Hello listener! So, here’s the scene: You’re on Whidbey Island, and have decided to stop at a few of the Island Grown Cooperative Farm and Food trail locations.  Driving just north of Clinton, hang a left on Cultus Bay Road to go to Glendale Shepherd, a beautiful property in the woods, above the Admiralty Inlet facing Mukilteo.  At the heart of these sheep lovers are Lynn and Stan Swanson, the kind of people who somehow make running a Grade A dairy, producing world-class cheese and yogurt, raising sheep, and practicing sustainable agriculture look easy. (It’s not. But they make it look like it is, I’m sure.) This is a working family farm rooted in deep care—for the land, the animals, and the people they feed. Their lineup? Artisan sheep milk cheeses, pasture-raised lamb, and a yogurt that could convert the most loyal Greek yogurt die-hard. And if you’re thinking, “Wait, that sounds like a full-blown culinary trifecta,” you’d be correct.  By the way, don’t jump off too early because there is a 4th product that is the first in Washington. Today on Local Whidbey, we talk to Lynn about how Glendale Shepherd came to life, what it means to steward a truly sustainable farm and how choosing the slower, more intentional path led them to international cheese awards and a devoted community right here on Whidbey Island. I’m Magsy, and this is Local Whidbey—where we get to meet the makers who prove that integrity, taste, and a little bit of island magic can go a long, long way. Let’s talk to Lynn on the farm.   Check out GLENDALE SHEPHERD website, and INSTAGRAM. Follow LOCAL WHIDBEY WITH MAGSY at @LocalWhidbeyPodcast ... Link: INSTAGRAM and on Facebook. You may also get to know Magsy and subscribe for invites to her supper club, at https://withmagsy.com.