Andreas grew up on Hawthorne Valley Farm and for the last two years has worked there as director of the farm’s artisanal food production businesses, which include a farmstead creamery, sauerkraut cellar, and bakery. He is a co-founder of Capital Kombucha, Washington DC’s first local kombucha brewery, and previously worked as a management consultant focused exclusively on helping large family-run enterprises manage generational succession.
