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Max Fields and James Plate grew up in inner-city Denver, Colorado. Both left the city, making a run for the hills in pursuit of agricultural experience. Beginning their education at Fort Lewis College in 2009, both were studying agriculture when they met Beth LaShell, who gave them the opportunity to work at the Old Fort in Hesperus in 2010. Fields and Plate participated in the first year of the incubator program at the Old Fort, where they could lease land for agricultural production and gain access to business resources for the 2013 growing season.


With their passion rooted in generating an economically viable local food system for producers and buyers, Fields and Plate work hard to produce food and market it locally while insuring the health and longevity of the land they grow on through sustainable farming practices. Despite the fact that they may track mud everywhere they go, working with Fields and Plate can be rewarding as they provide a positive spirit and push for open communication in an effort to provide products and services that suit all parties effectively.



Fields to Plate strives to grow the vegetables that work appropriately with the climate southwest Colorado presents. Growing at 6,600 ft limits our growing season to around 100 frost-free days. This fact restricts our crop selection and growing styles. In an effort to extend our season of sale we utilize a cold storage root cellar to store produce in the most efficient way. This enables us to store produce for up to sixth months if need be. We also implement rotational grazing practices with our lamb operation in order feed the soil that we rely on to grow delicious vegetables.



Max Fields
Max was raised in Denver, CO and attended East High School. After graduating, Max continued his education in Environmental Studies with a focus in Agriculture at Fort Lewis College in Durango, CO. Max sits on the board of the Durango Farmers Market in an effort to bring more access of local food to the Durango community. 
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James Plate
James was raised in Denver, CO and attended East High School. After graduating, James continued his education in AG - Business at Fort Lewis College in Durango, CO. James runs the business side of things and creates strong relationships with FTPP customers. 
Axel Gerhardstein
Axel was born and raised in Bayfield, CO and graduated from Bayfeid High School. Axel grew in with an interest in plants, gaining experience in landscaping, nursery management, and farming, as well as having an extensive background in construction. Axel became a full-time crew member and part owner of Fields to Plate Produce in 2017. 
David Koeberle
Dave is the owner of the Red Cliffs Ranch where Fields to Plate Produce is located. Dave spent most of his life in construction as the owner of Valley Coast Construction in San Diego, CA. Purchasing the Red Cliffs Ranch with the idea of bringing agriculture back to the Animas Valley, Dave supports the work of FTPP. You can find Dave moving dirt, wrestling sheep, or working on welding projects. 
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