Wit Meets Grit - Rolling up our sleeves and having fun.
  • Home
  • About
    • About
    • Publications and Projects
    • Accolades
  • Consulting + Project Management
    • Organizational Management + Evaluation
    • Facilitation + Meeting Support
    • Food + Farming Projects
  • Public Speaking
  • Photography
  • Stories from the Field
    • Food + Farming
    • Life + Love
    • Health + Wellness
Home
About
    About
    Publications and Projects
    Accolades
Consulting + Project Management
    Organizational Management + Evaluation
    Facilitation + Meeting Support
    Food + Farming Projects
Public Speaking
Photography
Stories from the Field
    Food + Farming
    Life + Love
    Health + Wellness
  • Home
  • About
    • About
    • Publications and Projects
    • Accolades
  • Consulting + Project Management
    • Organizational Management + Evaluation
    • Facilitation + Meeting Support
    • Food + Farming Projects
  • Public Speaking
  • Photography
  • Stories from the Field
    • Food + Farming
    • Life + Love
    • Health + Wellness
Wit Meets Grit - Rolling up our sleeves and having fun.
Articles, Food & Farming

FarmHER: How women are shaping the South Carolina food system

Nothing stokes the fires of activism like becoming a parent. Passions eroded down to resignation can be quickly reinvigorated by a newly vested interest in the future. As the freshly minted parent of a daughter (a perfect, beautiful, tiny human named Wren) my own desire for a better world has been magnified tenfold. The stakes have been raised for the me to play my part in creating a brighter future for her while ensuring she grows up with strong female role model. 

My little bird celebrating one month.

My convictions on the importance of our food system are shored up with the knowledge that my work in the field will be my legacy to my daughter. If she is to reap what we are sowing in my lifetime, I have an even greater incentive to invest in organizations, projects, and people who share my vision and values for the future.

This spring, thanks to Edible Charleston, I had the opportunity to connect with other local women in the food system to gain insight and perspective on the role they are playing in shaping the future of food. 

Original article in Edible Charleston available HERE

FarmHER: How women are shaping the South Carolina food system

Close your eyes, and picture a farmer. There’s a strong chance that you imagined an aged and sun- worn grandfather figure.

But the face of farming is evolving. About one million women are currently running farm-based businesses, representing 30% of the total farmers in the country. And as farmers age out, the next generation is increasingly coming from outside of traditional circles. Individuals with non-agricultural- related degrees, people of color, indigenous people, veterans and members of the LGBTQ community are taking to the fields, and they’re bringing big ideas with them.

According to the National Young Farmers Coalition, these new farmers are more likely to be committed to environmental stewardship and to be advocates for equity and inclusion in the industry. This new wave of farmers is seeking more than a career–they’re after an opportunity to make a difference in their community and in their lives.

“You’re probably not going to get rich farming, but your quality of life is going to be high,” says Danielle Spies, co-owner of Sea Island Savory Herbs on Johns Island, a thriving plant nursery she runs with her business partner, Ella Cowen.

Ella and Danielle at the Sunday Brunch Farmers Market.
Photo from Adam Chandler Photography

“I really appreciate when people come in and see that we are an all-women’s farm,” Spies says. “I like raising my daughter seeing strong women, and showing her we have the confidence to do it all on our own.”

The two friends purchased Sea Island Savory Herbs in 2013 with the major incentive of having the flexibility of raising their children while growing a strong business. Despite years of working at the farm prior to buying it, the first years were challenging.

“It felt like we had to prove ourselves. There’s pressure to know everything; to have more, grow bigger and look perfect,” Cowen says.

Spies’ advice to farmers getting started is to “surround yourself with people you enjoy working with, do what works best for you and your business, go with the flow and follow your heart.”

Six years later the two still love their jobs, enjoy working together, and have built a successful business that is leveling up the herb game in restaurants and markets throughout the area.

Changes in demographics aren’t the only aspect of agriculture evolving. Farmers in growing numbers are seeking opportunities in urban communities, from empty lots and rooftops to hydroponic tunnels and shipping containers. Traditionally a rural industry centered solely on crop yields, farming has expanded into cities, with urban farmers seeking opportunities for economic development, education and empowerment.

