Connor Keyes​

I'm Connor, a pastry chef and baker turned horticulture student, now focused on ecological restoration in Missouri. Years of working with fermentation, bread, and seasonal ingredients trained me to notice small changes: temperature, timing, moisture. That same attention now shapes how I study native plants, prairies, and damaged landscapes. I studied Environmental Science at Mizzou and have hands-on experience in residential horticulture from a season with Glorious Gardens. Ask me about Missouri native plants, ecological restoration, the overlap between fermentation and soil health, and transitioning careers from food to land stewardship.