Christopher miller

Chris Miller’s love for agriculture started when he went to school for Environmental Science and Sustainability on the shores of Lake Superior at Northern Michigan University. Upon learning about all of the environmental problems we are facing, he became very interested in and compelled by sustainable agriculture.  Chris started out by having a garden and building an aquaponics system as a sustainability project.  This project turned into a hobby, and then somewhat of an obsession before he ultimately dropped out of school and ran away to Mountain Harvest Organics, a small sustainable farm in the mountains outside of Asheville, NC.

For the past 10 years, Chris has worked on farms and in restaurants across the country, studying farm-to-fork from both sides of the table, working to increase profitability and the marketing of a unique, hyper-local, culinary product to restaurateurs and their guests.  Being a fan of the culinary world and an avid home cook, Chris enjoys working with chefs.  He aims to grow exactly what they need while offering the opportunity to market the pinnacle of freshness and the flavor that comes with it.