Volunteering at Puget Sound Goat Rescue

Today was a big day in Seattle – The Seahawks were taking on the Patriots – and to start the day off right I headed out to the Puget Sound Goat Rescue to help clean up a few of the goat pins and spend some time with about 25 rescued goats and sheep waiting for new homes.

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As you know, we spent quite a bit of time with goats and sheep (and chickens and a pig) back in Atlanta, and since our move, I’ve been seriously in need of some quality goat time.

The Puget Sound Goat rescue has been around since 2001. They rescue goats (and occasionally sheep and lambs) from a variety of slaughter houses, breeders and generally less-than-ideal situations. They adopt their goats out to loving homes looking for wonderful companions (and quite a bit of silliness).

I spent a few hours raking hay and shoveling poop and afterwards I took a few minutes to grab some photos of the sweet personalities at the farm.











This morning on the farm

It was absolutely beautiful at the farm this morning and I grabbed a few photos as I was feeding and watering the babies.


Cinnamon always likes to greet me first thing in the morning in case I have treats.

Some of our chickens are fully free ranging right now so I got some great photos of their morning water cooler talk.



What do you guys think they were talking about? I assume the Walking Dead finale (no spoilers ladies!).



Quick Paleo Prep For the Week

I had less time for weekly meal prep this weekend due to classes being back in full swing. But there are a couple of things I was able to do to make the week just a little bit smoother. I did make a plan for what meats we’d eat each night and took those out of the fridge to defrost (on the menu this week is a roasted chicken from White Oak Pastures, T Bone steaks, Beef Rump Roast, ground beef and beef liver all from Riverview Farms). I also chopped up some sweet potatoes and onions. I have found it to be extremely helpful to have these particular ingredients already prepped because a) we have both in or with almost every dinner and b) they are both kind of a pain to chop in general so getting it out of the way when I have a little bit more time is a life saver during the week. I also cooked up 2lbs of collard greens for a quick leafy addition to our lunches and then packed up my lunch and dinner for Monday.


p.s. I told you I have a small kitchen and I was not kidding (it doesn’t help that a particular dog finds it imperative to be right next to me no matter where I go in the kitchen). Honestly I feel like I actually save some time by not having to take any extra steps since I can reach everything I might possibly need to cook with from one standing location in my kitchen. Today I alternated between cooking ribs and Paleo BBQ sauce (recipes for both from Paleo Cupboard) and studying Financial Accounting.


And finally, Clayton and I are getting our house ready to put on the market for sale. At the same time, we’re also saving up as much as we can to buy our next home. One of the easiest ways to save some money is cutting back on eating out. We used to eat out a lot on the weekends and thus are making a concerted effort to cut back. Here’s our Burger Night dinner from Friday evening. Its my take on our Yeah Burger regular night out.


Pro Tip: Cook bacon for your burgers in the oven and then use the same pan to roast your potatoes.

I pin almost every recipe I find and cook over on my Pinterest page so if you’re wondering what I’m cooking or looking for more recipe resources, check out my Paleo boards. Have a great week!



Our Weekend in Serenbe

I had a brief break from classes last week so Clayton and I took a long weekend to check out Serenbe. Serenbe is a thousand-acre sustainable community about 40 minutes outside of Atlanta. I’d heard many things about it over the past several years including that it was ‘weird,’ ‘beautiful,’ and ‘a great place to ride bikes.’ One of our favorite purveyors (I love the word purveyors but feel like a ding dong when I use it) of grass-fed sheep’s milk cheese, Many Fold Farms, is located just outside of Serenbe. Plus, we’d heard many great thing about their sustainable farm, eco-friendly priorities and focus on the arts and community. We wanted to check it out so, I booked two nights in a room in the Main House at Serenbe Inn and we headed out on Thursday afternoon.


We didn’t stay very long but we had a wonderful time. We ate at all three (3!) restaurants and each had a menu based on produce and meat from their own organic farm as well as surrounding farms. Like a total blogging newb, I forgot to get photos of my food. But, I had no trouble finding gluten free, paleo options everywhere we went. At the Blue-Eyed Daisey (where we had breakfast every morning) they even remembered the second and third morning that I couldn’t have gluten and automatically left any bread off my plate and alerted me to specials that weren’t gluten free (plus they had gluten free coconut macaroons that were so yummy!).

