Fuud's Executive Chef Visits Hazelmere Farms

Devon Kirchner

Our Executive Chef, Josh Williams, had a chance to visit the Hazelmere Farms and one of its owners, the fiery and passionate Naty King. 




The imminent change from spring to fall gives way to a whirlwind of emotions for many of us. It is bittersweet to tuck away our swimming trunks and begrudgingly pull on our woollen socks, prepare ourselves for the rain and snow (who’s kidding, more rain), and begin our hibernation.

But, we know fall isn’t all bad.

Luckily for us, the temperate climate that surrounds us encourages a myriad of local food that grows well into the chiller months, food we are excited to cook after a summer full of barbeques and lighter fare. Sweet beets and carrots, hearty cabbage and leafy collards, tender squashes, all ready to be thrown together into something warm and comforting.

One grower of such delightful provisions is Hazelmere Farms, located in Surrey, BC. For 16 years, the King family have grown certified organic produce and herbs for organic wholesalers and some of Vancouver’s finest restaurants. Currently they cultivate over 115 varieties of plants and vegetables.

Our Executive Chef, Josh Williams, had a chance to visit Hazelmere Farms and one of its owners, the fiery and passionate Naty King. Naty clearly loves what she does, and feels strongly about people coming back to the table and sharing meals, something she feels has been lost.

“That’s gone, the whole tradition of sitting down for dinner. It’s very, very, very important. Right? For people to understand that we are human beings, we are not machines. And human beings need a point of belonging, and when you’re sitting down to a meal, you feel belonged.” - Naty King