GREENFIELD, Mass. – Over the top of her computer screen, Addie
Rose Holland eyes a stainless steel assembly line, where
shredded pickled carrots get scooped from buckets and packed
tightly into 15-ounce Mason jars. Three years ago, Holland
looked out on a vastly different view – the frozen surface of
Siberia's Lake El'gygytgyn. She was there as a
paleoclimatologist, probing lake sediment for clues on how past
climate changes impacted the Arctic. The research and panoramas
were eye-opening. But the world of science ultimately proved too
remote and abstract. Driven by a desire to spur change in her
own backyard, Holland swapped her parka for a hairnet: She's
incorporating her world of science into her world of pickles.
But her company can, she hopes, help nudge the corporate world
toward a more sustainable, healthier, less energy-intensive
model. "We're contributing to a global warming solution by
helping to reorient our food system," she said. Off the academic
track Holland isn't done with science. She holds a