Naturally our favorite part of the trip was all the animals that live at the Serenbe Inn. We spent most of our time getting to know them. Allow me to introduce you to some of our favorites.

There were a bunch of very fluffy bunnies and this vietnamese pot bellied pig who, as you can see, is very handsome.


There were so many goats there and we loved each and every one of them.


It is kidding season (you should know how hard I am having to restrain myself from making a joke right here) so there were lots of mama goats with their baby goats hanging out, sleeping and muching on grass. This mama and her tired babies were some of my favorites. She kept checking on that blonde one until she woke up to nurse.


And of course mama goats are just like any other mama in the world. They are tired because those babies are nursing ALL THE TIME. See how tired this mama goat is? She just cannot help but yawn.


And of course there were sheep. Our favorite sheep was Petey. He’s a person trapped in a sheep’s body and I’m pretty sure he enjoyed hanging out with us (we really are great at making conversation).


And of course you know there was a baby lamb hanging out too. But not just any lamb. The most ridiculously cute lamb you’ve ever seen in your life.


There were lots more animals too. They have chickens, roosters, lots of beautiful horses, donkey’s, and a Great Pyrenees too. If you’re in the Atlanta area, I highly suggest checking out Serenbe. Its a short 40-minute drive from the city (I know lots of people who bike there from Atlanta as well) and we absolutely loved it!


Mo Cookies Mo Problems: What to do the Monday after a weekend of indulgences…

I have been here 1 million times in my life. I have a few days, maybe even a few weeks, of eating in a way that doesn’t make me feel good, feels out of control, or isn’t in line with what I know is best for me and my body. For me this frequently is the result of an event, celebration or party. Something where I feel sort of self-conscious or awkward and rather than smoke a cigarette or take shots of tequila, I eat party snacks. And even though my party snacks are “paleo” or “gluten free,” I still end up feeling kinda gross and kinda bummed at myself. And then I find myself waking up on Monday morning, still feeling crappy, but determined to ‘reset’ and ‘get a fresh start.’

If you’re like me and you have struggled with a disordered relationship with food, that probably means you’re ready to start a restrictive diet. You might be certain that you, at the core of your being, cannot be trusted with food, and that you must be ‘whipped back into shape.’

However, I would argue that the MOST important thing for you to do on the Monday after a weekend of indulgences is to spoil yourself. The bottom line really is that you haven’t been taking very good care of yourself. I would argue that what you really need to do is lavish yourself with love and care so that you and your body are able to get back on the same side.

When you inflict a restrictive diet/detox/fast on yourself as a way to try to “get yourself back in line,” you are really doing two things. One, you are pitting yourself against yourself. You create an oppositional relationship within your being where one side pushes against the other. This is what leads to on-wagon/off-wagon cycles, yo-yo dieting, binging and purging, and a whole host of other disordered behavior. Second, you are telling yourself that you can’t be trusted to do what is best for you.

How do you feel about people in your life that you know you can’t trust? Probably not very good. Is that the feeling that you want to carry around about yourself? Do you think that is really true? Isn’t it at least possible that you have good reasons for your behavior with food? That perhaps your actions around food are a learned coping mechanism and that what underlies that is your attempt to protect yourself from something else?  For me, that was possible, and what I discovered was that I did have good reasons for my behavior with food. Once I learned some healthier tools for dealing with the things that I used food to protect myself from, everything changed.

That being said, I still find myself on the occasional Monday morning, looking in the mirror and thinking about all my cookie problems. So, what do I do? I set out with a fierce commitment to self care.

I focus primarily on:

a) listening to my body, eating when I’m hungry and stopping when my body tells me its had enough.
b) being a nutrient seeker by eating both what sounds good to my body and what I know will be the most nourishing.

Here are some tactical ways that plays out for me:

1. First thing’s first, eat breakfast. Even better, eat a warm breakfast with a good dose of protein.

2. Eat when you are hungry.

3. Eat what your body craves.

Listen to what your body wants to eat.  I try to re-focus my priorities on nourishment and fulfillment. If I wake up and I want an omelet with veggies and potatoes, and I’ve prepared hard boiled eggs the night before, I save my hard boiled eggs and seek out an omelet with veggies and potatoes. When I do this, I am honoring my body and what it is telling me. I am apologizing for ignoring it the weekend before. What I am not doing is punishing my body or myself in any way because I don’t need to be punished, I need to be cared for.

