Greg King PhD, is an assistant professor of environmental science at the University of Alberta Augustana Campus located in Camrose. His research investigates tree response to environmental drivers, specifically using tree-rings and dendrochronology. He has worked in northern and alpine ecosystems and is now applying research methods to urban forests and working on a regional climate history in the Beaver Hills Biosphere located east of Edmonton. Greg teaches a range of courses in the Environmental Science and Sustainability Studies majors at Augustana including a project-based sustainability course as well as courses on climatology, soils, biogeography, and the science of climate change.

Nicola Irving is the joint owner of Irvings Farm Fresh Ltd with her husband Alan. The Irvings have been in business for 18 years and operate a modern pork processing facility, located on their farm near Round Hill in the Northern part of Camrose County. They produce artisanal pork products from their home-grown Berkshire pigs and other locally raised pork. Their products are sold direct to consumers through farmers’ markets and their farm store. Additionally, they also sell direct to restaurants and retail stores across the province. Nicola is a strong advocate for local food producers and small businesses through her work as a committee member of the Food Artisans of Camrose County and the Camrose County Economic Development Committee.

Meet Chef Tyson Wright, of Camrose, Alberta. Tyson has been working in the food and beverage industry for 22 years. He has traveled Canada working under and alongside some of the most talented and influential chefs that this country has to offer. He is the Executive Chef at Strada Coffee Co in Camrose and the Resident Chef/Pitmaster at the Old Red Barn in Leduc County. Tyson's approach to cooking is both simple and sophisticated. With a Prairie to Plate concept he offers the most local and fresh ingredients on his menus while supporting local farmers. Chef Tyson believes that the best quality and most valuable foods are grown as close to home as possible. He understands deeply that our prairies have so much to offer!