Sydney has practiced, researched, and taught biointensive agriculture for seven seasons on the Mendocino coast of California. She manages the Stanford Inn’s gardens, producing food for the inn’s restaurant, as well as growing flowers and leading agricultural education. She also co-ran a veganic market farm for three years, growing specialty vegetables and flowers. Her focus on self-sufficiency and staple crops led her to tempeh-making, and she now also runs a tempeh business using locally grown grains and beans. Passionate about the environment and social justice, Sydney views veganic agriculture as a way to address interconnected challenges while cultivating a deeper relationship with the land.