Tom Shepherd

A fifth-generation Santa Barbara resident, Tom Shepherd began farming organically in the Santa Barbara area in 1973, spurred by a desire to grow healthy food for his community. One of the earliest members of the Santa Barbara Certified Farmers Market Association, where he still personally sells his produce at least twice a week, Tom was one of the original salad mix producers in California.

His crops are featured on the menus of twenty-five of Santa Barbara’s finest restaurants, including: Downey’s, Bouchon, and Blue Agave.


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By , January 30, 2011