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 Shishito Pepper (mostly sweet, but occasionally spicy).
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 writes the Weekly Wagon, womans CSA pickup, and delivers veg. She’s ecstatic about real, unadorned experience and garlic–the herb of her spirit.
Emily majored in Human Services at Grace Bible College, majoring in Human Services. She became interested in farming through an internship at New City Urban farm and now works as a seasonal farmhand at Green Wagon. Emily loves planting vegetables, watching documentaries, traveling, good conversation, and fishing with her dad. Her spirit veggie is the mighty Kale.
Rebecca hails from Rochester, NY and has spent the last 9 years working with farms and food in the Bay Area. Yurt-living and coastal exploring are some of her past times, and she’s loving the mitten state. Diving headfirst into yet another climate, she’s enjoying learning about season extension as a farmhand at Green Wagon. Her spirit vegetable is the beet (of all colors and including the leaves)!
Ethan is a CSA member-turned-farmhand at Green Wagon. He shares the farm’s deep passion for organic farming practices and environmental restoration. When he isn’t working in the fields, he enjoys playing soccer and reading books. Ethan is currently a high school student, and his spirit vegetable is spinach.
Nathan is a foodie who enjoys learning from cuisines from around the world. At Calvin College, Nate majored in Sciences & Education, and he he hopes to teach in the future. For now, he enjoys his position as a farmhand at Green Wagon. Nate loves plants, a discovery that began first indoors and slowly fused with his love for biology and the natural world. His spirit vegetable is probably the cucumber.
Garryn came to the farm as an passionate eater and continues to enjoy the process of eating organic foods he’s had a hand in growing. Born in the northern woods of Traverse City, Garryn spent most of his life in Ada, where he loves the outdoors and can be found fishing, slacklining, or on a board of some kind. Garryn graduated from highschool last year, and is enjoying his work as a farmhand at Green Wagon–as well as being barefoot, playing soccer, and photography. The artichoke is his spirit veggie.
Former Executive Chef of Reserve Wine & Food and graduate of Secchia Institute of Culinary Arts, Zach has worked in kitchens since the age of 17. Increasingly obsessed with food, Zach is a year-round Harvest Manager and resident farm-dinner coordinator. Besides food, he enjoys pinball, coffee, and time with his girlfriend and dog. Zach’s spirit vegetable is the fiddlehead fern.
Leah came into the world of food through studying biology, or rather, after becoming frustrated with studying biology and pursuing agriculture. She works in outdoor education, marketing, and as a goat farmer. Her role at Green Wagon is constantly evolving. Currently she maintains the farm website, social media, and community presence. The eggplant is her spirit vegetable, but she dreams in 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 at Calvin and built a nonprofit farm in Grand Rapids in 2014, where he has worked for the past three years. This season, Scott returns to Green Wagon as a farmhand. He is exuberant about religion, people, stories, music, and food from plants of all kinds. Carrots are his spirit vegetable.