PHO

TO

GR A P H Y B Y K A R L W

OL

FG

AN

G

HOLIDAY 2016–2017 | A S P E N S O J O U R N E R | 85

For more than two decades, Aspen Sojourner has annually honored three locals (or local couples) for their noteworthy contributions to making Aspen, and the Roaring Fork Valley, a better community. � is year’s Sojourner Salutes winners include a farmer/chef dedicated to building a strong sustainable food system, an animal lover who has devoted her career to assisting Pitkin County’s four-legged residents, and a philanthropic couple who are passionate about education.

B Y A M A N D A R A E , K AT I E S H A P I R O , A N D S A R A H C H A S E S H AW

THE LIGHTING STUDIO414 North Mill Street ASPEN 970.925.5004

1024 Cherokee DENVER 303.595.0900info@thelightingstudio.com

86 | A S P E N S O J O U R N E R | HOLIDAY 2016–2017

Jason Smith with feathered friends at the Aspen Center for Environmental Studies’ Rock Bottom Ranch

86 | A S P E N S O J O U R N E R | HOLIDAY 2016–2017

HOLIDAY 2016–2017 | A S P E N S O J O U R N E R | 87

W hen Jason Smith teaches students about sustainability at

Colorado Mountain College, he begins by posing a simple question: What does a farmer look like to you?

Back in 2013, when Smith was named director of the Aspen Center for Environmental Studies (ACES) at Rock Bottom Ranch (RBR), he heard a typical response: “Straw hat, overalls, dumb, poor, rural,” he says. � is past semester, how-ever, that changed. Students replied that Smith himself—wearing skinny jeans, a fl annel shirt, scuff ed boots, and robust facial scruff —cut the current image of a 21st-century farmer.

“It was a realization moment,” Smith says. “� is group of twentysomethings is seeing their peers produce food, and that’s new in the last three years. ACES has always created a culture of supporting those members of the community.”

Take Harper Kaufman and Christian La Bar: � e couple launched Two Roots Farm in Car-bondale last spring, after working side-by-side with Smith for two years in the fi elds at RBR. Two Roots also partners with Missouri Heights–based Spradley Farms, run by Mike and Allison Spayd (she’s a former director of RBR), in a CSA program. Smith rattles off other newcomers to the downvalley foodscape: Roaring Gardens at TCI Lane Ranch, Wild Mountain Seeds, and Mountain Primal Meat Company, to name a few.

“We’re setting up models where the new gen-eration can see our mistakes and successes, and get started on their own ventures,” says Smith, pointing to Tom Cardamone’s vision when he established ACES in 1968: to incorporate food systems into environmental education and en-

vironmental literacy. “� ere are more producers than ever before.”

He’s one of them, of course. On any given day Smith might be found on the 113-acre wildlife preserve in Basalt, planting vegetable crops; feeding chickens, pigs, and sheep raised for eggs or meat; or collecting honey. He trucks bounty to farmers’ markets and restaurants, spring to fall. He hauls hay bales, cuts trails, and helps design greenhouses that combine cutting-edge technology with tried-and-true practices. Active with local government, he’s helping to imple-ment more secure food systems; together ACES, the City of Aspen, and Pitkin County introduced the area’s fi rst-ever vegetable garden tour in August.

“Everything is because we have such an incredible team,” Smith says, crediting his dedicated crew and the nonprofi t’s passionate board for steady growth. “It all stems from a love of food and sharing food.”

Born into a restaurant family and a cook since youth, Smith landed in Aspen at � e Little Nell in 2003, during the Paul Wade/Ryan Hardy era. Today he’s Rock Bottom Ranch’s head chef, fea-turing food grown just steps from the open-air pole barn that hosts a half-dozen farm-to-table dinners for up to 100 people each year. (� is year RBR initiated a resident-chef program out of its newly revamped demonstration kitchen.)

But it is his role as agricultural educator—overseeing RBR programs in 54 schools valley-wide, leading farm tours, talking nutrition with curious shoppers—that has Smith most excited.

“� e reason this works so well is the com-munity,” he enthuses. “I’m so lucky because we have support and energy around [RBR]. � e hero should be ACES—and it is.” —AMANDA RAE

Connecting community through food

WHAT DOES A FARMER LOOK LIKE TO YOU?