The Garden has undergone some personnel changes since last semester. Luckily we were able to find some really passionate and skilled folks to step in to save the day! Both Johanna and Alison will be working as Co- Farm Managers at the Dining Services Garden at Kentland Farm during the first part of our season.
Johanna Cricenti is a Masters student in the Department of Horticulture who has focused much of her work on learning about student gardens , community food systems adn everything in between. Johanna is very familiar with the Dining Services Garden at Kentland Farm as she has worked in a different capacity for the last couple seasons. Johanna learned a great deal about organic farming from her experience as a farmer in Floyd County Va.
Hometown: New London, NH
School: Smith College
Hobbies: Yoga & Cooking! (aka she makes really delicious “Dilly Beans”)
Fun Fact: Johanna has travelled to 5 of 7 continents and wants to conquer South America next!
Favorite Vegetable: All! She just can’t decide, but she’s super excited about Watermelons this season!
Alison Reeves is a Masters student in the Department of Entomology. Specifically she works with Bees and Beekeeping. Alison learned a great deal about vegetable production while working at the North Carolina Arboretum and an Organic Farm outside Asheville, NC. We are very excited to have since so much of organic production revolves around pest management!
Hometown: Raleigh, NC
School: University of North Carolina, Asheville
Favorite Vegetable: Kale and Tomatoes!
Excited about this Season: Getting her hands dirty!
You’ll also see Rial Tombes down at the garden this summer. Rial is the Sustainability Coordinator for Dining Services. Throughout the summer, there are plenty of volunteer opportunities that Rial will be organizing. If you know a group that wants to help out at the garden, please contact Rial (rmtombes[at]vt.edu) to find a day to visit the garden.
Hometown: Richmond, VA
School: Virginia Tech!
Hobbies: Cooking, eating, gardening, being outside!
Favorite Vegetable: Brussel Sprouts! Roasted with a little balsamic vinegar is one of the best ways to eat them!
Excited about this season: Seeing the garden grow, and getting more people down to visit the garden!