Staff Members
Elizabeth Heiskell (Partner- Chef, Special Events & Catering, Mom)

Elizabeth Gourlay Heiskell was born and raised in the Mississippi Delta, an agricultural area bordered by theMississippi River where food and fun go hand in hand. 

She is the Lead Culinary Instructor at the Viking Cooking School in nearby Greenwood, world headquarters of the Viking Range Corporation. Perhaps one of her proudest accomplishments, besides putting up with Luke and rearing their 3 daughters Stott, Mary Paxton & Lucia, is the publication of her first cookbook titled Somebody Stole The Cornbread From My DressingA Hilarious Comparison of the North and the South Through Stories and Recipes  - currently available in bookstores as well as on Amazon. 

Elizabeth is responsible for the development of all cooking & canning classes, special events and catering operations for Woodson Ridge Farms.

Luke Heiskell (Partner- Farm Operations)

Luke grew up in the Miss Delta raising cotton corn and soybeans with his step-father, Mike Mills. He and Elizabeth are happy to be in Oxford raising vegetables and 3 daughters. Luke manages the farming operation and day to day business of the farm.

Leslie Wolverton (Director of Sales)

Leslie manages sales in Oxford and Memphis to the restaurants we serve. She also keep things growing in the fields with the knowledge she gained while attaining her degree in Agronomy from that other school down south! (MSU). Her focus is on continuing our progress through sustainable, agricultural practices and keeping diverse inventory of produce growing to keep our CSA shareholders and chefs happy.

Sarah Griffith (Catering)

Sara works with Elizabeth in the catering business.

Glenn Aguino (CSA Manager and sales)

Glenn manages the the CSA and coordinates sales in memphis and Oxford

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