I sat down with our new Program Director for Farmers Against Hunger last week to understand her passion for this organization, agriculture, and marketing.
NT: Can you let me know when you first learned about us and your involvement with Farmers Against Hunger?
SK: I first learned about Farmers Against Hunger after leaving my corporate graphic design job during the start of the recession, the same time I found Cherry Grove Farm. I started working at the farm part-time to help with farmers markets and then progressed into runinng the farm store and finally becaming the marketing manager. With this role I was introduced to this lovely little jar on the farm store counter that had a small yet impactful sign about Farmers Against Hunger. From time to time we would have batches of cheese that we needed to move out of the facility so we would call up Farmers Against Hunger to come pick them up for a local food pantry or two. It really made our day seeing that truck pull into our gravel driveway to pick up money from the jar and cheese that we knew would get to our surrounding communities. As someone who worked closely alongside farmers and cheesemaker, both very hardworking occupations, it was rewarding to know that all that hard work that went into making that cheese - wouldn't go to waste, but instead be celebrated.
NT: Please tell us about your connection to agriculture and farming from the beginning? How did you start your "farm life"?
NT: Can you let me know when you first learned about us and your involvement with Farmers Against Hunger?
SK: I first learned about Farmers Against Hunger after leaving my corporate graphic design job during the start of the recession, the same time I found Cherry Grove Farm. I started working at the farm part-time to help with farmers markets and then progressed into runinng the farm store and finally becaming the marketing manager. With this role I was introduced to this lovely little jar on the farm store counter that had a small yet impactful sign about Farmers Against Hunger. From time to time we would have batches of cheese that we needed to move out of the facility so we would call up Farmers Against Hunger to come pick them up for a local food pantry or two. It really made our day seeing that truck pull into our gravel driveway to pick up money from the jar and cheese that we knew would get to our surrounding communities. As someone who worked closely alongside farmers and cheesemaker, both very hardworking occupations, it was rewarding to know that all that hard work that went into making that cheese - wouldn't go to waste, but instead be celebrated.
NT: Please tell us about your connection to agriculture and farming from the beginning? How did you start your "farm life"?
SK: I started back on Cherry Grove Farm in 2009 during the recession. I have always loved animals and food since I was a small child. Growing up in an Italian household in Bergen County, NJ with my family that migrated from Italy - food was a huge part of life. I was fortunate to have an amazing mentor who took the time to teach me about grass-based farming, pasture management, rotational grazing, soil health, milk components, and about the wonderful world of cheese. It is a labor of love driven by passion and long standing traditions. I was sold! I hung up the idea of going back to an office job for a new life of celebrating old traditions. I was taken on full-time and I managed all sales from the farm and had the pleasure of being the person that got to stand behind great cheese at a farmers market and see the joy that it brought to those who stopped to try it. My future husband was the cheesemaker's apprentice at the time and we had the best time learning and thriving at the farm until 2013 when we had the opportunity to move to Martha's Vineyard to help a friend open a restaurant. With both of us having a background in hospitality and culinary arts we set out on a new adventure to a 26 square mile island off the coast of MA.
This new adventure was eye-opening and just magical. I took on a second job at The Farm Institute, working with children of all ages on a working farm. This took agritourism to new heights. We were teaching the next generation where their food comes from, as well as how to grow and raise their own food by creating educational and fun curriculums around everyday farm choirs. We grew gardens from seeds, moved electric fences for all four herds of animals(water buffalo, cows, sheep and goats), scrubbed waters, collected eggs, harvested vegetables, learned to cook them for fiesta Fridays for the families of the children, and we all learned a lot along the way. While on the island we volunteered with Island Grown Gleaning and would glean in our free time for fresh food, become part of the community, and to give back to the folks on the island. The best thing that I took away from that experience living on an island was the idea of community. Something that I never really understood or relied on in NJ, but when you're out on an island with limited resources you really rely on your neighbor. Plus they didn't allow big box stores on the island so it kept things small and simple which was also very nice.
This new adventure was eye-opening and just magical. I took on a second job at The Farm Institute, working with children of all ages on a working farm. This took agritourism to new heights. We were teaching the next generation where their food comes from, as well as how to grow and raise their own food by creating educational and fun curriculums around everyday farm choirs. We grew gardens from seeds, moved electric fences for all four herds of animals(water buffalo, cows, sheep and goats), scrubbed waters, collected eggs, harvested vegetables, learned to cook them for fiesta Fridays for the families of the children, and we all learned a lot along the way. While on the island we volunteered with Island Grown Gleaning and would glean in our free time for fresh food, become part of the community, and to give back to the folks on the island. The best thing that I took away from that experience living on an island was the idea of community. Something that I never really understood or relied on in NJ, but when you're out on an island with limited resources you really rely on your neighbor. Plus they didn't allow big box stores on the island so it kept things small and simple which was also very nice.
