Living the life (and doing it right)

PHOTOS: David Ross | PRODUCTION: Klara van Wyngaarden | WORDS: Ailsa Uys

Living Life’s story is a multi-layered tale of good intentions, great vision and a good old-fashioned dose of hard work. The result is an idyllic existence for Klaradyn Grobler and her family.

When Klaradyn Britz left the Gauteng rat race and her career as a décor stylist 16 years ago to embark on a brief stint managing her brother-in-law’s eastern Free State restaurant, she had no idea that this decision would set her on a path that would entirely transform the rest of her life.

Local architect Nicol Grobler swept her off her feet and the couple started the search for their dream place to live, travelling from coast to coast before realising that their true home was in fact in the town where they had met. Ladybrand’s Living Life handmade products was born 10 years ago and Living Life Station Café was a wild idea that took off seven years later.

Like a runaway train, the family business gathered its own momentum. “We couldn’t stop it and now it is our heart and soul, our energy and inspiration,” Klaradyn explains. “We never set out to be organic and environmentally friendly – it just happened. The more we lived with the world and the people around us, the more we realised we need to do our ‘little bit’ towards protecting the planet.”

It may have started small but this “little bit” became a focused and measurable part of the Groblers’ work and everyday life: The factory where women produce handmade decor and homeware; the vegetable gardens that fill the plates of hungry guests; the fully fledged shop that had humble beginnings as a reject box outside the factory; the skills transfer project that helps local residents build small businesses; and, of course, the Groblers’ home nearby where their two teenage daughters also embrace the overall philosophy.

The goal posts at Living Life change constantly as ideas expand and become more ambitious. Nicol keeps abreast of eco issues by attending event such as the Green Building Conference and so maintains his focus on what the family and community can achieve. However he does admit that although they enjoy experimenting with a number of ideas – not all of them work.

The couple point out that the more affluent people become, the easier it is to make mistakes and take the easy route. “Living as we do is not all sunshine and roses – it takes real effort but is so worthwhile.”

Skills sharing is key

The Groblers also work hard to educate those around them: the 40 people who work and live here have to buy into the philosophy in order for it to work.

Nicol says it is a constant process: “For example, we don’t use sugar sachets in the restaurant purely to avoid the extra packaging but our patrons are concerned that sugar served in bowls is unhygienic, so now we have to find an alternative way to serve it.”

Skills transfer, education and development take place on a daily basis. Klaradyn’s mother, Beaulah Britz, is a mistress of the crochet hook, knitting needle and garden. Apart from training permanently employed staff, she also liaises with several pensioners who supply Living Life with their crochet work.

Three local men run their own business and supply Living Life with their steel and wire work, the stone quarry in nearby Lesotho is run by retrenched mineworkers and even the gingerbread men march in weekly from a nearby farm.

“The investment in people is essential – it’s our lasting legacy to the community of Ladybrand and surrounds,” says Klaradyn. “We are lucky to have these skills and must pass them on – crafts can so easily be lost from one generation to the next.”

All vegetables, berries, fruit and herbs are grown in the yard or on Avalon farm outside town – another family concern. Cheese, meat and chicken are sourced locally. “We have built up a rapport with farmers and it is surprising what is available right on our doorstep: stone-ground organic flour, cut flowers, eggs and alien wattle for our pizza oven,” Nicol explains.

The only major ingredient that arrives from further afield is the fresh coffee from Zimbabwe. “Stil Coffee’s Africblack is really good and we feel we are supporting the Zimbabwean people at grass roots level.”

Slow, sumptuous meals

As for the café’s menu, chef Yurietta Stevens chops and changes it everyday. “If we run out of a fresh ingredient, the dish comes off the blackboard.” It’s an approach that works for the loyal diners who flock here to enjoy the good coffee and slow, sumptuous meals.

Guests are a mixed crowd, including tourists, Ladybranders, expats and neighbours from Maseru. Klaradyn admits that the mix of different accents and characters adds an interesting dimension to her days.

Despite all that has been achieved, Klaradyn still wonders if she is doing enough. “We do our best but we aren’t green ‘goody two shoes’. We don’t get everything right and our carbon footprint could still be a lot smaller. We aim high.”

What’s next on the Living Life greening agenda? Expanding the rainwater collection capacity as well as solar water heating. Straw bale guest rooms, worm farms, grey-water recycling…  the list is long. Yet the Groblers’ approach is to take it slow: the rewards are improved family health, a peaceful existence and mutual respect encapsulated in Living Life’s motto: “Live to love, love to live!”

• Living Life handmade products: 051 924 5733, Station Café: 051 924 2834
• www.livinglifesa.co.za