Tangled Taproot

Fox Holler Farmstead Website

Fox Holler Farmstead: Sustainable Agroecology with Ben Brownlow

John Cowan — Wed, 25 Sep 2024 17:18:50 +0000

How do innovative ‘agroecological’ techniques enable Fox Holler Farmstead to both enhance animal welfare and maximize land productivity?

In this episode, Tangled Taproot chats with former DIY punk Ben Brownlow, the innovative steward of Fox Holler Farmstead, who shares his journey from urban life to managing a 280-acre agroecological marvel. Ben shares the fascinating intricacies of his farm’s ecosystem, from cows enjoying shaded pastures to pigs foraging for chestnuts. His dedication to sustainable agriculture and meticulous record-keeping through field notes and the Fox Holler Almanac highlights the interconnectedness of every element on his farm. Pastured pork and poultry, heirloom vegetables, and agroforestry initiatives come together under Ben's expert guidance. We'll uncover the cooperative efforts that support these initiatives, including agroforestry and dairy cooperatives, and collaborations with neighboring communities. Ben also delves into the critical role of fire management in maintaining native prairie ecosystems and how the farm's community land trust model ensures a community-focused balance between agriculture and ecosystem preservation.

Discussion Points:

Introduction to Fox Holler Farmstead’s operations
Ben Brownlow’s background and path to fox holler
Small-scale farming and ecology integration
Community land trust, marketing and selling food
Perennial food crops
Chestnut cultivation and shaded cow pastures
Mulberry leaves and their uses
Ben’s punk background, plant-based diet
Ben’s writing, reading, and online resources
Timing of tree planting vs. fruiting, shout out to Asian Pears
Homesteading and ecology integration

Resources:

Fox Holler Farmstead IG

Fox Holler Farmstead FB

Molly Rockamann of EarthDance Organic Farm School

John Cowan — Wed, 11 Sep 2024 08:00:00 +0000

In this episode, Tangled Taproot features Molly Rockamann of EarthDance Organic Farm School in Ferguson, Missouri- the oldest organic farm west of the Mississippi. You’ll hear about the farm's profound impact on organic agriculture, its origin story and commitment to organic farming. Molly Rockamann, whose journey and philosophy shape the farm's operations, discusses the farm's educational mission as a nonprofit educational hub. It offers apprenticeship programs, a "pay what you can" farm stand, and collaborates with local schools to promote healthy eating. The discussion also covers the farm's innovative initiatives, such as soil health strategies and its role in the rise of urban agriculture. With a focus on how agriculture intersects with social justice and community well-being, tune in to learn how to get involved with EarthDance Farms and get more info on its significant contributions to local food movements and education.

Discussion Points:

Introduction to Earth Dance Farms

The origins of Earth Dance Farms and organic farming

Molly Rockamann’s journey and farming philosophy

Community involvement and educational outreach

Molly's personal background

Educational mission and community partnerships

Molly's international influence

Innovative initiatives and challenges of running a nonprofit farm

Expansion and community support

Farm operations: crops, orchards, and volunteer management

Farming for therapy and soil health strategies

The rise of urban agriculture and local food movements

How to get involved with Earth Dance Farms

Closing thoughts and acknowledgments

Resources:

Josh Smith of Neon Greens

John Cowan — Wed, 28 Aug 2024 08:00:00 +0000

What happens when Broadway set design meets urban farming? Join us as we talk with Josh Smith, the innovative mind behind Neon Greens in St. Louis, to uncover this fascinating blend of creativity and agriculture. Josh's unique approach to urban hydroponic farming introduces a conveyor belt system that delivers freshly harvested greens directly to his restaurant, transforming farm-to-table into a theatrical experience. Hear about his inspirations from Alton Brown to his vegetarian grandparents and learn how community collaboration shapes the seasonal salads that make Neon Greens a local favorite.

Discover the journey of an artist who has worked on projects for HBO and Amazon and is now channeling their storytelling skills into crafting delicious, culturally rich dishes. From the challenges of growing up with vegetarian parents in the mid-90s to the meticulous research behind perfecting hydroponic lettuce, this episode offers a rich tapestry of creativity, community, and culinary innovation. This is an inspiring conversation on the rewarding nature of growing and sharing food, with exciting glimpses into future expansion plans that stay true to a core focus on sustainability and fresh produce.

