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January 9, 2012 · Dan Skinner talks with Lisa Kivirist about self-reliance, self-sufficiency and returning to our farmstead roots of sustainability.
By growing our own food and purchasing from local farmers, we use less fossil fuel and maintain more control over what goes into our food. Kivirist says her goal is for people to eat healthy local food and be on a first name basis with their local farmers instead of their doctors.
Although the cookbook is called “Farmstead Chef,” the approach to food presented in the book is not limited to rural areas. Urban dwellers can also have backyard gardens and shop at their local farmers markets. The key is to start small and build up from there.
Lisa and her husband John enjoy hosting potlucks centered on locally grown food. They see it as an opportunity to build community and raise awareness about food self sufficiency. Kivirist also points out that our food choices are just one part of our overall approach to the environment. However, it is a tasty place to start. More information is available at farmsteadchef.com.
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