We’re hiring for the 2018 season! If you’re looking for a seasonal farmhand position, email Heather@greenwagonfarm.com for an application. The position is for a full time harvest farmhand. The job is weekdays May-October and includes breakfast and lunch. Applications accepted through Friday, February 9.
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. This season Kaitlin takes on restaurant accounts, social media, and writing the Weekly Wagon. She’s ecstatic about real, unadorned experience and garlic–the herb of her spirit.
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.
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 joins the ranks as fieldhand and resident farm-dinner coordinator this season. 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, initially as an apprentice at Fat Blossom Farm in Allegan. At Calvin College she studied biology and writing, and 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, 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.