Discussion Points:

State of the industry: Lettuce and salads

Touring the growing area with Josh Smith, owner of Neon Greens

Challenges of growing up with vegetarian parents in the mid-90s

Inspirations from Alton Brown

Transition from New York’s film and theater scene to culinary arts

Josh’s Broadway set design background informs his farm-to-table creativity

The lettuce you usually eat is around 20 days old

Storytelling with food

Efficient lettuce growing and transport with harvest capsule

Nine signature salads, seasonal collaborations, soups, and vegan soft serve

Community involvement in salad creation and customer engagement

Future expansion plans focused on sustainability and fresh produce

Resources:

Scott and Sarah Harkness of Dang Good Produce

John Cowan — Fri, 17 Nov 2023 13:50:38 +0000

In this episode, the team speaks with small-scale farmers Scott and Sarah Harkness from Dang Good Produce in Bourbon, Missouri. Their journey from California to establishing a successful 80-acre mixed vegetable farm in Missouri exemplifies the American Dream. You’ll hear the challenges and victories of small-scale farming, the Harkness's unique strategies for water security, crop rotation, and extending the growing season using greenhouses. The discussion also covers the intricate balance between work and family life on the farm, and their commitment to a farm-to-table lifestyle.

Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.

Discussion Points:

Small-scale farming in the Midwest
Water security and vegetable farming
Origins of the farming journey
California to Missouri farming transition
Wildlife and ecosystem on a farm
Evaporating syrup and growing favorite crops
Balancing work and family in farming
Living in a remote area
Beans and frost

Resources:

Dang Good Produce FB

Dang Good Produce IG

Erin Luna of Black Rat Farms

John Cowan — Thu, 19 Oct 2023 15:49:28 +0000

In this episode, the team speaks with Erin Luna, a farmer, forager, and artist, who specializes in the fascinating field of natural dyeing, using her own harvest of plants, flowers, and herbs. Through her business, Black Rat Farms, Erin combines her agricultural knowledge and artistic skills to create naturally dyed textiles and accessories. She shares her agricultural journey, the complexities and challenges of natural dyeing, and the importance of sourcing high-quality materials. She also talks about her partnerships with Confluence Kombucha and Sandy Valley Brewing, where she supplies them with foraged and grounded herbs.

Discussion Points:

Combining farming, foraging, and art in natural dyeing
Exploration of the complexities and challenges of natural dyeing
Protein vs. cellulose fibers in dyeing
Importance of sourcing high-quality materials
Pros and cons of petroleum-based dyes
Unique characteristics of marigolds, black locusts, and straw flowers
Usage of these plants in dyes, brewing, and soap making
Natural dyeing classes and an upcoming farm event
Erin combines her creative and agricultural passions in her work
The world of natural dyeing and its implications
Natural dyes and their longevity
Upcoming classes and farming events.

Resources:

Black Rat Farms

Rachel Greathouse of Greathouse Garden with Special Guest Paul Krautmann of Bellews Creek Farm

John Cowan — Wed, 27 Sep 2023 00:00:00 +0000

In this episode, the team speaks with food advocate Rachel Greathouse of Greathouse Garden, and experienced organic farmer Paul Krautmann from Bellews Creek Farm. The discussion covers small-scale organic farming, unique heirloom crop varieties, their cultivation methods, and the challenges and rewards of their industry. You’ll hear about the crucial role of organic farming in sustainability, the impressive yield that small plots of land can produce, and the importance of work-life balance for farmers.

Discussion Points:

Discussion of small-scale organic farming with guests Rachel Greathouse and Paul Krautmann
Unique heirloom crop varieties and their cultivation methods
Insights from Paul's 30-plus years of farming and the industry's rules
Yield capacity of an acre of land and work-life balance for farmers
Personal journey of Paul and his wife, Nancy, in the world of organic farming
Regenerative agriculture and farming challenges
Growing winter squash and onions
Squash varieties and their uses
The importance of native crops in our diets and the complexities of winter squash
Unique heirloom crops and their importance in the St. Louis culinary scene
Farm expansion, community support, and storage challenges
Vision for the farm as a community learning space

