About The Urban Homestead Experiment
This site began in January 2009 when I was asked to teach a “healthy” cooking class at IMX=Pilates in Kansas City, MO. Well, I couldn’t just teach one class. Heck, it would take me one class just to explain what “healthy” is to me. I teamed up with Tonya Whitman, one of the amazing instructors at IMX, and we came up with a six-week cooking “boot camp” for our friends and started this blog as a place to document the notes and recipes. It just grew from there and it continues to grow. Into what? We’re not sure yet. We still teach classes, volunteer for odd and end things, and look for any opportunity to make a difference.
“Urban Homesteading” is about becoming more self-sufficient when everything in our modern food system is against that. While there are varying levels of it (e.g. backyard chickens), we’re just encouraging people to do something, especially as it relates to cooking. That’s why it’s called an “experiment”. Grow some herbs, bake some bread, find a farmer to do it for you — just have more control over your food and what ingredients you are using. If you have no idea where your food comes from then you have no idea what you’re eating.
I am the writer of this blog, as well as, the horrible photographer. While the blog started as a companion to the classes we were teaching, it has clearly became my own personal voice. Cooking has been a part of my life for as long as I can remember. I can’t tell you how or why or even when it started, but I have just always gravitated towards the kitchen. I like to write about whatever has my attention at the moment. You’ll find I talk a lot about local, natural and unprocessed foods, because that is the basis of everything I cook — no exceptions — and has become my passion. Not only is it better for us and better for the environment, but it’s just damn good. Yes, I spend a lot of time in the kitchen. And I go way out of my way to buy more expensive food. I also have two kids (one of whom is part wild animal), a demanding full-time job with a 45 minute commute, run a small business called Everyday Organic Cookery, am a Pilates-addict (5 days a week), serve on the Board of Directors for Slow Food Kansas City, and serve on the church council as co-Treasurer (I know, it’s a run on sentence, but I have a run on life). If I can make my own food without the “help” of Hamburger Helper then anyone can. It’s all about making it a priority. My priorities include eating the healthiest food we can get and paying fair prices to the people who grow it. Convenience is a distant third. In terms of my diet, I am not 100% of anything (except unprocessed), but you will find lots of vegetarian, gluten-free, raw, macrobiotic, vegan, and dairy-free recipes. Thanks for stopping by!