“I think it was always assumed that you graduate SCAD and move to L.A. or New York or another big city both for work and for the opportunity for comm… - Jennifer Moss

The hardest part about coming from restaurant and hospitality management into the greenhouse is, in a restaurant, dinner's on the table and if the customer's upset, you have to solve it right then. And when I saw an issue at the greenhouse, I’d say, ‘We need to change this.’ Since I came on in January and our fiscal year is September through August, I’d hear, ‘No, we don't need to talk about that for eight or 10 months.’

I've had so many people say to me, 'how can we get better, we've never had time to heal, we've never had time to recover, it's always business as usual. It's always about GDP. It's always about productivity and doing more with less, and we've never just had the leader pause and say: 'you're probably still hurting, and how can I help that?'

My parents felt that I was the good choice for the helm of the ship. My brother and I looked at it and he agreed. And we agreed that we could make this work and he became chief operations officer. My brother is an awesome partner. Where I'm weak, he's strong, and where he's weak, I'm strong. We're a good complement to each other.