Our Story

Ted LeBow

Ted LeBow is a serial entrepreneur. His first business venture (in 1980) was a farm in Idaho where he bought his first tractor, signed his first loan with the Production Credit Association, and started waking up in the middle of the night worrying about the rain ruining his hay crop.

He graduated in 1989 from Cornell University School of Agriculture with a Business Management Degree. He’s run eleven small businesses, seven of which he owned all or part of. Since 2008, he’s grown two small business management consulting firms. As of 2021 Kitchen Table Consultants have served over 500 small businesses. 

Ted’s passion is financial sustainability and coaching entrepreneurs to achieve their dreams in a sustainable manner. He is driven to help entrepreneurs to understand HOW they make a profit, not how much profit they make. He has worked with hundreds of small business owners, all over the country, creating and helping them execute their financial goals and align their leadership teams with the culture of the organization. He regularly presents seminars around cash flow, profitability, and how to know if you’re profitable. His greatest measure of success is helping others (both entrepreneurs and managers) achieve more than they thought they could; all the while getting them to do it on their own.

He is committed to the entire community in and around food and farming.  He has taken leadership roles on multiple sustainable agriculture-related non-profit boards, including an 8-month term (2016) as interim executive director for the Pennsylvania Association for Sustainable Agriculture, where he successfully restructured staff and finances to enable a new ED to hit the ground running.  

His financial commitment to both his clients and his community is more than just words; he has personally assisted in raising over $60 Million in debt, equity, and donations for the organizations he works with.

He has lived in Bala Cynwyd, just west of Philadelphia, since 1997. In his spare time, he shares a fleet of 1950s-era tractors and equipment with Philadelphia urban farms, cuts, and mills his own lumber for live-edge furniture, has started to build bamboo fly rods, fly fishes, and participates along with his wife (as much as possible) in the lives of his three daughters (22, 26, 28), all of whom now are in the New England area.

David Alvarez

David Alvarez is a passionate advocate for sustainable agriculture with a diverse background in marketing, sales, and practical farming. Born and raised in Los Angeles, California, David discovered his love for photography and organic agriculture during his time at the University of Southern California, where he studied Creative Writing and Film Studies. He combined his creative capacities and farm labor by visiting WWOOF (Worldwide Opportunities on Organic Farms) farms in California, exchanging his skills for the opportunity to learn about organic farming firsthand. This experience sparked his commitment to expanding the presence of sustainable agriculture by bridging the gap between commerce and sustainability. 

Prior to joining KTC, David held a variety of positions within the organic agriculture industry working for family-owned farms and non-profit organizations. At Moon Valley Organics, David worked as Media Coordinator where he planned, executed, and deployed media campaigns in addition to providing photography for their organic skincare products and company mission to protect pollinators. As Sales & CSA Coordinator at Viva Farms, he represented 35 farms in the farm business incubator where he operated the sales program which supplied produce to customers such as Whole Foods, PCC, local co-ops and regional food hubs. He also oversaw CSA planning and logistics for 350+ shares weekly. As Communications Manager at Viva Farms, David elevated Viva Farms’ mission where he created impactful materials for multiple platforms, managed social media accounts, and built a strong network of stakeholders. At Wright Bros Farm as Harvest Lead & Farm Hand, David was responsible for harvesting and packing produce for farmers markets, CSA shares and restaurants in the greater Seattle area. Additionally, David is a member of the Mount Baker Beekeeping Association and the Western Washington Fruit Research Foundation. He is also a graduate of Viva Farms’ Practicum in Sustainable Agriculture. 

David brings his knowledge and curiosity to KTC as Client Specialist Relations Manager, where he continues to cultivate his extensive knowledge of farming and his ability to understand farmers’ unique needs. He is driven to help farmers become more successful by providing tailored solutions and strengthening the resilience and financial viability of farm and food businesses. Beyond his professional endeavors, David’s passion for agriculture extends to his personal life, where he cultivates his own garden filled with unique varieties of crops. When he’s not working, you can find him cooking and making cocktails with produce from his garden and collecting rare bottles of mezcal.

Rebecca Brumberg Frimmer

Rebecca Frimmer is an entrepreneur and educator that is a headstrong advocate for the success of organic and sustainable food, driven by a goal to educate, enrich and empower business owners to “grab the wheel” and drive their business with intention. Having been raised in a family business and starting her first company at age 18, Rebecca has lived a lifetime of lessons in the trenches of strategic planning, start ups and making hard business decisions.

