Welcome to another edition of the Real Food Kitchen Tour. This week, we travel to Tulsa, Oklahoma to tour the kitchen of Brittany Fisher, author of Honest To Goodness Living.
What’s a Real Foodie?
A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.
We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.
We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.
This Week’s Real Food Kitchen Tour: Honest To Goodness Living
This week we travel to Tulsa, OK to tour the kitchen of Britt Fisher, author of Honest To Goodness Living.
Britt Fisher is a 20-something southern girl who loves to travel, meet new people, make music, and get down and dirty in the kitchen. On any given day, you can find her singing Broadway tunes at the top of her lungs in her car, creating a new recipe wearing one of her many colorful aprons, dancing in her living room with her handsome husband, or cuddling on the couch with her sweet miniature schnauzer, Riley Mae.
Britt started Honest to Goodness Living as a way to “get real” as she chronicles her transition to “real food” and living naturally (and sanely!) while married to a busy med student.
Blog Name: Honest to Goodness Living
Blog Author: Britt Fisher
Location: Tulsa, Oklahoma (Have also lived in Texas and Nashville – I’m a born and raised Southern girl!)
How Long Blogging: 5 months
House or Apartment: House
Size of Kitchen: 9 x 16 feet
Things You Love About Your Kitchen: I have always wanted a great big island that I could use as a workspace that was nice and open into the rest of my living space – so, when we built our house this past spring… I saw to it! I love that I can be chopping veggies, washing dishes, or experimenting with new water kefir flavors – all while still being able to interact with my husband (who, when at home, is typically studying at the dining room table with many a med school book in front him) or my pup (who perches on a couch cushion closest to the kitchen to keep an eye on me). I also love that I have a PANTRY! Through years of apartment living, I longed for a little food closet I could organize and call my own. Needless to say, my pantry items were literally the first thing I moved in after we closed on our house! A little bit of pretty contact paper, some fun chalkboard labels, and a well-thought out organization systems makes for the perfect place to store all of my kitchen appliances, whole grains, coffee & tea (I’m a sucker for loose-leaf… I have WAY too many flavors!), empty jars (used for brewing kefir, preserving produce, or just displaying a few blooms!) and mixing bowls!
Things You Would Change: Well first of all, I would make my kitchen a magical environment that all green things grew and thrived with no interference on my part. (Sigh, I seem to have a black thumb in the gardening department… I want SO BADLY to have my own garden, but I can barely keep my herbs alive!)
Favorite Tools & Gadgets: Right now my favorite gadgets include my Microplane grater (great for grating veggies for my lettuce wraps, or for zesting some lemon/lime to add to a salad, or just a glass of water for a little extra zing), my crockpot (my constant supplier of bone broth), and my ice cream maker (I’ve recently become addicted to making all varieties of raw goat’s milk ice cream).
Biggest Challenges Cooking Real Food: I’m still learning to make more things on my own (you can read more about my various adventures of transitioning to real food on my blog), which is a welcome challenge. So as not to totally overload myself, I typically try to take on a new task every couple of months and master it. In September, I started brewing my own water kefir. My favorite experiment so far is Blackberry Cream… I’m seriously addicted to its deliciousness! Later in the fall led to some experimenting with fermented foods. For my current endeavor, I finally found a good dairy farmer to purchase raw milk from that’s semi-near our new home so I’m hoping to experiment a little with the different things I can make from raw milk (yogurt, cheese, etc.). I bought my first cheesecloth last week so am very hopeful!
Other than those (what I consider to be fun) challenges… the most difficult thing about being a “real foodie” is just getting other people to understand the choices I’m making. Because cutting out processed food is so counter-cultural to how the way the majority of America does things, I’ve found it takes a little extra explaining/convincing to assure people I’m not a TOTAL weirdo 😉
Current Family Favorite Meal: We really like to change things up regularly around here so rarely have a true “favorite” meal… but in general, right now we love any sort of soup! I love, love, love the nourishing effects of a good homemade bone broth based soup – and love how economical a big pot of soup or even stew can be for a tight budget. Butternut squash & sweet potato bisque, vegetable stew, or a creamy tuscan chicken are some of our favorites… (anything I can add cream or butter into makes it all the better!)
Favorite Cookbooks: Alas, I must admit that the majority of my cookbooks are not real-food friendly on their own. I’m still a fairly recent convert – since January 2012 – so am still amassing all of those delightful resources (I asked for Nourishing Traditions for Christmas!) However, I’ve found that with a few simple tricks, it’s fairly easy to change a regular ole recipe over to a real food one (though honestly, I rarely use recipes to begin with!) Of the few real food books I have, I recently got a copy of “Real Food Fermentation” and am loving some of the citrus recipes.
Meet my handsome husband Jake and our toddler… two-year-old miniature schnauzer Riley Mae. These two are the apples of my eye and give me lots of love and joy to blog about.
Check out that island. It’s lovely, isn’t it?
This is my very large stash of reusable shopping bags. I typically keep one a set in my car, and then have this large bag underneath the coffee bar. As I bring in groceries and empty the bags, I deposit them in the large bag, and when it gets full – go and refill in my car!
I keep my knives protected and organized with these in drawer knife blocks that my bro got me as a housewarming gift. My brother and I often refer to ourselves as “knife snobs”…. but really, what’s more wonderful than cooking with a nice, sharp knife?
I like to meal plan for the week on this little stainless steel board. It’s magnetic, too, so it can hold any recipes, etc. that I need it to – like my instructions for making water kefir!
Our pantry is another perfect example of my “Type A” personality. I love to keep it organized and labeled. I keep my basic ingredients like oat/coconut flour, brown rice pasta, and other grains on the top shelf, some paper goods and stuff to pack lunches (like reusable fabric ziplocks) on the middle shelf, and an assortment of mixing bowls on the bottom shelf.
When we stayed in Brooklyn last fall on vacation, we rented a little apartment that had a simple, but fabulous recycling system. We loved the concept – so adopted it at home.
These are my many cookbooks… I love to see what recipes I can modify to bring into our little real food world. I also have a few true “real food” favorites like Nina Planck’s “Real Food” and Alex Lewin’s “Real Food Fermentation.”
This little silver lovely is where I keep my lot of produce from the Farmer’s Market (which lately has been lots of wintery type finds like acorn/butternut squash, sweet potatoes, etc.).
These metal organizer help me keep my utensil drawer in good order so that I can find what I need to quick. When you’re making real food (which often takes longer on its own) – quick timing and organization is a HUGE help!
The right side of my pantry holds mostly food items. Top shelf is typical pantry type goods (cocoa, peanut butter, coconut oil, beef gelatin, etc.) and a few of my favorite cake decorating items (icing bags and tips and fun cookie cutters!) I’m a sucker for pretty sweets 🙂 (Though I do keep them to a minimum.)
Check Out the Previous Real Food Kitchen Tour Posts
Let Us Tour Your Kitchen
Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?
Please email me at annmarie AT cheeseslave dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.
Oh, and please send the answers to the above questions (at the very top of this post).
As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.
Some ideas for photos:
- Show us what’s in your fridge or what’s fermenting on your counter
- Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
- Got backyard chickens? Send some pics!
- How about a lovely herb garden?
- Kids or pets are always cute!
- Try to include at least one photo of yourself, ideally in your kitchen
And no, you don’t have to have a blog to be included in the tour.
Photo credit: A warm welcome Project365(3) Day 10 by Keith Williamson, on Flickr and photos by Memories by Michelle