Resources:

Greathouse Garden IG

Greathouse Garden FB

Bellews Creek Farm FB

Bee Simple City Farm Instagram

Mary Densmore of Bee Simple City Farm

John Cowan — Thu, 17 Aug 2023 23:33:51 +0000

In this episode, urban farmer Mary Densmore of Bee Simple City Farm shares her unique journey from an eye-opening trip to Nicaragua, to starting a farm in St. Louis to becoming a vital part of the community and exploring the world of urban farming. She discusses the magic of microgreens, the art of beekeeping, and the sustainable techniques she uses to grow nutrient-dense greens. The episode explores the astonishing number of bees it takes to make a teaspoon of honey and gives a sneak peek into the day-to-day workings of Bee Simple City Farm. Mary gives us a fascinating insight into the unique world of urban farming.

Discussion Points:

Overview of Bee Simple City Farm
Mary's journey into urban farming and the community in St. Louis
Wildflower honey, microgreens, and the art of beekeeping
Unique techniques to grow nutrient-dense microgreens in the city
A small beginning to a successful enterprise
Day-to-day at Bee Simple City Farm
Sharing a booth at markets with Urban Buds, early growth of business
Beekeeping inspired by a trip to Nicaragua
The difference between sprouts and microgreens, various flavors and nutrients
The fulfilling aspects of farming, seeing the growth from start to finish
Mary's perspective on farming and the community aspect of her work
The role of travel in influencing one's life and work
Insight into Mary's personal journey and her inspiring commitment to urban farming

Resources:

Bee Simple City Farm

Bee Simple City Farm FB

Mushrooming Dreams: Henry Hellmuth's Journey into Ozark Forest Mushrooms

John Cowan — Thu, 03 Aug 2023 20:50:26 +0000

In this episode, Henry Hellmuth from Ozark Forest Mushrooms, a family-owned mushroom farm in Missouri, delves into the world of mushroom growing and production. He shares insights into the unique conditions that make his farm ideal for mushroom cultivation, the fascinating process of mushroom growth, and the diverse varieties they produce. The discussion also explores the increasing popularity of mushrooms during the pandemic, the sustainability of mushroom farming, and the rise of mushroom-based supplements. Henry and his family's commitment to the business and their integration into the local restaurant scene are also highlighted.

Discussion Points:

Exploring log-grown shiitake mushroom cultivation at Ozark Forest Mushrooms
Unique growing conditions, variety of mushrooms, and their health benefits
Secret behind log-grown shiitake mushrooms and increasing yields
Discussion on the mushroom boom in the industry during pandemic
The environmental impact of mushroom cultivation
The fantastic variety of mushrooms and their unique features
Popularity of mushroom-based supplements and advancements in the industry
Personal investment and commitment of the family in the business
Exploration of the life cycle of mushrooms and their value
Growing techniques and expansion plans of the farm
Mushroom popularity and the cultivation boom
Unique flavors, textures, and complexities of mushrooms
Appreciation for fungi and the cultivation process.

Resources:

Ozark Forest Mushrooms

Ozark Forest Instagram

Ozark Forest Facebook

Henry Hellmuth LinkedIn

Flourish Farmstead Workshops

Rooted Remedies: Exploring the Art of Herbalism with Crystal Stevens of Flourish Farmstead

John Cowan — Wed, 19 Jul 2023 10:37:00 +0000

In this episode, our guest is Crystal Stevens, an herbalist, educator, author, and farmer who co-runs Flourish Farmstead with her husband, Eric. You’ll hear about Crystal's journey from Colorado to St. Louis, her transition from simple vegetable farming to a diversified operation that includes medicinal herbs, agritourism, and education. Crystal also shares the story of her father's terminal lung cancer diagnosis in the early 2000s, which led her to explore natural remedies and healing practices. Other topics include her partnerships, her apothecary offerings, her book "Your Edible Yard," and her impact on farming and healing.

