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Board of Directors

The Prescott Farmers Market is operated by a volunteer Board of Directors. The Board of Directors is responsible for fulfilling the organization’s mission, and is legally accountable for its operations. The Board functions through regular meetings, committees, and its annual board retreat.


Aimee Novak

Aimee moved to Prescott in 1994. Many people know her as the owner and chef of the now-closed restaurant Soldi. After closing her restaurant in 2017, Aimee began working for the University of Arizona Cooperative Extension as the Program Coordinator for Food Safety & Health Education. Her passions for food safety, cooking and connecting people to fresh vegetables complement PFM’s mission. Aimee has been shopping at the market since its early days on Cortez Street downtown. She doesn’t have a favorite item at the market–it changes with the season–but she generally buys whatever Cory from Whipstone Farm tells her to.

Vice President

Debra Favour

Debra has lived in Prescott for 48 years and has been a dedicated customer of the market since it began. Through her travels for work she has observed that farmers markets are the heart of communities around the world. She is honored to serve on our board of directors to help the market continue to grow with the community. Debra joined the board in 2017 and has helped with so many projects, from soliciting raffle donations for the Farm to Table Dinner to hand-addressing hundreds of envelopes with her beautiful script. Debra’s shopping list each Saturday includes greens to last through the week, eggs and carnitas street tacos from La Piña Sabrosa for breakfast.


Steve Walker

Steve has lived in Prescott on and off since 1972. Steve’s background is in natural resource conservation, nonprofit management and horticulture. He began shopping at the market when it opened in 1997. His favorite item at the market is okra and when it’s in season he buys and eats three pounds a week!


Kat Van Demark

Theodore’s Fine Foods, Prescott | Kat Van Demark and her husband Max Pelham own Theodore’s Fine Foods, AKA “The Bagel People.” She grew up in Prescott and is currently a full time teacher at Prescott Mile High Middle School.

Tony Burris

Tony moved to Prescott in 2000 to attend Prescott College. In 2007 he attended culinary school and food became one of his life’s passions. Tony has been a customer at the market since he moved here and volunteered as a guest chef throughout the years. He’s also supported PFM’s Farm to Table Dinner by donating special dinners as auction items the first two years before joining the group of generous chefs in 2019. Tony joined the PFM board in 2018.

Joel Hiller

Joel has lived in Prescott for 42+ years and has been shopping at the market as long as he can remember. Joel can’t pick just one favorite item at the market–his list is long: Fresh salad ingredients from Whipstone Farm & Aguiar Farm; breakfast burrito from La Piña Sabrosa or a Green Blast from Lupe’s Tamales, kombucha from Edible Earth, fresh flowers from Whipstone; roasted peppers, sourdough bread from Bread Friend and quiche from Nouveau Quiche and the list goes on!

Joseph Schaffer

Schaffer Farms, Paulden | Joseph grew up in the Prescott Area. He and his partner, Shaunté operate Schaffer Farms in Paulden and began selling their vegetables at the market in 2019.  When Joseph is at the market he frequents Camp Grounds Tea and Coffee, Theodore’s Fine Foods and Edible Earth Kombucha.

Earl Duque

During the day, Earl is an Aeronautical/Mechanical Engineer who uses the biggest computers in the world to simulate things that people fly, drive and use to create electricity. During his off time, he and his wife Delisa Myles, operate Delicious Earth Farm – a 1 Acre Urban Farm on the corner of Gail Gardner and Fairgrounds, next to the Rodeo grounds in Prescott. During the season they have an onsite farmstand (Wednesdays from 4-dusk) where they sell fresh baked sourdough bread, market vegetables, eggs, and cut flowers. In his previous incarnations, he was a NASA Scientist, Professor of Mechanical Engineering at NAU where he worked on Wind Turbine projects throughout the state, and along with Delisa taught Argentine Tango and Lindy Hop Swing dance at their (now closed) studio Flying Nest Movement Arts. Earl currently volunteers his time at Prescott Slow Foods, the Prescott Community Compost Project, and has mentored several individuals from Prescott College on farming projects. He has a desire to serve the Board in a capacity that enriches our community’s understanding of local food production and how to best enjoy it. His favorite things to get at the weekly market are mushrooms and harvesting the latest community news from the local grapevine.