Meet The Crew | Madi Holtzman

Hi all! I’m Madi, and after my first apprenticeship last year on a biodynamic ranch in Colorado, I came to Quail Hill because I knew I was hooked on farming and wanted to go deeper into organic vegetable production. 

I have known since college that I want to work with food in some capacity — my time at The Nashville Food Project showed me the amazing power of food to bring people together and touch at deeper social issues. The Nashville Food Project grows and recovers surplus food to share beautiful meals with vulnerable communities.

From Nashville I moved to NYC to pursue a Master’s degree in Food Studies at NYU — even my first semester, I remember thinking, “I know in my heart I want to farm — why am I not just doing that now?” But I stuck it out for 3 years, and during my time in NYC I also followed my deep passion for repurposing surplus food, which led me to launch the USA branch of Toast Ale, craft beer from surplus bread.

By 2018, I could not have been more ready to leave NYC and finally follow my heart’s calling towards farming. Apprenticing at Sustainable Settings in Colorado was one of the most magical and affirming times of my life — living in a school bus under a mountain, milking cows, and participating in the production of the food that nourished me and the people I came to love.

After finishing a Permaculture Design Course during the winter of 2018, I knew my next step needed to be learning more about growing vegetables. I was familiar with Amagansett from my dear friend Farmer Frank at Bhumi Farms, so when I saw the Apprenticeship posting at Quail Hill, I jumped at the opportunity.

And now that I have been here since April, I could not feel luckier or more grateful - it is so special to farm alongside some of the most thoughtful, funny, caring people I have ever met, to accomplish so much with such a small and dedicated team, and to do so in a place where the larger community plays such an active role and is so present on the farm.