I have been working on organic farms since I was 16 years old. Before coming to Heermance, I worked on small farms throughout the northeast. I have a BS from the University of Vermont in Environmental Studies with a focus in sustainable agriculture. I like working in agriculture because it produces a positive, necessary product and I enjoy physical, outdoor work with tangible results. In addition to farming, I enjoy drinking coffee and reading the New York Times. I have high hopes for Heermance and I am excited to help our farm reach its potential.
Anya - Apprentice
I am a first-year farm worker and student here at Heermance
Farms. While I have recently become a
New Yorker, I still call Indiana home.
Having discovered the beauty of New York State while earning a degree in
Intercultural Studies at Houghton College (Houghton, NY), I decided to return and
work in the flourishing local and sustainable agriculture sector. I am grateful for the opportunity to work and
learn at such a beautiful farm alongside my talented co-workers. In my free time, I enjoy exploring the Hudson
Valley, painting, and spending time with family.
John - Apprentice
I’ve worked mostly in the medical field until about five years ago when I decided to take a few months off to work in the garden of a farm-to-fork restaurant in Utah. I immediately fell in love, not only with the work itself but also with the lifestyle that goes with living off the land. I moved to Hudson Valley this Spring from an organic grass-based dairy farm in Massachusetts.
Adriel - Apprentice
After being hired to provide the music for an event on the farm in 2012, I decided it was time for me to cultivate some new skills (literally!). The atmosphere at Heermance seemed the perfect place to embark on this journey and in the spring of 2013 I decided to take some time off from my career in the music industry to work on the farm. I've come to Heermace with hopes of learning some basic skills in cultivating edible as well as medicinal plants which will aid me in fulfilling my dream of establishing my own homestead. It has also helped to inspire me in deciding to steer my music in a direction that provides a message of encouragement to others to do the same, as I feel that the sooner we begin to take more responsibility in providing for ourselves, the sooner this planet will begin to flourish instead of deteriorate. I am very thankful to be surrounded by the beauty of both the farm and my co-workers and appreciate this opportunity that has been given to me!
Adrienne - Apprentice
I am recent graduate of Allegheny College where I studied Environmental Studies with a focus in food systems and Art and the Environment (public and community based art). I moved to the Hudson River Valley a few weeks ago to learn the art of growing food. I have spent time on and around farms for the past 6 years. My love for food started at the West Side Market in Cleveland, OH. Eventually, I learned that there is so much more to food than just eating. Farming is where it all starts! I Enjoy exploring through new foods and flavors. The tastiest veggies on the farm right now are the sugar snap peas and radishes. I love noodle soups and pickles of all kinds and I hate natto.
Max - Apprentice
Zoe - Apprentice
I graduated from Connecticut College this May, where I majored in biology with an ecological concentration, and anthropology. The blending of these two fields very much mirrors the human experience with food and agriculture - we are seeking out place among the natural order of the world. I really enjoy jobs that allow me to use my hands and body, while also giving me a larger feeling of purpose and time to exercise my mind. The products of agricultural labor, although often undervalued, are very satisfying. It is nearly impossible to work this closely with plants, animals, and soil and not appreciate the wonder of these intermingled systems! This is my first season working full time for a farm, but I have a little experience from traveling through the WWOOF network. I hope to gain a better practical understanding of food systems from working at Heermance, and grow as a person with my fellow apprentices.
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