Farmer, author, women in sustainable 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’s fellowship work led to founding and directing 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) and is a lead writer forRenewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. She also regularly writes for publications ranging from Hobby Farm Home to Edible Madison, showcasing stories and resources for sustainable living and rural revitalization.
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.
Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a flock of ladybugs.