// Our Team
Dr. Michele Pfannenstiel is Dirigo Food Safety’s President and CEO. Dr. P earned her BA in Economics and Geology from Wellesley College, after which she served in the Peace Corps in Irbid, Jordan. In her second year of study at the University of Georgia College of Veterinary Medicine, the future Dr. P was chosen for the prestigious Health Professions Scholarship Program through the US Army. Upon receiving her DVM, Dr. P commissioned into the US Army Veterinary Corps, where she learned the food safety skills she now brings to producers and processors across the country. After fulfilling her active duty commitment, Dr. P settled with her family in Southern Maine, where they raise chickens and the occasional ruminant, experiment in the kitchen, and explore the woods around their home.
Dr. P uses her training as a HACCP auditor through ASQ to enhance her consultation and help clients prepare for 3rd party audits. A sought after speaker, Dr. P has taught food safety workshops at the Stone Barns Center, PigStock TC, the Wallace Center Food Hub Conference, the New England Meat Conference, and the Empowering Women Veterans in Business and Agriculture Conference.
Michele can be reached at: firstname.lastname@example.org
Pam Chamberlain is Dirigo Food Safety’s Director of Marketing. Pam holds a BFA degree with a concentration in metal design from East Carolina University. She has extensive work experience in client management, advertising & marketing communications, and the non-profit sector. Pam lives with her family in Portland, Maine, where she has served on the Architalx Board of Directors and continues to be active in the Portland community, including volunteering at her daughter’s school. In her spare time, she enjoys creating jewelry in the home studio that she shares with her husband, painter John Knight. Pam is a lover of both vegetable and flower gardening, wandering the coast of Maine and has never met a farmer’s market that she hasn’t liked.
Pam can be reached at: email@example.com
Tenille Reichert is Dirigo Food Safety’s Quality Assurance Manager. She received a BA degree from Wellesley College in 1998, with a double major in Italian and Language Studies. After two years of teaching, Tenille earned a Master’s Degree in Communication Sciences and Disorders at the University of Texas at Austin. Tenille has many years of experience providing communication therapy for children and coaching teachers and caregivers on building language skills through everyday interactions. She is the mother of three young children, and is a committed volunteer in their school. In her free time, Tenille enjoys crochet, miniature crafting and studying American Sign Language.
Tenille can be reached at:
Ross Wollen is Dirigo Food Safety's Senior Food Safety Associate. A New York City native, Ross holds a BA in English Literature from Middlebury College. After graduation he worked at Doe's Leap Farm in Northern Vermont, where he made organic cheese and helped manage a herd of forty goats. Ross lived in the Bay Area for a decade, working his way through the food scene in a variety of capacities, including stints at Cowgirl Creamery in San Francisco, Oliveto in Oakland, Oenotri in Napa and The Local Butcher Shop in Berkeley. Most recently he was Vice President - Culinary at Belcampo Meat Co., overseeing the company's seven restaurants, which ranged in concept from fast casual to fine dining. Ross has extensive experience with whole animal butchery and cooking, and has helped manage the openings of a dozen restaurants and retail businesses.
Ross lives with his wife and two children in Walpole, Maine. In addition to his role with DFS, Ross is an assistant manager and charcutier at Riverside Butcher Co. in Damariscotta, and a part-time chef with Harvest Moon Catering.
Ross can be reached at: firstname.lastname@example.org
Amanda Carter is our Food Safety Program Manager. Her work focuses on implementation, training, and accountability partnerships with our clients and their staff. She holds a BA in Agroecology from the Evergreen State College and has over ten years of pastured protein production experience. Upon graduation, Amanda entered the high-welfare slaughter field, where she spent six years managing a USDA-inspected poultry slaughter facility and developing pasture-based protein enterprises. She holds Poultry & Animal Welfare Officer credentials from the University of Bristol (UK) and finished college by developing a welfare-based standard for caged meat rabbit production. Amanda is a passionate advocate for humane treatment of both livestock and the humans who transform them into nourishment, and serves with a diversity of organizations to further the cause of food and worker safety.
When she is not traveling to improve farm and facility-related food, worker, and livestock outcomes, or to speak on topics related to her work, Amanda nests in the mountains of NC with her family.
Amanda can be reached at: email@example.com