Meet the Farmers
The Cloverleaf is a lucky farm! The Cloverleaf is on land leased from Collins Farms, a larger farm growing asparagus. The Collins Farm has rented the Cloverleaf an orchard, a farmstand set up, and assists in some of the things that new farmers often struggle with (irrigation and tractor equipment, primarily). Thank you Rich and Shelly for helping the Cloverleaf get past the hurdles of getting started!
Emma Torbert began farming in the cold bluster of New Hampshire but discovered that California weather produces tasty tomatoes. Emma got her masters in Horticulture from UCD and worked for the Agricultural Sustainability Institute at UC Davis for seven years. She has worked on organic farms throughout the US and South America, and dreams to start a co-housing farm one day, complete with vegetables, compost, and goats! This is her ninth year at the Cloverleaf Farm and loves pruning, eating peaches and growing herbs!
Katie Fyhrie fell into farming after graduating from UC Berkeley with a degree in Integrative Biology by following her love of plants, sunshine, and digging in the dirt—and couldn’t be happier about it! She graduated from the California Farm Academy at the Center for Land Based Learning in 2014, and in 2016 from UC Davis with a Master’s in Horticulture & Agronomy. Katie is passionate about redefining agricultural sustainability through the integration of native plants and wildlife habitat into our food system, drawing inspiration from the long history of extensive and careful management of California’s native plants and ecosystems by native people. She believes that respecting, learning, and integrating indigenous land management principles is a crucial element to begin healing the social and ecological wounds caused by colonization and intensive agriculture. She highly encourages you to leave our website immediately and go read Kat Anderson’s Tending the Wild and Braiding Sweetgrass by Robin Wall Kimmerer!
Kaitlin Oki began farming at the Cloverleaf upon graduating from UC Davis with a Bachelors in Sustainable Agriculture & Food Systems in 2017. Kaitlin’s interest in farming takes root in her observation that the average person’s relationship with their food is both broken and traumatic, accompanied by ramifications that impact their body, lifestyle, culture, politics and planet. She aspires to create opportunities for everyday people to heal from the trauma imposed by systems of oppression and reclaim their relationship with food, farmers, community and environment.
Yurytzy Sanchez started as an employee at the farm in 2018; later becoming a junior partner in 2019. She grew up on a farm in Yuba City and moved to Davis for University where she studied International Relations while volunteering on the student farm where she solidified her passion for organic agriculture. Yurytzy’s goals on the farm are to reconnect with the land and to be mindful and present while farming. At home, Yurytzy spends a lot of time with her cat and aspires to have a tiny home with goats roaming in her pasture. She is also focusing on reconnecting with her feminine energy.
While pursuing a degree in geology in Tacoma, WA, Kyle Chambers began gardening and realized that plants are more interesting than rocks because you can eat them. Several years ago, Kyle gave up his burgeoning career as a dirtbag river guide and switched to farming full-time. He interned on a small farmstead and goat paradise in the Capay Valley and has a certificate in Ecological Horticulture from UCSC’s Center for Agroecology and Sustainable Food Systems. If Kyle’s not at the farm he’s probably busy working on his posture, swimming, playing guitar, or at another farm.
Neil Singh started out as a ranch hand and farmer at the early age of 14 in the Pennsylvania Appalachians and has worked on various farms and forestry operations since then in the U.S. and South America. He started working for the Cloverleaf in 2019 after spending far too much time under fluorescent light and bending over stacks of books to get his degree in Ecological Management and Restoration from UC Davis. He is a 2014 Global Citizen Fellow in sustainable agriculture and forestry and received his Permaculture Design certificate from the Omega Institute in 2015. Besides being outdoors and the joy of getting dirty for a living, Neil’s interests in sustainable farming comes from a deep desire to reconcile colonialism and integrate ecological principles in agriculture. He strongly believes that farms feed the planet – our waterways, our wildlife and our bellies, and that real wealth should always be counted in seed or fresh food, not money. Neil loves watching and drawing birds, learning how to tie interesting knots, looking at bugs under rocks and trying new recipes when he’s not farming.
Tess Kremer grew up working at apple orchards in Massachusetts before she moved to California and studied at UC Santa Cruz. While there, she was a member of a student run garden cooperative where she cultivated a passion for growing food and flowers. She also pursued outdoor education, building forts and fairy houses with kids at the Life Lab Outdoor Classroom and then as a garden teacher in San Francisco before she ventured further north and eventually found The Cloverleaf Farm. In her time outside of the farm, she likes to practice gratitude, press flowers, and indulge in the luxuries that nature provides.
Mousse was the first Cloverleaf farm dog! Mousse’s principle role at the farm is lizard and human patrol — if you are approaching unannounced you may hear a warning bark. Mousse’s hobbies include chasing rabbits, chasing hawks, chasing turkeys, rolling in compost and sunbathing. He gets tuckered out after a long day at the farm.
Sasha Klein is a graduate of UC Davis where she studied International Agricultural Development with a focus in crop production. She first got her hands down in the dirt while living in Northern Thailand researching sustainable farming practices. Sasha spent five seasons working for the UCD Student Farm growing fresh fruits and veggies for staff and students. She loves to talk about food, eat food, grow food and generally geek out on anything that she can eat. Sasha also works for the Farmer Veteran Coalition in their small grants program. In the future, Sasha hopes to own an apple orchard specializing in heirloom American varietals and traditional American hard cider.
Aubrey White has been spiraling towards a farm venture for some time. Beginning as a master gardener in Los Angeles, Aubrey fought for land in inches rather than acres. She completed a master’s degree in Community and Regional Development at UC Davis, focusing on science communication and sustainable agriculture. She is proud to have helped design curriculum for their new undergrad degree in Sustainable Agriculture & Food Systems. Her farm work has included serving as a TA at the UC Davis student farm and Langwater Farm in Massachusetts. When not digging in the dirt, Aubrey works as a science communicator at the Agricultural Sustainability Institute (www.asi.ucdavis.edu), keeps up a blog about small farm tech innovations (well, coming soon…www.urbanhonking.com/smartfarm), and hangs out with her chickens.
Marisa Alcorta has worked in agriculture and farmed since undergraduate days when she was co-farm-manager for the Dilmun Hill Student Farm at Cornell. She flips between working for agricultural non-profits helping farmers be more profitable, and dives back into farming when she’s sick of being at a desk. Her non-profit ventures include helping small farmers in Appalachia access new marketing channels, and working to launch the Austin Downtown Farmers Market. Now she works for NCAT and the ATTRA project (www.attra.ncat.org) helping minority and beginning farmers with business planning, organic production and marketing. In between she apprenticed on a couple of farms in California and got her Master’s degree in Horticulture with a focus in Viticulture from UC Davis. Marisa received her Permaculture Design Certificate from RDI in February and hopes to integrate some permaculture into the farm design. In her spare time, she likes to run, read, cook good food, and hang out with fascinating people.