"Big flavor inspired by a tiny farm."
By day I'm managing a 4 1/2 acre urban farm in Knoxville, Tennessee. By night I'm cooking and baking using traditional methods from my freshly grown produce. The results are documented here.
In college I studied journalism and English literature, and spent a lot of my time writing articles about local food and food justice. I began cooking nearly all my meals at home, and experimenting in cuisines like Moroccan, Indian, and Vietnamese. As a way to share my food journey with others, I started a blog and filled it with seasonal recipes and kitchen experiments.
Then I started working on my uncle’s organic farm in Pittsburgh, Pennsylvania. After graduating, I spent seven months working on sustainable farms throughout Italy and Scotland, where I learned skills such as cheese-making and taking care of a flock of sheep, along with a slew of organic growing practices.
A taste for good food led me to backyard gardening, and gardening led to full-time farming. An increased awareness of the set-up of the food system also sparked my desire to unearth the traditions in cooking that we've lost in the midst of fast, cheap food.
When I returned back to the States, I joined AmeriCorps, which took me to Knoxville, Tennessee. I helped to manage the Center for Urban Agriculture at the Knoxville Botanical Garden and Arboretum, as well as to start a school garden at Pellissippi State Community College. Knoxville won me over with its Southern charm and friendly folks, Smoky Mountains, and potential for great achievement in improving food security, health, and the environment as a whole. I believe that everyone deserves access to fresh and healthy foods, and I love to demonstrate the empowerment behind growing gardens. I am over the moon to be doing this at CAC Beardsley Farm.