After receiving a Culinary Arts degree, Derrick Braun went on to complete his Bachelor of Science in the Culinary Nutrition program at Johnson & Wales University. While most of his classmates pursued their work share programs in medical institutions like nursing homes and hospitals, Derrick decided to learn about food and health from the "ground" level, and established an internship at The Anthill Farm, an organic fruit and vegetable farm in Northeast Pennsylvania.
He helped create the Lackawaxen Farm Company (LFC), a farm cooperative that is the main source of local produce for The Lodge at Woodloch and many other restaurants and families in the region. Before coming to The Lodge at Woodloch, he was able to help start two farm to table restaurants in the area as well, but because of his passion for the soil, he could not be contained in the kitchen for long and is now a seasoned veteran as The Lodge at Woodloch's fruit and vegetable farmer.
“I guess I always felt like a rebel without a cause, but now things like community building, land restoration, as well as feeding and educating others have replaced my fervor for writing (unanswered) angry comments on company message boards and sore throats from screaming at rallies. Food sovereignty is still my goal, but the garden is now my protest.”