Tracy Hayhurst is not just a chef and farmer. She also sees herself as an educator. As culinary director of the “Seed and Spoon” program at Husky Meadows Farm in Norfolk, she wants to not only feed guests like family but share the joys of seasonal food and how to connect with nature and eat like a farmer.
The land Husky Meadows sits on once was a dairy farm. In recent years, the owners took two acres of a 300-acre patch of land and turned it into a working, certified organic farm. Named in honor of the owners’ beloved huskies, the farm is offering a new program to strengthen people’s connections to food. Weekend culinary retreats will debut here in June, offering guests an experience in cooking healthy with organic produce that is sustainably produced. “I have been wanting to get people to experience basically what we do here every day, which is being on a farm and having fresh produce to cook with,” Hayhurst says. “We have seen from the farm-to-table movement in restaurants that people are interested in knowing where their food comes from, and when they go out to restaurants, they want their chefs to be sourcing local stuff.”