is a young farmer from Princeton, MA who graduated from Clark University in 2015. While in school, he began a mini-career in the world of wine, working for a wine shop, importer, distributor, and later in vineyards in California and France. After spending a few years traveling in different parts of the world, he wanted to dig into food systems work and landed at the Worcester Food Hub, aggregating food from local farms and distributing it to farmer's markets, schools, and hospitals. He spent two brilliant and expansive seasons with Hannah at Red Shirt Farm and Frith Farm and is keen to take the experience and skills learned at these farms and apply them here at home. When he is not in the field, you can find Joey kayaking at Comet pond, baking bread, collecting rocks or dreaming up projects in his home garden.

grew up in Albuquerque, New Mexico, and first learned to garden alongside her family - some of whom once owned and ran a small goat farm. In 2013, she moved to Worcester to study Geography, and before she knew it had been living and working here for almost 10 years. She has worked extensively in the Worcester area with food access programs (such as the Regional Environmental Council), in the food industry, and on a handful of different farms. Eventually she transitioned to farming full-time, spending one season at Red Shirt Farm (Lanesborough, MA) and the next season at Frith Farm (Scarborough, ME). These mentorships allowed her to follow an endless curiosity about agriculture, ecology, and our food system, and are the foundations on which she moves into this new adventure. She enjoys working with medicinal plants, is fascinated by seeds and the stories they tell, and is an avid cook, artist, and beekeeper.

hails from New York state and is yet another Clark University graduate. Growing up in the garden, Peter cares for all things grown to be eaten. After finishing school, he spent over 3 years in Shanghai, teaching English. Like Hannah and Joey, Peter enjoys cooking and traveling to try new things. In that vein, he hopes to help introduce crops and dishes from his travels to the community. He finds interest in a myriad of fields and hobbies such as foraging, mushroom cultivation, terraced gardening, soap-making, hunting, building structures and is unafraid to immerse himself in new projects. After his stint teaching, he volunteered on organic farms in Japan and across the US, experiences for which he is tremendously grateful. Enamored with the communal and gentle pace of life, and embracing physical work on the land, he is thrilled at the prospect of emulating these farms closer to home.