My interest in local food systems began during college, where I was introduced to the realities of access and affordability. It became clear that if I wanted to eat that way, I would need to learn how to grow my own. That realization shaped the path I’ve been on ever since.

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Alongside my studies and service in the Massachusetts National Guard, I lived on a homestead with friends and began experimenting with gardening and food preservation. As a veteran, my time in the military also grounded me in hands-on mechanical work, including heavy diesel systems, shaping both my work ethic and problem-solving approach. During this time, I interned on a sustainable homestead and began building a foundation in practical land-based skills. Over the years, I’ve worked across a wide range of growing, cooking, and landscape projects, developing a systems-based understanding of land, water, and food.

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My education includes an Associate’s Degree in Farm and Food Systems and a certificate in Renewable Energy and Energy Efficiency from Greenfield Community College. I later earned a Permaculture Design Certificate and served as a teaching assistant. Alongside my formal education, I’ve developed a deep, hands-on foundation in food preservation, mushroom cultivation, foraging, water and landscape management, and whole-food cooking—skills that continue to inform both my farming and teaching.

I’ve also had the opportunity to serve on local boards, including being elected to the Wendell Board of Health, where I contributed to green burial bylaws and sustainable housing initiatives. As a founding member of a nonprofit, I later served on the Farming Falmouth Inc. board from 2018 to 2023. Today, I serve as Farming Projects Manager, stewarding community-based growing spaces and educational programs. I previously managed the Falmouth Farmers Market, where I strengthened my commitment to local food systems through community connection, outreach, and hands-on learning.