How Bees Are Helping Make Southall Blossom

When the purple deadnettle blooms in late February, Jay Williams knows the bees are waking up. Williams has been fascinated with the craft of growing honeybees as pollinators since learning of their plight years ago. He loves making honey, and he delights in the opportunity to inspire people to learn…

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The Southall Ethos: Seasonality and Sustainability

The smell of smoldering apple wood signals late winter in the air at Southall, as Chef Tyler Brown cracks the door of the smokehouse to check on the progress of sock sausage that is slowly working its magic. Nine days of smoke should be good, he says, but it could…

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Modernization in Farming

On first approach to Southall, the two glass greenhouses stand as welcoming beacons. They’re part of Chef Tyler Brown’s vision of marrying traditional agriculture with modern technology. Case in point: on the left is a state-of-the-art hydroponic grow facility, where an ocean of leafy greens is reaching through a rigid…

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Sustainable Operations

Long before the plans for Southall were on paper, a singular guiding principle had been etched in stone: sustainability. It’s become a buzzword in recent years, with certifications and greenwashing and marketing studies. But this property was destined to be different. Against such a pastoral backdrop, it may be less…

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