About Us
Maria Brym
Maria
specializes in vegetable production and dairy processing, though she is
largely responsible for the collection of animals found on the farm.
Maria is dedicated to preserving traditional skills lost by the industrialized agriculture model. She is currently enrolled in her second Masters degree at
Utah State University in the Food Safety and Quality program. Her
education is being funded by her employer, Schreiber Foods, Inc. where she is
the production scheduler for plant operations, getting a glimpse at the industrial model. She hopes to use her new
educational experiences to move into cheese formulations and quality control.
Maria has already begun using her educational background to support the farm. Recently, she successfully developed her first goat milk cheddar
cheese and is excited to push forward with hard cheeses. She received her first M.S. in Environmental Justice and Conservation Biology from the
University of Michigan. There she was contracted to
generate a report for the capacity of Washtenaw County to be sustain a local food system. She is always keen to discuss the merits and trade-offs associated with supporting local agriculture.
Zachary Brym
Zack runs the day-to-day management of the farm and works hard to maintain the facilities. In his spare time, he is a Ph.D. candidate at Utah State University in Biology studying tree architecture in orchard systems. His research
seeks to describe the sustainable management of fruit orchards using ecological models that optimize the physiological efficiencies of trees and the economics of
horticultural management. He is excited to begin working with growers during the
extension component of his research and master the art of fruit tree
management. Zack has worked to organize communities around
sustainability throughout his college career working with groups like ESA SEEDS, Clean Water Action, and the Michigan Student Sustainability Coalition.
Maria
specializes in vegetable production and dairy processing, though she is
largely responsible for the collection of animals found on the farm.
Maria is dedicated to preserving traditional skills lost by the industrialized agriculture model. She is currently enrolled in her second Masters degree at
Utah State University in the Food Safety and Quality program. Her
education is being funded by her employer, Schreiber Foods, Inc. where she is
the production scheduler for plant operations, getting a glimpse at the industrial model. She hopes to use her new
educational experiences to move into cheese formulations and quality control.
Maria has already begun using her educational background to support the farm. Recently, she successfully developed her first goat milk cheddar
cheese and is excited to push forward with hard cheeses. She received her first M.S. in Environmental Justice and Conservation Biology from the
University of Michigan. There she was contracted to
generate a report for the capacity of Washtenaw County to be sustain a local food system. She is always keen to discuss the merits and trade-offs associated with supporting local agriculture.
Zack runs the day-to-day management of the farm and works hard to maintain the facilities. In his spare time, he is a Ph.D. candidate at Utah State University in Biology studying tree architecture in orchard systems. His research
seeks to describe the sustainable management of fruit orchards using ecological models that optimize the physiological efficiencies of trees and the economics of
horticultural management. He is excited to begin working with growers during the
extension component of his research and master the art of fruit tree
management. Zack has worked to organize communities around
sustainability throughout his college career working with groups like ESA SEEDS, Clean Water Action, and the Michigan Student Sustainability Coalition.