Germaine Jenkins of Fresh Future Farm is one such pioneer, cultivating more than healthy food in the Chicora-Cherokee neighborhood of North Charleston. For Jenkins, her farm not only provides access to healthy food but also teaches farming skills applicable to home gardens or agricultural businesses.

Photo from Future Fresh Farm

“I want to share so much about what I am learning; to get people’s hands in the dirt and show them it’s not as complicated as we are led to believe,” Jenkins says. Urban agriculture provides many farmers with lower barriers to entry, easier access for customers, opportunities for education and reduced transportation costs.

“Being in the middle of a residential neighborhood is golden because we are where the customers are,” Jenkins says. She also believes it is important for residents in the neighborhood to “see people who look like them growing their food.”

Jenkins is creating opportunities for black farmers to build connections and share best practices with the community by hosting the inaugural SC Black Farmers Conference on March 26. Bringing industry leaders such as Leah Penniman of Soul Fire Farm and author of Farming While Black, Erika Allen of the Urban Growers Collective as well as an impressive roster of local chefs and artisans, the event aims to provide a balance of best practices, networking and celebration. Community is at the heart of Jenkins’ farm, because from her perspective, you can work smarter and not harder by bringing in experts in to expand your operation. “You can’t do everything yourself,” Jenkins says.

With only 2% of the population in agriculture, the industry is in a position to open the doors to all individuals and production methods.

“Before we didn’t have enough markets and now we don’t have enough farmers,” says Helen Fields, co-owner of Joseph Fields Farm on Johns Island. “We need to continue to get more young people involved.” Fields and her husband, Joseph, have been running their farm as partnership since the early 2000s, with Helen handling the business side of the farm while Joseph focuses on production and sales.

Photo from Lowcountry Local First

“If it wasn’t for mentorship, we wouldn’t be where we are today,” Fields says. “A farmer needs to be affiliated with other farmers and farming organizations because that is your teaching tool. As things change, you need to be prepared.”

Having started one of the first USDA-Certified Organic Farms in South Carolina, the Fieldses have worked hard to keep up with industry trends and they are passionate about mentoring the next generation through farming apprenticeships.

For aspiring farmers, these apprenticeships provide invaluable hands-on experience.

“I was mentored by a very strong-willed woman,” says Jess Martin of her apprenticeship with Casey Price. Price owns Jeremiah Farm & Goat Dairy on Johns Island, where in addition to running a Grade A goat dairy, she also provides mentorship for new farmers interested in livestock.

After gaining invaluable hands-on experience working with animals, Martin became the farm manager at Wishbone Heritage Farms in St. George, where she oversees pasture-raised sheep, hogs, chickens, ducks and cattle. Martin credits Price as well as Celeste Albers of Green Grocer with providing her the support necessary to face the challenges of livestock farming.

Jess Martin at Celeste’s Farm Green Grocer

“These are women who aren’t afraid to get in there and do the dirty work. I’m lucky to have connections with both of them. Those relationships help me stay confident,” Martin says. As a petite woman of 5 feet 3 inches working with 500-pound hogs, she is often questioned about her ability to handle animals. But she feels that being a woman in the livestock industry is an advantage.

“I think that we are more nurturing and take a more of an intuitive approach to things,” Martin says. “I feel like I can interact with animals without having to rely on physical strength.”

Martin is passionate about pushing her industry towards more humane practices that include quality grazing and feed, which honor the animal and ultimately result in a superior product. As a livestock farmer, Martin wants “to be part of the solution and not part of the problem.”

Jess Martin representing Wishbone Heritage Farm at the market.

Agriculture’s capacity to effect positive change is a draw for many new farmers. But if you weren’t raised on a farm, finding the resources and a network to get started is challenging. For Laura Mewbourn, owner of Feast & Flora Farm in Meggett, it came down to finding the right people.

Similar to many new farmers, Mewbourn’s collegiate roots are not agricultural; prior to farming she spent years working in academia.

“I went to college and picked the major I was supposed to pick, and ended up in an office job like I was supposed to. But I would walk past landscapers working and think ‘oh gosh, that looks really nice’ but I never let myself go much deeper than that.”

