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2016 Success Story

Dr. Selima Hauber

Field to Fork Community Farm

Dr. Selima Hauber nee Campbell studied Biology with a minor in Agriculture at The College of The Bahamas where she led the Agriculture Club as president and hosted The College’s first Agriculture Awareness Week. She attended Tuskegee University, Alabama and completed a Bachelor’s degree in Horticulture. She then attended The University of Florida (UF), Gainesville, to pursue a Master’s degree in Horticulture. One of her greatest academic achievements was attained at UF where she received special recognition for her Master’s thesis by the College of Agriculture’s Award of Excellence for Graduate Research.

Selima began her career in August of 1998 interning at Fairchild Tropical Botanic Garden in Miami, Florida followed by two years as the Propagation Manager at Kerry’s Bromeliad Nursery in Homestead, Florida.

She returned to academia to pursue a doctorate degree in Horticulture at The University of Georgia (UGA) in Athens. She worked for a year as a laboratory technician at The Center for Applied Genetic Technologies at UGA. Selima returned to the Bahamas in 2007 and was soon employed at the nation’s largest private agricultural enterprise, Lucayan Tropical Produce. While there, she established the country’s first tissue culture laboratory which engaged in propagating native plants.

In 2012, Selima with her husband Tim established a small, organic farm called Field to Fork Community Farm. They are committed to using sustainable and innovative production practices that protect the environment and consumer health. The farm produces a variety of vegetables that are sold fresh and processed into products such as sauces, jams, kimchi and pickles. In an effort to include more probiotic-rich foods in their family’s diet, the couple extended the fermentation of the farm’s vegetables to a line of craft-brewed beverages (kombucha, ginger beer and turmeric tonic). The farm produce, beverages and processed vegetables are sold at the operation’s weekly farmer’s market and a number of restaurants on the Western end of the island.


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