Long before Nic Beckett became a Lumberjack, he was watching episodes of “Iron Chef” and dreaming of running his own kitchen one day. Now, that dream has come true: When he’s not working as the senior events coordinator at NAU’s Center for Community Health and Engaged Research (CHER), he’s giving Flagstaff residents a serious sugar high at Timberline Ice Cream, which he co-founded with his brother Seth. In celebration of National Ice Cream Day, read on to find out how Beckett came to CHER, how his work at the university is intertwined with Timberline and how he unwinds on those rare days off.
What’s your background?
I’ve always considered myself a product of the Southwest. I was born in Austin, Texas, moved to Salinas, California, as a baby, and came to Flagstaff in 1996 when I was 8 years old. I grew up here, attending Knoles Elementary, Mount Elden Middle School and Sinagua High School (back when it was still a high school).
As the youngest of three boys, I naturally followed in the footsteps of my older brothers, Seth and Zach. They played sports, so I played sports. They played instruments, so I played instruments. Over time, we each found our own paths—Zach leaned into art and is now a phenomenal tattoo artist in Oregon. Seth pursued music and is an incredibly talented guitarist and organist.
While I’ve never been able to draw a straight line, and music wasn’t quite my calling, I found my creative outlet in food. I love to eat—but even more, I love to cook and experiment with flavors and ingredients. Today, I still proudly show off my leg tattoo done by my brother, and I’m always listening to music, but it’s the kitchen where I feel most at home. Whether it’s a chef’s knife or an ice cream machine, that’s where my creativity really comes alive.
A pivotal moment came when I was 17 and recovering from brain surgery to remove a tumor. While resting, I binge-watched old episodes of “Iron Chef,” and it opened my eyes to the artistry and precision of culinary work. That experience ignited my passion—not just for food, but for the endless possibilities it holds.
What brought you to NAU?
Before joining NAU, I was the membership manager at the Museum of Northern Arizona for five years. It was a fantastic experience—working alongside passionate colleagues, artists and community members. But eventually, I was ready to grow professionally and take on new challenges.
Several former museum co-workers had transitioned to roles at NAU and encouraged me to explore opportunities there. Since I had done a lot of event planning in my membership role, the events coordinator position at CHER immediately caught my eye. It felt like a natural fit.
I’ve now been at NAU for just over three years, and I absolutely love my role. I always say I have the best job—I get to work with a brilliant, mission-driven team doing impactful research and public health work.
Tell us about a day in your life at CHER.
Each day at CHER brings something new. I primarily work with researchers and the Arizona Biomedical Research Centre to plan and execute a series of free public health workshops throughout the year. I handle everything from event logistics to marketing and graphic design.
There are many moving parts, and my job is to ensure everything runs smoothly and seamlessly. I also assist other CHER groups with event planning, travel coordination and occasional social media support.
No two days are alike—sometimes I’m knee-deep in event logistics, other times in back-to-back planning meetings. It’s a fast-paced role, but I thrive on the variety and love the challenge.
Why did you decide to start Timberline Ice Cream?
Timberline Ice Cream started with a simple question I asked my brother and now business partner, Seth, in 2021 during the pandemic, while visiting a local food chain: “How is this the best ice cream in Flagstaff?” That sparked something. When we got home, I pulled out an old tabletop ice cream maker my mom had gifted me and started experimenting.
What began as a hobby quickly became a full-blown obsession. The process felt like a chemistry experiment—playing with fat content, air incorporation and texture. Once I nailed the base, I began focusing on flavor and ingredients.
How does your work at CHER relate to Timberline?
My background is in sustainability. I earned my bachelor’s from ASU and a master’s in sustainable communities from NAU, so I’ve always had a sustainability-first mindset. That’s why Timberline prioritizes sourcing local, high-quality ingredients: organic milk, cream, and eggs from California; pecans from southern Arizona; peanuts from Texas; and pistachios from California. Our cups, spoons and packaging are biodegradable and compostable, and we avoid single-use plastics wherever possible. We even use an air-cooled machine and an electric dipper well to reduce water waste—an important consideration here in Arizona.
While I can’t serve ice cream at CHER events (that’d be a conflict of interest), both CHER and Timberline share a common goal: creating a positive impact in our community. CHER does this through public health research. Timberline does it through joy and sustainability—one scoop at a time.
What did you want to be when you grew up?
I never dreamed I’d own an ice cream shop in Flagstaff. As a kid, I wanted to be a doctor, lawyer or baseball player. But life had other plans. From tossing pizzas at Fratelli to cooking in a small bistro in Tempe, I kept finding myself back in the kitchen. And now, I get to run a business that combines creativity, sustainability and community impact—plus all the ice cream I can eat!
What’s your favorite way to spend a day off?
When I do get a day off, my brother and I love playing disc golf. It gets us outside, lets us unwind and gives us quality time with friends. Even if I hit more trees than I miss, it’s a great way to slow down and appreciate the little things.
What are three things on your bucket list?
- Visit every national park in the U.S. Arizona alone could take a lifetime to explore, but I’d love to see the diverse natural beauty all across the country.
- Travel to Japan (and other parts of Asia). I’m always looking for inspiration, in both life and food. Japan, especially, has such a rich culture and culinary tradition. It would be an unforgettable experience.
- Play the drums again. I took jazz drumming lessons as a kid but didn’t take it seriously. I’ve always admired drummers and would love to revisit that passion.