Discussion Points:

Crystal Stevens background - herbalist and farmer
Crystal and Eric Stevens' diverse farming operation at Flourish Farmstead
From vegetable farming to medicinal herbs, agritourism, and education
Crystal's father's end-stage lung cancer diagnosis and her quest for natural remedies
Partnerships - Old Bakery Beer Company and Herbarium tea
Apothecary offerings and book "Your Edible Yard"
Small-scale farming and herbalism
Expansion into medicinal herbs from simple vegetable farming
Father's lung cancer diagnosis propels Crystal's journey of herbalism and healing
Crystal and Eric's backgrounds in arts and collaborations on various projects
Partnership with Old Bakery Beer Company for Herbarium sparkling herbal tea
Crystal's journey of teaching the art of herbalism and foraging
Crystal's book "Your Edible Yard" and her approach to holistic living
Flourish Farmstead and their range of homegrown products
Crystal and Eric's experiences running Flourish Farmstead and their future plans
Like, share, and subscribe, and send us your comments and suggestions

Resources:

Flourish Farmstead

Flourish Farmstead IG

Grow Create Inspire Shop IG

Old Bakery Beer Company

Herbarium Teas

United Plant Savers

Natural Resources Conservation Service

Mac’s Local Eats

Ruby Wren Eclectic Boutique

Ole Tyme Produce Distributor

Good Food and Good People: A Journey to Organic Certification with Theodora Farms

John Cowan — Wed, 28 Jun 2023 20:45:22 +0000

In this episode, we’re joined by Jeff Adams, Manager of Theodora Farms in Godfrey, Illinois. Theodora is the first USDA-certified organic farm we’ve covered on the show. Jeff discusses the sustainable and innovative farming practices employed on their 30-acre property, their unique land management methods, overcoming soil challenges, adapting their business model towards sustainability and wholesale distribution, and the importance of work-life balance in farming. We also explore the impact of COVID on their business, their crop variety, and insights into the operations of their farm store.

Theodora Farms grows USDA Certified Organic vegetables and herbs for the Illinois Riverbend Region and St. Louis Metropolitan Area. Their onsite FarmStore is open to the public and stocked with fresh produce and other local food.

Discussion Points:

Overview of Theodora Farms' sustainable practices and land management
Farm manager Jeff Adams discusses overcoming soil challenges
Theodora Farms' transition from CSA model to wholesale distribution
Insight into the farm's diverse crop variety and cultivation
Impact of COVID on Theodora Farms' business model
Importance of work-life balance for the farm crew
Discussion with Adelynn, the Field Frep Coordinator at Theodora
Insight into the farm store's wide variety of local products
The historical timeline and community events at Theodora Farms
Transition from conventional farming to USDA-certified organic farming
Exploration of small-scale farming and soil health
Sustainable farming and business model adaptation at Theodora Farms.
If you have ideas for Midwest farms to showcase, drop us a line!

Resources:

Perennial City Compost

Find Your Farmer

Three Rivers Community Farm

Turning Healthy Soil into Flavorful Produce for CSA with Amy Cloud of Three Rivers Community Farm

John Cowan — Wed, 14 Jun 2023 00:00:00 +0000

In this episode, Amy Cloud, of Three Rivers Community Farm, shares her journey from growing up on a farm and hating it, to a corporate job in Chicago, to organic farming with her family, owning and operating Three Rivers Community Farm in Elsa, Illinois. Amy has now been in the organic farming industry for 17 seasons. The discussion explores the challenges and rewards of sustainable agriculture, including the Community Supported Agriculture (CSA) model, regenerative practices, and the importance of soil building.

Three Rivers Community Farm, owned and operated by Amy Cloud and her husband José Lara, is located in Elsa, Illinois. The organic farm offers a Community Supported Agriculture (CSA) model, providing locally sourced, nutritious produce to its members. The farm has a strong commitment to regenerative agriculture and soil health, using cover crops and compost to replenish nutrients in the soil. In addition to selling their produce at the Tower Grove Farmers Market and their on-site farm stand, Three Rivers Community Farm also offers a plant sale and hosts events to connect with their local community.