If you are new to this whole listen-to-your-body thing, you may feel like your body is telling you it wants ice cream and cookies. The better you get at listening to your body and withholding judgement on yourself about what you choose to eat, the easier it will be to hear what your body is saying rather than what some of your disordered thinking around food is telling you.

4. Take a shower, get dressed in your favorite outfit, and consider wearing a belt.

When I mope around in my sweat pants and sweatshirt, its easier to feel like I’ve gained 1 million pounds in a few short days or weeks. It is easy to loose sight of the reality of my body. However, when I take care of myself by showering and putting on my favorite outfit, I’m fighting the subconscious idea that I don’t deserve to look pretty or nice or that I should wait until my body feels perfect to get dressed up. And, if I can work a belt into my outfit, I create a clear boundary about my perceived roundness. I prove to myself that I am not as big as a house. I am as big as my belt, which must be reasonable because I bought my belt at a store where belts are sold to all sorts of normal people.

I will be honest. Doing this is really hard. Everything in our world is set up to tell you that you cannot be trusted to take care of yourself. That you must be whipped into shape. That if you do not buy every Shape, Fitness and Women’s Health magazine you will never achieve true beauty or inner peace. But all this advice hasn’t helped us heal our relationship with food or with our bodies. So perhaps it is time to try something different. Just like it is time to embrace grass-fed meat and fat as ways to nourish your body and improve your overall health, it is time to trust yourself and your body rather than a glossy photoshopped magazine.


Reality Check: A few Paleo tips for the worst of times

I wrote a post a couple weeks ago about how we cook and eat Paleo for a week. The truth of the matter is that all that meal planning and prep is what we do under ideal circumstances. But we both know that circumstances are rarely ideal. If a way of eating (a lifestyle if you will) can’t hold up under the absolute worst circumstances, then you’ve got a problem. What you’re doing is not sustainable and you’re likely to end up face first in a family size bag of Cheetos. 

Here are a couple of tips I’ve picked up over the past year or so for making a Paleo way of eating work when you don’t have time to create a recipe plan, go to 2 or 3 grocery stores, and spend your Sunday prepping lunches and dinners. 

1. Ready-Made Meals

We’re lucky enough to have a neighborhood market that sells things like chicken breasts and skirt steak uncooked but marinated that morning. Yes, ok, its possible the marinade has olive oil in it or something, but this market is very in tune with using real ingredients and I do at least know things are gluten free. 

What if you don’t have a neighborhood market like the one I have? Don’t worry! Chains like Fresh Market, Harry’s in a Hurry, and of course Whole Foods will have a selection of pre-made or ready-to-be-made options that you can grab the night before or day-of your required meal.

And of course there’s always meal delivery services like Pete’s Paleo. Your city might even have a local Paleo meal delivery service like ours does.

2. Skirt Steak

When we’re being a little bit stricter on budgets (or its more convenient), we’ll skip the pre-marinated or pre-made options and just pick up a hanger or skirt steak (whichever is cheaper) from our local farmer’s market or butcher. Sprinkle some salt and pepper on that thing and throw it under the broiler and you’ve got dinner on the table in 12-15 minutes. Put some brussels sprouts around it on the same pan and you’ve got a well-rounded dinner (and quick clean-up).

3. Tuna 

I horde cans of wild-caught tuna, salmon and sardines like a Doomsday Prepper. I’ve got ‘em tucked away in my desk drawers at work, and I’ve got a whole stack of ‘em in my pantry at home. I can’t tell you how many times I’ve made it to work only to realize that, not only did I make zero plan for lunch for myself, I’d also managed to schedule meetings so that I have no time to leave the office. 

This is the perfect set up for finding yourself eating 3 pieces of free pizza from the engineering team’s order of Papa Johns (hypothetically). However, if you stock your work fridge with clean mayo and mustard (and pickles!), you’re ready to make tuna salad at any time for any reason. I’ve even been known to throw together a tuna salad for breakfast if I’m particularly hungry. And yes, I do apologize to my coworkers while also threatening to microwave my bowl of fish if they complain about my weird eating habits. 

4. Rotisserie Chicken

This is probably an obvious one but Whole Foods (as well as many local farmer’s markets) have cooked, plain (meaning no added spices that might carry hidden gluten) rotisserie chickens for purchase. If you’ve got a little bit more time, you can even make one in the slow cooker. These are a staple in our diet on busy weeks. I just pick one up when I’m buying groceries.

