Breaking barriers, building futures – Women in Food and Farming

WANSHIP, Utah — Women are building their presence in the traditionally male-dominated food and farming industries. Their talents and contributions have not gone unnoticed, and it’s time to celebrate them. A three-day event with women who are masters in their fields is taking place at Gracie’s Farm, July 25-28, hosted by The Lodge at Blue Sky.

From farm to table, women bring their unique perspectives and skill sets to the forefront, transforming how we think about food and agriculture. With their innovative approaches and unwavering dedication, they are shaping the future of our food systems.

“I did not grow up farming, my grandmother comes from Italy, and they all were farmers,” said Lynsey Gammon, Director of Farming at Gracie’s Farm, The Lodge at Blue Sky.

“It ran in my veins, she taught me how to garden in high-altitude climates, but it wasn’t until I was pregnant with my first daughter that I realized I was supposed to be doing this as a job. I dove in full on, I volunteered on some farms and got some experience and helped start on of the local community gardens, then started my own farm.”

Learn from and get to know Barb Phillips, owner of The Lodge at Blue Sky, Forbes 2022 & 2023 Five-Star Award Winner; Chef Rhoda Magbitang, Executive Chef, Mattei’s Tavern in California, will be teaching farm-to-table cooking classes, workshops, and creating dinner in the garden; Suzanne Phifer Pavitt, CEO and Founder of Phifer Pavitt Winery, one of the only Green Certified Wineries in Napa will be on hand serving wine; and 3-time Olympic medalist Corey Cogdell-Unrein who will be teaching the art of clay shooting.

“Farming is the most humbling job I have ever had,” Gammon added. “It is something that I am never going to master, and I love that so much, I am learning something new every day. The days are never the same; some challenge always comes up. I love being connected to the earth.”

Registration is required for each experience.

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