Joe Poisson

Joe Poisson will tell you the mountains are where he goes to reset. Or the pond behind his house, where the wildlife comes and goes in its own rhythm. Those quiet places matter to him.

He first arrived at Sanborn Mills Farm with tools rather than a title. As a subcontractor he laid the hardwood floor in the great room addition, renovated the guest rooms in the main house, and worked alongside the lead carpenter to build cabinetry and shelving that are still in daily use. That practical beginning eventually became a deeper commitment as Director of Operations.

What holds his attention is the idea of making things that will still be standing and working long after he is gone. He prefers traditional methods and furniture that can take regular use without constant repair. “Measure twice, cut once” is not a slogan for Joe. It is a quiet discipline against wasted effort and the frustration of having to do the same job twice.

Most people do not expect the former professionally trained chef and fine-dining manager when they meet him. Fewer still know he has followed hip-hop since the days of the Fat Boys and Run-DMC, or that arthritis eventually slowed a life that once included a lot of skiing and hiking. These days he still keeps a steady eye on the Stanley Cup playoffs and appreciates a well-crafted IPA.

At Sanborn Mills he brings that same preference for solid, lasting work to the daily operations that keep the place running so others can focus on craft, farming, and learning.