From there my cheesemaking husband couldn't wait to get back on a farm and in a cheese vat so we both took a job in PA at The Farm at Doe Run, where I managed the sales and marketing and social media of the farm; from the greenhouse, acres of vegetable production to the fields with three milking herds and into the creamery where we created world-class cheeses on 700 acres of land in the rolling hills of Chester County, Pa. We lived on the farm and managed it for 8 years, and were even married there. When you're on a farm you never just have one job. My other jobs included the birthing season which included 200 or so goat kids each spring along with 100 lambs, I also managed a flock of 65-80 chickens, and filled in anywhere else I was needed. While working at The Farm at Doe Run we had the wonderful opportunity to travel to San Sebastian, Spain to learn farming and cheesemaking, and attended many conferences and classes around the US about agriculture. While in San Sebastian we were able to taste how being on a coast affects what grasses grow and the flavors that come from the salty sea air and how that affects the final outcome in production as well as the animals that graze the steep mountain sides leading into the ocean. I also served as a founding member of the PA Cheese Guild where I had the opportunity to market and showcase the wonderful cheeses being produced around the State. During my 8 years in the farming community of PA, I helped to organize many events and classes, fundraising events for the guild, attended many farmers markets, worked with Stroud Water Research to help improve waterways that travel through farmland and end at the Chesapeake, I met with state and government officials on important topics regarding agriculture in the state, and had the privilege of working along side of generational farmers which gave me hope and a deeper understanding of farming. Both herdsmen at the Farm at Doe Run were 5th and 6th generation farmers - their families were given the first land rights directly from William Penn himself.
NT: Can you tell me about some of your jobs at farms and some interesting learnings? Challenges and opportunities related to your work. etc...
SK: Everyday on a farm there is something to learn. Nothing is never the same as the day before and what could go wrong most likely will. There is always work to be done, but you just need to know what can wait until tomorrow and what can't so time management on a farm is key. The extremes are the worst - the extreme heat and cold can really take a toll on a farm, machinery, people and the animals. The best is when a team comes together to help solve an issue, which happens more than anyone on the farm would like, but always leaves the team feeling fulfilled and thankful after.
NT: I know you have a property in Columbus NJ and have roots in New Jersey. Can you tell us about your family heritage and any history with parents and grandparents? Related to Ag if relatable.
SK: My family heritage is from the central coastal area of Italy where they are known for sheep's milk cheese and ricotta. I grew up in Bergen County, NJ far away from farm land, but with a deep love and respect of food. Food is what brought the whole family together every Sunday, and is what fills my heart with some of the most fondest memories from my childhood. I moved to PA and lived in the poconos for 6 years during middle school and had the opportunity to be surrounded by farms, land and skiing! My love for the outdoors flourished during those years, and it helped to break me from my mould of being a city kid. From there my family relocated to Mercer County, NJ where I finished my high school years and began college at Mercer County Community College for Advertising Design before transferring to Rutgers Newark to finish my education in Graphic Design. While attending Rutgers Newark, I was introduced to my first Horticultural class which opened my eyes and expanded my mind to a world more beautiful than a Monte painting to me. My professor was really involved with the huge initiative of planting trees around Newark and for saving heirloom varieties of apple trees - all of this interested me, so I took another year of Horticulture while finishing my Bachelors in Fine Art.
I lived and commuted from my quiet condo in Florence, NJ, another great area of NJ close to the famous Columbus Market which I still visit to this day. Watching the farmland turn to development right before my eyes bothered me, but at that point I was just a commuter that didn't think of the impacts and implications of development. I still own that condo in Florence, and they built an Amazon distribution center right next door, and now I think about development a lot more.
NT: I know your husband is a Cheese Maker and quite experienced. Do you think NJ should expand its cheese making and dairy capabilities? Any wisdom on where you think NJ should invest in its ag infrastructure?
SK: Yes, my husband is a world-award winning cheesemaker who works on family-owned farmstead dairy operations. Cherry Grove Farm started this love and currently, he is at Birchrun Hills Farm in Northern Chester County, PA where he commutes daily from Hamilton, NJ because his love and passion for cheese runs that deep and the opportunities in NJ are very limited. I think more education surrounding value added on farms, especially dairy farms is what could save a farm from failing milk prices. Cheese is the ultimate value-added product that involves purposeful farming and animal husbandry to create the best raw ingredient, milk. Cheese is part of life in Europe and around the world. The model that works there for hundreds of years, is that the farms produce the milk, then the milk goes to a centralized cheese processing facility, and then to an affineur closer to the markets. Once the cheese is aged by the affineur it then travels to market and the farmer, cheesemaker and affineur all get paid a fair wage. The governments in Europe also protect cheese and the rich heritage of dairy farming so they do give out subsidies which we don't have here in the US.
I think it would be wonderful if NJ surveyed the dairy farms around the state to see about creating a centralized processing facility and/or a centralized aging facility. This model would also need a fluid milk distribution system to make it work. I have seen smaller variations of this idea in PA work in the Lancaster area- and it helps to give dairy farms some relief about the unpredictable milk prices, and it also gives them back a product that they can proudly stand behind and sell at a market. This in turn helps the farm connect more with their community and to help educate the community about the farm.
