Teryl Chapel has a strong background in the Building Arts, Healing Arts, and has been practicing Regenerative Design with a focus on food systems since 2010. He holds an Msc degree in Integrative Eco-Social Design with a concentration in Controlled Environment Food Systems. His design/build work has focused upon food systems suitable for urban environments. Teryl designed and built the first rooftop Aquaponics teaching farm in Harlem New York and the first vertical, edible, aquaponics wall systems for Page Restaurant in Sag Harbor, New York. He has helped build and operate several hydroponic indoor vertical farms and high-tech greenhouse growing systems. Teryl’s passion for Regenerative Agriculture and growing high nutrition food has led him full circle to soil-based food production systems. Teryl is also a member of Eco-system Restoration Camps and co-founder of Virsoleil Center for Regenerative Living in Ajat, France.
Teryl has recently returned to Orange County to join Erik Cutter and the Alegría Farmacy team to provide urban communities access to the highest quality locally grown food produced in integrated regenerative zero waste urban farms.
Pippa Sorely is a Sustainable Business consultant who works with non-profits, B Corps, NGOs and conscious businesses that have paved the way toward transforming business from extraction-based to regeneration-based. She is a consummate entrepreneur who has founded several businesses, and has worked for cutting edge sustainable companies such as Whole Foods Market, Wild Oats Markets, Elephant Journal, Pangea Organics, Slow Money and others. She currently serves as Deputy Director at Earth Guardians, one of the oldest and largest youth-led non-profits globally, whose mission is to provide a platform for millions of youth to tap into their well of power to create solutions to the most pressing issues of our time.
Dr. Steven D. Dreyer was born and raised in Corona Del Mar, California. Since graduating from the Los Angeles College of Chiropractic in 1987, Dr. Dreyer has been practicing in the Newport-Mesa area for the majority of his 25 years in practice. He completed a three year postgraduate course of study in the highly acclaimed Chiropractic Orthopedics Program and has achieved Diplomate status with the American Board of Chiropractic Orthopedists, a distinction earned by approximately 800 out of the 60,000 licensed practicing Chiropractors in the United States.
Chef Loghan Call is passionate about the future of food and healthy soil and inspiring folks from around the country to reconnect with and understand the critical importance of fresh, locally-grown food consumed at harvest. This passion was ignited at a young age, growing up in the Hudson Valley where his mother Naomi (a chef and nutritionist) grew everything from vegetables to edible flowers on the property where Loghan grew up.
Loghan and Erik have been working together since they connected in Irvine at the Alegría Farm over five years ago. It was this connection that inspired Loghan to start a series of dinners where the produce was harvested early morning, on the same day and transformed into a seven course meal by dinner. This regenerative, “Food as Medicine” approach to cooking took off and Planted Cuisine was born. Since those early dinners Loghan has continued to refine his approach by connecting with people wherever they are on their food journey. His dinner experiences have transformed the way that people perceive food and the transformation that is possible when eating ultra-fresh, nutrient dense foods.
In 2020, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Since the moment he walked onto Erik’s farm five years ago, Loghan realized the critical role that the Alegria Farmacy will play in a regenerative future. He hopes to see Alegria Farmacy’s in every corner of our communities, providing access to superior nutrient dense foods to those who need it most. Loghan believes, “ The Alegría Farmacy model is perfect for community engagement at all levels and creates an opportunity that simply doesn’t exist otherwise.”
Erik Cutter is Managing Director of Alegría Fresh, headquartered in Laguna Beach, CA. Alegría Fresh is a zero-waste, regenerative urban microfarm employing organic soil-based growing systems. Mr. Cutter is also Founder of the Alegría Farmacy, an integrated carbon neutral food production system designed to grow superior produce anywhere, anytime. Mr. Cutter has over 35 years experience growing ultra nutrient-rich produce using regenerative organic techniques and is a leading pioneer in developing cost effective growing systems that can be deployed over man-made surfaces close to where people live and work. See www.AlegriaFarmacy.com and www.SoxxBoxx.com. He has a background in biochemistry and oncology, and possesses a lifelong passion for creating haute cuisine using the finest ingredients, most of which he grows himself. Mr. Cutter’s mission is to increase adaptability and resilience and combat auto-immune disorders by creating greater awareness of the numerous health benefits of consuming fresh, regenerative organic food. The company’s goals include connecting individuals with where their food comes from and how it should be grown in living soil to optimize microbiome health, influencing positive change in resource management, teaching healthy eating habits, promoting entrepreneurship programs and creating green jobs in urban agriculture. Mr. Cutter’s interests include photography, marketing, design and engineering, cooking, and all outdoor activities including camping, trekking, volleyball and skiing. He is constantly scouring the web for information on health-related topics and enjoys teaching those around him how to feel better and create more balance in their lives. Mr. Cutter takes full advantage of all the wonderful opportunities we have at our fingertips to maintain a healthy mind, body and spirit. It has been said that his closest friends are tired of hearing, “and it’s really good for you!”.
