I chose the name StarDust to always remind me to stay small, and that in the big picture; we are no more significant than stardust.

To keep it short and sweet…it all started in 1810 with a shoemaker!! (That’s a joke – but that is when the farmhouse on the property was built, and a shoemaker lived here!) But really, it started when I was 6 years old gardening with my mother! That’s when I first learned to love plants, and nature, and the mystery of life! In high school, I studied culinary arts at Southern Westchester BOCES, and it was there that I realized – Food would be my life! After graduating, I started at The Culin...

To keep it short and sweet…it all started in 1810 with a shoemaker!! (That’s a joke – but that is when the farmhouse on the property was built, and a shoemaker lived here!) But really, it started when I was 6 years old gardening with my mother! That’s when I first learned to love plants, and nature, and the mystery of life! In high school, I studied culinary arts at Southern Westchester BOCES, and it was there that I realized – Food would be my life! After graduating, I started at The Culinary Institute of America, where I received my Bachelors in Hospitality Hotel/Restaurant management. It was in my last year of CIA, where I took a class called Food Ecology – a class about where all of our food comes from. It was then, that I made a solemn promise to myself, that I would know the farmers growing and raising my food. But that wasn’t good enough! I wanted to take the next step, I wanted to grow and raise as much as possible myself. StarDust Farm, then began in 2010, with a humble planting of a few tomato, pepper, and herb plants. A year later, after volunteering at a poultry farm every Friday, I started raising my own birds - chickens, and ducks. The following year I bought 3 pregnant ewes – each of them giving birth to twins. And last year I raised hogs that I made into salami and other charcuterie. Currently on the farm, there are 12 sheep – 1 adult ram (named Daddy-O!), 5 Adult Ewes, and 6 lambs – 3 rams, 3 ewes. The ram lambs will go to slaughter in September. I have 3 goats – 2 for meat, one for milking to make cheese (in a year), 40 hens - all layers, with the eggs I make fresh pasta with spelt flour, and 3 roosters, the oldest and one of the originals named Lord Toronaga. I am currently putting up fencing to raise more hogs, which will go to slaughter in December. The majority of the herbs and vegetables that are grown on the farm, get turned into the Super Secret Seasoning Blend TM