Host Shayne Hollifield chats on the porch with Stephanie of Spice Holler Farms in Barnardsville about how gardening with her dad shaped her work ethic and love of land. Stephanie describes a varied path through animal science, environmental design, photography, and opening Sugar Bakery after a turbulent flight prompted her to pursue what she loved; she shares challenges of sourcing from farmers, keeping staff, and ultimately selling the bakery to an employee. After traveling in an Airstream, she and her husband settled on a field property in North Carolina and learned farming through trial and error, scaling back beds and using cover crops. She explains her no-till approach, soil health biology, using “weed tea,” and how plant health connects to human gut health and fiber.   They discuss peppers, cornbread preferences, starting small for new growers, using databases and ChatGPT to track crops and harvests, and her desire to share more and connect with restaurant owners.  

You can reach Stephanie or just follow her journey at:

IG: @spiceholler

https://www.facebook.com/spiceholler www.spiceholler.com

(http://www.spiceholler.com)  

Always remember to thank a farmer!