Teryl Chapel has a strong background in the Building Arts, Healing Arts, and has been practicing Regenerative Design with a focus on food systems since 2010. He holds an Msc degree in Integrative Eco-Social Design with a concentration in Controlled Environment Food Systems. His design/build work has focused upon food systems suitable for urban environments. Teryl designed and built the first rooftop Aquaponics teaching farm in Harlem New York and the first vertical, edible, aquaponics wall systems for Page Restaurant in Sag Harbor, New York. He has helped build and operate several hydroponic indoor vertical farms and high-tech greenhouse growing systems. Teryl’s passion for Regenerative Agriculture and growing high nutrition food has led him full circle to soil-based food production systems. Teryl is also a member of Eco-system Restoration Camps and co-founder of Virsoleil Center for Regenerative Living in Ajat, France.
Teryl has recently returned to Orange County to join Erik Cutter and the Alegría Farmacy team to provide urban communities access to the highest quality locally grown food produced in integrated regenerative zero waste urban farms.
Pippa Sorely is a Sustainable Business consultant who works with non-profits, B Corps, NGOs and conscious businesses that have paved the way toward transforming business from extraction-based to regeneration-based. She is a consummate entrepreneur who has founded several businesses, and has worked for cutting edge sustainable companies such as Whole Foods Market, Wild Oats Markets, Elephant Journal, Pangea Organics, Slow Money and others. She currently serves as Deputy Director at Earth Guardians, one of the oldest and largest youth-led non-profits globally, whose mission is to provide a platform for millions of youth to tap into their well of power to create solutions to the most pressing issues of our time.
Dr. Steven D. Dreyer was born and raised in Corona Del Mar, California. Since graduating from the Los Angeles College of Chiropractic in 1987, Dr. Dreyer has been practicing in the Newport-Mesa area for the majority of his 25 years in practice. He completed a three year postgraduate course of study in the highly acclaimed Chiropractic Orthopedics Program and has achieved Diplomate status with the American Board of Chiropractic Orthopedists, a distinction earned by approximately 800 out of the 60,000 licensed practicing Chiropractors in the United States.
Chef Loghan Call is passionate about the future of food and healthy soil and inspiring folks from around the country to reconnect with and understand the critical importance of fresh, locally-grown food consumed at harvest. This passion was ignited at a young age, growing up in the Hudson Valley where his mother Naomi (a chef and nutritionist) grew everything from vegetables to edible flowers on the property where Loghan grew up.
Loghan and Erik have been working together since they connected in Irvine at the Alegría Farm over five years ago. It was this connection that inspired Loghan to start a series of dinners where the produce was harvested early morning, on the same day and transformed into a seven course meal by dinner. This regenerative, “Food as Medicine” approach to cooking took off and Planted Cuisine was born. Since those early dinners Loghan has continued to refine his approach by connecting with people wherever they are on their food journey. His dinner experiences have transformed the way that people perceive food and the transformation that is possible when eating ultra-fresh, nutrient dense foods.
In 2020, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Since the moment he walked onto Erik’s farm five years ago, Loghan realized the critical role that the Alegria Farmacy will play in a regenerative future. He hopes to see Alegria Farmacy’s in every corner of our communities, providing access to superior nutrient dense foods to those who need it most. Loghan believes, “ The Alegría Farmacy model is perfect for community engagement at all levels and creates an opportunity that simply doesn’t exist otherwise.”
