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Mindful : April 2015
They’re young, highly educated, motivated, and mostly from non-farming families. What they’re trying to accomplish—producing sustainably grown local food on a larger scale— could well improve the way we eat and the long- term health of our families and the planet. The New Farmers By Donna Nebenzahl When you think of suburban kids you likely imagine them going to college and then maybe grad school or medical or law school, or into a high tech company, to wind up toiling away in offices like most of their moms and dads in the bedroom communi- ties ringing our major cities. But that picture has been changing. Eva n Chender, who grew up in Westchester County, outside of New York City, went to Vassar not for literature or pre-law, but rather to study Food Culture and Sustainable Agriculture, a degree that prepared him to work in greenhouses and farm fields in Tuscany and New York, with a stint foraging vegetables for the famed Copenhagen restaurant Noma. He beca me a farmer. “I got into growing things through cooking,” says Chender, who wrote his own cookbook at 16. Now 26, he makes his living by combining his income as a part-time sous-chef at Well Bred Bakery and Café in Asheville, North Carolina, with what he earns → PHOTOGRAPHSBYJOSHUASIMPSON April 2015 mindful 45 mindful food revolution GROWING