In the News

December 12, 2017 - Westsound Home and Garden

Heyday farm brings sustainable food to the people

by Tess Bolosan Haddon and Darren Strenge

In the 1920s, the current farm site was owned by Adolph and Emma Pederson, who provided nearby Port Blakely Mill workers and surrounding communities with food. The farm strives to return to the “heyday” of Bainbridge Island farms, when much of the food was locally sourced.

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August 1, 2015 - Seattle Magazine

11 Perfect Weekend Getaways Near Seattle

by Nicole Meoli Myles

Pottery Barn meets Little House on the Prairie at Bainbridge Island’s Heyday Farm, where the name of the game is connecting people with the source of their food in an authentic and charming setting. With two classic farmhouses and a barn on a total of 25 acres, plus dairy cows, hens, and lavender, raspberry, strawberry and blueberry bushes, you’ll forget you’re so close to the big city (a 35-minute ride from Seattle and few miles’ drive from the ferry—to get literal about it). The farm recently got Wi-Fi, but why not pretend it didn’t?

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March 19, 2015 - Seattle Bride


by Kate Calamusa

For a true locavore retreat, both intimate and charming, look to Bainbridge Island’s Heyday Farm, a sustainable farm of more than 25 acres that produces vegetables, fruits and artisanal provisions year-round. Available for small events (as many as 100 guests) since late 2013, Heyday boasts a flower-filled cutting garden, micro-creamery, rustic barn and a painstakingly remodeled turn-of-the-century farmhouse with four suites for the bridal party. 

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March 3, 2015 - Northwest Travel & Lifestyle


by Allen Cox

There’s something about life on a farm that instills a sense of wholesome goodness in a person, even if it’s for only a day. On Bainbridge Island, just a half-hour ferry ride from Seattle, Heyday Farm has perfected the farm experience for guests who visit for an afternoon or for several days.

The farm is run by Alice and Craig Skipton, a couple who were seized by an irresistible urge to leave life as they knew it behind and farm for a living. The Skiptons, along with their children and farm staff, have created Heyday Farm as an environmentally and economically sustainable enterprise.

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February 19, 2015 - Bainbridge Review

GOING WHOLE HOG AT HEYDAY FARM: Island farm offers delicious demos, culinary classes

by Luciano Marano

There is an art to proper food preparation at every level, from farming to serving — and even in the stages some people would rather not think about.

For instance, the purpose of animal butchery is, ultimately, culinary. So, you shouldn’t be too concerned if you don’t remember all of the names of every fancy cut of beef or pork, and don’t be intimidated by the overall process. If the animal is slaughtered humanely, and if the result is delicious, you’ve done it right.

It’s more like art than surgery.

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December 26, 2014 - Bainbridge Community Broadcasting

Podcast: Tastes of Bainbridge: Experiencing local farming at Heyday Farm

by Sonia Scaer

In this 16-minute interview, Alice and Craig Skipton tell how they transitioned from professional careers to get back to the land and become farm managers. They describe a journey toward appreciating Heyday Farm as more than a place to grow livestock and other fresh foods.

Listen here: