Gregor Waters is currently engaged in the stewardship of the enchanted worlds of Stonemote Cottage and Northern Edge Algonquin. While living in the Almaguin Highlands for the last 18 years he has been granted many opportunities to craft a way of life as a cook/caterer, builder and gardener ... often simultaneously. Gregor has served on the NNL Board of Directors since 2009. In addition to volunteering with the NNL, he is an active member of the Ontario Culinary Tourism Alliance's "FeastON" certification program, seeks to build sustainable relationships with regional food producers via a "pay-it-forward" investment scheme and contributes on an annual basis to the South River Agricultural Society's' "Taffy Pull", "100 mile dinner," and fall fair. Over the last 15 months, Gregor has been documenting his "soul crafting" on Instagram @stonemotegregor.
Kara, of South River, loves growing, buying, cooking and mostly eating local & organic food so joining NNL in 2013 was a natural fit. In 2014 she joined the Board of Directors and at the 14-15 AGM became our Secretary. She brings to our meetings, board and fundraising experience with other non-profit organizations and a determination to help the Community Cooperative project get roots in regional soil soon. Kara also hopes to lend her career experience as an environmental educator to NNL’s learning programs. In 2011 she began with other local land-owners, a micro cooperative business Mycoop, providing woods-grown Shiitake & Oyster Mushrooms to local markets. She is inspired by sustainable ways of life and creative steps businesses and communities are taking to grow the health of our relations with local to global ecosystems.
Jeff is a local business owner that runs an online marketing and software development company. He is also a Master student at the University of Waterloo in Environment and Business. Concerned with the state and direction of the existing industrial food system, Jeff joined the locavores as a consumer to try and help North Bay eaters gain greater access to local sustainable food.