Regenerative Food:

I grew up on my grand-parents farm in North Florida. Watching my grand-mother can and jar fresh vegetables, make jams, collect eggs and hand make as many things as possible for her family. But slowly all of us have watched that culture be replaced with fast and processed foods. The scale and method in which these foods are produced and the carbon footprint created for their transportation is the leading cause of climate change. 

I believe that food is the starting point to finding solutions for climate change. Food and seed sovereignty is a way to make a community resilient and prosperous. Small scale, local and regenerative farming practices help relieve the ecological pressures of conventional mono-cropping. The effects of this system is reflected back to us by the land and water. In Florida toxic algae blooms emerge as a result of nutrient run-off, PH levels in the ocean rise and effect marine life, corals and the livelihoods of people. Can you imagine telling your grand-children what it was like to swim in the ocean because they have never had the experience due to its toxicity?

As sea levels rise and threaten the fresh water aquifers of Florida, there has never been a more immediate time to turn away from toxic agriculture and find local and organic solutions to food. That is why I have focused many years of work creating gardens in the city and at schools. Education and demonstration are the best ways to deliver the tools needed for future generations.But how do you tell a person to protect something if they do not first love it. Through my work as an educator I aim to bring to light the magic of nature and food to children and adults. Through sensory experiences and creative projects I offer my love and enchantment of the natural world through creating regenerative food projects. 

Below you will see images from the Midtown 34th Street project, Colony1, Moon & Stars Farm, the school garden at Sunrise School of Miami, and HighFields Farm in Vermont. 

I always want to collaborate or offer consultations for community food projects. 

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