Long before she ever set foot in Serenbe, Brandi Whitney knew it as a place where farm-to-table wasn’t just a trend, but a way of life. After years spent in culinary school, working in kitchens, and building her own restaurant, her focus began to shift, pulling her beyond the plate and toward the source itself. That curiosity grew into a deeper calling to work the land, connect with the soil, and play a more hands-on role in feeding her community. When the opportunity to join Serenbe Farms ca...