Film at 7:30 pm in the theatre in the Hughes-Trigg Student Center

Moderator: Kim Cobb

Panelists:

Taylor Henry

Taylor Henry is a junior at SMU studying Civil Engineering and plan on continuing to get an MA
in Sustainability and Development. He was born and raised in the suburbs of Dallas. His interest
in food and nutrition and farming began from documentaries and books. He plans to raise
chickens in my backyard with his roommates next year.

Jean Kazez

Jean Kazez has taught a popular course on animal rights at Southern Methodist University for
the last 10 years. She is the author of Animalkind: What We Owe to Animals and The Weight of
Things: Philosophy and the Good Life, both published by Wiley-Blackwell. Her PhD in philosophy
was awarded by the University of Arizona in 1991.

Judith McGeary

Judith McGeary is an attorney, activist, and sustainable farmer. After earning her B.S. from
Stanford University and her J.D. from the University of Texas at Austin, she clerked for a Federal
Appeals Court and went on to private law practice. During that time, she became a passionate
advocate of sustainable agriculture, and she and her husband established their own livestock
farm. After seeing how government regulations benefit industrial agriculture at the expense
of family farms, she founded the Farm and Ranch Freedom Alliance to promote common-sense
policies for local, diversified agricultural systems. Judith has been profiled in the Texas Observer
and Edible Austin, appears in the documentary Farmageddon, and has been interviewed on
numerous radio shows across the country.

Jon Taggart

Jon Taggart, and his wife Wendy, own and operate Burgundy Pasture Beef located south of
Fort Worth, a 100% grass-fed beef operation based on their core philosophy: cows raised
in a sustainable manner and in the most natural setting – on pasture – in the open air and
sunshine – and never with the use of growth promotants (hormones) or any other artificial
circumstance. They also own the Burgundy Boucherie, a country butcher market where they
age, cut and package their own beef.

Graham Meriwether, director of American Meat.