Five Tales Farm Visit — 2026
Good food starts long before it reaches our kitchen.
Date: October 2026
Location: Five Tales Farm
At Doju, we create and cook every day. Ingredients are at the heart of what we do, and getting to know them is just as important as knowing how to cook them.
Our team spends much of its time in the kitchen, working with care to bring each dish together. But every now and then, it’s good to step outside, breathe in some fresh air, and see where our ingredients begin.
This October, we headed back to Five Tales Farm to catch up with Mikey and Keren, see what’s growing, and spend time with the people behind the produce we work with. There was plenty to learn, lots to chat about, and, of course, a happy barbecue lunch to bring everyone together. A little time away from service, spent in good company — sometimes, that’s exactly what a team needs.
Growing with Care
There’s something we really appreciate about the way Mikey and Keren approach farming at Five Tales Farm.
Their focus on soil health, seasonal growing, and working at a human scale reflects a simple but important belief: good produce begins with caring for the land and the things that make growing possible.
In many ways, this feels familiar to us at Doju.
We work in different environments, but share an appreciation for doing things with care and purpose. At the farm, that means nurturing the soil and growing produce with respect for the land. In our kitchen, it means understanding our ingredients, making the most of their natural qualities, and giving thought to how they come together on the plate.
Both take patience, curiosity, and plenty of hands-on work. And behind it all are people who believe in what they do.
From the Farm to Our Kitchen
Visiting a farm gives us a different perspective on the ingredients we work with every day.
Speaking with the growers, seeing what’s in season, and learning about how produce is grown remind us that every ingredient has its own story. Its flavour and quality are shaped long before it reaches our kitchen — by the soil, the season, and the care that goes into growing it.
Knowing where our ingredients come from helps us make more thoughtful decisions in the kitchen. Seasonality encourages us to work with what grows well at a particular time of year, while getting to know the people behind our produce gives us a better understanding of their work and what each harvest brings.
These experiences remind us to stay curious, work with the seasons, and let the ingredients guide what we create.
Sometimes, good cooking begins with a conversation in a field.
A Team Beyond the Kitchen
At Doju, every service depends on a team that understands not only what we do, but why we do it.
Taking time away from the kitchen gives everyone a chance to see another side of the work behind our food. It creates space to ask questions, share ideas, and connect the ingredients we handle every day with the people and places they come from.
When our team understands why we care about seasonality, the origins of our ingredients, and the people who grow them, these values become something we share — not just something written on a page.
And not every valuable moment needs to happen during service. Sometimes, learning comes from listening to a grower talk about their work. Sometimes, it comes from walking around the farm together. And sometimes, it’s simply sharing a meal, having a laugh, and enjoying a little time outside the kitchen.
A big thank you to Mikey and Keren for welcoming us back to Five Tales Farm, sharing their knowledge, and giving our team another opportunity to learn.
We’re grateful to work with people who care about what they grow as much as we care about what we cook.
Learn more about Five Tales Farm.
Good food starts long before it reaches the plate.
Curious to see where our journey began? Take a look back at our 2025 visit to Five Tales Farm, or join us at Doju to experience what inspires our kitchen.