Running long distance and digging large holes are two of Chad’s favorite pastimes. He studied business at Baylor and farmed in Uganda and for Groundswell before starting Green Wagon in 2010. Chad dreams in perennials, black walnut forests, and teams of oxen. Work is his love language, and the potato is his spirit vegetable. Read his story.
Heather is a woman of force and of fine art. She is a mother of two small farmers, as well as the resident farm chef, market master, and co-head hauncho. She holds a degree in culinary excellence from the Secchia Institute and dreams of serving up farm-to-table cuisine in her own on-farm restaurant one day. Her spirit vegetable is the Sweet Pepper (& sometimes the Jalapeno).
Kaitlin has lived on both coasts, but finds permanence and rest in the Great Lakes state, where she attended Hope College, studying writing and theology. She loves wading in the ocean and expanding the ways in which she inhabits this world–through dancing, reading, foraging, and cooking. Kaitlin is ecstatic about real, unadorned experience and harvesting garlic–the herb of her spirit.
Faith has been farming since 2006, when she helped her sister start a small CSA farm. She went on to explore agriculture in New Zealand before returning to the US and working at Groundswell Farm. She is in love with the National Parks and the Great Lakes and has worked as an EMT, lifeguard, and for several disaster relief organizations. She is passionate about water safety and loves asking questions of God’s character and the human condition.
Leah came into the world of food through studying biology, or rather, after becoming frustrated with studying biology and pursuing agriculture, initially as an apprentice at Fat Blossom Farm in southern Michigan. At Calvin College she studied biology and writing, and Green Wagon has slowly turned her into a PR person, writing, planning events, & sending out The Weekly Wagon. The eggplant is her spirit vegetable, and she likes goats.
Caleb is a working-member-turned-employee who studied sculpture at Grand Valley and worked in scrap metal before finding community at the farm and at the Stockbridge Boiler Room. Caleb brings his artistic vision down to earth as Field Manager, fixing equipment and shaping the land, happy to work for both beauty and function and every gritty detail in between. His spirit vegetable is the Patty Pan Squash.
Scott has been involved at Green Wagon Farm nearly every season since 2011. He studied international development and built a nonprofit farm in Grand Rapids, where he has worked for the past three years. This season, Scott joins Green Wagon as Harvest Manager. He is exuberant about religion, people, stories, music, food from plants of all kinds, and drinking coffee. Carrots are his spirit vegetable.