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Will is a soil scientist, chef, and science communicator exploring how healthy soils create better food systems. His research investigates regenerative approaches to maintaining fertility in row crop agriculture, with a focus on rotational grazing and urine-derived fertilizers as alternatives to synthetic inputs. By integrating livestock, cover crops, and nutrient recycling, his work aims to improve soil health, farm profitability, and long-term agricultural resilience.

Will spent his high school weekends helping his family open Argus Farm Stop in Ann Arbor, Michigan. This ‘farm stop’ model is now renowned across the nation as a revolutionary way to amplify direct-to-consumer farm sales in any size community. After building a strong network of farmers, Will moved to UC Berkeley to study molecular biology and food systems. Alongside his specialization in soil science, Will worked at Chez Panisse, a farm-to-table restaurant, where he fell in love with the connection between regenerative farming and the stories told through food. That experience shaped his mission to pair rigorous agricultural research with firsthand farmer experiences. Will subsequently worked on 6 diversified farms and ranches around the world, including the renowned White Oak Pastures in southern Georgia, and today, he combines his work as a farmer, researcher, chef, and communicator to make soil science more accessible and to highlight the farmers' pioneering regenerative agriculture.