It all starts with education so we could look to Rutgers for support and guidance on this type of project or Cornell because they have a proven national dairy educational program that is top-notch.
NT: What do you love to do? What are you passionate about?
SK: I love finding the beauty in everything. In my community, I love promoting good food - which is locally grown food, photography, I love telling the story of farmers and farms, I love being with my family, hiking, camping, I love live music, long walks with my pups, tending to chickens, I love skiing, traveling, getting my hands dirty, learning, listening, evolving, painting, giving back, helping others, and laughing.
I am passionate about making a positive impact on the world, whether it be big or small.
You can connect with Stacey by emailing her at [email protected]
SK: Everyday on a farm there is something to learn. Nothing is never the same as the day before and what could go wrong most likely will. There is always work to be done, but you just need to know what can wait until tomorrow and what can't so time management on a farm is key. The extremes are the worst - the extreme heat and cold can really take a toll on a farm, machinery, people and the animals. The best is when a team comes together to help solve an issue, which happens more than anyone on the farm would like, but always leaves the team feeling fulfilled and thankful after.
NT: I know you have a property in Columbus NJ and have roots in New Jersey. Can you tell us about your family heritage and any history with parents and grandparents? Related to Ag if relatable.
SK: My family heritage is from the central coastal area of Italy where they are known for sheep's milk cheese and ricotta. I grew up in Bergen County, NJ far away from farm land, but with a deep love and respect of food. Food is what brought the whole family together every Sunday, and is what fills my heart with some of the most fondest memories from my childhood. I moved to PA and lived in the poconos for 6 years during middle school and had the opportunity to be surrounded by farms, land and skiing! My love for the outdoors flourished during those years, and it helped to break me from my mould of being a city kid. From there my family relocated to Mercer County, NJ where I finished my high school years and began college at Mercer County Community College for Advertising Design before transferring to Rutgers Newark to finish my education in Graphic Design. While attending Rutgers Newark, I was introduced to my first Horticultural class which opened my eyes and expanded my mind to a world more beautiful than a Monte painting to me. My professor was really involved with the huge initiative of planting trees around Newark and for saving heirloom varieties of apple trees - all of this interested me, so I took another year of Horticulture while finishing my Bachelors in Fine Art.
I lived and commuted from my quiet condo in Florence, NJ, another great area of NJ close to the famous Columbus Market which I still visit to this day. Watching the farmland turn to development right before my eyes bothered me, but at that point I was just a commuter that didn't think of the impacts and implications of development. I still own that condo in Florence, and they built an Amazon distribution center right next door, and now I think about development a lot more.
NT: I know your husband is a Cheese Maker and quite experienced. Do you think NJ should expand its cheese making and dairy capabilities? Any wisdom on where you think NJ should invest in its ag infrastructure?
SK: Yes, my husband is a world-award winning cheesemaker who works on family-owned farmstead dairy operations. Cherry Grove Farm started this love and currently, he is at Birchrun Hills Farm in Northern Chester County, PA where he commutes daily from Hamilton, NJ because his love and passion for cheese runs that deep and the opportunities in NJ are very limited. I think more education surrounding value added on farms, especially dairy farms is what could save a farm from failing milk prices. Cheese is the ultimate value-added product that involves purposeful farming and animal husbandry to create the best raw ingredient, milk. Cheese is part of life in Europe and around the world. The model that works there for hundreds of years, is that the farms produce the milk, then the milk goes to a centralized cheese processing facility, and then to an affineur closer to the markets. Once the cheese is aged by the affineur it then travels to market and the farmer, cheesemaker and affineur all get paid a fair wage. The governments in Europe also protect cheese and the rich heritage of dairy farming so they do give out subsidies which we don't have here in the US.
I think it would be wonderful if NJ surveyed the dairy farms around the state to see about creating a centralized processing facility and/or a centralized aging facility. This model would also need a fluid milk distribution system to make it work. I have seen smaller variations of this idea in PA work in the Lancaster area- and it helps to give dairy farms some relief about the unpredictable milk prices, and it also gives them back a product that they can proudly stand behind and sell at a market. This in turn helps the farm connect more with their community and to help educate the community about the farm.
It all starts with education so we could look to Rutgers for support and guidance on this type of project or Cornell because they have a proven national dairy educational program that is top-notch.
NT: What do you love to do? What are you passionate about?
SK: I love finding the beauty in everything. In my community, I love promoting good food - which is locally grown food, photography, I love telling the story of farmers and farms, I love being with my family, hiking, camping, I love live music, long walks with my pups, tending to chickens, I love skiing, traveling, getting my hands dirty, learning, listening, evolving, painting, giving back, helping others, and laughing.
I am passionate about making a positive impact on the world, whether it be big or small.
You can connect with Stacey by emailing her at [email protected]