Nancy “Fern” Bennett Phillips, CEO
Ms. Phillips brings over 30 years of CPG marketing, advertising and entrepreneurial experience to Little Big Farm Foods. As a marketing consultant her clients included the Time-Life Money Brand, Avery-Dennison, UNH Athletics and High Liner Seafood.
She owned Womanswork, a line of work and gardening and gloves. Ms. Phillips was Marketing Director for Cover Girl Makeup at Procter & Gamble/ Noxell Corporation. As an advertising executive her accounts included Nestle and Gillette.
Ms. Phillips earned an A.B. in Liberal Arts from Dartmouth College. She and her family live in Maine on Little Big Farm.
James “Gus” Bybee, COO
Mr. Bybee brings over 23 years of financial and general management experience to Little Big Farm Foods.
Mr. Bybee began his General Management experience with the Arizona Pistachio Company in Tucson, where he was responsible for all production, packaging, sales, accounting and HR.
Mr. Bybee was CFO for a homeowners association in Tucson.
Mr. Bybee earned a double B.A in Business Administration and Business Management from the University of Phoenix, AZ.
Barbara Ulen, Research & Development/Regulatory
Ms. Ulen is a seasoned food industry professional. She has worked on Hershey Foods Friendly Ice Cream, H.J. Heinz Weight Watchers, Unilever-USAs Good Humor Breyers Ice Cream, Ken’s Foods, A&B Ingredients, Degussa Texturant Systems and High Liner Foods. In addition, she is an accomplished baker and culinary expert.
Ms. Ulen has an M.S. and a B.S. (cum laude) from the University of Massachusetts, Amherst.
Margot Levis Thompson, Quality Assurance
Ms. Thompson has been a food consultant and entrepreneur for the past 30 years.
She gained her marketing and sales experience at the Port Canvas Company.
Ms. Thompson pursued a liberal arts program at Dennison College.
Danny Gouin, Production
Mr. Gouin brings over 35 years of Production experience to Little Big Farm Foods.
He spent 27 years at Prime Tanning as a production supervisor and a “color” expert within the R&D Department. From there he went to a Portsmouth-based specialty food manufacturer.
He has pursued courses at the University of New Hampshire, including Total Quality Management and the “Zinger Program,” focusing on cross-training.