Discussion Points:

Intro and background discussion - organic farming and Amy Cloud of Three Rivers
The journey from corporate job to organic farming
Cloud apprenticed at two Massachusetts farms before managing one in North Carolina
Three Rivers Community Farm in Elsa, Illinois, enters its 17th season
The Community Supported Agriculture (CSA) model for sales
Regenerative agriculture practices
Organic farming requires a systems approach, focusing on soil health and holistic pest control
Cover cropping used for soil protection, erosion prevention, and organic matter additions
Challenges and teamwork required in farming
The farm stand sells a variety of locally sourced arts and goods
Three Rivers Community Farm has a strong connection with the ELSA community
Each April’s plant sale
Family in farm operations and management
The farm stand - connecting customers with the farmers
No more chickens- focusing on vegetable production
Cloud's farm has a dedicated following, trusting them for organic produce through the CSA model
If you have ideas for Midwest farms to showcase, drop us a line!

Resources:

Three Rivers IG

How a love for history, language, cooking, and pasture raised meats brought about Brats of the World Part II with Jeff Suchland

John Cowan — Wed, 31 May 2023 09:55:00 +0000

Welcome to Part II of our discussion with small-scale farmer Jeff Suchland, owner of Alpacas of Troy. In this episode, Jeff shares the journey of creating authentic, global sausages using exceptional pork from his farm. Jeff set an ambitious goal of crafting a sausage offering from each of 200 different countries, and you'll learn about his farming practices, sourcing non-GMO, high-quality spices, and reviving traditional techniques and ingredients. Get ready for a flavorful adventure into sausage-making and farming practices.

Alpacas of Troy is a family-run operation with pigs, fainting goats, chickens, turkeys, peacocks, horses, and of course alpacas. The farm is located in eastern Missouri north of St. Louis, and in addition to the “Brats of the World” business, also produces yarn for felted and knitted products, all of which are made from the alpaca fiber grown and spun on the farm.

Discussion Points:

Jeff Suchland's journey into small-scale farming and sausage-making
Creating authentic sausages from 200 countries with Alpacas of Troy
Unique farming practices and diverse animals on the farm
Importance of sourcing high-quality, non-GMO spices
Hand-grinding spices for unique blends
Jeff's passion for language and history in sausage recipes
Reviving traditional techniques and ingredients
Borde Burst sausage and favorite farmers market experiences
Connection with customers and fellow vendors
Over 200 global sausage varieties crafted
Traditional serving methods for sausages
Alpaca fiber products and sustainable farming practices
If you have ideas for Midwest farms to showcase, drop us a line!

Resources:

Alpacas of Troy

Brats of the World

A new agribusiness model in Alpaca Fiber with Jeff Suchland of Alpacas of Troy

John Cowan — Tue, 16 May 2023 07:00:00 +0000

In this episode, Jeff Suchland from Alpacas of Troy shares his family's journey into small-scale alpaca farming and their transition from cattle farming. He discusses the profitability of alpaca farming and the benefits of alpaca fiber for those with allergies. We delve into the process of turning alpaca fiber into yarn, as well as the challenges of milling fiber for other people. Jeff shares how his family vertically integrated their farm by establishing their own mill, giving them more control over their products. The discussion also touches on the unique farming strategies used for predator protection, such as using goats and hogs to keep mountain lions away.

Alpacas of Troy is a family-run operation with 15 alpacas and other animals such as fainting goats, pigs, chickens, peacocks, and horses. The farm is located in eastern Missouri north of St. Louis and primarily focuses on the production of yarn and felted and knitted products, all of which are made from the alpaca fiber grown and spun on the farm.

Discussion Points:

Exploring small-scale alpaca farming
Jeff Suchland's vertically-integrated business
Transition from cattle to alpaca farming
Differences between sheep and alpaca farming
Benefits of alpaca fiber for allergy sufferers
The number of alpacas you should touch before buying
Turning alpaca fiber into yarn
Establishing a family-owned mill
Challenges of milling fiber for others
Profitability of alpaca farming
Predator protection strategies on farm
Utilizing a variety of animals for a symbiotic ecosystem
The art of yarn making
Alpaca farming as a breeding business
Importance of shearing in alpaca farming
Ensuring a healthy herd with proper shearing knowledge
If you have ideas for Midwest farms to showcase, drop us a line!

Resources:

Alpacas of Troy

Brats of the World

From Homesteading to Farm Dinners with Autumn Sij and Dave Blum of Such and Such Farm

John Cowan — Wed, 26 Apr 2023 19:10:50 +0000

In this episode, we’re talking everything biodynamic farming with guests Autumn Sij and Dave Blum of Such and Such Farm.

