Running long distance and digging large holes are two of Chad’s favorite pastimes. He studied business at Baylor and farmed in Uganda and for Groundswell before starting Green Wagon in 2010. Chad dreams in perennials, black walnut forests, and teams of oxen. Work is his love language, and the potato is his spirit vegetable.
Heather is a woman of force and of fine art. She is a mother of three small farmers, as well as the resident farm chef, market master, and co-head hauncho. She holds a degree in culinary excellence from the Secchia Institute. Her spirit vegetable is the Shishito Pepper.
Sam grew up in Escanaba, Michigan, where he learned to love farming, food, and dirt while playing on his parent's property. He continued to follow his passion for the outdoors while studying Natural Resource Management at Grand Valley State University. After a season of working for the forest service, he has moved back to West Michigan to get back in touch with his roots. In his free time, he enjoys spending time with his family, running, rock climbing, and eating the food he helps to grow. His spirit vegetable is the noble Potato.
Rebecca hails from Rochester, NY and has spent the last 9 years working with farms and food in the Bay Area of California. Yurt-living and coastal exploring are some of her past times, and she’s now loving the mitten state and all that it offers. Rebecca is our year-round CSA & Wholesale Manager, and is the one behind the scenes of the farm's website content and social media. Her spirit vegetable is the Beet (of all colors, including the leaves).
Laurie’s pursuit of farming has taken her to Appalachia and back again. She loves a good hike, living out of a backpack, and generally soaking up the goodness earth has to offer. Raised in northern Michigan, she came back to the mitten to work at Ham Family Farm, and is now learning the tools of the trade as a farmhand on the wagon. Her spirit shoot is the Asparagus--true spring magic.
Former Executive Chef of Reserve Wine & Food and graduate of Secchia Institute of Culinary Arts, Zach has worked in kitchens since he was 17. Increasingly obsessed with food, Zach is a year-round Harvest Manager and resident farm-dinner coordinator. Besides food, he enjoys pinball, coffee, and time with his fiance and dog. Zach’s spirit vegetable is the Fiddlehead Fern.
Caleb is a working-member-turned-employee who studied sculpture at Grand Valley State University. Equal part strategic and creative, Caleb brings his vision for function and form to the farm as Field Manager. When he's not organizing a multi-year crop rotation, Caleb can be found roasting coffee, riding his bike or making hot sauce. His spirit vegetable is the Patty Pan Squash.