I began my farming journey when I set off to WWOOF in 2012. I spent the following two years exploring Europe through its organic agriculture and eco communities, hopping from farm to farm as a volunteer before settling in Belgium and working for De Wassende Maan- a large biodynamic farm.
During this time I attended my first Permaculture Design Course and subsequently started my Diploma in Applied Permaculture Design. Soon after, I was offered the role of Organic Gardens Coordinator at Sunseed Desert Technology where I was in charge of educating volunteers and teaching courses in sustainable agriculture practices as I managed the 2 acre gardens of the project to produce a variety of vegetables, fruits, herbs and seeds.
After a year and a half in Spain, I returned to Vermont for the 2018 season as Production Manager of Last Resort Farm- a 200 acre operation.
This diverse background has allowed me to cross-pollinate a wide range of ideas, techniques and "best practices" from around the world, while also showing me first hand the true potential of organic, sustainable agriculture.
Originally from South Wales, I found farming whilst studying in Falmouth, Cornwall, where I was co-president of the FXU Green Living Society; a student run community allotment garden.
Following graduation, I pursued an internship in Sustainable Practices in Southern Spain at the off-grid organisation, Sunseed Desert Technologies, where Jon and I. Working predominantly as part of the Organic Gardens Department, I developed skills in Eco Building, community management and sustainable cooking.
Later embarking to Vermont, I worked as the Farmer and Crafts Coordinator for Farm and Wilderness' 'Saltash Mountain Camp'- a wilderness camp, honouring quaker values to foster healthy relationships with the outdoors, work with the land and explore social justice issues- before returning to the UK to begin our adventure at Hewood.
As a trained Craftswoman with a history of teaching in Nature, I hope to eventually focus my efforts on education, within the setting of the farm. An experimental cook and lover of plant-based foods, I will also provide the skill and knowledge to craft preserved and fermented products using products that are both our own, and locally sourced