I work on the Carbon team at Indigo with the goals of developing a carbon marketplace, increasing grower profitability, and encouraging the adoption of regenerative agricultural practices. My specific work focuses on technology exploration and field experimentation – my team is like the R&D arm of the Carbon business. I grew up in Cambridge, MA and went to undergrad at Reed College in Portland Oregon, where I studied anthropology. My interest in agriculture came from a passion for food and cooking. I worked in Oregon for an ice cream company (Salt & Straw) as my first job out of college.
I moved back to the east coast in 2014 and for three years was the harvest manager at a 75-acre vegetable farm west of Boston. Prior to grad school, I consulted with the boutique hotel Tourists in North Adams on their food program, working with James Beard-award winning chef Cortney Burns. During my time at the Tufts AFE program, I focused on corporate sustainability. One of the reasons why I wanted to return to school was because I felt like the small-scale, regional, organic ag systems I was involved in were limited in their scope and impact, and I wanted to explore how businesses were driving the adoption of regenerative practices in larger-scale commodity crops. I interned at Stonyfield and at Ceres while at Tufts and held several other student jobs at Friedman including a TA position and a research assistantship. I would be happy to talk to people about pivoting from small companies/the food world to start-ups/corporate world, about the internship search, and about my experience over the past 2+ years at Indigo, among other topics.