While filming a student documentary about a local farm-to-table restaurant, Erin caught her first glimpse of a biodiverse, small-scale farm and hasn’t looked back since. She has followed her passion for food on a winding journey — both working on a wide range of market farms, as well as attending culinary school at the University of Gastronomic Sciences, in Pollenzo, Italy, and subsequently cooking in restaurants, making value-added products, and teaching cooking classes. After spending the last few years managing a CNG farm in Durham, NC, Erin has recently become the steward of a big ole field in Efland, North Carolina, where she is excited to plant loads of perennials, keep bees, grow produce and save seeds.