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Amanda Farris Turned a Conference List Into a Community That Keeps Women in the Room
It began with Amanda Farris and Sara Malo writing down the women they knew at an industry conference. The list became LinkUnite - a practical network built around introductions, mentorship and the stubborn belief that relationships should outlast the event badge.
Howard Kirkland Has Spent a Career Making Technology Answer to the Warehouse Floor
From hospital offices to Caterpillar dealerships and modern warehouse systems, the Knoxville executive has kept one stubborn idea: technology earns its place only when it helps real work move.
Dana Seguin
Dana Seguin is Senior Vice President and Chief Marketing Officer at Altar'd State, the fast-growing Knoxville-based women's fashion retailer, where she leads all creative, marketing and eCommerce work across its family of brands - Altar'd State, Arula, Vow'd, Tullabee and AS Revival. A brand builder with roughly 25 years in retail and fashion, she began in merchandising at American Eagle Outfitters before moving into creative marketing for SPANX, Chico's and Aerie. She is best known for leading the creation and launch of the Aerie Real campaign, which stopped retouching model images and helped make body positivity a mainstream retail message.
Jay Campbell
Jay Campbell is a Knoxville-based fractional AI GTM leader and serial product builder who spent 15+ years in enterprise sales at Staffmark, Avionte, and Sense before turning his builder habit into the point of it all. He has shipped 45+ AI products - including Cadence (a personal AI OS with 50+ API integrations), DealIQ OS (an AI deal-coaching CRM), and getaFNjob - and writes the Selling with AI newsletter, which runs a 70% open rate. His thesis: most companies use AI to do the same things faster; winning teams use it to do things they could never do before.
Adam Ragusea
Adam Ragusea is an American YouTuber, food writer, and former public-radio reporter who turned a kitchen-counter pizza video into a 2.6-million-subscriber cooking empire. A former journalism professor at Mercer University, he treats recipes the way a beat reporter treats a city hall meeting: with curiosity, skepticism, and a willingness to season the cutting board instead of the steak.