The trick is to go ahead and carve that guy right when you get home. I’ve never been good at carving birds so I just use my hands to pull all the meat off the carcass* and put it into a glass container or big plastic bag. Anytime we need meat for a salad or to throw in our lunch bags, we’ve got a super easy option right in the fridge. 

*Pro Tip – If you have 5 dogs and one of them is a hound, go ahead and put the chicken bones in the outside trashcan.

5. Chop-Ahead

I just started doing this this week and it is my new favorite thing. As I mentioned earlier in the post, this week (and many weeks) I just don’t have time to make 2-3 recipes on Sunday plus Sunday dinner. However, I have realized that I can usually spare 15-20 minutes to chop up some veggies. This Sunday I chopped up two onions, a couple scallions, some mushrooms and a few sweet potatoes. When I cook during the week, I find the thing that takes the most time (and adds to the mess of cooking) is chopping. It has been amazing to get home from the gym at 8:30pm and already have onion and mushrooms chopped up and ready to be sautéed. Then all I have to do is add meat – either right in the skillet or under the broiler – and in no time we’re sitting at the table trying not to look at our phones while we eat a yummy meal.

6. Kale

Ok, I have a confession. I buy pre-washed and pre-chopped kale in giant bags. I know, I make my own deodorant but I can’t wash or chop my own kale? Listen, this is the type of compromise sometimes you have to make so that you set yourself up for success. You can find these giant bags of bourgeois kale both at local farmer’s markets and at Whole Foods. When I’m starving and tired and I know my broiled skirt steak is going to be ready in 10 minutes and I don’t feel like chopping things (see above tip), grabbing a few handfuls of kale and throwing them in a skillet is the best and only option. 

The key to all of this for me has been two-fold. The first part is deciding to make yourself and your well-being a priority. The second part is figuring out how to make that work for you everyday. The second part is much easier to give tips on than the first part. Maybe I’ll start working on a new post. Reality Check: Fav Tips For Realizing You’re Worth a Crap.


Escaping… for better and for worse

I’ve been thinking a lot this week about the ways that I (we) escape.

For me escaping has been a big deal and a big part of my journey with eating and nutrition. When I was in high school, I learned that exercise and counting calories were great ways to escape. Then, when that no longer worked for me, I escaped through binging. It might seem weird (although probably not to other bingers or compulsive eaters) but overeating served as an escape from reality in a few ways. First, during the actual moments when I was eating, in many ways I would completely leave my body. The repetitive motion of eating was like a meditation and something about it just allowed me to go away completely. Then, after eating, the remorse began to set in. That too was an escape.

When you overeat, it is really clear what is wrong. The reasons you feel sad, upset and afraid are clear and concise (its because you ate so much!). Plus, there’s a clear solution – start planning the next diet! Meanwhile, whatever was really going on for me – loneliness, feeling unworthy, feeling desperately sad – continued to go unaddressed.

I know now that deep down I was doing the best I could to take care of myself. I didn’t know how to deal with those actual feelings and subconsciously I was truly afraid that feeling them would break me apart. I protected myself from that by escaping and I learned to escape through eating. Once I overate or binged, all was right with the world again. Once I overate I knew exactly what was wrong and how to fix it. Clearly my lack of willpower was what was wrong, and the way I would fix it was through another diet, counting calories and beating my unruly willpower into submission.

Needless to say, this cycle did not work out for me.

Later, through my recovery, I learned how to feel those really tough feelings (it was a very scary process). I developed tools both for how to feel sad when I felt sad (I know it sounds weird, but you’d be surprised) and for how to take care of myself when i was feeling sad. I learned healthier ways to ‘escape’ or to take a break from the world and just relax. In fact, a really big part of my recovery was learning both how to take care of myself (even basic things like wearing a warm coat when its cold or washing off makeup at the end of the day) and how to just unwind. Sometimes that means I sit in the sun and read a magazine. Sometimes that means I take a long bath or a long walk. Sometimes it means I listen to a podcast and do a crossword puzzle.

So, I learned healthier ways to relax. But, these sorts of journeys are never really linear are they? There’s not this point of “oh I’m all fixed!” There are many times when I find myself continuing to deal with the same issues. I’m just more prepared now.