Erik Cutter is Managing Director of Alegría Fresh, headquartered in Laguna Beach, CA. Alegría Fresh is a zero-waste, regenerative urban microfarm employing organic soil-based growing systems. Mr. Cutter is also Founder of the Alegría Farmacy, an integrated carbon neutral food production system designed to grow superior produce anywhere, anytime. Mr. Cutter has over 35 years experience growing ultra nutrient-rich produce using regenerative organic techniques and is a leading pioneer in developing cost effective growing systems that can be deployed over man-made surfaces close to where people live and work. See www.AlegriaFarmacy.com and www.SoxxBoxx.com. He has a background in biochemistry and oncology, and possesses a lifelong passion for creating haute cuisine using the finest ingredients, most of which he grows himself. Mr. Cutter’s mission is to increase adaptability and resilience and combat auto-immune disorders by creating greater awareness of the numerous health benefits of consuming fresh, regenerative organic food. The company’s goals include connecting individuals with where their food comes from and how it should be grown in living soil to optimize microbiome health, influencing positive change in resource management, teaching healthy eating habits, promoting entrepreneurship programs and creating green jobs in urban agriculture. Mr. Cutter’s interests include photography, marketing, design and engineering, cooking, and all outdoor activities including camping, trekking, volleyball and skiing. He is constantly scouring the web for information on health-related topics and enjoys teaching those around him how to feel better and create more balance in their lives. Mr. Cutter takes full advantage of all the wonderful opportunities we have at our fingertips to maintain a healthy mind, body and spirit. It has been said that his closest friends are tired of hearing, “and it’s really good for you!”.
Teryl Chapel has a strong background in the Building Arts, Healing Arts, and has been practicing Regenerative Design with a focus on food systems since 2010. He holds an Msc degree in Integrative Eco-Social Design with a concentration in Controlled Environment Food Systems. His design/build work has focused upon food systems suitable for urban environments. Teryl designed and built the first rooftop Aquaponics teaching farm in Harlem New York and the first vertical, edible, aquaponics wall systems for Page Restaurant in Sag Harbor, New York. He has helped build and operate several hydroponic indoor vertical farms and high-tech greenhouse growing systems. Teryl’s passion for Regenerative Agriculture and growing high nutrition food has led him full circle to soil-based food production systems. Teryl is also a member of Eco-system Restoration Camps and co-founder of Virsoleil Center for Regenerative Living in Ajat, France.
Teryl has recently returned to Orange County to join Erik Cutter and the Alegría Farmacy team to provide urban communities access to the highest quality locally grown food produced in integrated regenerative zero waste urban farms.
Pippa Sorely is a Sustainable Business consultant who works with non-profits, B Corps, NGOs and conscious businesses that have paved the way toward transforming business from extraction-based to regeneration-based. She is a consummate entrepreneur who has founded several businesses, and has worked for cutting edge sustainable companies such as Whole Foods Market, Wild Oats Markets, Elephant Journal, Pangea Organics, Slow Money and others. She currently serves as Deputy Director at Earth Guardians, one of the oldest and largest youth-led non-profits globally, whose mission is to provide a platform for millions of youth to tap into their well of power to create solutions to the most pressing issues of our time.
Dr. Steven D. Dreyer was born and raised in Corona Del Mar, California. Since graduating from the Los Angeles College of Chiropractic in 1987, Dr. Dreyer has been practicing in the Newport-Mesa area for the majority of his 25 years in practice. He completed a three year postgraduate course of study in the highly acclaimed Chiropractic Orthopedics Program and has achieved Diplomate status with the American Board of Chiropractic Orthopedists, a distinction earned by approximately 800 out of the 60,000 licensed practicing Chiropractors in the United States.
Chef Loghan Call is passionate about the future of food and healthy soil and inspiring folks from around the country to reconnect with and understand the critical importance of fresh, locally-grown food consumed at harvest. This passion was ignited at a young age, growing up in the Hudson Valley where his mother Naomi (a chef and nutritionist) grew everything from vegetables to edible flowers on the property where Loghan grew up.
Loghan and Erik have been working together since they connected in Irvine at the Alegría Farm over five years ago. It was this connection that inspired Loghan to start a series of dinners where the produce was harvested early morning, on the same day and transformed into a seven course meal by dinner. This regenerative, “Food as Medicine” approach to cooking took off and Planted Cuisine was born. Since those early dinners Loghan has continued to refine his approach by connecting with people wherever they are on their food journey. His dinner experiences have transformed the way that people perceive food and the transformation that is possible when eating ultra-fresh, nutrient dense foods.
In 2020, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Since the moment he walked onto Erik’s farm five years ago, Loghan realized the critical role that the Alegria Farmacy will play in a regenerative future. He hopes to see Alegria Farmacy’s in every corner of our communities, providing access to superior nutrient dense foods to those who need it most. Loghan believes, “ The Alegría Farmacy model is perfect for community engagement at all levels and creates an opportunity that simply doesn’t exist otherwise.”
