About Me:

I started my journey in agroecology sitting in a mudflat outside of Washington DC, pondering the connection between food and our ecosystems as I restored to the local watershed a plant used by indigenous peoples as food. Few daily rituals connect us so directly to the earth as our meals do.

Along the way I have worn many hats:

• Ecologist

• Farmer

• NRCS Scientist

Through it all, I’ve been obsessed with the beauty of mycorrhizal fungi and the synergies they offer. Mycorrhizal fungi are beneficial organisms that interface with plant roots to supercharge their access to soil resources. As ecosystem managers, when mycorrhizal fungi are happy, we’re happy.

These fungi are important for most land management contexts; they are important in forests, in agrofrorestry systems, and with only a few exceptions most farming contexts. They can boost yields, mitigate toxicity, and sequester carbon.

Some mycorrhizal fungi actually produce edible mushrooms. These include some of the most expensive food products in existence.

I’m here for all of it. Whether you are a farmer, a forester, or a manager for a carbon credit origination project; my goal is to help you make educated decisions about how to integrate the management of mycorrhizal fungi into your operation.