Bio

“In addition to being healthier and more delicious, buying food locally sustains our local economy and reduces our collective carbon footprint.”

Originally from El Paso Texas, Noah Sheetz settled in the Hudson Valley to attend the Culinary Institute of America in Hyde Park, New York. While living in New York, Noah has worked in fine dining restaurants, owned a bakery, and enjoyed teaching as a culinary instructor in a federal correctional institution.

Noah is involved in community outreach to educate youth in the community with healthy cooking presentations and interactive workshops that promote organic gardening and eating locally.

Noah’s philosophy is to buy fresh, local, and seasonal foods. His mission is to work with fresh, high quality produce, buying the same day it is harvested if possible.

Noah spends time networking with farms in the area to support and promote local agriculture and to increase awareness of the benefits of eating locally.

Noah is currently attending graduate school at the University of Albany in Albany, New York.