In the News

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.

Read full article here:

http://www.bainbridgereview.com/news/292755551.html#

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:

http://bestofbcb.org/tast-004-experiencing-local-farming-heyday-farm/

April 1, 2013 - Bainbridge Island Review

Our best chef: Hitchcock’s own wins national acclaim

by Richard Oxley

Brendan McGill opened his Hitchcock restaurant on Winslow Way in 2010. It has since grown to be culinary contender, standing its dishes up against the best in the region.

Now, the man behind Bainbridge’s most renowned restaurant has made a national name for himself as well. McGill has been named Food & Wine’s “People’s Best New Chef” of 2013.

Read full article here:

http://www.bainbridgereview.com/entertainment/200519901.html

November 16, 2012 - Bainbridge Island Review

Close to Home

by Joel Sackett

Alice Skipton, (right), co-farmer at Heyday Farm, surveys about 100 turkeys with employees Summer Anderson and Max Odland that they’ve raised and reserved for islander’s Thanksgiving dinners.

This curious group (called a “rafter” or “gang”) consists of a variety of breeds.

Read full article here:

http://www.bainbridgereview.com/lifestyle/180376521.html

June 22, 2012 - Kitsap Sun

‘Heyday’ offers a new day for historic Bainbridge farm

by Tad Sooter

Over the years, Bob Pederson would occasionally park on Old Mill Road and gaze across his grandparent’s old farmyard. What he saw was a once-tidy homestead sliding into decay. “It kind of made you sick,” the 88-year-old said. The view Sunday made him feel much better. The new owners of Pederson property, now Heyday Farm, invited the public to celebrate a year of unbridled progress at the south island acreage with a Father’s Day Barn Amble.

http://www.kitsapsun.com/news/2012/jun/22/heyday-offers-a-new-day-for-historic-bainbridge/#ixzz22pkpEcgZ

April 29, 2012 - Bainbridge Island Review

Heyday Farm’s new pair of guardians are sent out to guard the pasture

by Richard Oxley

Predators beware, there are new guards on patrol and if they don’t deter you with their bark or their bite, they will certainly slay you with their cuteness. Rainier and Olympus are 4-month-old Maremma sheepdog puppies and are the newest additions to the Heyday Farm on McDonald Avenue. The breed has been used by Italian farmers for centuries to guard livestock from predators. Alice and Craig Skipton of the Heyday Farm got the puppies to help maintain order around their chickens.

http://www.bainbridgereview.com/news/149278615.html

September 14, 2011 - KUOW Presents

Too Chicken to Pay for Chicken: The Financial Dilemma of Sustainable Meat

by Megan Sukys

There are a lot of choices you can make to support a green economy and local food, but those choices aren’t necessarily cheap. Local chef and writer Greg Atkinson built his career advocating seasonable, sustainable cooking. Yet, as he prepares to open his own restaurant for the first time, he frets about paying $25 for a farm–fresh chicken.

Recently, though, he spent a week at the Quillisascut teaching farm in Rice, Washington. While he was there, the environmentally conscious approach to animal raising reminded him why it’s worth the cost. And, he found a new way to approach his cooking to accommodate his budget and ethics.

http://kuow.org/program.php?id=24516

July 14, 2011 - Soundfood

Heyday Farm Brings New Life to Historic Island Farmland

by Carolyn Goodwin

Thursday, 14 July 2011 13:22

Oh, the changes Horace’s tree has seen.

Seventy-odd years ago it would have watched as Horace and Nellie Winney built a house and barns beneath its shadow as they created Winney Farm. Now it will oversee another young couple’s efforts to bring the land back to life, reincarnated as Heyday Farm.

http://www.soundfood.org/sfcommunity/sflocalfood-/326-heyday-farm-bainbridge.html

March 4, 2011 - Kitsap Sun

Saving Bainbridge Island history, one building and farm at a time

by Tristan Baurick

BAINBRIDGE ISLAND — Steve Romein wanders wide-eyed through a dark, cobwebbed barn while hail pounds its rusted roof.

He points out the feed troughs, the milking stalls and marvels at the old wiring and bark-covered beams. He breathes in deep, catching a barely discernible whiff of manure and hay.

“It reminds me of home,” he says.

http://www.kitsapsun.com/news/2011/mar/04/saving-bainbridge-island-history-one-building-at/#ixzz1Szz19XWi