[dropcap style=”font-size: 45px; color: #8f101b;”]J[/dropcap]ohn is the farm manager at Camps Road Farm.
After leaving a career in television as the “lighting guy” for the Howard Stern Show John pursued a path of sustainability and connection to the earth coupled with internet technology and marketing. What a combination!
During the years since the his decision to move on, John has accomplished a lot, finally culminating in his current work at Camps Road. Together with his darling wife Kate he rode by bicycle from New York City, to Seattle, to San Diego, 5500 miles, visiting and working on family farms and craft breweries. He went from being know to some as “Sussy” to being known to many more as “The FoodCyclist”.
Today John enjoys wide open spaces, fresh grilled chicken, and the opportunities to share sustainable agriculture with others.
[dropcap style=”font-size: 45px; color: #8f101b;”]K[/dropcap]ate is a farmer at Camps Road Farm.
Kate has a Masters Degree in education and that shows in how much the farm is geared toward educating others about food. Farmer John might often be the “face” of the farm, but Farmer Kate is the one that makes sure things get done.
In addition to farming, keeping John in line, and cooking up a storm in the kitchen, Kate is a full time mother to Mabel.
[dropcap style=”font-size: 45px; color: #8f101b;”]B[/dropcap]arry is one of the best “go-to” guys on the planet. As Brewery Manager Barry has proven an invaluable resource to the farm even as the brewery takes off.
Barry has been surrounded by small local businesses his entire life. His grandparents moved to the United States in 1947 and started a small bakery in Lake Hiawatha, NJ, to support their young family. Barry’s father has owned and operated Merit Financial, a small mortgage bank, just down the road from his parents’ still-standing bakery.
After graduating from Muhlenberg College in 2004 with a B.A. in Philosophy and Business Administration, he moved to New York City and began his own career in mortgage banking. Soon Barry would open and manage a branch of another company in downtown Manhattan. By the end of 2007, with the credit crunch tightening, he decided to exit the mortgage industry. Barry took this time to travel, reassess his priorities and explore what would be next for him.
While traveling, Barry became enthralled with how local environment, cuisine and history shapes a region’s beer styles and traditions. Barry has always enjoyed culinary creativity, whether baking with his grandparents as a child, or hosting dinner parties as an adult. These ideas led Barry to first consider opening a brewery.
[dropcap style=”font-size: 45px; color: #8f101b;”]D[/dropcap]avid is the General Manager, The Food Cycle
David grew up in the desert southwest of New Mexico with degrees in Chemistry and Economics. He went to New York City right after graduating, using neither degree and instead learning the Information Technology ropes at several firms before starting Chelsea Networks, a consulting group doing software development. He eventually sold that and took over as the managing partner of Public Interest Network Services, an Internet and telecom provider specializing in services for the not-for-profit community. In 2011, after almost nine years at the helm of PINS, David made the decision to sell the company and look for a project unrelated to technology.
As an dedicated urban dweller, he developed a keen interest in the environment, food, energy, hospitality, and cooking, even to the point of taking professional cooking classes and considering a career as a professional chef. Before he could embark on that road, a series of serendipitous events, including finding the gorgeous Camps Road Farm property, culminated in the plan to start The Food Cycle.
David splits his time between Manhattan and Kent. He is an amateur chef, avid Ultimate Frisbee player, technology tinkerer, and always thinking about the conflict between industry and environment.
[dropcap style=”font-size: 45px; color: #8f101b;”]M[/dropcap]abel is the real brains of the operation.