Upon moving to Charleston, Mewbourn stumbled across the Growing New Farmers Program and decided to explore farming as a potential career. While preparing for the transition from academics to agriculture, she immersed herself in podcasts and read countless books on the life of a modern farmer. Yet it wasn’t until her first few weeks in the program, working with her farm mentor and gaining hands-on experience, that she knew she could physically and mentally be a farmer. Without land to inherit or an experienced farm family to lean on for technical support, Mewbourn looked to other farmers in the local network for help.

Laura at the farm with her son. Photo by Locallie Yours

“You need to find farmers who understand the position you’re in and who are willing to lend their assistance,” Mewbourn says. In order to build a farm from scratch, she relied on these farmers to provide guidance on everything from plowing the fields to buying equipment. Mewbourn acknowledges that farming is a trade requiring a lifetime of research and learning but at some point you have to take the leap, even if it is a small one.

“At the end of the day, you just have to do it,” Mewbourn says. Three years later, she’s managing a successful farm and hosting apprentices of her own.

The challenges these women have overcome represent the greater obstacles the industry is experiencing as farmers across the country work hard to feed their communities. It’s important that as consumers, we not only support farmers at the market but that we invest in the programs and policies focused on building an equitable, inclusive and resilient food system. If the industry continues to attract hardworking, innovative farmers like these, the future looks bright . . . and delicious.

Original article in Edible Charleston available HERE.

July 22, 2019by Nikki Seibert Kelley
FacebookTwitterPinterestGoogle +Stumbleupon
Food & Farming, Health & Wellness, Life & Love

Before the Storm: Preparing for a Hurricane

These are a few tips to help you prepare for hurricane season. More detailed information can be found on the NOAA Hurricane Preparedness website including being able to “Assess your risks and know your home’s vulnerability to storm surge, flooding and wind. Understand National Weather Service forecast products and especially the meaning of NWS watches and warnings.” They also have a great list to help you put together a basic disaster supplies kit. For anyone in the Southeast, you can follow Mike’s Weather Page on Facebook for regular updates and info on storms.

For those in South Carolina, there are a number of great resources available. For flooding issues in general, I follow the SC Flood Information Exchange. If you are in the Charleston area, I also follow Rob Fowler on FB and you can also sign up for Charleston County Citizen’s Alert if you want current updates as well as find details about the highway reversals here. For information on evacuations and other alerts, there is now also an app from the South Carolina Emergency Management Division you can download at the Apple App Store or from Google Play. Or you can download the South Carolina 511 App for similar information.

Check out your own area on the NOAA map. 

September 9, 2018by Nikki Seibert Kelley
FacebookTwitterPinterestGoogle +Stumbleupon
Articles, farming, Food & Farming, Health & Wellness

Local versus Organic: What is the right choice?

Forget the foreign cars and name brands, you are now more likely to be judged by what is on your dinner table. Is that steak local, grass fed, animal welfare approved? Did you pair it with a side of local, organic, heirloom potatoes? While the string of labels becomes its own parody, it is indicative of our life in the information age. Transparency is a valuable trait that consumers are beginning to expect from companies, especially when it comes to food producers. In the race to lead the most socially, politically, and environmentally correct life possible, how does one ensure they are making the right choice?

The real challenge comes when determining which certification is the “best” and finding measurable data to back up these decisions. At the top of the debate is the local versus organic. Which is better? What is more important? How are they different and how are they similar? These are the types of questions that can paralyze you in the grocery store. Adding to this challenging endeavor is the reality that a lot of this is subjective. Everyone has their own set of values as well as financial and logistical constraints. What is the right choice for you and what you are able to source where you live?

Organic.

screen-shot-2016-09-14-at-8-13-40-pmAlthough the organic foods movement began in the 70s, the official National Organic Program was launched in 2002. Organic Certification is a process by which a food business must pass a third party inspection to verify that they have met organic standards, utilized specific production practices, and are not using prohibited substances. In South Carolina, Clemson University’s Public Service and Agriculture department is the Accredited Certification agency for the state that conducts these third party inspections. Ryan Merck is the Organic Program Coordinator with the program and has spent years on the ground in South Carolina conducting inspections on crops, livestock, and processing. He believes the strengths of the program are its ability to help provide accountability through third party verification and record keeping while also creating a minimum standard for how to farm with an “ecological component.”

