The Washtenaw Food Hub is the loom where Richard Andres and Deb Lentz weave their passions for agroecology, education, and community well-being.
Richard’s journey began amidst the serene landscapes of Zen Buddhist temples, where he cultivated a deep reverence for nature. Transitioning from his early career as a timber-frame carpenter, Richard planted the seeds of organic farming in 1993 when he purchased the original 40-acre Tantré Farm property. With unwavering dedication, he achieved organic certification that first year and embarked on a journey to cultivate staple crops like potatoes, peppers, and melons, nurturing the land with intention, care, and respect.
Alongside Richard stands Deb Lentz, a beacon of education and community engagement. Raised on a 160-acre farm in Minnesota, Deb’s roots run deep in the soil of agricultural sigificance. Equipped with a BA in Elementary Education, she spent 16 years teaching grades 1-6 before dedicating herself to Tantré Farm. As co-owner, Deb infuses her passion for learning into every aspect of the farm’s operation. Managing communication, outreach, and educational programs, she serves as a bridge between the farm and its surrounding community.
David Klingenberger is the founder and owner of The Brinery, a Washtenaw County-based company specializing in sauerkraut and fermented foods sold across the Midwest. A former farmer, David was first inspired by the traditions of food preservation and community-driven agriculture while working at Tantre Farm. Guided by his passion for fermentation, gut health, and local food systems, he built The Brinery on values of sustainability, living wages, and high-quality, probiotic-rich products. Today, David continues to scale his business while staying deeply rooted in Michigan’s food-growing community.
Te Phan is the founder and owner of Ginger Deli, a Vietnamese restaurant in Ann Arbor offering fresh, homemade meals inspired by traditional family recipes. A former automotive designer and classical pianist, Te was drawn to food as a way to share his culture and nourish his community. Since opening the first location in 2021, he has expanded Ginger Deli to serve both downtown and North Campus, while also reaching students and hospital staff through satellite locations. Guided by creativity, gratitude, and a deep sense of purpose, Te continues to grow his business with community at its heart.
Keith Sexton is the Chef and General Manager of Harvest Kitchen, a Washtenaw County-based prepared food CSA and meal plan service for homes, schools, and businesses. Keith began his career in food service in 1979 at the age of 14 and has spent over three decades cooking in Ann Arbor and its surrounding communities. Guided by a commitment to quality, seasonality, and local sourcing, Keith leads a team dedicated to crafting chef-driven meals using ingredients from Michigan farms, including a close partnership with Tantre Farm. Today, he continues to nourish the community with food that supports both people and the planet.