Dominic Pelosi '19
For Dominic Pelosi ’19, the path from Millbrook to life in New York City’s farmers markets has been full of unexpected turns. At Colby College, he discovered American Studies almost by chance, through a class on gentrification. What stayed with him was the way the major invited students to be critical of the stories communities tell about themselves. That perspective quickly became central to how he viewed the world, and, eventually, how he thought about food.
The seeds of that curiosity were planted at Millbrook. Whether jumping into the swamp on opening day, caring for animals in the zoo, or working in the school’s orchard, Dominic learned early on that hard work could also be joyful when shared with friends. He remembers planting apple trees and watching an arborist graft branches to grow new varieties, and it was moments like these that sparked his fascination with how people shape the natural world. Those lessons in patience, teamwork, and curiosity would carry him far beyond campus.
After graduation, Dominic followed his curiosity abroad. He spent time on a farm outside Siena, Italy, raising pigs with a group of fellow agriculture enthusiasts. Living and working together, he was able to observe and experience the deep ties between Italian cuisine and native crops. The contrast with U.S. monocultures sharpened his sense of how culture, ecology, and food are interwoven.
Back home, Dominic stumbled into mushrooms. “They grow year-round, and once I started cultivating them, I was amazed,” he says. Today, he is based in Brooklyn, overseeing farmers markets across the city for a farm that produces pioppino, lion’s mane, oyster varieties, maitake, and more. Beyond food, he’s fascinated by the potential of mushrooms as sustainable building materials. Outside of work, Dominic volunteers with the Civilian Farmers Coalition, helping farmers with undocumented staff prepare for ICE raids. For him, the future of food is not just about abundance but about fairness and dignity.
“Food is more than nourishment—it is a bridge that links cultures, sustains communities, and honors those who grow it.”
The seeds of that curiosity were planted at Millbrook. Whether jumping into the swamp on opening day, caring for animals in the zoo, or working in the school’s orchard, Dominic learned early on that hard work could also be joyful when shared with friends. He remembers planting apple trees and watching an arborist graft branches to grow new varieties, and it was moments like these that sparked his fascination with how people shape the natural world. Those lessons in patience, teamwork, and curiosity would carry him far beyond campus.
After graduation, Dominic followed his curiosity abroad. He spent time on a farm outside Siena, Italy, raising pigs with a group of fellow agriculture enthusiasts. Living and working together, he was able to observe and experience the deep ties between Italian cuisine and native crops. The contrast with U.S. monocultures sharpened his sense of how culture, ecology, and food are interwoven.
Back home, Dominic stumbled into mushrooms. “They grow year-round, and once I started cultivating them, I was amazed,” he says. Today, he is based in Brooklyn, overseeing farmers markets across the city for a farm that produces pioppino, lion’s mane, oyster varieties, maitake, and more. Beyond food, he’s fascinated by the potential of mushrooms as sustainable building materials. Outside of work, Dominic volunteers with the Civilian Farmers Coalition, helping farmers with undocumented staff prepare for ICE raids. For him, the future of food is not just about abundance but about fairness and dignity.
“Food is more than nourishment—it is a bridge that links cultures, sustains communities, and honors those who grow it.”
Article by Jack Stewart '27 originally published in The Silo.