The challenge for consumers in South Carolina is that currently there are only 53 certified farms, ranging from ¼ acre to 1,000 acres, leaving many gaps in supply. Charleston County only has three certified organic farms, Joseph Fields Farm, Middleton Place Organic Farm and Clemson’s Coastal Research and Education Center. Why are there so few farms getting certified in SC? Ryan believes it is in part due to misconceptions about the process being too expensive or having too much paperwork as well as a major deficit in farmer and consumer education. He noted that neighboring states are far ahead in numbers, with North Carolina home to 262 certified farms and Georgia up to 97 certified farms.

1800482_10152338512687389_79959721851143251_n

For Joseph and Helen Fields of Joseph Fields Farm, the choice to transition to organic began almost 14 years ago and this year they completed their 9th inspection. “The customers were asking for organic vegetables,” Helen Field reflects. As one of the first Certified Organic farms in the state, they had to spend a lot of time educating consumers when their prices increased. Although some fought the change, in the end Helen explained, “If someone is truly interested in organic, they buy it, regardless of the cost.”

While the Fields are seasoned veterans at the process, Joshua Adams just completed his first inspection as the Farm Manager at the Middleton Place Organic Farm. “It’s a lot of paperwork, but it’s really not as bad as I thought it was going to be,” he says. He realized that the process itself would help him develop positive habits in his first few years of farming. “As a farmer you need to keep good records and being certified organic helps you do that.”  Yet Joshua is left feeling as though perhaps society has it wrong. “It’s kind of backward. As someone that is trying to grow healthier food, we have to have to go through so many hoops and other people can spray chemicals without even having to be labeled.”

Adams is not the only one that feels as though farmers practicing organic production should not have to go through a stringent process that eats into their already tight margins. Kenneth Melton, owner of Lowland Farms on Johns Island, has always grown using organic methods and attends a variety of trainings to learn more sustainable methods for his operation but is not certified. “I have kids and feed them from the farm. I don’t want to spray anything. I don’t want to import things onto my farm that I don’t have to”. As a farmer with direct to consumer and restaurant sales, he doesn’t see a reason to go through the process because he has great relationships with his customers and will answer any questions they have. “Once you have the relationship and they learn about how you are growing, organically, then they trust you,” he says. “People are more interested in where you are located.”

Local.

Lowland Farms is one of several local operations that sell regularly at farmers markets in the area, including the new market launching in West Ashley. Charleston is not the only city with an incredible demand for local food, as demonstrated in the continued growth of farmers markets nationwide from 1,755 in 1994 to 8,284 in 2014. Proponents of local foods are focused on the ability to have a relationship with their farmer, reduce their carbon footprint, access regionally specific products, support the local economy, and enjoy harvested-that-morning fresh produce.

gina-packing-shed

Yet unlike organic, the food industry is having a harder time pinning down how exactly to define and enforce this. According to the USDA: “locally or regionally produced agricultural food product” is less than 400 miles from its origin, or within the State in which it is produced.” In South Carolina, Growfood Carolina initially adopted the more stringent industry standard of 120 miles but recently expanded statewide to capture the range of growing seasons and products grown in the state. According to Sara Clow, the General Manager at Growfood, buyers are sourcing from them to access high quality produce that is sourced locally and are generally not as concerned with organic certification, “The chefs want what tastes best and is local.”

One of the challenges local is that distance is the only requirement. Local farmers can practice a broad range of production methods that may or may not reflect your own beliefs on health, social justice, animal welfare, or the environment. The benefit of location as a restriction is that because of their relationships in the communities in which they grow and live, farmers selling in direct markets locally have a great motivation to meet their consumer’s demands. If you have the ability to build a relationship with a farmer, you can ask about their practices and express your desire for certain types of certifications. Although this sounds like an ideal solution, the reality is the majority of Americans still buy their food at the grocery store – making food labels the primary tool for a customer can learn about a product. The current system relies heavily on certifications and language approved by the FDA (ie. words like “natural”) to help consumers make decisions because farmers are not in the store to answer questions. Marketing and packaging can be very confusing to customers and take advantage of loopholes in labeling restrictions. This weakness of the system is also its strength because it encourages consumers to actually learn about the food system and build relationships with those growing food in your community so they can be informed and savvy customers.

So what is better, local or organic? It is a question that only you can answer for yourself.

