{"id":3935,"date":"2015-09-01T11:00:09","date_gmt":"2015-09-01T11:00:09","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=3935"},"modified":"2015-09-01T01:57:12","modified_gmt":"2015-09-01T01:57:12","slug":"henry-melendy-founder-my-yard-farm","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/henry-melendy-founder-my-yard-farm\/","title":{"rendered":"Henry Melendy \/ Founder \/ My Yard Farm"},"content":{"rendered":"

\"Henry<\/a><\/strong><\/em><\/p>\n

With sustainable practices and self sufficiency at the core of his business, Henry reminds us that simple is powerful. Creating change on a large scale often begins at a very small scale, with one person’s or household’s commitment. That being said, we still wish that My Yard Farm<\/a> was local to us so that we could get a gardening tip or two from Henry’s crew…<\/em><\/p>\n

When did you know that you wanted to work in food?<\/strong><\/em><\/p>\n

My father was a farmer and I grew up on a farm. I have been a foodie and involved in the local food scene since 2006. We started as specialty growers of microgreens for restaurants, resorts and direct-to-consumer while also designing, building and maintaining custom gardens for the homeowner. Our gardens began to garner attention in the corporate sphere and we went onto build Whisper Creek Farms<\/a> at the Marriott along with many other large edible gardens, both public and private, around Central Florida. We are local foods advocates and participate in many speaking engagements focused on the benefits of supporting the local food economy and health of our community at large.<\/p>\n

How did you get your current good food job?<\/strong><\/em><\/p>\n

I founded My Yard Farm<\/a> in 2006.<\/p>\n

How did your previous work or life experience prepare you for a good food job?\u00a0<\/strong><\/em><\/p>\n

I traveled the country as a consultant in Corporate America which provided me the good fortune of seeing what more progressive and passionate areas of the country were doing in the food scene – particularly Oregon, Vermont and New York.<\/p>\n

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?<\/strong><\/em><\/p>\n

Changing people’s habits and perceptions of local food and farmers.<\/p>\n

Name one positive thing that a former employer taught you that you continue to appreciate?\u00a0<\/strong><\/em><\/p>\n

Bring your own dreams into fruition and you and you will naturally help others do the same.<\/p>\n

What can you identify as the greatest opportunities in food right now?<\/strong><\/em><\/p>\n

Bridging innovative growing methodologies: Permaculture meets Controlled Environment Agriculture.<\/p>\n

If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/p>\n

Changing the health and wellness of a community.<\/p>\n","protected":false},"excerpt":{"rendered":"

With sustainable practices and self sufficiency at the core of his business, Henry reminds us that simple is powerful. Creating change on a large scale often begins at a very small scale, with one person’s or household’s commitment. 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