The Seattle Times - EARLY EVERY MORNING, when the farm is quiet, Haidee Hart starts the fire in the wood stove. The barn kitchen glows with light and warmth, even though it’s dark outside. She makes breakfast for guests, and soon the farm begins to buzz with activity. Hart talks with farmers about what the garden offers that day and then plans lunch and dinner.
Hart is the chef at Stowel Lake Farm, an organic farm and retreat center on Salt Spring Island, B.C. She and her husband, Josh, have raised their four children on the farm, living and working alongside two other families for many years.
It is a special place where young and old live and work together to care for the land and each other.
This vision — of free-range children and sustainable farming in an intentional, intergenerational community — came from Lisa Lloyd, a B.C. native who bought the 115-acre property 40 years ago. After decades of hard work by many, the family-owned farm, retreat center and farmstand are thriving.
Hart is the chef at Stowel Lake Farm, an organic farm and retreat center on Salt Spring Island, B.C. She and her husband, Josh, have raised their four children on the farm, living and working alongside two other families for many years.
It is a special place where young and old live and work together to care for the land and each other.
This vision — of free-range children and sustainable farming in an intentional, intergenerational community — came from Lisa Lloyd, a B.C. native who bought the 115-acre property 40 years ago. After decades of hard work by many, the family-owned farm, retreat center and farmstand are thriving.