Jason Smith

Jason Smith is director ofRock Bottom Ranch,a 113-acre farm operated by the Aspen Center for Environmental Studies, an environmental science education organization. He took the helm in 2013, and in 2015 the ranch produced nearly 27,000 pounds of food including poultry, lamb, pork, eggs, and over 100 varieties of vegetables. Involved with food and restaurants his whole life, Smith had worked in the kitchen at The Little Nell in Aspen under Chef Ryan Hardy, where he became passionate about sourcing local food and interested in sustainable agriculture. In 2010, he enrolled in a sustainable agriculture program in North Carolina, and later started a farm there with his wife, Sarah.