David Low, Dominique Lahaussois & Pierre-Alexander Low
David, Dominique, and their son, Pierre-Alexander have a long and rich connection to Norfolk. They fell in love with the “Old Curtiss Farm” when their huskies discovered it one snowy afternoon. Since then they have grown Husky Meadows Farm into a thriving community based business. Their commitment to Norfolk and love of the arts is combined with their involvement in the Battell Stoeckle Estate, the summer home of Yale’s Schools of Music and Art.
Tracy’s love for cooking began with baking bread and cooking soup for hungry hikers in the Appalachian Mountain Clubs’s back country huts in the White Mountains of New Hampshire. Inspired to delve deeper into the culinary world, she started her culinary training as a farm apprentice in the late 1990s followed by attending Ballymaloe Cookery School. In 2002 she co-founded Chubby Bunny Farm, the well-loved CSA in Falls Village, CT. In 2015 Tracy returned to the kitchen in her role as Chef and Community Outreach Director at Plantin’ Seeds, connecting farmers and the community around meals highlighting the best of the season. Her passion for sharing both farming and cooking then led her to Husky Meadows Farm, first as Farm Manager and now as Culinary Director. At Seed and Spoon she continues to bring farmers and eaters together through curating experiences for guests where they immerse themselves in the joys of working the land; simple, fresh cooking and delicious meals around the table amongst friends old and new.
Head Baker and Prepared Foods Chef
After several dinner parties where Steve shared his love of cooking traditional French food, wine and copper pots with his neighbors David and Dominique, an inspiration began to take hold here on Doolittle Drive. A garden was planted, heritage flint corn was grown for polenta and cranberry-pistachio biscotti soon won a loyal following. Now Steve manages our weekly prepared foods and bakes his sweet delights for our loyal farm stand and farmers market customers.