As a teen, Graham started working in restaurants and eventually attended culinary school. His culinary resume working with lauded farm-to-table restaurants is impressive. They feature locally grown produce in their creations, and some have farm managers or culinary farmers that grow exclusively for their menus.
As a young child, Chad was drawn to farming. He remembers gazing at photos of farms as a boy and dreaming of a farm future. They were primarily images of large-scale commercial operations, which he eventually realized could be unattainable for him. Now he’s farming daily and loves working with nature. There is excitement about developing his production skills and a business plan incorporating his passion for heirlooms.
For Joe, the physical aspect of farming is a feature and not a bug. He believes active people with purpose and plenty of movement live longer and are healthier. Keeping your brain busy intellectually is essential, too. He loves to learn new things. The CAFF Farm School checks many boxes for his plan to age well. “I’m getting plenty of exercise, and I haven’t taken this many class notes since college,” he laughs!
The desire to farm first sparked for Carter while spending a summer in Guatemala working at a children’s home where he helped grow food. That feeling of being able to provide people with a harvest and nourishment felt terrific. He loved it. After returning to the States, Carter wanted to continue growing food. “We all learned a tough lesson about food systems and supply chains during the pandemic. We experienced how fragile they can be. A thriving regional food system is better for everyone and the environment. It’s best to grow our food near where we eat it.”
Patrick spent his adult life as a chef and running restaurants. Like so many of us, the pandemic was life-changing for Patrick. The idea formed of a bend in his path toward chef-grown food and the myriad avenues that could open, which led him to the CAFF Farm School.
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