You've probably heard of destination d..

Here we have both.

This is Heyday Farm.

Let's learn about this place from the man responsible for it: Chef Tad.

Okay, Tad.

So you started as a chef.. Tell me, what's the significance of both?

We found that connecting where your food is grown and who's growing it with the people or dining with us was really important, especially nowadays when stuff is being shipped and delivered from all over the world.

We like to have our guests be able to see the food they're eating just moments before they're going to be eating it.

Amazing.

What kind of food do you grow?

Let me show you.

Arugula.

Our herbs.

Fennel, leafy greens like kale and chard.

We have tomilloes and tomatoes.

Does it really make a difference how fresh the veggies are?

It does.

It's like havi.. Wow, it's so sweet.

It is.

Why don't we go inside and try some more?

Let's do it.

This is my favorite part of any interview.

Food.

What are we looking at here?

So we have a tomato salad from the garden.

Edible flowers, herbs and sea salt.

Can I try?

Absolutely.

Even better than I was outside.

What we got here?

So we have flank steak with .. sweet potato.

So good.

Oh, my gosh.

I'm Angela.

Thank you for doing this with us.

Thanks for exploring.

I'll see you.