The Ranch Malibu Names Geri Miller Master Gardener

Jan 10, 2017 Industry News
Industry News

The Ranch, a healthy lifestyle company featuring results-oriented wellness and meal delivery programs, announced that Geri Miller is joining the team to manage The Ranch Malibu’s 2 acre onsite certified organic garden. Miller brings a decade of experience in the organic farming industry to this position and will work alongside Executive Chef Nina Curtis to cultivate the ingredients used in the daily menu of the brand’s signature weeklong fitness program. 

Miller, a published author and a pioneer in her field, brings a wealth of experience to The Ranch. Receiving her certification from UC Davis/LA County as a Master Gardener and Horticulturist from UCLA, by 2009 she had already developed a following through her Facebook page where she offered advice to homeowners that wanted to learn more about edible gardening. From there, Miller founded Home Grown Edible Landscapes, a company that specializes in designing edible landscaping for hospitality companies and private clients. Her philosophy of raising food organically without compromising the beauty of the landscape has been successfully expressed in her work throughout Southern California, most notably at mar’sel Restaurant at Terranea Resort in Palos Verdes, The Tasting Kitchen, and numerous other restaurants along Abbot Kinney, a culinary hotspot in Venice Beach. Miller’s passion for teaching has continuously driven her throughout her career and is part of her business model. “It’s important to teach the culinary staff that there’s a story behind each ingredient, beyond what shows up in the kitchen. This heightens everyone’s respect and appreciation of the vegetable, and the resulting increased horticultural knowledge of the kitchen staff is a surprise bonus,” Miller says.

“The Ranch Malibu is excited to welcome Geri Miller as our new Master Gardner,” says Alex Glasscock, founder and CEO of The Ranch. “With years of experience as a Horticulturist and her unparalleled knowledge as a culinary grower, she will be an essential member of the team, helping to maintain The Ranch’s high standards for nutritious, organic fare.”

In her new role, Miller tends to the aesthetic of The Ranch garden while producing the fresh, organic fruits, vegetables, herbs and spices that nourish guests throughout the program. Utilizing the French Bio-Intensive method, Miller focuses on achieving maximum yields from small spaces of land, while simultaneously increasing biodiversity and sustaining the fertility of the soil. She works to foster healthy, vibrant plants organically with smaller space and less water than traditional gardening. Miller’s goal in cultivating the garden and increasing the yield of the vegetables is to ultimately support The Ranch 4.0 and The Ranch Daily with their produce needs as well.

Miller will be working closely with The Ranch’s Executive Chef Nina Curtis to design the most effective and nutrient-rich menu, using the freshest in-season produce. The Chef/horticulturist collaboration begins about 12 weeks in advance of the season so that Miller can ensure that, once grown, ingredients are sent to the kitchen at their peak and guests are able to reap the benefits of these powerful plants. The garden is also nimble enough to quickly incorporate new ideas or specific ingredients, staying at the forefront of current trends and nutritional research. Using horticultural processes to increase the plants yield potential as they grow, Miller maximizes the produce and crafts a densely planted and diverse garden.

“I’ve been following The Ranch since its opening in 2010. I was impressed by their commitment to provide their guests the very freshest organic produce possible from their on-site garden. That is rare on this scale,” says Miller. “I am so excited to be a part of the team and am looking forward to all that we can accomplish together!”

Geri joined The Ranch team in late 2016 and has already overseen the installation of a new greenhouse and planting beds while expanding the staff’s horticultural knowledge and crafting a more integrated learning experience for guests during her weekly garden tour.

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