Rebecca joined KTC in 2014 as an Enterpreneur-in-Residence, while running a small urban farm with her husband, Ben; after serving in General Manager and Marketing Manager roles in a food and farm nonprofit organization with CSA and retail programs, specialty food E-Commerce company, and hospitality. After years of working with her mentor and KTC founder Ted LeBow, Rebecca worked to expand KTC’s reach to the West Coast, taking on her current role as a partner and principal consultant. She is thrilled to be leaning into her love of education through a leadership role in our training and education focus area within our business consulting practice, and brings a high level of energy to presenting educational seminars.

Rebecca graduated with an MBA from George Washington University in entrepreneurship and small business development in 2004, and holds a Marketing degree from Penn State. She has also served as adjunct faculty at Temple University in their MBA program. She uses a financially focused approach to opportunity assessment as the foundation of her business coaching process, as well as drawing from various curriculum and tools that we’ve developed from our one-on-one work with farmers and food manufacturers.  Rebecca’s business consulting practice is centered around business planning and fractional CFO work. Her work in curriculum development over the past 5 years has focused on farmer business trainings and benchmarking programs to drive greater profitability for farmers around the country.

Rebecca resides in Morro Bay California and is originally from Pennsylvania. When she’s not working, Rebecca enjoys surfing, yoga and gardening; guitar, singing, and painting ocean scenes with acrylic, cooking, and attempting to master the art of sarcastic humor. She is also mom to 2 school aged kids, Talia & Avi, 5 and 7 years old, and one fantastic cat named Thor who loves to attend Zoom calls.

Mikelle Carver

Mikelle has always been drawn to numbers and improving processes. For many years she refused to settle into a “desk job” and collected an array of experiences, ranging from construction, and restaurants, to dog training.  Through it all, she commonly found herself helping the business owner organize  office procedures, and simultaneously was able to asborb substantial bookkeeping knowledge from those business owners. Approaching bookkeeping alongside these business owners in a hands on manner, instead of from the classroom-teacher perspective, proved to be eternally valuable and enabled Mikelle to naturally transition into a consulting position where her specialized skill is even further reaching.

In addition to her hands-on experience, Mikelle also obtained a degree in Economics from the University of Washington, where she focused on natural systems and ultimately spent six years at a tax firm honing her skills in QuickBooks cleanup and management.

Then, after acquiring property on Whidbey Island and connecting with local farmers, Mikelle’s interest in where our food comes from, budded into a passion, which led her to become a full time student at the Organic Farm School on Whidbey Island. The school welcomes students from all over the country and teaches an array of class room and hands on courses, ranging from marketing and soil science, to hands on planting, animal management, plus tool and equipment repair. It was there that she developed the skills and know-how for starting and advancing her own farm.

After an amazing year of farming and a ton of self growth, Mikelle felt it was best she leave field work to the professionals. However, she was still determined to continue to support the agricultural systems and methods she believed in, and knew the best way to do that was by helping those farmer and food entrepreneurs run profitable businesses.

Today Mikelle still has her beautiful property on Whidbey Island and a “large garden” that she hopes will fully feed her house, and one day provide extras to the community as well.

Grace Debbeler

Born and raised in Cincinnati, Ohio, Grace received a degree in Environmental Engineering from The Ohio State University. She discovered her passion for the outdoors through research at an experimental wetland facility and working on Natural Resource Damage Assessment cases for the U.S. Fish and Wildlife in her first few years of work experience. 

After her first experience with a home garden, she fell in love with the idea of growing food for a living. She moved to Taos, New Mexico to work on her first farm and was enchanted by the magic of growing food for your community and working outside everyday. Grace moved to Nevada City, CA and started work at Mountain Bounty Farm in 2018 where she managed the 800 member CSA and Produce Sales through wholesale outlets and the Nevada City Farmers Market.

Grace serves on the Board of Directors at Sierra Harvest, an organization in Nevada County that strengthens the community through fresh, local, seasonal produce. 

After several years of farming, Grace was searching for an opportunity to work with a larger group of farmers and share all she had gained in her career experiences which led her to finding and applying for a job with KTC.

Outside of farming, she can be found playing with her pup (sometimes joining her while stand up paddle boarding), lounging in a hammock reading, making wheel thrown ceramics, or working in her yard.

