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.
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.”
Tamie finds many life applications and teachable moments in farming. It instills a sense of pride and a feeling of accomplishment. “Being a female veteran, I’m empowered by my experiences in the Navy. Farming provides that same feeling of accomplishment and empowerment. I’d love to share that with others in the future. Especially children in crisis.
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