Growing up, farming wasn’t apart of my life but as I got older, I found out that many of my ancestors on both sides of my family made a living by farming. I had the opportunity of visiting Norway, where my dad’s family is from, as well as our family farm that had been in the family since the 17th Century. I’ve never felt more connected to land than in that moment.
That experience, as well as working a decade in restaurants alongside great chefs like Stephanie Izard, inspired me to explore food in a different light, and to appreciate it from seed to plate. So, I began working with the Chicago Botanic Gardens as an apprentice on several soil-based incubator farms. We worked with several small farm businesses exploring sustainable farm practices to bring the best quality food to restaurants and stores.