“Fighting a battle with the earth seems like a plenty noble calling to me. Putting food on your table and on the plates of others - it's a quieter way. But it's a good way.” - Rachel FordhamMy passion for sustainable agriculture stems from a place of gratitude for environmentalism as well as knowing that a great dish can bring together anyone. My goal one day is to own a farm that brings together people from all over to enjoy a simpler yet profound and invigorating experience. Currently, agritourism is what I am working towards. I completed my bachelor's degree in tourism at Central Washington University (graduated with Cum Laude) while working on a small scale sustainable farm. Working on the farm has brought me the experience of working with customers, tending to their needs, as well as caring for the animals and garden and giving my hands a chance to work with the land. The tourism degree plays a vital role in my future because I am participated in classes on sustainability, marketing, business management, and other important assets I will need to take seriously when owning my own farm someday. The connection between people and their food should be of the utmost importance. It is a calling for a gap that needs to be closed. Kids, as well as adults, should know where their food and various products come from- not just from the grocery store. I have personally seen the excitement that comes from kids milking a cow for the first time, collecting eggs from a chicken coop, and having the "light bulb" go off in their heads and watching the connection manifest. Currently I am working in a startup restaurant as an assistant manager; Running all social media platforms and diving into the daily in-person tasks. Since Covid-19 shook the world, it has been a whirlwind for the industry. In my day to day I am implementing my sustainability practices as well as matching my farm experience to the restaurant industry to wrap up my "farm to plate" experience.