'We spend winters in Brazil and summers in Prince Edward County': How a chance encounter led one couple to open farm-to-table dining destinations in two hemispheres

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How a chance encounter led one couple to open farm-to-table dining destinations in two hemispheres

, where Luhana is from. Here’s how a chance encounter led to a life of transnationalism for the Littlejohns and their growing family.I was raised on a 25-acre farm in Stouffville. My dad was a veterinarian, so I grew up surrounded by animals. We also had a hobby farm with meat chickens, laying hens, beef cattle and dairy goats. It was a fairly sustainable household, and I grew up working the land.

In 2009, I moved to Belgium to work with an organization called Service Civil International. A year later, I received a scholarship to do my master’s in microfinance at the Solvay Brussels School Economics and Management at Université Libre de Bruxelles. I did my final research thesis in Beijing, China. In 2014, as a gift to myself for finishing my masters, I decided to walk the Camino de Santiago.

That’s when Zach came to say hi. The moment he shook my hand, I felt butterflies and that something was about to happen. There was a magic energy there. We started walking together. Usually, the Camino is a very quiet experience. But we couldn’t stop talking. I think the Camino sparked something in me. Walking through all the different little regions in Spain, I was really intrigued by the idea of agro-tourism. Every town had tiny B&Bs with chickens in the yard and gorgeous outdoor gardens. In one town, the focus is on red peppers—when it’s pepper season, the entire town comes out to char, roast and can the peppers. There’s a real community mentality around agriculture.

But we couldn’t just move to the country. We needed to be able to create a life for ourselves. We needed to make a living.And some fine-feathered friendsWe both wanted to operate an Agriculture Tourism Destination, a sustainability project that would teach people where their food comes from. We really wanted some sort of learning aspect to it. Basically, we wanted to create experiences—a way for people to connect their food directly with the land.

 

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