My love for plants combined with my deep understanding of their care continues client demand for my landscape practice.
My landscape experience includes troubleshooting and installing irrigation since 1999 (17 years), landscaping since I was a boy digging in the backyard and trimming ours and neighbors bushes, planting, dividing, and transplanting, and raking leaves (over 30 years).
I've managed commercial crews and I have landscaped in over half a dozen different States.
Bridging aesthetics with localized foods, I also enjoy residential planting and caring for herbs, vegetables, and fruits on rooftops, raised beds, and other land areas.
Since earning my Master of Science degree in Agriculture I followed the path of nutrients from the soil into our food and discovered these two secrets:
1. Food grown with chemical additives require preservatives (wax coated apples for example), where food raised with Nature's mechanisms taste better, stay fresher longer, and have greater nutrient values.
2. Flavors and food nutrients are destroyed through traditional cooking methods at the last possible moment, right before we consume them! To compensate, we traditionally add salt, fat, and sugars, leading to epidemic "dietary diseases" heart disease, cancers, diabetes, and other health problems resulting in loved ones dying prematurely, while we mourn helplessly.
Convenience, flavor, and any the enjoyment of preparing fresh ingredients are what drove me to teach healthy cooking classes for 6 years to thousands of students.
I've gained wide perspectives by enjoying unique farm-to-table restaurant experiences coast-to-coast throughout North and South America.
I look forward to working with more farms and restaurants in bringing the best of the region to the table.