And that’s what I’ve been thinking about the most this week. The type of escaping I mentioned at the beginning of the post, where I was using food in order to avoid unpleasant or scary feelings, that’s the type of escaping I’ve been thinking about. And, I think that’s the type of escape I’m noticing that I’ve fallen into again, just not with food.

I started to notice that anytime I’m not fully engaged in something – specifically work or school or actually talking to another person – that I’m listening to a podcast or an audio book.

I love this method of escape because it quiets all the thoughts in my mind and I get to escape into another world. In moderation this type of escape is really healthy and important. But what I have to be aware of for myself is when escaping turns into avoiding.

How do I know that my method of escape has turned into a method of avoidance? Well, for me, I notice that I don’t want to be without my phone and earbuds under any circumstances. I feel anxious or panicky if I don’t have them with me. I notice that I resist spending any quiet time alone in my own head. If I’m washing my face in the bathroom, I want my earbuds. If I’m washing the dishes, I want my earbuds. Then, when I’m forced to be quiet and alone with my thoughts (like at night when its time to go to sleep), they completely overwhelm me and I am powerless to control the incessant inner dialogue.

So, what do I do now? Well, the good news is that I’m aware of it now and observing it. That’s a big first step. Then basically, I go back to the very basic tools that I learned in my eating disorder recovery. First, I’ll have compassion and understanding for myself. Then, I’ll start to prioritize some time to sit quietly with myself and my thoughts. I might start out with just 10 minutes a day. I’ll probably make sure to have a journal so I can write what I’m feeling and thinking. I’ll also make sure I still give myself time to escape each day as well (rather than an approach of ‘no more podcasts’ for example, which is reminiscent of the days of ‘no more dessert’). I know I’m pretty stressed out these days, so I’ll make sure to build in more stress management as well – perhaps some yoga or meditation each week. I’ll take it bite by bite.


How We Cook & Eat Paleo For the Week

It makes me a little nervous to use the word Paleo, because I don’t particularly subscribe to everything that some “Paleo” people subscribe to. I aim to eat in a traditional and natural way. That’s pretty much it. The way I eat fits mostly into categories like ‘paleo,’ ‘primal,’ ‘traditional,’ ‘Weston A Price’ etc. I don’t worry too much about it, but I know other people do so there’s my disclaimer. 

Moving on…

My husband and I have pretty busy schedules. We don’t have children yet, but we both work full time. I’m in an Evening MBA program, we workout regularly, we have 5 dogs and we volunteer at our community farm, helping with 6 goats, 10 chickens, 2 sheep and 1 pot bellied pig. If there’s anything I’ve learned over the past year, its that a) eating well is even more important with a busy and stressful schedule, and b) in order to set us up for success there’s some planning involved.

So, how do we prepare to eat healthy, nutritious food throughout a crazy week? Well, I documented our process this week so that I could show you what we do. Of course this might not work for everyone (and to be honest, it doesn’t always work for us), but here’s what we aim to do.

On Saturday or Sunday morning, I’ll spend some time perusing my various cookbooks, blogs and Pinterest looking for some meal ideas. At the same time, I’ll take a look at our schedules for the week.

For this week our schedule after our 9-5 work day looks like:

Monday: Amy – Class 6:30-9:30pm, Clayton – WOD
Tuesday: Amy & Clayton – WOD (7:30pm)
Wednesday: Amy – Class 6:30-9:30pm, Clayton – Writing group
Thursday: Amy – Midterm Review 6:30-7:30, Clayton – WOD
Friday: Amy & Clayton – WOD (7:30pm)

With this schedule, I need to have breakfast, lunch and dinner planned & packed for myself for Monday and Wednesday. On Tuesday we need a dinner plan that can be made quickly when we get home from the gym and on Thursday I’ll have a little bit of time after my review session that I can cook. On Friday’s we have a date night of going to the gym and then getting a ‘clean’ dinner at a local restaurant of our choosing. Even though I pack my dinner on the nights I have class, my husband prepares dinner for two and packs up leftovers for me to take for lunch the next day (awwwwww, right?).

Our meal planning looks like this:

This weekend I picked up Diane Sanfilippo’s 21 Day Sugar Detox Cookbook (getting new cookbooks is one of my favorite things in the world) and I found a couple recipes there that I wanted to make this week.