Evan Driscoll

Evan Driscoll has spent over 10 years working in local food systems and small business development. Evan discovered his love of food and farming in Portland, OR, where he started his diversified fruit/vegetable/egg farm – Sasquatch Acre – serving customers through CSA and Farmers’ Markets. He then moved to Austin, TX, where he was Farm Manager for Green Gate Farms, also a diversified fruit/vegetable farm selling through similar outlets. His experience growing on farms for 7 years led him to explore distribution and sales as a potential solution to the bottlenecks he saw on the farm.

At Sustainable Food Center in Austin, TX, Evan managed a variety of distribution programs including CSA-style worksite wellness programs, Farm to School, and food access programs. He managed procurement at Central Texas Food Bank, managing a large procurement budget. From there, Evan moved on to Foodshed Investors as Director of Operations for their Impact Angel Investor Network, where he gained considerable knowledge on how companies can best position themselves to gain appropriate financing to grow their businesses. He currently serves with Foodshed Investors as an Advisor.

Before joining KTC as an Associate Consultant, Evan was Executive Director of Texas Farmers Market – the largest Farmers Market organization in Texas – where he is now a Board Member. Collectively, Evan has worked with hundreds of farm and food businesses to strengthen their businesses, helping them sustain and increase their positive impacts across social, economic, and environmental outcomes. Evan serves as Treasurer for the Texas Organic Farmers and Gardeners Association (TOFGA), Board Member with Common Market Texas, and is a Co-Founder and Advisor of the Central Texas Young Farmer Coalition.

At KTC, Evan specializes in business development, financial analysis, and fundraising readiness for food and farm businesses. There is a good chunk of business-owner therapy layered in there, as well. Evan lives in Austin, TX with his wife and two kids. When he’s not working with farm and food companies, Evan is practicing traditional archery, hiking, and tending to his overgrown edible garden.

Katelyn Foerster

Katelyn aspired to become a farmer at a young age while spending time on her “Farm Grandpa’s” farm in Southwest Minnesota. After graduating from college with a degree in International Relations, she interned on a CSA farm and decided to scrap her plans to join the Peace Corps so she could start her own business in Southeast Minnesota, Herbal Turtle Farms, a specialty mushroom and CSA farm. She
became certified to buy and sell wild mushrooms in Minnesota and led workshops on growing mushrooms. Additionally, she was an active member of the Land Stewardship Project, a non-profit
organization devoted to the ethical stewardship of farmland. In the winters she worked as a cook at a restaurant serving local, from scratch food and built close ties to many area farmers. After 5 years of
running the farm, she decided to pursue cooking full time and went on to work at high end restaurants in the Midwest.
In 2019 Katelyn took a position as Food Service Director at a K-12 school in a program that focused on sustainable, from scratch cooking. Here she helped to develop recipes that adhered to the National School Lunch Program guidelines and successfully wrote grants to secure state and federal funding for local produce, meats and dairy. During this time, she returned to school for a degree in Accounting with the ultimate goal of working in the food industry in a bookkeeping capacity. Before working at Kitchen Table Consultants, she specialized in e-Commerce bookkeeping for US and international companies. In her free time, you can find Katelyn voraciously reading fiction, foraging for mushrooms, trout fishing the Driftless region, boating on the Mississippi River, and most importantly, cooking and eating.

Caroline Freeman

Caroline understands that it is within a network of strong relationships that a successful business is built and thrives. She believes that her role in consulting is the exact vehicle for building relationships with like-minded individuals that are passionate about food and their communities. She is able to lean on her core strengths of mathematics, and critical thinking to help clients build budgets, and provide analysis that can give business owners and operators more insight and clarity into their financials. Her ultimate goal is to contribute to building the resiliency of businesses that in turn build a better food system.

Caroline’s food system journey began as a student in the Agricultural and Biological Engineering department at  Purdue University. Her knack for numbers, systems, and processes came naturally, but it was the hands-on experience and connection to farming systems that she felt compelled to explore further. This propelled her into a near 10 year journey including several summers spent on diversified vegetable farms, conducting research crop trials, two years of service as a Agroforestry Peace Corps volunteer, public health sector work combating food insecurity, and management of a small vineyard and winery.

