Shadle Farm

Durham, Connecticut, USA

Mark and Ami Shadle have taken the term “Farm to Table” to a whole new level. The couple runs an incredibly successful vegan and vegetarian restaurant called G-Zen on Shadle Farm using the organic fruits, vegetables, herbs, and medicinal plants grown on their 270-year-old property.

The menu at the restaurant changes daily based on what is available for harvest; ingredients have traveled just a few steps to the plate, ensuring maximum freshness. Beyond creating nutritious, plant-based dishes, the couple has a passion for sustainability. Mark and Ami compost the kitchen scraps and give it back to the soil, creating nutrient-dense growing space for the next crops. And the entire property, including the farm and the restaurant, run exclusively on solar power.

Shadle Farm hopes to serve as an example of how we can all make a difference and have a significant impact on the planet. 

From farm to table, and then back to the farm again.

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Catherine Sherriffs

Editor at Garden Culture Magazine

Catherine is a Canadian award-winning journalist who worked as a reporter and news anchor in Montreal’s radio and television scene for 10 years. A graduate of Concordia University, she left the hustle and bustle of the business after starting a family. Now, she’s the editor and a writer for Garden Culture Magazine while also enjoying being a mom to her three young kids. Her interests include great food, gardening, fitness, animals, and anything outdoors.