TEDxCoopers Mills

Speakers

Speakers may not be confirmed. Check the event website for the latest lineup.

• Anson Biller

  Founder/Co-Owner Full Fork Farm

  From navigating New York City's streets as a bicycle messenger to managing a farm at a Tibetan Buddhist retreat in California, Anson Biller followed an unconventional path to agriculture. Today, he is the founder of Full Fork Farm in China, Maine, where he combines regenerative farming, seed stewardship, and agricultural research to build healthier soils and more resilient food systems. An NYU graduate, Anson brings together urban experience, contemplative practice, and practical farming to ask a simple but profound question: How can we leave the land better than we found it?

• Heidi Townsend

  Specialty Coffee Innovator

  Entrepreneur and designer of contemporary beverages.

• Kylee Foster

  Gender Doula

  Experientially trained gender doula offering spiritual, emotional, physical, and informational support to transgender, queer, and questioning people and families.

• Meghan Grabill

  Strategic Operations & Information Leader

  Strategic architect who bridges the gap between complex information systems and high-stakes operational execution. As a "comprehensive thinker," I operate at the intersection of enterprise data and organizational strategy. My career is defined by the ability to drill down into the technical details of systems architecture while leading the high-level strategy required to scale operations and optimize performance.

• Melissa Kelly

  Chef and Author

  Melissa Kelly is the Executive Chef and proprietor of Primo, a restaurant located in mid-coast Maine. She is the 2013 James Beard Foundation Award winner of the American Express Best Chef: Northeast Award. She also received this award in 1999, making her the first 2-time winner of the same award.

• Nicolle Littrell

  Athlete

  Open Water Rower, Licensed Maine Guide, Storyteller, Owner/Operator of DoryWoman Rowing & Salty Witch Sauna

• Paolo Laboa

  Chef

  Paolo Laboa’s journey started in his mother's kitchen, where he learned the secrets of real Genovese cooking, the pinnacle of Northern Italian cuisine. Every ingredient chef Paolo touches is fresh from the farm and sea to his kitchen and to your table. Some of his favorite sources of daily produce are Stonecipher Farm, Dandelion Spring Farm and Olivia’s Garden. Our mushrooms come from local foragers. Fresh fish is brought in daily through Harbor Fish Market, Nova Seafood or Browne Trading Co. And we source proteins like wild rabbit, duck and other game from Valley View Farm and lamb, beef and pork from Farmer’s Gate, while our dairy and eggs for pasta comes from a variety these farmers.

• Sadia Crosby

  Environmental Science

  Sadia Crosby, co-owner of OystHERS Sea Farm, is an entrepreneur and lobsterman daughter from Georgetown Island, Maine.