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 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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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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Life wasn’t always so easy at Southall. The land had suffered for many years through the effects of extreme weather cycles, compounded by overgrazing and poor farming practices, but the Earth is mercifully resilient. A railroad once ran through this farm, and the creeks were channelized for efficiency of crossings…
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