I am an artist of hospitable spaces. The root of hospitality and conviviality is food. Four years ago, found myself to be a farmer. I am in a constant pursuit to understand culture and food. I aim to sculpt my surroundings into edible and hospitable teaching tools. I believe we can harness the land around us to inspire both its creative and nutritive potential and that sustainability, first and foremost, relies on inspiring the next generation. So the question becomes: How can we best manage land to conserve nature, create food and inspire the next generation to be environmentally proactive?