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A group of seasoned farmers sit facing Rebecca Loveland, a recent college grad in her mid-twenties, as she leads their discussion on everything from daily planning to marketing to an upcoming potato audit. Loveland feels inexperienced but plows forward, relying on the leadership skills she developed with her Marriott School training to make decisions and collaborate effectively.
As hand-cut steaks sizzle on the grill, Trevor Mecham is up to his elbows in a pile of sweet potato fries. In the oven a sheet of enormous cinnamon rolls–each roughly the size of a dinner plate–awaits a schmear of sugary-sweet frosting.