A little more about Brendan:
From Missoula, Montana, Brendan became interested in working as a culinary events manager for the YSFP after attending a knead 2 know his first year. His favorite part about the job is the ability to work with his hands, get his mind off of school, and to connect with friends and visitors in the deeply personal way that only happens by cooking for them. He didn't know a lot about the world of sustainable agriculture before starting at the YSFP, but he has been consistently impressed by the depth and complexity behind even something as simple as producing the pizza he helps create each Friday afternoon. The son of two conservationists, Brendan has especially loved continuing the legacy of his parent's work by learning about stewardship both on and off the farm, and as a true Montanan, adores using his favorite ingredient for dessert pizza: huckleberries shipped from home.