LITTLE WOLF FARM
Mark Redman, originally from the UK, is head chef of Midfield Wine Bar in Toronto. He started growing hard to find herbs in his backyard for the restaurant, and after a few years doing this became more and more interested in growing food for himself to eat and to have a higher quality to serve at the restaurant. When the pandemic closed restaurants he took leap of faith and started looking for land to begin growing on. His microfarm is called Little Wolf Farm, after his mentor in England, who, upon arriving in the kitchen each morning would shout “Bonjour mon petit loup” to the chef on duty.
Mark grows a diverse vegetable crop, supplying vegetables to Midfield, Sakai Bar, and Marc’s Mushrooms, plus a weekly farm stand on Midfield's patio. His goal is to provide all the vegetables for Midfield year-round, creating a complete relationship between field and the kitchen.
He grows 100% organically, using no-till, bio intensive practices. 2022 is his second year at FiveHaystacks Farm.
SURENDRA LAWOTI'S FARM
Surendra Lawoti grew up in an agrarian community in the eastern hills of Nepal, moving to the US after high school to pursue higher education. He has an MFA in photography from the Massachusetts College of Art and Design, and his work has been exhibited internationally. He currently teaches photography at the Ontario College of Art and Design.
In addition to his artistic pursuits, Surendra is also an entrepreneur and owner of Lawoti Sauce Company. His crop is Dalle cherry peppers, the main ingredient for his Ama's Dalle Achar, based on a recipe used by his mother. Dalle peppers are a Nepali cousin to Habaneros, with a Scoville Heat Unit range 100,000 – 350,000.
In his first year at FiveHaystacks Surendra is cultivating 1500 pepper seedlings.