We are back with Marie Raboin of Brix Cider on how she manages staff in the orchard and the rest of her businesses. Learn how to identify and manage human risks on a specialty crop farm like hers, and, how to retain employees by keeping it all fun in the process.

Marie Raboin runs Brix Cider, a hard cider company, farm-to-table restaurant and small orchard with her husband, Matt. They’re also raising two young kids, Teddy and Vera. Marie has worked in conservation agriculture for over 15 years with organizations such as the Natural Resources Conservation Service, Land Conservation, and UW Extension. She also was the director of agroecology for an NGO in Malawi, Africa. With degrees in soil science and agroecology, Marie has focused her work on supporting farmers that practice conservation agriculture, specifically managed grazing and cover cropping systems.