Dairy Runway Program

Maureen Ballatori (she/her) is the founder and CEO of Agency 29, an award-winning creative agency for food, beverage, and agriculture brands. Her experience in brand strategy helps companies scale business growth, define their unique marketing message, and attract their ideal audiences.

Maureen’s rural roots are the source of her passion for agriculture marketing and food. An active community member, Maureen holds multiple board seats for local and international organizations and she is a national speaker and workshop facilitator.

Marla Buerk is Executive Vice President of Innovation for Dairy Management Inc.’s Global Partnerships. In this role, she works with the dairy industry on strategy and innovation development based on consumer insights and product science. Prior to joining DMI, Marla led Innovation for Kraft Foods Cheese and Pizza Divisions. She received her bachelor’s degree from the Pennsylvania State University and her MBA from the University of Virginia.

Silvia Robles is Vice President Partnerships & Growth Platforms for Dairy Management Inc. In this role, Silvia works with dairy cooperatives and food service partners to build sales and trust of US dairy through consumer centric product innovation and marketing amplification. Prior to joining DMI, Silvia worked at Kraft Foods in a variety of innovation and leadership roles. She received her bachelor’s degree from the University of Chicago and her MBA from Northwestern University.

Jason Goodman leads Antithesis Foods efforts to translate our best understanding of nutritional science into better-for-you foods.

He earned a Ph.D. in Food Science from Cornell University, and completed his undergraduate degree in Microbiology at Penn State University. Prior to Antithesis, Jason worked in the biotechnology field at Avid Radiopharmaceuticals and Integral Molecular, both in his native Philadelphia.

Growing up, Laura Mack’s playground was not that of the usual sorts, instead, it was most often her family restaurant. In the farm-to-table kitchen of Mary’s Restaurant at the Inn at Baldwin Creek, chef-owner Doug Mack hitched his daughter to a carrier pack on his back as he worked the line. Laura grew up in the heat of that kitchen. It was from this that she learned at an early age that success depends on a strong commitment to customer satisfaction, quality, and a constant focus on the job at hand.

By adulthood, Mack had an ingrained culinary aptitude and a taste for locally sourced fare. In the summer of 2014, she channeled their know-how into something sweet: lu•lu, a “farm-to-spoon” ice cream shop on Bristol’s Main Street — just three miles down the road from Mary’s. In 2018, the shop moved to its current location in the heart of the smallest city, Vergennes, VT.