Farmer, author, agriculture advocate, innkeeper, parent, passionate food preserver and zucchini enthusiast. Lisa Kivirist thrives on wearing multiple hats under the sustainable agriculture umbrella, deeply rooted and based on her family's farm in southwestern Wisconsin. Lisa is co-author, with her husband, John Ivanko, of the new cookbook, Farmstead Chef, transforming traditional farmstead cooking skills for the modern kitchen gardener, urban homesteader and homestead cook in all of us. The duo also authored the award-winning book ECOpreneuring, a fresh approach to entrepreneurial thinking that blends protecting the planet with small business pragmatics and Rural Renaissance, capturing the American dream of farm living for contemporary times. A leading national advocate for championing the inspiring story of women farmers, Lisa serves as a distinguished Kellogg Food and Society Policy Fellow with the Institute for Agriculture and Trade Policy (IATP). She founded and directs and the Rural Women's Project, a venture of the Midwest Organic & Sustainable Education Service (MOSES) providing outreach and resources for women farmers and food-based business owners. Lisa also spearheads a new initiative called Plate to Politics, designed to help support more women to take on leadership roles in advocating for food system change. Lisa writes a column spotlighting national policy issues for the Women, Food & Agriculture Network (WFAN), is a lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories and writes for publications like Hobby Farms, Hobby Farm Home, Urban Farm and Edible Madison.A pioneer in green travel, Lisa and her family run the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, considered among the "Top Ten Eco-Destinations in North America," and featured in USA Today, MSNBC, ABC news, Newsweek and numerous other media. Powered by 100 percent renewable energy, the Inn was the recipient of the Energy Star Small Business Network Award from the EPA and is an example of a "carbon negative" business, sequestering more carbon dioxide annually than emitted from its carbon-free operations. She and her family raise diversified produce for local sale with a specialty in leeks and garlic.www.farmsteadchef.comwww.ecopreneuring.bizwww.ruralrenaissance.orgwww.innserendipity.com