This article originally appeared in the Charleston City Paper. 

Want to eat local? Make and check out resources from Lowcountry Local First, including this Map of Purveyors. They even have a phone app to help you track your progress. Not in Charleston? Check out Local Harvest.

November 23, 2016by Nikki Seibert Kelley
FacebookTwitterPinterestGoogle +Stumbleupon
charleston, Food & Farming, Health & Wellness

Top 5 Tips to Prepare for Hurricane Matthew

hurricanematthew

Living on the coast, we are used to battening down the hatches and slipping on our rain boots to prepare for rainy weather, so when we hear there is a storm coming we generally just stock up on the essentials: beer, bread, and batteries. Some might even say we are a little too salty when it comes to our outlook on storms. As a fellow coastal dweller, when others scoffed at the lack of evacuations prior to Katrina, I simply shook my head and thought, “Most of us wouldn’t leave either, especially because we would be expected at work the next day”. During my class today, we asked how many of our students had ever experienced a hurricane and the answer was only two out of twenty two. I quickly realized that with so many transplants here, the majority of folks have no idea how to handle this situation. Now that Governor Haley has ordered a mandatory evacuation, people will be scrambling to get ready, especially with the memory of last October’s floods fresh in our minds. You can also sign up for Charleston County Citizen’s Alert if you want current updates and you can find details about the highway reversals here.

With that in mind, here are my top five tips. Please ignore poor formatting- trying to get this to you ASAP!

1. Get documentation. 

  • Take pictures and video of the inside and outside of your house prior to the storm.
  • Farmers need to take pictures of all of your crops, equipment, and infrastructure.
  • Gather any and all personal and business receipts, paperwork, and essential documents that you may need for insurance or personal purposes.  (including passports, birth certificates, medical records, etc.)

2. Secure your property:

  • Make sure you have renters/homeowner’s insurance. For renters, this can often been purchased the same week of a storm and is generally very affordable.
  • Buy plastic tubs for all items that could be damaged by water but that you would not be able to evacuate with.
  • Make a list of what items you will take with you in case of evacuation.
  • If you are in danger of flooding, raise everything off the ground with cinder-blocks, create a sandbag wall around your doors, and duck-tape the bottom seams of the doors from the inside and outside (I have seen more than one case of this actually stopping water from coming in.)
  • If you are going to leave your house and evacuate, move valuables away from windows, cover with tarps, hang hurricane protection over your windows, and take what you can.
  • Consider parking your vehicle in a parking deck to avoid damage and/or flooding.
  • If you evacuate, shut off your water valves and gas line (if you have one), cut-off your main breaker, and unplug everything before you leave.
  • Getting contact information from your neighbors so if you evacuate you can find out how your house is.

3. Collect Supplies: 

This is a checklist from NOAA. Also consider what you would need to take in case of an evacuation.

  • Water– at least 1 gallon daily per person for 3 to 7 days
  • Food – at least enough for 3 to 7 days
    • non-perishable packaged or canned food / juices
    • foods for infants or the elderly
    • snack foods
    • non-electric can opener
    • cooking tools / fuel (propane camping stove and fuel)
    • paper plates / plastic utensils
  • Blankets / Pillows, etc.
  • Clothing – seasonal / rain gear/ sturdy shoes
  • First Aid Kit / Medicines / Prescription Drugs
  • Special Items – for babies and the elderly
  • Toiletries / Hygiene items / Moisture wipes
  • Flashlight / Batteries
  • Radio – Battery operated and NOAA weather radio
  • Telephones – Fully charged cell phone with extra battery and a traditional (not cordless) telephone set
  • Cash (with some small bills) and Credit Cards – Banks and ATMs may not be available for extended periods
  • Keys
  • Toys, Books and Games
  • Important documents – in a waterproof container or watertight resealable plastic bags.
    • Tools – keep a set with you during the storm
    • Vehicle fuel tanks filled (buy extra gas can and fill as well)
    • Pet care items
      • proper identification / immunization records / medications
      • ample supply of food and water
      • a carrier or cage
      • muzzle and leash

4. Make a plan for staying AND evacuating.

Obviously, you need to make this decision based on what is most appropriate for you and your situation. That being said, here are some things to consider.

