CEO
Co-Founder

Sam’s meaty path began in 2009, when she learned about the horrors of factory farms and that there was a better way. By 2012 she had found her way to Saugatuck Craft Butchery in Westport, CT for a whole animal butchery apprenticeship. Sam was immediately drawn to the craft of butchery and the huge impact that direct, honest conversations can have on people’s participation in their local food system. She became a partner at Craft, seeing the company through its 2014 merger with Fleishers. Sam eventually led Fleishers as the company's COO and CEO, overseeing five retail butcher shops, two cafés, a USDA processing facility, and a butchery training school. When not getting meaty, she can usually be found in her garden, on a bike, or up a mountain.

Director of Programs & Marketing
Co-Founder

Marine is a trained geologist turned tourism professional. She spent several years as a marketing consultant for the government of Rwanda before focusing on program development and operations, most recently for the adult education tourism non-profit, Road Scholar. Marine is an advocate for decentralizing the tourism industry to connect visitors — and their much-needed funds — directly with local businesses. As an animal lover who also eats meat, Marine is motivated to help others navigate the ethics and logistics of eating better meat, and have fun along the way. When not getting meaty, she can usually be found skating as Fury Antoinette (#13) for Boston Roller Derby’s Harbor Horrors or tucked into her craft corner painting and creating.

Experience & Content Specialist

Mara decided to be a butcher when she was fifteen, but it took another five years and a detour studying history before she finally got behind the counter. She has worked at Lowry Hill Meats in Minneapolis, Marrow in Detroit, Formaggio Kitchen in Cambridge, and Wyebrook Farm in Honey Brook, PA. Mara likes to cut meat, but her passion is the customer service side of the meat case. She has an incredible memory for which steaks people liked two weeks ago and loves the educational component of selling cuts from the whole animal. At Meaty, Mara gets to combine her love of better meat, local food systems, and spreadsheets to facilitate amazing educational experiences. When not getting meaty, she can usually be found with a book, a cocktail, or an ice cream cone.

Experience Coordinator

Marie found her way to Meaty looking to explore the intersection of food and education, and to learn more about better meat. She has worked as an educator in multiple Boston-based nonprofits, including Generation Citizen and Jamaica Plain Neighborhood Development Corporation, with a focus on economic equity and entrepreneurship. Marie’s facilitation experience as an is complemented by hands-on experience in restaurants, as part of the back-of-house teams at Flour Bakery and Oleana, and on farms, as a WWOOF volunteer in Argentina. Marie gained a strong love of the outdoors and an awareness of sustainability growing up in Minnesota with a pheasant hunting father. When not getting meaty, Marie can usually be found on a wandering walk, planning her next travel adventure, or reading a cookbook.

Social Media Coordinator

Leigha has always been connected to the local food scene. Growing up in a farming community in Central New York, she was lucky to have access to nature and animals, and to have the opportunity to learn canning food, picking rock, and old tales from her elders. Over the last few years, she’s worked with non-profits and startups including Long Table Harvest, Field Goods, and Hudson Harvest, on a range of creative services like branding, social media strategy, community outreach, and volunteer programs. When not getting Meaty, Leigha is most likely covered in dirt since she’s also a vegetable farmer at Little Seed Gardens! Otherwise you’ll find her out at a fire with friends, hanging out by a creek, or attempting to read in a field.