While her role within the local food community is less direct than her years spent in the fields, her love of growing and eating fresh local food lives on. She enjoys feasting on the bounty of fruits and veggies produced in her local community in Northwest Michigan, getting outdoors with her husband and dog, and relaxing with either a paintbrush or good book in hand.

Amira Haddon

Amira is a marketing professional with a background in journalism, food writing and content strategy. In her career, she’s held hundreds of conversations with farmers from the Rio Grande Valley to the Columbia River Gorge to gain a clear picture of the industry landscape and the unique challenges it faces.

During her seven years in restaurant marketing, Amira nurtured relationships with area farms that deepened her understanding of local food systems and sustainable practices. She enjoys working with brands who care about quality in all aspects of the business and have a mission that aligns with her own—to create meaningful connections and enrich people’s lives. She approaches her work through the customer lens, crafting experiences and communications that are compelling while staying true to the brand’s vision and goals.

Amira lives in Portland, Oregon with her husband, son and calico cat. In her spare time, she likes to travel, hike, practice French and explore her city’s vibrant dining scene.

Sarah Hyde

Sarah Hyde loves helping clients build budgets and manage their business through the lens of clear, organized bookkeeping and financial statements. Sarah loves being part of a team where she can share her personal farming wins and failures with clients, and share KTC’s insightful structure to help them make informed business decisions.

Sarah’s own 10 years farming experience gives her a deep understanding of the load producers and food business owners bear. Her deep passion for sharing good, real food with her community, and an admiration for the genius of plants inspires her to keep working toward resilient, sustainable agriculture – even when it is hard to do.

Sarah’s experience working in local agriculture is in specialty crop and animal production for sale at farmers markets, to restaurants, and through cooperative CSAs in northern Arizona. Sarah got hooked on farming after taking a college course in Small Scale Agriculture, taught by Shanti & Cory Rade at Whipstone Farm in Paulden, AZ.  With generous encouragement from the local farming community, Sarah and her husband Matt operated Rabbit Run Farm in Skull Valley for 5 years, growing primarily vegetables and cut flowers. 

She went on to work as Farm Manager at Hassayampa Vineyard and Farm in Kirkland, AZ, a highly diversified operation with a 12 acre wine grape vineyard, fruit orchard, grass-fed beef, and a farmstead cheese operation. She’s also dabbled in raising heritage turkeys for meat and pastured hens for egg production. Besides the day-to-day farm operations, Sarah was in charge of “all things office,” from bookkeeping and food safety records to planting calendars and social media.

During her time in Arizona she was an active member of the non-profit Prescott Farmers Market Board of Directors where she advocated to improve the market for agricultural vendors and helped expand community education about local food. She holds a B.A in Environmental Studies at Prescott College. She studied viticulture and completed a Bookkeeping Certificate at Yavapai College. 

Now based in Jordan, Minnesota, she loves harvesting dinner from the garden with her family. Gazing at a field of ripening winter squash will never cease to bring her deep satisfaction. 

She loves learning about native plants and insects with her kids, and relearning how to grow vegetables in her new northern climate. During the unrelenting Minnesota winter she does printmaking and crafting and dreams about green landscapes. 

Helen Kollar-McArthur

A native of North Carolina Helen grew up surrounded by the sites and smells of the eastern region’s tobacco belt and hog farms. She transplanted to Pennsylvania for her graduate studies at Pennsylvania State University where she earned an MS in Bio Behavioral Health, an interdisciplinary program that heavily emphasizes the holistic analysis of complex issues. Along the way she cultivated her own interests in sustainable farming methods, trying them out on her own homestead and diligently tracking her own progress, profitability and failures.

Helen gradually moved away from academia and into a more practical application of her skills. From being a general laborer on a number of farms to serving as the Educational Programs Coordinator for the Pennsylvania Association for Sustainable Agriculture (PASA), to most recently acting as the Operations Manager of a small scale multi-species abattoir, she has had her hands in multiple facets of the agricultural community. She understands wholeheartedly the complex nature of ag-based business and the fears that come along with working in an industry where so many uncontrollable variables factor into success or failure. With a passion for organization and a drive for evidence-based decision making Helen joined the KTC team at the beginning of 2019 as a part-time Staff Consultant and she continues to keep her boots on the ground working on a diversified livestock farm. In her downtime she is still meticulously tracking and analyzing the progress of her own homestead tucked away in the Penns Valley area of Pennsylvania.

