Stephen and Katie Hotchkiss recently made a big move.
After running an herbal apothecary in a loft in downtown Los Angeles, they moved to their family farm in Ontario to get
closer to their roots. You may be assuming we mean family roots, and that’s true too, but we also mean the roots of the top quality herbs that they cultivate.
How is the New New Age different from the Old New Age?
The New Age movement of the 70s was named in reference to the alleged onset of the "Age of Aquarius," an astrological event that would supposedly prompt a shift in humanity's collective values, ushering us away from war and greed
toward peace, love and harmony with each other, and with the Earth.
We are medicinal herb farmers, permaculturists, beekeepers, druidic herbcrafters, local food advocates, artists, designers, fermenting enthusiasts,
and meditators, which, we must admit, sounds a bit new agey.
Whether or not it's the second coming of the Age of Aquarius, there seems to be a growing number of people looking for more meaningful, resilient,
mindful, connected lives.
How did you integrate from LA to farm life? Any tips for other people making big life changes?
Spending hours every day among plants as opposed to traffic has been a powerful medicine for our spirits. Adaptogenic herbs such as Holy Basil, Gynostemma and
Reishi helped us feel grounded and energized in times of stress, upheaval and shifting rhythms.
Tell us about how you combine yoga with farm fresh food. How did this idea come to light?
The idea first came about while we were working in the greenhouse in early spring. It was bitterly cold and windy outside but the greenhouse was warm and calm and had that distinct and pleasant botanical odor of new plants emerging from damp soil. I'm not sure exactly what inspired it, but this peaceful environment, full of life and potential seemed like an ideal setting to practice yoga.
Our friend Laura Kerr, an amazing local yoga instructor, took the idea and ran with it and suggested that we host classes not only in our greenhouses but also in our fields, orchards and forests, developing an intimate relationship with the very plants that make up our weekly offerings. What better way to
connect with your food?
And when did you start beekeeping?
We started last year (2014) and found it to be a completely fascinating and humbling experience. Beekeeping is truly one of the most profound learning experiences we’ve had.
How can people develop less of a fearful relationship with bees?
There are so many poignant lessons that bees have taught us. The first was not to let fear prevent you from experiencing life. If we were too concerned with getting stung, we wouldn't have had the life changing experiences and insights that bees have given us. One must endure a few stings to get the metaphoric and literal honey. Also, a bee suit helps.
What does sustainable mean to you?
Living in harmony with the natural world; giving more than taking;
being gentle, compassionate, considerate, simple. Above all, sustainability means not engaging in practices that will clearly result in the irrevocable degradation of the planet.
How did you decide to open a business that includes so many different elements?
We grow and wildcraft vegetables, nuts, fruits, berries and herbs which we supply directly to our store to be made into fresh juice, elixirs and herbal products, so the juice bar and botanical emporium are reflections of our polycultural farm.
We both have backgrounds in art and design and we appreciate the role art can play in enriching one's appreciation for material objects by addressing how and why those objects were designed and created. Whether it's a bundle of organic beets, a blend of wildcrafted herbs from sacred forests, or a hand-blown glass mug, the central themes throughout our store are quality, craftsmanship, locality, seasonality, sustainability, thoughtfulness, and usefulness.
What are you most excited about for the coming year?
Developing friendships and supplying the healthiest food in the world to our community.
It seems that the new new age is here, Stephen and Katie.
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