Leigh learned the importance of collaboration and storytelling on regeneration from working with talented chefs in the Colorado hospitality scene who cared deeply about the dishes and ingredients they served to their guests, starting with the local food systems that created them. Her experience in this industry included the launch of Dry Storage Mill & Bakery, a concept that grows all of its own grain (regeneratively) in the San Luis Valley and mills it locally in Boulder before supplying the flour back into the bakery, its sister restaurants, and the community. She is eager to take what she has learned from these experiences into her role at Kiss the Ground and to amplify the call to action on the importance of the health of our soil, our planet, and its people.