Our Philosophy
Who We Are
About Alicia
Alicia Milligan is a farmer, educator, builder, chef, and sustainable food advocate with over 15 years of experience in farming and gardening. Her journey began in 2013 as a farm intern at FoodWaves, where she gained hands-on experience in small-scale organic farming—skills she soon applied to launch her own venture, Ginger Mountain Farmstead, in 2014. Deeply committed to food justice and access, Alicia joined the FoodWaves Board of Directors in 2018. There, she helped develop the Small-Acreage Market Farm Internship Program (SAMFIP), mentored new farmers, led fundraising efforts, and managed grants to expand the organization’s reach and impact.
Beyond the field, Alicia has built a career in environmental consulting and education. As a Project Manager at ECOnorthwest, she led initiatives in natural resource management, estuary restoration, economic valuation of outdoor recreation, and tourism analysis. She also owned and operated her own general contracting business, focusing on residential remodels and urban farm installations, bringing sustainability and beauty to both homes and landscapes. In addition, she served as a college professor at Portland State University and Portland Community College, where she taught GIS and provided geospatial career counseling.
The Vision
Alicia’s vision through Community Farm Collaborative is to cultivate deep-rooted connection by growing, preparing, and sharing food. Her mission is to empower others through food education, expand access to locally grown produce, and nurture a sense of belonging and community through the simple, powerful act of growing and eating together.
In 2025, Alicia felt called to reconnect more deeply with her roots in farming and food. She partnered with Matthew and Michele Shelley of 3 Cedars Farm, where they now farm together on a 5-acre property in Sherwood—growing produce, raising chickens, and building toward a shared vision of hosting community farm events and dinners. She also brought her culinary skills to C’est Si Bon, a French bistro and wine bar, where she created a truly farm-to-table experience by preparing meals with food she helped grow.