What We’re About
Tian Tian Farm is committed to farming with the earth in mind. We aim to minimize waste by using renewable and second-hand materials as much as possible. We also farm according to organic principles, using natural fertilizers and composts to encourage biological activity in our soil, planting herbs and flowers to attract beneficial insects, and sourcing much of our seed from certified organic producers.
Tian Tian Farm seeks to promote Asian heritage vegetables in the Seattle market, both to Asian communities and to anyone else who loves to eat the food we grew up eating. We want to share our bounty of Napa cabbage, daikon, bok choy, shiso, and much more with the region’s families, chefs, and culinary adventurers.
Tian Tian (天天) means “daily” in Mandarin, reminding us to take life one day at a time. Our name also reflects nature’s gentle, constant motion.
Who We Are
Elizabeth Whitman and Steven Hsieh began dreaming up Tian Tian Farm in 2020 during apprenticeships at organic farms in Oregon.
Elizabeth is a second-generation Chinese American. She grew up eating home-cooked kungpao chicken (宮保雞丁), tofu stir fry (豆腐乾), and her grandfather’s hot chili oil (辣椒). Her farming aspirations date back to childhood, when she tried to plant corn, carrots, and cucumbers in the rock-stubbled clay soils of her home state of Connecticut. Before farming, she worked full-time as a journalist in Jordan, New York, and Arizona. Her cat, Scout, is Tian Tian’s director of rodent control.
Steven is a second-generation Taiwanese American whose fondest food memories revolve around Sunday morning dim sum. Also a former newspaper reporter, he decided to switch careers after discovering a new kind of joy during misty morning harvests. He lived in Seattle from 2017 to 2018, when he served as news editor at The Stranger.