Erik Cutter is Managing Director of Alegría Fresh, headquartered in Laguna Beach, CA. Alegría Fresh is a zero-waste, regenerative urban microfarm employing organic soil-based growing systems. Mr. Cutter is also Founder of the Alegría Farmacy, an integrated carbon neutral food production system designed to grow superior produce anywhere, anytime. Mr. Cutter has over 35 years experience growing ultra nutrient-rich produce using regenerative organic techniques and is a leading pioneer in developing cost effective growing systems that can be deployed over man-made surfaces close to where people live and work. See www.AlegriaFarmacy.com and www.SoxxBoxx.com. He has a background in biochemistry and oncology, and possesses a lifelong passion for creating haute cuisine using the finest ingredients, most of which he grows himself. Mr. Cutter’s mission is to increase adaptability and resilience and combat auto-immune disorders by creating greater awareness of the numerous health benefits of consuming fresh, regenerative organic food. The company’s goals include connecting individuals with where their food comes from and how it should be grown in living soil to optimize microbiome health, influencing positive change in resource management, teaching healthy eating habits, promoting entrepreneurship programs and creating green jobs in urban agriculture. Mr. Cutter’s interests include photography, marketing, design and engineering, cooking, and all outdoor activities including camping, trekking, volleyball and skiing. He is constantly scouring the web for information on health-related topics and enjoys teaching those around him how to feel better and create more balance in their lives. Mr. Cutter takes full advantage of all the wonderful opportunities we have at our fingertips to maintain a healthy mind, body and spirit. It has been said that his closest friends are tired of hearing, “and it’s really good for you!”.
Teryl Chapel has a strong background in the Building Arts, Healing Arts, and has been practicing Regenerative Design with a focus on food systems since 2010. He holds an Msc degree in Integrative Eco-Social Design with a concentration in Controlled Environment Food Systems. His design/build work has focused upon food systems suitable for urban environments. Teryl designed and built the first rooftop Aquaponics teaching farm in Harlem New York and the first vertical, edible, aquaponics wall systems for Page Restaurant in Sag Harbor, New York. He has helped build and operate several hydroponic indoor vertical farms and high-tech greenhouse growing systems. Teryl’s passion for Regenerative Agriculture and growing high nutrition food has led him full circle to soil-based food production systems. Teryl is also a member of Eco-system Restoration Camps and co-founder of Virsoleil Center for Regenerative Living in Ajat, France.
Pippa Sorely is a Sustainable Business consultant who works with non-profits, B Corps, NGOs and conscious businesses that have paved the way toward transforming business from extraction-based to regeneration-based. She is a consummate entrepreneur who has founded several businesses, and has worked for cutting edge sustainable companies such as Whole Foods Market, Wild Oats Markets, Elephant Journal, Pangea Organics, Slow Money and others. She currently serves as Deputy Director at Earth Guardians, one of the oldest and largest youth-led non-profits globally, whose mission is to provide a platform for millions of youth to tap into their well of power to create solutions to the most pressing issues of our time.
Dr. Steven D. Dreyer was born and raised in Corona Del Mar, California. Since graduating from the Los Angeles College of Chiropractic in 1987, Dr. Dreyer has been practicing in the Newport-Mesa area for the majority of his 25 years in practice. He completed a three year postgraduate course of study in the highly acclaimed Chiropractic Orthopedics Program and has achieved Diplomate status with the American Board of Chiropractic Orthopedists, a distinction earned by approximately 800 out of the 60,000 licensed practicing Chiropractors in the United States.
Chef Loghan Call is passionate about the future of food and healthy soil and inspiring folks from around the country to reconnect with and understand the critical importance of fresh, locally-grown food consumed at harvest. This passion was ignited at a young age, growing up in the Hudson Valley where his mother Naomi (a chef and nutritionist) grew everything from vegetables to edible flowers on the property where Loghan grew up.
Loghan and Erik have been working together since they connected in Irvine at the Alegría Farm over five years ago. It was this connection that inspired Loghan to start a series of dinners where the produce was harvested early morning, on the same day and transformed into a seven course meal by dinner. This regenerative, “Food as Medicine” approach to cooking took off and Planted Cuisine was born. Since those early dinners Loghan has continued to refine his approach by connecting with people wherever they are on their food journey. His dinner experiences have transformed the way that people perceive food and the transformation that is possible when eating ultra-fresh, nutrient dense foods.
In 2020, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Since the moment he walked onto Erik’s farm five years ago, Loghan realized the critical role that the Alegria Farmacy will play in a regenerative future. He hopes to see Alegria Farmacy’s in every corner of our communities, providing access to superior nutrient dense foods to those who need it most. Loghan believes, “ The Alegría Farmacy model is perfect for community engagement at all levels and creates an opportunity that simply doesn’t exist otherwise.”