My name is Morgan. Before I talk about biochar, I need to tell you the path that led me here, because it’s far from a straight line.
As a young child, my parents took me along on humanitarian missions. In Nepal, I was 2 years old, i still carry the memory of walking through the mountains and being welcomed by the locals with garlands of flowers. In Morocco, at 6, we drove across part of the country to distribute school supplies, and left behind a red truck when we headed home. I think that leaves a mark: the idea that the world doesn’t stop at your front door, and that you can actually do something about it.
Later, I trained in cooking and pastry, in places like the Estrel in Berlin and the Hôtel Meysset in Sarlat. In 2013-2014, I went back to Nepal, this time for French bakery work, and to help set up a French pastry business there. It was there, alongside farmers fighting soil erosion and a lack of resources every single day, that something started to take root. I later grew vanilla in Dominica.
What ties all of this together? An obsession with systems that regenerate instead of depleting. Biochar checks every box: it brings life back to soil, it locks away carbon for the long term, and it turns waste into a resource.
Today, I do this alone: from pastry to farming to code, every step of my path has taught me to look at a problem from a different angle. My goal is simple: to help people get better soil to grow on. That’s why I’m here.