Tallahassee May (Tally) grew up spending lots of time on her grandparents farm in Brentwood, Tennessee, where getting in hay and playing in the creek and woods were favorite activities. She attended Prescott College in Prescott Arizona and graduated from Evergreen State College in Olympia, Wa. After getting her Masters in Education from Antioch New England graduate school in Keene, NH, Tally taught in an elementary school classroom in southern Vermont. Eventually, however, she found her way back to the farm, specifically organic vegetable production, and in 2004 moved with her husband and then 2 year old son back to Tennessee to be closer to family. She started Turnbull Creek Farm in Bon Aqua, TN specializing in growing a large variety of vegetables as well as cut flowers. Tally was one of the pioneers of the local food movement in the middle Tennessee area, helping to start the Franklin Farmers Market and also began Nashville's first weekly online vegetable subscription service, Fresh Harvest. For many years she supplied local chefs with high quality produce, especially focused on providing for City House restaurant and James Beard award-winning chef Tandy Wilson. Tally also started the Women Farmers of Middle Tennessee.
Tally is really excited for this opportunity to be a part of The Nashville Food Project and to work with the farmers of the Growing Together program. Her goal is to create, through the production of food , a joyful, welcoming and sustainable community.