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 three 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…

With over twenty years of food service experience in Kitsap County and a lover of our local culinary culture, I’m elated to have a position at the very source of our food. Heyday Farm’s philosophy of sustainable farming is in tune with my personal ideology and I’m proud to be part of a team that values community, environmental consciousness and healthy living. In my professional and personal life I find the most satisfaction when utilizing ingredients from locally raised meat, dairy and produce. Food production, preparation and dining comes down to this: eating for sustenance and a three-times-a-day opportunity for community, connection and love.

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.

Geoffrey expands his knowledge and finds inspiration through the simple art of tasting food. By trusting his palette he’s able to reach the essence of each ingredient and develops the most exquisite yet simple parings.

Geoffrey has fond childhood memories of visiting local farms and farmers markets. Even as a child he could appreciate the time and care that went in to cultivating each fruit and vegetable. Stemming from these memories, Geoffrey strives to bring that experience to diners and to inspire guests to seek out local ingredients.

With over twenty-five years’ experience working with a wide range of cuisines and notable chefs such as Jan Burnbam and Jeremiah Towers, Geoffrey has an in depth understanding of what makes a delicious meal. For him, quality ingredients are the foundation for any quality dish.

Geoffrey says there are no secrets in the kitchen, just good honest food prepared with the love that each dish deserves. If you discover a recipe that you can’t live without and want to try it at home for yourself, all you have to do is ask! In the world of Geoffrey Yahn, life is about sharing a love for good food.