Meet our Produce Manager, Andi Jo Goodrich.

Andi spent 12 years building for live theatre when she decided she didn't want to live in the dark anymore. It was time to dig deeper into her other interests — holistic/sustainable living and being outside. She spent the next few years making healthy food for the locals at the natural food store while also working part time at Gravity Hill and volunteering at the local History Farm. She's now excited to be at Gravity Hill full time where not only can she apply her colorful collection of skills — everything from cooking and carpentry to selling veggies and making spreadsheets — but give back to the earth and help educate a community.

When she's not helping the farm with everything it needs to be its best, she's reading, road tripping, making something, or studying Lakota history and language—while still making time to hang out with the cattle at the local History Farm.

Meet our Intern, Clint Zarnosky.

Clint comes to Gravity Hill Farm by way of more than a few places, having worked more than a few jobs. Clint grew up in a small town in South Jersey, attended Lehigh University, and has spent his time since graduation working in a vineyard, various restaurants, and even marine construction, all the while searching for the elusive non-profit job he can really get excited about. After a brief stint in the nation's capital, and a couple months spent in Nepal, he decided to follow a different path, leaving the world of restaurants, abandoning the pursuit of non-profit work in favor of committing to learning how to farm in a way that respects both the planet and people in the community.

When he's not working on the farm, Clint enjoys cooking, reading, and exploring local hiking trails.

Meet our Intern, Kara Kuntz.

Kara's interest in farming first began when she moved from the suburbs of New York City to the cow-dotted hills of Western New York. As the result of some post-college soul searching and a few rather odd jobs, she has decided to take her love of veggies to the next level by taking part in their production. First learning about food sustainability at a New York Botanical Gardens internship and later applying those skills to her school's community garden, Kara has decided that it's time to get out of the backyard garden and into the field, where she can grow vegetables not only for household but for her community.

When she's not working, Kara is learning how to cook, reading, thrifting, making things, and getting lost in the woods.