Having spent most of my cooking life in traditional kitchen settings, coming to work on the farm is a breath of fresh air. As a child I would ask my father for a snack and funny enough I would ask for salad. Now that I have four young children the importance of educating them about the connection of farms to the community is apparent. My children love to eat produce and berries right from the plant like I once did and now I am fortunate to be part of a uniquely beautiful farm to have them learn and grow on.

When I was 14 a family friend offered me a summer job at their cheese company, which began my work in the food industry. Through island hopping and traveling around the world, I’ve developed a love for good food and wine. I keep coming back to food and service amid all of the other passions I’ve pursued. I’ve been a personal cook and housekeeper, personal assistant for a production company, bartender, food server, preschool teacher, nanny, to now being a mom of four and the Beverage Director at Heyday Farm.  I love what I do here on the farm, in this picturesque setting. Heyday’s sense of farm to table hits home for me. I love simple, clean, local food, and love to share it with my children. It’s amazing to get out in the garden and see the whole circle, seed to plant to compost back to soil.

As a young girl my best friend and I would get dropped off at the strawberry fields, pick and eat ripe berries all day, then go home and turn them into delicious strawberry shortcakes to sell right outside our front door. When I became a mother, my daughters would pick buckets of berries from our driveway to bake into our famous “driveway” pie, a favorite that is still requested when hosting friends and family. I’m so happy to be a part of a farm that has been restored to its former glory. I thoroughly enjoy the role of host and getting to share this special place and delicious food with our guests. See you on the farm…

helped me establish a deep connection with the natural world and everything I would later pursue. I moved to Colorado to study Natural Resources and Environmental Communication and worked as an outdoor instructor guiding multi-day backpacking trips, furthering my love for the environment.

In 2006, my future husband and I moved to the Pacific Northwest where I earned my master’s degree in education, studying permaculture and integrative skills for sustainable change. During this time, I focused my energy on farm to school curriculum while interning with Educulture Project, located on Bainbridge Island.  I went on to teach at a Seattle middle school that operates a farm on Vashon Island where I realized I was coming full circle back to my roots, and that I was passionate about working with the land and growing food for the community.

That’s how we landed on Bainbridge Island, a beautiful place to raise our children, opportunities to farm, and to bring us back to a simpler way of living. We started our farm, Kaleidoscope, as a family endeavor so that our children can share our love for local food, nature and environmental responsibility.  And now, overseeing the beautiful Heyday Chef’s Garden and sharing what I have learned over the years in workshops is a wonderful extension of my ambition to provide the Bainbridge Island community with fresh, local, naturally grown produce.

After graduating from University of Wisconsin – River Falls with an Agriculture Business degree, I  worked for Land O Lakes as a Livestock Production Specialist.  This opportunity gave me great experience working with several livestock types and farming operations.  As a Kitsap Conservation District employee, I got involved with Heyday Farm in the planning stages and wrote the Conservation Farm Plan.  The Farm Plan provided technical information on pasture, manure, and livestock management.  My goal as Farm Manager is to grow food in an environmentally sustainable way and provide our community with healthy protein.