Loretta Gibson
Deer Park Farm’s Swede McBroom, Luke Volosin, and Shiloh Moates.
Building ‘shanti’ By Holly Brinja
Deer Park Farm and Shanti produce craft, culinary, and creative vibe on 175-acres in—of course—Floyd. For many, the American dream in recent years has gone from a white picket fence in the suburbs to a secluded plot of land where they can homestead. For many Appalachian folks, this dream is not a revelation, and for Swede McBroom, it’s a passion project where he employs locals and invites the public.
With a fresh abundance of time, he decided to fence off where the main courtyard now resides and plowed the first rows himself. Mother nature provided, and soon, the first rendition of Papas’ Kraut was going out to friends and family in Christmas baskets accompanied by other self-produced products.
Fifteen years ago, faced with retirement from a 40-year career as a Master Furniture Maker, McBroom thought of the tranquil mountains where he’d helped open a Chinese medicine clinic years prior. He found three parcels a rock throw from what is now Springhouse Community School [springhouse.org]; inspired by his Buddhist practice, and the immediate sight of the property, he dubbed it Deer Park Farm.
When the tropical greenhouse went up, the upkeep required additional hands. The first employee came armed with culinary knowledge and a drive to produce. They spent the next five years cooking out of McBroom’s home and selling Deer Park Farms, LLC products at local farmers markets until the first commercial kitchen finished construction in late 2021.
“It was that or Turkey trot.” He laughed. He took three years to focus on the woodwork in his house and reservable ceremonial space, Shanti [ www.shanticommunity.org ]. McBroom explains Shanti to mean “unity of life, peace.” Upon their completion, he went another year before he hung up the chisels and put down the sandpaper for good.
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“This place has taken on a life of its own, and we’re getting to a place where things are well defined— the right people are in the right place,” he said. These days, Dr Shilo Moates, PhD leads the farm, and Chef Luke Volosin the kitchen. Together, they utilize the evolving 175-acre property and the diverse backgrounds and knowledge of the nearly 15 local employees