From a young age, Amanda has spent a great deal of time exploring the New England landscape with her father and younger brother. Years were spent turning over rocks for salamanders, checking caves for goblins and looking for shells along the Boston coast. This outdoor exploring, often coupled with warm food and stories, instilled a deep curiosity for the natural world. While attending university in Western Massachusetts for Graphic Design, Amanda had the opportunity to work in the college Greenhouse and travel to India to study Tibetan medicine. It was these two experiences that inspired her to grow food that was thoughtful, nourishing and regenerative. After several formative adventures, such as working with farmers in South America, foraging for mushrooms in Maine and farming in New England, she wanted to study the interconnections that exist between ourselves, our food and our local ecosystem. It was then that she moved to New York to study flowers, wild plants and herbs at Stone Barns Center for Food and Agriculture. After her first sweet pea harvest and witnessing the inherent joy that flowers bring others, she realized that cultivating and arranging flowers is where her deep love of ecology, design, and good food all neatly coalesce. When not farming, Amanda loves to forage for wild plants, go tidepooling, run and eat soft cheeses.
Profile Category: Founder
Growing up amongst the endless fruit farms and sand dunes of coastal West Michigan, Hannah spent much of her time swimming in Lake Michigan, picking the ripest blueberries, and making pesto with her family. During the long winter months, she took refuge in the abundant time to tinker, experiment and create small crafts and other oddball inventions. Her love of working with her hands, soon lead her to the path of industrial arts, where she spent time learning how to work with tools, weld, and build structures. After coupling this love for creation with a deep cultural connection to food and landscape, she found solace in sustainable diverse farming systems. She was in awe of the vast unpredictability of the work she found in farming, and the electric possibility of working with nature as a partner in production. She went on to attend Michigan State University for Sustainable Horticulture, and continued to work on farms while attending. During this time, she worked for small scale CSA farms, university organic production research, urban farms and school garden projects, and helped manage the university food waste composting program. After graduating, she moved to New York, and began working at Stone Barns Center for Food and Agriculture. Following Stone Barns, she worked to create and convert a previous horse pasture into a 2 acre vegetable farm and CSA. When not working in the field, Hannah loves making homemade jam, listening to Motown records, and practicing yoga