Lisa Becklund

The Path

At Living Kitchen Farm & Dairy, Becklund has held the chef and co-owner role since 2005, and that long run is part of the operation’s point of view: a farm-based kitchen built around direct contact with the source. She also serves as chef and co-owner of FarmBar and il seme, taking the same working confidence across all three rooms.

The Work Today

The farm model centers the meal at its origin. At FarmBar, Becklund works in Tulsa while continuing her leadership at Living Kitchen Farm & Dairy and il seme. Across the three businesses, the format stays practical: guests come to the farm, sit at a shared table, and eat in close contact with the land behind the plate. That setup is the craft as much as the service. Becklund describes an evening on the farm as a way to reconnect diners with the source of their food and with one another at the long table on the back porch of the cabin.

In Their Words “We love helping people make their way here to enjoy an evening on the farm, becoming reacquainted with the source of their food and connecting with complete strangers at the long table on the back porch of the cabin.” “I came to Oklahoma to learn how to farm and decided to stay, to continue on with the great friendships I’d developed and to put what I learned into practice on my own farm.”