Staff

Her passion for growing vegetables, fruits and flowers grew from both a life-long fascination with plants, and an urgent need to respond to social, political and environmental crises.

Having trained in agroecological community food growing and wildlife conservation, she went on to run a community garden and accessible urban food growing course in Bristol. She brings her experience in a variety of horticultural settings including flower farming, heritage ornamental gardening, and small-scale market gardening, to the college.

Amy’s aim is to embed the Practical Residency in the politics of food sovereignty and the practice of deep ecology. Her interest in grassroots social justice activism has led her to cocreate an annual Pride event with Schumacher College students.

Will is a writer and arts professional from Plymouth. He studied Comparative Literature at Goldsmiths College and has since worked on a number of music and literature projects in the UK and internationally. He is treasurer of Brighton-based charity, Music Of Our Time, produces a weekly arts show for Soundart Radio and blogs from time to time on williamkemp.org.

As well as producing delicious meals for staff and students she has written a cookbook, Gaia's Kitchen, which won a Gourmand World Cookbook award for best vegetarian cookbook. She originally came to the College to deepen her knowledge of ecology so as to become a more effective member of the Green Party.

Before moving to Devon she worked for Westminster City Council and the medical charity Lepra and shestudied Social Anthropology and Philosophy at the University of East Anglia. ‘I have always loved cooking, but never thought I’d end up as a professional cook! Only at Schumacher College under the banner of team work and love of good fresh local food could I have enjoyed catering for so long. It’s exciting to see the importance of food (preparation, sourcing and growing) being put at the forefront of some of the cutting edge movements of today – the Transition movement and the Slow Food movement – and to realise that as a learning ground for holistic cooks, the College kitchen has a lot to contribute.’

Colin is the former Associate Dean of Teaching and Learning in the Faculty of Arts and Humanities at the University of Plymouth.

He is actively involved in the development of the academic portfolio at Dartington Trust with our accrediting partners at the University of Plymouth. Colin is on a number of editorial boards, including Message Journal