Elaine L. Lemmon

Elaine is a fourth generation farmer, and grew diversified organic produce. After a 15-year career farming in South Central PA, she has developed skills as a dynamic business owner, and a deep understanding of the daily challenges farmers face in trying to keep a family’s farm economically healthy. 

Elaine’s desire to farm began with a goal to do what she loved and was elevated to the purpose of showing her community why to care about how we source our food – in large part to keep small farmers farming. In the beginning of 2017, she joined the team at Kitchen Table Consultants with hope and excitement for helping to strengthen farm and food businesses. 

With a BA in Anthropology from Penn State University, it makes perfect sense that she would launch into farming and then to financial management training for farmers. (She does her best to bring levity to the sometimes tedious or stressful work of running a business.) Her work includes forensic accounting, leadership training, financial management training, and coaching and strategic planning for business owners and management.

Heather Lyons

Grounded by a deep reverence for the way our ecosystem nourishes us and a fundamental sense of responsibility to return the favor, Heather is driven to flex her expertise in accounting and finance in a way that empowers the stewards of our food system. As a teenager, creating a small vegetable garden out of simple curiosity and then delighting in a harvest of too many green beans was the catalyst for her desire to learn more about the food system and how she could help to improve it.

As a former member and leader in the Snohomish County (WA) 4-H Horse Program, Heather developed a deep appreciation for and commitment to creating opportunities for connection, support, self-motivation, and community. She is also inspired by the success of her entrepreneurial mom’s solely operated business which relies on a keen mindfulness of customers’ needs as well as the boundaries and scope of the business itself. Those values fueled Heather’s desire to serve small businesses in her community, so she pursued her CPA license and gained high-level skills at a small CPA firm.

After 5 years of financial statement preparation, tax work, retirement planning, and litigation support, Heather started wondering what happened before the numbers got to her desk. She transitioned to a public-sector position at a local community college where she participated in the complex inner workings of a large and demanding organization on a tight budget. At the same time, she joined a tiny team starting up a hyper-local, sustainability-driven food hub and got her first taste of combining her love of numbers with her passion for the business of farming. Now as the leader of a team of farm accounting specialists at KTC, Heather gets to mash up all of this experience, drive, and curiosity to contribute to a food system that works better for its producers and its consumers.

Kristen Magaruh

Kristen started off her journey to agriculture in the beautiful lands of Montana. She moved to California for a job that would lead her to the Human Resources industry after 20 years of moving up this company’s ranks. She managed over 250 employees at 10 different offices statewide so she is no stranger to multitasking.  While there she realized that her passion for people and problem-solving made HR a natural career choice for her. After earning her Master’s Degree in Human Resource Management she moved closer to family in Pennsylvania and settled on a plot of 20 acres. 

Here in Pennsylvania, she continued her work in Human resources but also delved into her passion for sustainable agriculture growing organic vegetables and tending her beehives. She is now well into her third year of beekeeping after completing her beekeeping courses at UC Davis and now serves on the board of the Mercer Area Beekeeper Association, Grove City farmers market, and the Northwest Pennsylvania Growers Association. While working on growing her own start-up farm business including developing honey-based soaps, orcharding, and keeping her kids out of the strawberry patch she found Kitchen Table Consultants to assist her with the Pennsylvania Vitality Grant. Now Kristen works as the Human Resources manager for our two companies as well as being available for our clients for HR questions so we can focus our time on what matters- supporting farmers.

Lindsey McDonnell

Lindsey was drawn to Kitchen Table Consultants because of the mutual passion she and KTC share for helping farm and food based entrepreneurs use numbers to carve out a sustainable living for themselves. After graduating from SUNY ESF, the College of Environmental Science and Forestry in Upstate New York, Lindsey began work at her local Cornell Cooperative Extension Office. She was privileged enough to participate in the inner workings of the hops resurgency that began in Madison County and then boomed throughout New York State. There she saw key components of NYS Farm Brewery legislation being drafted, the internal process of forming a growers 501(c)6  lobbying association, grants being written for a statewide hop educator, and fielded questions from hop growers and grain processors on costs and licensing to get started. 