  • What category is the storm? Category 3 and above should evacuate but if you are living in an area that could flood, be cut off by flooding of roads, or is isolated- any hurricane can pose a threat. (Check out the map below to get an idea for how bad the storm surge can be.)
  • What type of home do you live in? Can your house get flooded? Are their any large trees over your house that could come through the house? Do you have a safe place in the house with no windows that you can safely hide? If flood waters rose, would you be able to climb to higher ground?
  • If you were to be cut off from power and water for 7-10 days, would you be able to survive off of the supplies you currently have?
  • Do you have somewhere safer to go? Consider asking around with family, friends and co-workers to see if there is an alternative place for you to go, how long you can stay, and if your pets are welcome.
  • Will your employer expect you to return the day after the hurricane? You would be surprised.

 5. Get ready for a LONG commute. 

  • Fill up your gas tank and potentially even fill up an extra. Traffic will be extreme and even with highways reversing to accommodate flow, it will be a long journey.
  • Pack snacks, drinks, and games for yourself (and the kids) but keep in mind that there may not be a lot of stops for bathroom breaks.
  • Make sure your car has plenty of air in the tires and all fluids are topped off (oil, coolant, etc).

screen-shot-2016-10-04-at-11-17-26-pm

Other things people often forget.

  • Extra coolers filled with ice-packs to unpack your fridge into if the power goes out.
  • Generator and fuel is always a fun item (if you have the money…)
  • Fill your bath-tubs and sinks with water the night/day of the hurricane… this way you will have even more potable water.
  • Expect excessive evacuation delays and how much gas this could potentially use.
  • In addition to filling your car with gas, check all fluids, tire pressure, filters, etc.
  • Either own or know someone with a chain-saw and fuel.
  • Let other people know your plan so they don’t have to worry!

screen-shot-2016-10-04-at-6-10-06-pm

Check out your own area on the NOAA map. 

October 4, 2016by Nikki Seibert Kelley
FacebookTwitterPinterestGoogle +Stumbleupon
Food & Farming, Health & Wellness, Life & Love

A daring adventure.

Remember your first love? Jumping in with both feet, opening your heart completely, and floating in a sea of possibilities? It is an incredible feeling and often a time of discovery and growth in our lives that teaches us about our selves in a way that living alone never could. Although in the beginning we adamantly believe it will last forever, it is more common that eventually we will out grow the relationship and move on, leaving a part of our heart behind and always looking back with at the fond memories.

When I first heard about Lowcountry Local First, I definitely had a crush. My introduction was in 2008 at a Sustainability Institute awards ceremony in which Jamee Haley was accepting the Sustainable Communities Award and I had the honor of receiving their Leadership Award. Hearing about the incredible things Jamee had already accomplished with a small but mighty group of volunteers and board members in such a short amount of time, I knew the organization was one to watch. And did I ever watch.

As they developed a Sustainable Agriculture program, I stood eagerly on the sidelines, looking for an opportunity to get engaged. When I spotted a poster in Kudu coffee for their Growing New Farmers program, I immediately applied and before I knew it I was one of the first apprentices in the program. It was a wild ride and true adventure as we all blindly navigated uncharted territory.

Nikki FarmingFrom early mornings harvesting squash blossoms at Joseph Fields Farm to late nights texting chefs about produce, it was a crash course in food systems. Farmers, chefs, apprentices, and staff were all learning side by side to understand what it takes for farm to table to succeed on a larger scale. Although I had really liked previous jobs, this experience was my first career love. For those of you that know me well, I am not one to settle for a job. I grew up watching both of my parents pour their hearts into their careers and I have always sought nothing less than a profession I can be passionate about. When approached with the opportunity to come on-board as the Director of Sustainable Agriculture in 2011, I jumped in with two feet.

12891500_10154046662257389_897871014529749141_oOver the course of the last five years, I have had the honor of working alongside some amazing individuals to serve the hardest working people in the South. No one can appreciate hard work, long hours, and risk like a small business owner and even more so if that business happens to be a farm. When you see ways to make it easier for them to succeed, it is hard not to bend over backwards to do whatever you can to help.

