Shawn Grenier

R&D Lead, Willing Hands Garden Coordinator

Shawn started working on the Production Crew in 2015. He was a farm apprentice for two years while also working at the Willing Hands Garden. As of 2019, he is the R&D Lead and Willing Hands Garden Coordinator.

Before joining the team at Cedar Circle Farm, Shawn worked as a professional chef in the corporate world. He became a certified cook after completing a 3 1/2 year Culinary Apprenticeship Program through the American Culinary Federation at The Balsams Grand Resort Hotel. He also holds an Associates Degree in Culinary Arts from White Mountains Community College. As a working chef, he continued to study and received a Chef De Cuisine Certification through the ACF.

After years of working an unsustainable amount of hours in a broken corporate food system, he became burnt out physically as well as spiritually and developed some food allergies. In the interest of healing himself, he started to explore how food is produced in this country and how that relates to a healthy lifestyle and the environment. Having learned about the negatives of GMOs, mono-cropping, pesticide use, and the horrors of confined animal feeding operations, he decided to pursue a more sustainable lifestyle in organic farming. Shawn is excited to continue his journey into regenerative organic agriculture with Cedar Circle Farm.

Shawn and his wife love to be outdoors hiking any chance they get. Back in 2011, they hiked the entire Appalachian Trail.

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