Horticulturalist at Arethusa Farm
Cameron initially contacted WEI because she wanted advice on starting a business growing organic and heirloom vegetables for restaurants. She worked hard, chefs loved her unusual varieties and her business was thriving despite difficult growing conditions. Then came her big career moment.
She heard Arethusa Farm was looking to grow their successful dairy farm and restaurant business by investing in creating an organic vegetable farm on their property. They were looking for a horticulturalist to become the new farm’s creator.
She came back to her WEI partners to consult on her next career step: should she stay solo or should she apply for a job that seemed to have her name on it?
There was much discussion of the pros and cons, but this opportunity was so much bigger than anything she could create for herself that our advice was to apply - however, be prepared to have terms which she felt comfortable with going forward - especially as she was giving up a going business.
Today, a year later, she can look over seven acres of cultivated new vegetable farmland, with hoop houses for winter growing, sophisticated drying, cleaning and cooling sheds and a staff of 14. She is supplying ten restaurants, including the two Arethusa properties and is also creating a cut flower sideline.