Marketing Consultants
Through this program, funding is available to help support your marketing efforts. Participants are welcome to work with a marketing consultant of their choice or select from one of our pre-approved marketing consultants listed below.
Our pre-approved consultants are familiar with the program and offer a variety of services to help you tell your story, strengthen your brand, and connect with your audience. Explore the options below to find the best fit for your marketing goals.
Chris has worked in food for 27 years. He believes that the meat industry is where culinary, community, and environment truly connect. Chris has been working on the processing side of the meat industry for most of his career, bringing values of humane handling of livestock and quality butchery and processing to a market of consumers who demand high-integrity meat products.
Chris is grateful to work with livestock producers who responsibly raise their animals and consumers who are prioritizing their shopping by source and values, all while maintaining an ethic of stewardship for our farmland. Chris brings a unique ability to connect farms and producers with consumers, including the restaurant industry. He holds an AA from Johnson and Wales University in Culinary Arts and a BS in Anthropology from Fort Lewis College in Durango, CO. A lifelong student, Chris is a member of the Butchers of America and dedicates time to becoming a better butcher and meat advocate.
Chris lives in Central Washington and focuses his consulting on meat processing operations and business development. Chris has worked with clients on everything from slaughter facilities, further processing and charcuterie plants to business plans and HACCP consultation. Respect for animal welfare, food safety, and worker safety are values he brings to work every day.
Christopher Fuller
Fuller Consulting
Between the ranch and the plate sits one of the most complex supply chains there is: genetics and cow-calf production, backgrounding, feeding and finishing, procurement, harvest and USDA-inspected processing, fabrication and further processing, value-added and cooked programs, offal, byproducts, rendering and full carcass utilization, packaging and labeling, certifications, food safety and quality assurance (FSQA and HACCP), cold chain and logistics, imports and exports, branded programs, and sales into retail, foodservice, manufacturing, and direct channels. Every link has its own economics and rules, and a break anywhere costs the producer.
Ian Chamberlain has spent his career learning that chain from the inside, doing the work at each stage — procurement, processing, value-added, FSQA and HACCP, plant design and construction, carcass utilization, imports and exports, and go-to-market — across hundreds of facilities in North America, South America, Australia, and Europe. He's as comfortable with premium, attributed systems — Wagyu, grassfed, ABF, Organic, Halal — as he is with the commodity side, and most of his work is making the pieces fit so more value makes it back to the people who raised the animal.
Today Ian works across a lot of the industry, but his real passion is working directly with producers and suppliers to grow their business — helping them navigate the complexity, connect to the right markets, and build something that lasts. He does that as Founder and CEO of Pastured Proteins and through Gate to Plate Solutions. Ian is based near Durango, Colorado, and understands both the spreadsheet and the cattle pen.
Eleanor Parks
Ian Chamberlain
Pasture Protein
Creative and strategic in equal measure, our marketing director brings fresh ideas to every campaign. They turn insights into action and help our message resonate with the right audience.
Work with the industry expertise at Wasser Consulting Services, LLC to develop a comprehensive marketing plan, including opportunities such as direct-to-consumer marketing, value-added marketing, expanding local or regional processing, exploring supply chain program partnerships, and discovering emerging markets.
