Hello

Less than 2% of the American population are farmers, and I proudly consider myself part of that statistic. The path that led me into farming help shaped my outlook and philosophy. I grew up in the suburbs with no real connection to food or farming. I chose Environmental Studies at The University of Montana because I knew I cared about the environment but was unsure how to make an impact. 

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Upon completion of my degree at UM, I sought an apprenticeship at Two Bear Farm, which exposed me to the true nuances of small scale vegetable production in Montana, a knowledge base I still draw from today.During my two years with Two Bear, I also participated in a butchery and charcuterie course with Farmstead Meatsmith on Vashon Island, Washington. This gave me the skills required to do on farm humane slaughter and complete animal butchery in the old world style.

 

I then took time traveling around the world, working on small family farms and gardens, learning about different food cultures. This led me to take a position growing food at The French Laundry in Napa, California. This 3 Michelin-starred restaurant has its own farm producing food where its quality, consistency and hospitality are considered the highest in the world.

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My love for Montana is what ultimately drew me back. All of my previous experiences prepared me for the amazing opportunity to take over the management of The Campus Farm at Flathead Valley Community College where I have been happily farming and teaching since 2019. 

 

    

 

   

 

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