Meet Our Team!

Chef “MitchEarl” Bryant is a well-respected husband, community advocate, Executive Director (Las Vegas, Nevada), and Co-Founder of Youth Outdoor Unity. He was raised in a vulnerable community North of Downtown, Houston, Texas. Although, his community was rich in western traditions, and denoted a distinctive culture most eminent for community gardens and farmers’ markets. It, however, was a food desert, that also lacked access to human welfare necessities, adequate education, and career aspirations. He and his younger brother were forced to attend schools approximately 45 miles outside of their local community, the commute was ruinous to learning efficiency. Over time, such life vicissitudes strengthen his resolve to mitigate the disproportions that exacerbate disparity impacts on vulnerable communities. Meticulously, he derived a moral purpose, improve prevention through nutrition, attract youth to alternative ways of learning in their local community, and immensely inspire children to explore a plethora of disciplines and careers that may be uncharacteristic in their neighborhood. Mitchell’s admiration for civil service moved him to Las Vegas, Nevada where he established reputable partnerships with Clark ISD, private nonprofits, and public officials to prevent deprivation and improve learning outcomes for underserved students. He implemented learning initiatives with an integrated approach that went beyond STEM, and STEAM(d) into motion programs that have ‘Turned the Art of Living into Lifestyles.’ Mitchell recognized that most youths lived in food deserts as he did, and lacked access to his mottled slogan ‘Fresh’ produce and nutrition in their daily diets. In response to their needs and influence by his neighborhood’s culture and purpose, in 2018, Mitchell developed a vertical farming concept, ‘GreenSideUp’. The ingenuity is to innovatively farm food for urban communities that would not only answer food insecurity but also serve as an experiential learning and economic initiative for youth and young adults including private and public sectors. To sustain the leadership and integrity of the program(s) he recently received a culinary art degree from the renowned Auguste Escoffier School of Culinary Arts, where he is continuing academia in Food Science. Chef MitchEarl was recently inducted into the Presidents list within the culinary art institution. In addition, he holds unique partnerships with local grocery markets, restaurants, food, and meat distribution companies, and with the University of Nevada Las Vegas regarding plant research and distribution of micro-vertical farming systems.