Such and Such is a 120-acre homestead near DeSoto, MO specializing in sustainably grown produce, responsibly raised animals, and other cool stuff. Founded in 2011, Autumn and Dave started with no previous farming experience; only the dream of living a better life. Dave works with inanimate objects (buildings, construction, etc) and Autumn works with the living (plants and animals). With the help of friends, mentors, and crew, Such and Such Farm has grown into the only “custom/boutique farm” in the St. Louis area, serving the community’s restaurant chefs.

You’ll hear about the learning curve the couple experienced while getting their farm started, how they use/reuse/sell every type of product and byproduct created by the animals and plants to be truly sustainable, and their journey to becoming a ‘boutique’ farm.

Discussion Points:

How the farm came to be
Growing food for chefs - vegetables, protein, and dairy
Trying firewood and wheatgrass to survive winters
Chickens can be a ‘gateway animal’
Diversifying products, revenue streams, using everything, no waste
Farm staff and helpers
Maple syrup and sugaring - the process is time-consuming
Surprising discoveries around farming and timing
Weather, power and other variables
Seasonal, primal, communal special events and dinners, ‘agro-tourism’
The future of the farm
Ridiculous agricultural and sales laws
The “test” to see if you should be a farmer
Farming and building personal resilience
Animal welfare
If you have ideas for Midwest farms to showcase, drop us a line!

Resources:

Such and Such Farm

Such and Such Farm on FB

Such and Such Farm on IG

Grand Army Farm on Facebook

Growing Beyond Organic: Exploring Biodynamic Farming with Rosalie Truong of Grand Army Farm

John Cowan — Tue, 11 Apr 2023 21:13:18 +0000

In this episode, our guest is Rosalie Truong, Chief Farmer and Owner of Grand Army Farm in Labadie, MO. Rosalie was raised in Vietnam and France, and came to the U.S. for medical school, to complete her MD and Ph.D. degrees at Washington University. Her farming career started with Angora rabbits, which was soon followed by acquiring her current animal roster of 500 chickens (20 different breeds), 200 ducks, 60 geese, 50 goats, quail, rabbits, farm cats, and a dog on 90 total acres.

You’ll hear about Rosalie’s relationship with food and preparation that began with her family in Vietnam, which progressed to providing unprocessed food such as eggs, rabbit meat, quail, duck, goose, and chicken to local farmers' markets and restaurants in Missouri. Rosalie is also the artist behind all the dyed socks, gloves, and silk scarves created from the angora wool fibers she gets from her rabbits and goats.

Discussion Points:

Rosalie’s background - from Vietnam to a U.S. physician and animal lover
Angora (goat, rabbit) textile fiber was her first focus, and rabbit meat was the natural progression
Rosalie’s family and cooking history in her early life in Vietnam
The move to France and love of their cooking and baking methods and traditions
Combining nutrition with her medical training, it’s lifestyle not a diet
Rosalie’s medical schooling included only two hours of classes on ‘nutrition’
The next step on the farm - from rabbit meat to chicken eggs
The weight system for eggs, and how to prevent losses from avian flu
Monitoring work hours to calculate profitability
Covid was a boon to the small farming business
Farm labor, young people, and a less stressful chicken butchering process
The big farm animals - geese, ducks, chickens, 50 goats, rabbits, quail
Rotating in new animals to maintain a consistent supply of meat and eggs
The sensory experience and the enjoyment of food
Cooking, recipes, pressure cookers and instant pots
Growing great garlic with rabbit manure, currently at 300 lbs produced
Finding labor for farm work is always challenging
Inflation, the price of eggs, and a special goose named Tonga
Muscovy ducks, increasing duck egg production and eliminating quail in the future
What is biodynamic farming?

Resources:

Grand Army Farm

Rosalie Truong on LinkedIn

Photo Credit: Michael Kilfoy

Introducing Tangled Taproot, the Podcast - Unique Stories from Small-Scale Farmers

John Cowan — Mon, 03 Apr 2023 21:00:23 +0000

Welcome to the Tangled Taproot podcast, brought to you by St. Louis-based sustainable food startup Mylk and Hummus. Your hosts are M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson Seiff.

Resources: