Name: Cory Mosser
Age: 29 (His birthday is on Earth Day)
Family: Wife, Sara; daughters, Evelyn, 2, and Audrey, 6 months
Occupation: Manager of an all-organic farm on Hampton Island Club
Education: Bachelor’s in history from West Georgia
How did you get into farming? “I didn’t really get involved until I hiked the Appalachian Trail. During the hike, I stayed with different farmers and what I found was each one was unique. It was a lot of fun.”
What exactly do you grow on the farm? “We try to grow a lot of heritage food,” Mosser said. The farm has many vegetables that have grown in the area for a long time, such as sweet potatoes, Seabrook snow peas, three varieties of cotton, rice, onions and some imported plants and spices, like Mosser’s prized 15 varieties of garlic from Italy and more than 30 varieties of melon.
“Our goal is to be as diverse as possible so people can see just how varied a farm can be,” he said.
Why do you think farms, particularly organic farms, are good for communities? “Right now, everything is over homogenized. Farms are a great solution to that. They give you a sense of place and act a perfect center of the community.”
What is your favorite part of your job? “Seeing food you grow enjoyed by others, children especially. Seeing them want to eat their vegetables. I love passing on the excitement to other people.”
What is your least favorite part of your job? “Bugs are a pain, and not just the bugs that eat your crops, but the kind that eat people.” Luckily, Mosser has an all-organic way of combating all types of bug problems. He plants specific types of plants that lure any kind of predatory insect needed.
Do you have a piece of advice for starting growers? “Start small and keep trying. The first garden I grew was a colossal disaster. But by keeping at it, you learn a lot of lessons and it gets better.”
How do you make so many different things grow so well together? “The key thing is you have to be on time. If you’re a week late, it might be too hot and then you’re not going to get a good lettuce crop.”
Do you have animals on your farm too? Mosser said currently on the farm there are two pigs, Kermit and Miss Piggy, a turkey called Tom, a few goats, some chickens, as well as a few animals that have peaked Mosser’s special interest lately.
“I’m totally obsessed with bees right now,” he said. Using methods he said are devised to keep in sync with nature’s rythms, Mosser has a bee house that produces about 40 pounds of honey per year. “The whole idea is to provide the most natural process possible. It’s stress-free.”
After coming close to completing your first year on this specific farm, are you happy and do you feel good about making this area your home? “This is the most beautiful place I’ve ever lived.” Mosser said he loves that he can also bring his child to work and share his passion with her. “She absorbs it all. She loves it.”
Age: 29 (His birthday is on Earth Day)
Family: Wife, Sara; daughters, Evelyn, 2, and Audrey, 6 months
Occupation: Manager of an all-organic farm on Hampton Island Club
Education: Bachelor’s in history from West Georgia
How did you get into farming? “I didn’t really get involved until I hiked the Appalachian Trail. During the hike, I stayed with different farmers and what I found was each one was unique. It was a lot of fun.”
What exactly do you grow on the farm? “We try to grow a lot of heritage food,” Mosser said. The farm has many vegetables that have grown in the area for a long time, such as sweet potatoes, Seabrook snow peas, three varieties of cotton, rice, onions and some imported plants and spices, like Mosser’s prized 15 varieties of garlic from Italy and more than 30 varieties of melon.
“Our goal is to be as diverse as possible so people can see just how varied a farm can be,” he said.
Why do you think farms, particularly organic farms, are good for communities? “Right now, everything is over homogenized. Farms are a great solution to that. They give you a sense of place and act a perfect center of the community.”
What is your favorite part of your job? “Seeing food you grow enjoyed by others, children especially. Seeing them want to eat their vegetables. I love passing on the excitement to other people.”
What is your least favorite part of your job? “Bugs are a pain, and not just the bugs that eat your crops, but the kind that eat people.” Luckily, Mosser has an all-organic way of combating all types of bug problems. He plants specific types of plants that lure any kind of predatory insect needed.
Do you have a piece of advice for starting growers? “Start small and keep trying. The first garden I grew was a colossal disaster. But by keeping at it, you learn a lot of lessons and it gets better.”
How do you make so many different things grow so well together? “The key thing is you have to be on time. If you’re a week late, it might be too hot and then you’re not going to get a good lettuce crop.”
Do you have animals on your farm too? Mosser said currently on the farm there are two pigs, Kermit and Miss Piggy, a turkey called Tom, a few goats, some chickens, as well as a few animals that have peaked Mosser’s special interest lately.
“I’m totally obsessed with bees right now,” he said. Using methods he said are devised to keep in sync with nature’s rythms, Mosser has a bee house that produces about 40 pounds of honey per year. “The whole idea is to provide the most natural process possible. It’s stress-free.”
After coming close to completing your first year on this specific farm, are you happy and do you feel good about making this area your home? “This is the most beautiful place I’ve ever lived.” Mosser said he loves that he can also bring his child to work and share his passion with her. “She absorbs it all. She loves it.”