… Home is where the Hart is.
Curator & Writer | Hakan Burcuoğlu · Venue | Stowel Lake Farm, Salt Spring Island · Gear | Leica
Gazing through my viewfinder, inside a country kitchen I stand. And amidst a pantheon of burly chefs cascaded in chiaroscuro, I see only her—an oculus, through which shoots a blinding beam of light, seamlessly elucidating this chthonic cavern. And with an arresting sentience she luxuriates—professing admiration to piles of sun-kissed bounty—to each bulb of beet, and last petal picked. And though I’m a louche cynic, I’ll indulge you, and perhaps even promulgate, that it’s beyond beautiful. All of it. So much so, you feel remorse even picturing it. From where hails this wondrous woman—this epicurean pugilist—evincing in me maudlin sentiments of ambrosia, petrichor, and grace?
Haidee’s presence is indelible, and most evident in her idyllic domain, Salt Spring Island’s heaven-on-earth fixture, Stowel Lake Farm—brandishing a singular facet of utopia where bunnies hop, chickens talk, and gregarious farm folk welcome flocking souls with inviting eyes, uttering phrases like “How are you?” and really mean it. It’s sun-drenched. It’s lollipops and crisps. It’s a soul-rending Radiohead song, a palpable chimera where your heart skips.
Wife to an [equally] astonishing artisan, and mother to four delightful [and perfectly chiseled] children, Haidee has singlehandedly transformed her life’s passion of cooking—once just a humble avocation—into a full-fledged international career. Her endless quest for beauty—be it in the ground, or on a plate—has commanded indefatigable effort and tremendous sacrifice. Harbouring diehard allegiance to the land [and life], she’s the embodiment of grit & grace—a dreamweaver who weaves while she’s awake. And with an island community championing her every move, us converts watch in awe, utterly subsumed.
Welcome to The Curatorialist, Chef Haidee Hart.