Adolfo
Adolfo came to the farm in 2007 from Rio Verde, Mexico. His favorite crop is Echinacea because it is…
Adrian
Weed eating is a big job at the Gaia Farm. Luckily, Adrian likes to weed. Organic farming can be…
Alejandro
Alejandro has been farming since he was 13 years old. In Mexico he works in the fields growing maize…
Daniel
Daniel likes to pull weeds, a task many farmers would rather not tackle. He says it’s because he can…
Jackie
VP Global Sourcing
A degreed and published plant biologist, Jackie Greenfield works directly with farmers and wild crafters—nationally and…
Jorge
Jorge, also known as “George”, manages our Gaia Farm crew. His roots go back to the start of the…
Lucio
Lucio enjoys harvesting at the Gaia Farm. Digging roots allows him to work directly in the soil, which is…
Luis
Every job here at Gaia is special. But Luis favors picking the vegetables for the Gaia employee CSA (community…
Ric Scalzo, CEO
CEO/President/Founder
As one of North America’s most respected herbalists and botanical researchers, Richard “Ric” Scalzo has more than 25…
Sabino
Sabino has worked at the Gaia Farm for 14 years, which makes him our veteran crewmember, as well as…
Sergio
Juan and his brother, Sergio, came to work at Gaia together. Story has it that when the Luciano brothers…
Servando
Otherwise known as the “Man of 101 Uses” around the farm, Servando takes care of Gaia’s drying rooms, where…
Our people are our strength, and to us, they are more than workers or partners—they are our family. We invite you to meet them by clicking on any of the links above.
Daniel likes to pull weeds, a task many farmers would rather not tackle. He says it’s because he can look back and see the results of his hard work. Yellow Dock is the hardest to pull here at the Gaia Farm, but Daniel and the others are used to it since they have the same pesky weed in Mexico where it is called ‘Cows tongue’. A ready and willing weeder is a great asset to any farm, and we’re happy to have Daniel on the team.
Daniel works as a butcher during the off-season. Preparing locally produced beef and pork, he and his Uncle run the shop where they consider their craft an art. He looks forward to stewarding his 60+ chickens and pigs and enjoying BBQ with his family, just as many North Carolinians do!
Mexicans from the Rio Verde region are fully involved with their food from farm to fork. It’s culturally acceptable (and a great deal of fun) for family and friends to come together to harvest, prepare and cook food in celebration. Buying meat from the grocery store does not have the same appeal as community food procurement, one that focuses on respect rather than convenience. The Gaia Farm was built with that same principle.
