Who We Are

headshot-Tadao-Mitsui

Tadao Mitsui, Executive Chef, Heyday Farm House

While growing up on the island I always valued the closeness of the community to local farms. 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.

 

Shari

Shari Stoddard, Host

As a native Bainbridge Islander I have had the good fortune of enjoying the Island’s bounty as far back as I can remember. 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 . . .

 

NoelBioNoel Arsenault, Kitchen Assistant

My claimed home is Connecticut, but I have lived in California, South Carolina, North Carolina, and Okinawa, Japan. As a military brat, I have been exposed to so many cultures and cuisines which help fuel my passion for food. I attended Johnson & Wales University in Providence, Rhode Island for Culinary Arts and Food Service Management with a concentration in Wellness & Sustainability. During college I worked at a farm to table restaurant, serving fresh, vibrant ingredients of New England. Now that I live on Bainbridge Island, I am excited to see what the West Coast has to offer.

 

Sebastian Edgerton, Garden Lead

My first taste of farm happened on my family’s farm in Chimacum where I learned how to butcher my first chicken, conducted a business selling eggs, and showed llamas at the county fair. When I was twelve I started the first of many farming apprenticeships. In the following years I learned about show dahlias, seed saving, animal production, organic vs. conventional and greenhouse production to name a few. My interest in farming led me to a holistic farm in Ireland, the rice paddies of Northern Thailand, and the vineyards of Germany. I came to Heyday Farm in 2012. Here I’ve enjoyed working on a team with other people who are as excited as I am about growing food. The work is hard and diverse, but the weekly lunch provided by Kerrie provides a beacon for much enjoyment!

 

Bev_Eckert_bioBev Eckert, Farm Store Assistant

I come to the farm with 35 years experience working for President’s and CEO’s in the Corporate world. In November of 2013 I retired and it wasn’t long before I knew that I wanted to do something fun and also work on the Island. I had read about Heyday and not only did I think my people and organizational skills would be a good match but I was raised on a working farm. I spent time milking, feeding animals and helping to can food. My grandparents would be proud that I am returning to a farm environment to work. Everything has come full circle.