After a brief but intense stay at CCE, Lindsey decided to switch gears from the non-profit world and focus on small business ownership. She preferred the autonomy of the decision making process business ownership allowed and also saw the potential to use profit for good, to make a positive impact in her local community. She spent the next 8 years building Kriemhild Dairy Farms, a grassfed dairy agribusiness making european style butter and creme fraiche. Lindsey took on all aspects of the business, from human resources, to bookkeeping to fundraising to taking butter making courses in Wisconsin and at Cornell University to even driving a commercial grade butter churn cross country for their own creamery. While Lindsey absolutely loved her work and time at Kriemhild, it wasn’t quite yet the dream life she wanted for herself. 

In 2018 Lindsey moved on from butter to buttercups, but not the peanut butter kind, more like the ranunculaceae kind found in the specialty cut flower industry. She formed two businesses that year, her flower farm (dba) Catalpa Flower Farm and the other an independent consulting and bookkeeping LLC. Lindsey once again found herself immersed in two trending and rapidly resurging ag industries, specialty cut flowers and hemp. It has been in these last few years and through her work with over two dozen clients, that Lindsey has begun to truly understand how various ag related businesses can grow and provide a stable living for their owners and employees. She knows that having good numbers and a plan for profit are essential tools for owners and managers. In desire of working with a team, Lindsey has finally found her niche with Kitchen Table Consultants and joined the company in December 2021.

Leland Michaels

Growing up in farm country in southern Michigan, Lee’s passion for food came from a young age. Lee has been gardening his entire life and worked in the fields, greenhouses and farm stands of the local food scene throughout his youth. The family Christmas tree farm taught Lee and his sister the family entrepreneurial spirit as well as help pay for college.

After graduating from Michigan State, Lee headed toward a career in the marketing and advertising industry. After relocating to Traverse City, he reconnected with his love of food and began working at Cherry Capital Foods. What started with the sales team lead to purchasing responsibilities and eventually Lee became the VP of Operations.

The experiences and challenges of operating a food hub and distribution company have taught Lee the value of our foods’ journey from farm to mouth, some of them very simple and many very complex. Taking a small company like CCF to the next tier requires a strong strategic plan, metrics and goals. He is excited to bring his knowledge and perspective of the food industry to the KTC team and clients.

When not working on food systems, Lee can be found in the kitchen, garden or workshop, crafting something with his hands. He is the father of two beautiful children, a die-hard Spartan and a lover of all four seasons.

Julia Myhre

Julia is passionate about thorough and cohesive research, telling stories through analytics, and creating web pages that are clear and easy to understand. She also loves eating tasty food and connecting with new people.

Having been raised in rural western Uganda, she learned the value of farming and community living from her neighbors at a young age. Her first step was to receive a BA in Cultural and Environmental Studies from Duke University in 2018. She kept her hands in the ground and her connection to her own roots by working at the Duke farm as a student, then at NGP farm in Greensboro after graduation. There she grew to be farm manager and learned a range of skills, from managing employees and volunteers to double-digging beds.

Julia went on to complete her MBA at the University of Utah in hopes of helping bridge the gap of business acumen in her farming communities. She wanted to be an asset to the local food movement and can now do that in the company of her talented coworkers at TPM and KTC! In her free time, she loves to bake scones, quilt for her friends, go on hikes and bike rides in the mountains, tend her house plants, and read novels. And no matter what she’s doing, her faithful pup, Basil, is always by her side.

Ciera Nelson

Originally pursuing studies in accounting, Ciera found her true passion lay elsewhere—in the world of food. She transitioned into the service industry, gaining experience in fine dining, speakeasy bartending, and fine wine sales, eventually working alongside two Michelin-rated chefs. This hands-on experience honed her culinary skills and deepened her appreciation for the artistry and craftsmanship behind every dish. Driven by a desire to connect more directly with the source of food (and inspired by her grandparents’ stories of growing up on farms), She decided to make the transition to farming. Working the land allowed her to cultivate a deeper understanding of sustainable agriculture and the importance of responsible stewardship. Through these experiences, she witnessed firsthand the challenges faced by farmers and the crucial role they play in our food system.

Discovering KTC provided an opportunity to leverage her background in both food and farming to advocate for farmers and support them on a broader scale. Today, she continues to pursue her passion for food and farming, striving to positively impact the agricultural community and beyond, and is working on getting her farm up and running.

Ciera lives in Northwest Arkansas with her husband and two very large dogs. In her free time, you’ll often find her studying the art of butchery, tending to her flock of Coturnix quail, or spending time in her oversized “garden,” where she loves to experiment with growing all types of niche fruits, vegetables, and mushrooms.