Meet Trish Hatfield: Root Operations Manager

As the Salt Spring Island Farmland Trust continues to grow, so too does our capacity to deepen and refine the work we do. With this expansion, Shannon Farmer is now able to focus her full energy on her role as Operations Manager of Burgoyne Valley Community Farm—an exciting step for the farm and the organization as a whole.

This shift also marks a new chapter at the Root, where we are delighted to welcome Trish Hatfield as our new dedicated Root Operations Manager.

Welcoming Trish Hatfield, the SSI Farmland Trust's new Root Operations Manager.

Trish, can you please introduce yourself and share a little about your background?

Well, my name is Trish Hatfield, and I moved to Salt Spring in 2020 from New Zealand, where I spent the last 35 years. I'm passionate about food and growing. I'm passionate about community projects, community, working together towards lofty goals. So the fit with the Root was too good to miss, really.

My last four years, I've been the manager of a Food Bank at Salt Spring Community Services, and had just decided to leave that job when this one came up. It was a perfect fit. So here I am.

Could you touch on why you decided to leave New Zealand after 35 years?

I know it's crazy. It's kind of a long story, but basically, we lived in a lovely place in the Coromandel, and were very connected with the community and doing lots of great food projects.

But we decided we wanted to have one last big adventure—move back to Canada, start again and see where it led us. We used to visit friends on Salt Spring when we came back to see family & friends - and my partner fell in love with it!! So we hopped on a plane and came to Salt Spring with no plans. 

Nek minit, as they would say—here we were.

What first drew you to working with food and community?

When I first moved to New Zealand, I lived on a sheep farm. I’d never lived on a farm before. I always thought I was going to be a vet when I was a kid, but I realized when I got on the farm, it was better to be on the farm because the animals were healthy!

I developed my love of growing food there. We ran a backpackers hostel on our farm, and I started a little food stall—chickens, eggs, honey from friends, and lots of vegetables. I loved doing that. It just fuelled my passion.

At some point, I decided to do a certificate in organic horticulture. I started to think more about regenerative and organic systems, and that led me into my career in organics—which has been lots of different things.

What experience has prepared you for this role?

I mentioned organic horticulture, and I started an organic seedling business with a friend. We grew plants, sold at the market, and supplied the town for edible gardens.

My partner and I also started a Transition Town in Thames. I was involved in an Organic Strategy Group that helped start a community garden, and I coordinated that garden. We also ran workshops and events around organic growing.

Not long before we left New Zealand, I started a food waste project, which is still going and doing amazing things. It was about recognizing that food waste isn’t waste—it’s a resource—and figuring out how to use it as such instead of just sending it to landfill.

Since moving here, I’ve been managing the Food Bank. I’m an organic grower myself, always grow big gardens, and will continue to do so till I die.

How would you describe the Root?

I’m fairly new, but my first contact was through the Food Bank when the Food Share program started—receiving lots and lots of local apples.

I became aware of the Seed Sanctuary and attended workshops. I started to understand there was this place (The Root) was interested in food, education, and building community around food. It became apparent to me that this is a place really tuned in to bringing food and community together, which is a big part of what I believe in.

I’ve since discovered that the Root is a food hub. It provides a wonderful service to food businesses—a place to test ideas, start or continue their business—with a fantastic kitchen, storage, and facilities, and to be part of a community around food.

What makes the Root Food Hub such a unique resource?

Well, I haven’t been to a food hub before, but I think this one has a lot of potential. Often with non-profits, facilities aren’t always top-tier due to funding challenges. But what’s been done really well here is that the facility is excellent. People are lucky to have access to this level of equipment and services.

The people are very special. Everyone I have met who is connected to the Farmland Trust has impressed me in some way.

There are not many places that truly encourage community anymore, and this is a strong example of a place that brings people together for many reasons.

“It became apparent to me that this was a place that was really tuned in with how to bring food and community together, which is really a big part of what I believe in.” – Trish Hatfield, reflecting on what drew her to The Root.

What does a typical week look like for you?

Hahaha, It’s only been a couple of weeks, but there’s been a lot of computer work—which I don’t want to continue too much. I’m starting to meet kitchen users and connect with their businesses. I’m also connecting with the permaculture garden and looking forward to supporting that.

I’m interested in both the commercial and community aspects of the kitchen. I’d love to see more opportunities for smaller-scale community food processing.

And there are a lot of meetings. It’s a collaborative organization, which I love—but it does mean a lot of meetings.

How does the Root support farmers and the local food economy?

A great example is the Food Share program—connecting orchards and gardeners with volunteers who harvest fruit, share it with growers and volunteers, and distribute the rest to community partners like the Food Bank.

It ensures food doesn’t go to waste and gets to people who need it.

We also offer storage—frozen, cold, and dry—which is valuable for farmers and food businesses.

There’s also the Seed Sanctuary, which connects to the broader food system. And there are opportunities for food processing, both commercial and community-based.

What excites you most about the future of the Root?

I’m very new, but I’m excited about making connections and making good use of this resource.

Whoever envisioned this on Salt Spring—it’s amazing. There’s so much potential, some already realized, and lots still to come.

With everything happening globally, being part of an organization focused on food security and food sovereignty feels very important. The Root can play a big role in that here.

What would you love to see grow here?

I see the Root evolving into a commercial and community food hub.

I’m really interested in how we balance those two—supporting businesses while also supporting the ‘whole community’ aspect.

What brings you joy about food?

Having been a seedling grower, I never fail to get excited when seeds germinate. Seeing those little plants pop up—it puts a big smile on my face. The miracle of life.

Why do places like the Root matter?

We need more places where people can gather. The systems we’ve been living in have encouraged individuality and isolation, and it hasn’t done us much good.

Food is one of the best ways to bring people together. The Root is a place where people can gather safely and happily, learn from each other, and build connections.

That’s one of the biggest things it offers—a gathering place around food, learning, and community.

And that really matters.