Eating locally, preserving, and establishing your own "flow" in the kitchen

The Tea's Made with Meagan Francis

Does shopping, cooking and eating locally and seasonally have to be time-consuming and difficult? As I've slowly added new kitchen skills to my repertoire, I've come to realize that the key to meal planning and preparation without burnout is developing the rhythms and routines that allow us to find "flow" in our kitchens.

From preserving produce to dreaming about a root cellar to experimenting with sourdough bread, I'll let you in on some of the projects I'm working on in my kitchen right now and share what a typical day in my "food life" looks like, as well as a mindset shift that can help you stay in flow and keep from getting discouraged as you're learning new skills.

Episode Links:

Episode 17: What's happening in my kitchen right now

Episode 36: What is eating “ancestrally”? with Alison Kay of Ancestral Kitchen

Episode 37: Why connecting with our food matters, with Alison Kay of Ancestral Kitchen

My steel-cut overnight oatmeal, made in the rice cooker

The Sunday Steep #4: Eighty pounds of goat meat

Check out my weekly newsletter about creativity and connection - and, of course, tea! - The Deep Steep

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