The Pizza Frittata looks like a delicious options for quick breakfasts, and the Slow Cooker Chicken Adobo is perfect for a night that I have class. I wanted another slow-cooker-friendly recipe for Wednesday and we have 2 lbs of ground beef defrosted, so I picked Everyday Paleo’s Marvelous Meatball recipe. From this I start creating a grocery list for us. For additional lunch options I picked the Waldorf Tuna Salad recipe from Well Fed. 

So now I’ve got dinner covered for 2 nights, lunch for the days after those nights, and Tuna Salad for at least 2 other lunches that week. Plus we’ll have Pizza Frittata for breakfast. 

Some other staples I add to my grocery list include:

  • Pre-washed lettuce for lunch side salads
  • Chorizo Sausage (no crap added)
  • Sauerkraut + any fermented things that look good
  • Uncured pepperoni
  • Pine Street Market bacon
  • Coconut Milk (for coffee primarily)
  • Healthy snacks for the break in my evening classes: usually banana or plantain chips (unsweetened) or Steve’s Paleo Goods Beef Jerky.riverv

I don’t typically need to buy a ton of meat because we are members of a local meat CSA through Riverview Farms here in Georgia. They drop off 16 lbs of local, natural, pasture-raised meat once a month. 

After our grocery store tour (we usually go to a local butcher like Pine Street Market, our local farmer’s market, and Whole Foods to get all the items we like), I prepare the items I can do ahead of time. This week that meant making the Pizza Frittata, homemade mayo, Waldorf Tuna Salad, and that’s it. 

p.s. I’m working in a teeny tiny kitchen y’all. Also, below are a couple photos from my Sunday prep time in the kitchen. The Pizza Firttata is gonna be gooood.

Monday morning I’ll prep the Marvelous Meatballs in the slow cooker for that night’s dinner. On Wednesday morning I’ll do the same for the Slow Cooker Chicken Adobo. On Tuesday, we’ll either quickly sauté some ground beef after our WOD, or we’ll grab a marinated skirt steak from our local market and broil that with some veggies and call it a day (or night as it were). 


I’ve made the mistake on more than one occasion of not packing enough food for a whole day. I’m getting better at estimating how much food I’ll need in a day and try to err on the side of having too much rather than too little. Even though I have some general guidelines for what I eat, it has been really important for me to make listening to my body the number one thing that guides both when and what I eat. So, I don’t worry that I’ll eat too much food if I pack too much food because I’m listening to when my body is full. 

Here’s what my Breakfast, Lunch and Dinner for Monday look like. That’s Pizza Frittata in the aluminum foil, leftover smoked chicken in the red container with a side salad in the silver container (lunch), and Waldorf Tuna Salad with some dried plantain chips and dried okra chips. 

We’re snowed in…

Well, not exactly. In anticipation of snow and ice, and in response to the too-late response two weeks ago, everything in the city closed today despite temperatures being in the 40s. Sigh. 

Clayton and I worked from home and watched the Olympics. I got a workout in but can already feel cabin fever setting in. On the plug side, we managed to whip up a pretty great breakfast. We scrambled up some farm fresh eggs, cut up some Chorizo sausage, sliced an avocado and added a side of sauerkraut for pro-biotic goodness.  This kept me full until dinner which was a burger with no bun from our neighborhood pub. I wanted to eat out incase we’re stuck inside for a few days. We’ll see what tomorrow brings!

Meet Our Newest Farm Members

I waited long enough to write this that we actually have a few new farm members to announce.

Several weeks ago our community garden coordinators came home from a training with a Great Pyrenees puppy who has been named Pyrhee (pronounced Purr-ee). She’s about 3 months old and came from a farm with many goats and chickens so our little family was no big deal for her. As you can see, she loves water and is adapting quite well to our little community farm.

Next, just a week ago, a baby goat was dropped off at our farm. He’s been named Sketch (although I like to call him Gregory) and he is pretty sick. We’re working hard with the community farm vet to get him back to full health. 

And finally our newest farm member was rescued from a community member whose circumstances no longer allowed them to care for their adorable pot bellied pig, Pork Chop. He’s learning his place in the garden family and has already found a nice place to hang out in Pyrhee’s dog house. 

In other news, I recently read a really interesting and horrifying article in Modern Farmer about food waste. It has inspired me to get our family’s waste under control. So get ready for updates from No Waste November as we embark on a journey to change our habits and reduce food and overall waste one household at a time. Luckily we’ve gotten some initial ideas from our MF friends as well.