581672_10150728888293288_1002618534_nJust like the businesses that LLF serves, the staff of the organization also must have an all-hands-on-deck attitude and be prepared to put in the sweat equity to build something great. Anyone that works in a small to mid-sized non-profit will tell you that the industry is more competitive and demanding that any corporate position they have ever had. It also an industry that provides you the opportunity to serve the community, build meaningful relationships, and be a part of something greater than yourself. And if you are up for the challenge, you can also build a career, as I have had the awesome opportunity to do.

Reflecting on 5 years, 142 new farmers, 40 farmer workshops, 18 interns, 15 conference presentations, 10 different states, 8 incubator farmers, hundreds of farm tours, thousands of emails, and over a million dollars of funds raised, I am proud to say that I am now a food system leader.

13173100_10154143614617389_3316062361144290121_oThrough all of this, I have had the pleasure of working alongside some the most intelligent, fun, passionate people that I am proud to have not only as colleagues but also as friends. The most incredible part has been watching the organization and staff grow alongside the businesses, farmers, and community members it supports. It is this success that has given me the courage to take the same leap I have watched so many others bravely take before me.

While my love for Lowcountry Local First is still strong, I know that there is value in knowing when it is time to leave. The decision to move on has not been an easy one, as should be apparent by the fact that few of you probably even realized it was happening. It has been a slow process of first letting those most impacted by my decision know, one conversation at a time. Through these conversations, I gained confidence that there were enough opportunities out there for me to launch my own business.

Wit_Meets_Grit_PNG_Transparent_Web

With that in mind, let me introduce you to Wit Meets Grit, a business that provides me the opportunity to share my knowledge, experience, and support to others working in the industry. At this point, my goal is to keep my mind and heart open to the possibilities. My passions are as diverse as they are deep; to know the best path forward I need to welcome all kinds of opportunities. I hope to continue to work with so many of the incredible people I have met over the years and utilize my skills to rebuild the food system throughout the Southeast. Why Wit Meets Grit? Well, you can read about that here. What kinds of things will I be doing? To start the net will be cast wide with evaluation, farming and food system projects, freelance writing, public speaking, and photography. Through out the journey I will be sharing stories through my website.

I have such deep gratitude to Jamee Haley, Lowcountry Local First, my colleagues, all of our supporters (especially the farmers and my mentors Joseph and Helen Fields), and of course my family and friends for giving me the wings to take this leap. I am one of the lucky few that has had the chance to truly love their job and while a piece of my heart is being left behind, I look forward to this next chapter in my life spending even more time embracing my passion for the outdoors. Thank you all so much and wish me luck!

IMAG9102

July 2, 2016by Nikki Seibert Kelley
FacebookTwitterPinterestGoogle +Stumbleupon
Page 1 of 212»

Get in touch!

Nikki@WitMeetsGrit.Com

Eye Candy

Follow on Instagram

The word on the tweet.

Tweets by @Wit_Meets_Grit

Social Media

RSS Wit + Grit Blog

  • Returning to our roots: The evolution of buying local.
  • Cultivating Connections: Building a strong food system from farm to table.
  • Untitled
  • FOOD FOR THOUGHT: Reducing the ripple effect of COVID-19 on the food system.
  • FarmHER: How women are shaping the South Carolina food system

Tags

agriculture arkansas azores Charleston charleston flood coronavirus covid19 dairy disaster dripping springs garden eat local farmers farmHER farming farmtotable farm to table foodcrisis food hubs food system food system network food systems grass-fed growing local sc growing local south carolina Hurricane Florence Hurricane Preparedness institutional racism local local farming localfood local food lowcountry local first mark cain nonprofit portugal racism resilience resources servant leadership social justice South Carolina southern terceira virus women

Archives

  • December 2022
  • October 2022
  • May 2022
  • March 2020
  • July 2019
  • January 2019
  • September 2018
  • July 2018
  • February 2018
  • December 2017
  • November 2017
  • July 2017
  • November 2016
  • October 2016
  • August 2016
  • July 2016
  • June 2016
  • June 2014
  • April 2014
  • February 2014
  • September 2013
  • August 2013
  • June 2013
  • May 2013
  • October 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • March 2011
  • December 2010
  • November 2010
  • October 2010
  • September 2010
  • July 2010
  • June 2010
  • April 2010
  • March 2010
  • February 2010

"Life is either a daring adventure or nothing." Helen Keller

© 2016 copyright WIT MEETS GRIT // All rights reserved //