We currently live in a North Texas suburb. We are looking for a larger lot a little farther out so we can grow more of our food and keep chickens. Right now I'm experimenting with a winter garden with no cold frames in a local community garden. And I am talking to friends to let me help them start their own kitchen gardens in the spring.
I want so badly to feed my kids fresh organic produce that hasn't been shipped here from California, Argentina or some other far off place. The cost of organic foods is prohibitively expensive to feed six people every day anyway. Therefore, we are part of the "industrial food chain," as Michael Pollan puts it in Omnivore's Dilemma, whether we want to be or not. "You are what you eat and what you eat eats." The best way I can see to eat responsibly and affordably is to grow our own food and cook from scratch much like our ancestors did. However, so much has been forgotten. My research includes organic gardening, slow foods, preserving foods, solar cooking, seed saving, local foods and community efforts to live sustainably. The chef is interested in hunting and fishing, establishing a regional cuisine using something like the 100-mile diet and sausage-making.
skip to main |
skip to sidebar
We are a chef and a gardener with four amazing kids working toward a responsible and balanced lifestyle. In an effort to feed our family affordable organic whole foods, we are learning to grow our own as much as possible. We love slow food, local food, unprocessed living, and helping other families start their own kitchen gardens.
