The Millers Table at Maine Grains, she has become very familiar with supporting local farmers and cooking with local food. Zoe is excited to gain valuable experience from the MGA Board of Directors while supporting MGA in every way she can.

Board of Directors

Heather Kerner, OTR/L is the Founder and CEO of The Good Crust in Canaan, ME. A homestead gardener, professional feltmaker, and pediatric Occupational Therapist of 28 years, she launched The Good Crust in Fall 2020, in the middle of the pandemic, manufacturing the first pizza dough made from 100% Maine Grains, and using dough manufacturing as a platform for workforce development and inclusion. To date, she has created 24 jobs for a diverse workforce including individuals with autism, cerebral palsy, brain injury, and addiction recovery, and mobilizes the rapid growth of The Good Crust to purchase close to 150,000 pounds of local grain annually. A 2024 Maine recipient of a 1.5 million dollar “School Food System Transformation Grant,” Heather leads a project called “Good Grains on the Go” aimed at innovating new breakfast and lunch items for school nutrition made with Maine-grown grains and other local ingredients.

Her company plays a critical role in Maine’s grain economy as both an economic sales engine, but also as an educational ambassador to breweries, schools, restaurants, and home bakers seeking more healthful, sustainable, and whole grain ingredient choices. Heather joined the board of the Maine Grain Alliance in order to deepen her commitment to building regional grain resilience and community through food.

Board of Directors

A gardener, mechanic/ fabricator, tinkerer, and high school teacher, Richard became intrigued with the idea of a gristmill in Skowhegan and volunteered there and became a part time employee.  He attended the Kneading Conference and worked as one of the original farmers in the MGA’s Heritage Seed Restoration Project and now leads that program. He continues to research and grow out varieties of cereal grains that are adapted to Maine’s climate. He works to create a network of gardeners, growers and seed savers in a larger grain community, throughout the world.

Board of Directors

Susan’s love of growing food deepened when she and her husband moved to Maine in 1972 and joined the back to the land movement and MOFGA, in addition to pursuing their own academic work. Susan’s conviction about the connection between food and health and a passion for prevention of disease led her to medical school where she convinced the faculty to teach a course in nutrition. As a supporter of Amber and Albie’s initial vision of the Kneading Conference, Susan became an awed observer of the extraordinary expansion of the local grain and food economy with the multifaceted social, economic and health benefits it brings to our town and state. Susan works to connect with others through MGA’s various venues, helping to explain some of the science behind grain, nutrition, and health issues.

Board of Directors

Caitlin first heard of the MGA through her work at the University of Maine in Orono, where she is a graduate student in the Food Science program, having studied food science and sustainable food systems in undergrad. She works in food product development at the Matthew Highlands Pilot Plant, partnering with Maine companies and entrepreneurs to bring their ideas for new food products to life! She grew up in the Bangor area, has been an avid baker since high school, and is excited by the prospect of the rapidly growing local grain economy in Maine. She is so inspired by everyone who has come together to work toward the shared goal of rebuilding that economy, from the amazing farmers and growers to the consumers who consciously choose local grains, and everyone in between!

Board of Directors

Connecting earth to table, Jeff wears many hats – a production bread maker, cook, chef, food service director, farmer, baking instructor, and bakery owner. He serendipitously met his wife Lisa at the Kneading Conference.

Their Rockport based business, Brazen Baking, uses almost all Maine and regionally grown grains. With a focus on whole grain nutrition and natural leavening, their hope is to get real bread into kitchens throughout their community. Jeff brings the perspective of a small family run bakery and views every bake as an exploration of what is possible using the locally grown bounty in Maine.

Board of Directors 

Jason grew up in a small town in Vermont and has long-standing ties to Maine through deep family connections in Rangeley and Ogunquit. After four years at Bates College, Jason worked for several small craft brewers before joining Allagash Brewing Company in 1999 as the third full-time employee, alongside the owner. Jason now serves as Brewmaster and Vice President of Brewing Operations, overseeing Supply Chain, Brewing, Packaging, and Quality. Jason also serves on the board of directors for the Brewers Association, the national nonprofit representing independent craft breweries, and the Allagash Wilderness Waterway Foundation. Outside of work, Jason enjoys hiking, fishing, playing hockey, spending time with family, and eating and drinking great grain-based things.

Board of Directors

Eleanor Browne is excited to be the youth representative on the MGA board. Growing up in the Skowhegan area, she first came to love baking when she started selling coffee cake at her family run golf course. She has always loved science and enjoyed learning to perfect her coffee cake recipe using local ingredients. She is a sophomore at Skowhegan Area High School and a part-time employee at The Miller’s Table at Maine Grains. Eleanor is looking forward to learning more about local grains and supporting the baking industry in Maine.

Executive Director

Raised by a farming family in northern Maine, Tristan developed an early passion for supporting agricultural communities. While a student, Tristan’s interest in organic practices led to him co-founding the Bowdoin Organic Garden. After a short spell hiking a section of the Appalachian Trail, he settled in Boston and built a career in global education. Tristan’s love for education took him around the world and ultimately back to Maine, where he and his brother started Gromaine Organic Farm. Tristan soon sought knowledge about growing local grains. Inspired by meeting the incredible members of the Maine Grain Alliance, Tristan joined the organization as its Executive Director in 2016.