HistoricFoodie
Senior Cook
Hi, everyone. Several members had recommended I join this community, and I've finally signed on.
My name is Brook, and I am a freelance writer with gardening and culinary arts among my specialties. I've been cooking, both as a home cook and professionally, since I was 8 years old. Won't tell you how long that's been, but I've seen 11 presidents.
I'm particularly involved with the foodways of colonial North America, and have written two books on the subject. As part of this, along with my bride of 45 years, I run the historic gardens and foodways interpretations at a restored 18th century frontier fort.
I'm greatly involved in the heirlooms movement, have been for nearly a quarter century. So much so, that I won't put a hybrid in the ground, as much for political reasons as horticultural ones.
We live in central Kentucky, on 13 acres, most of which we leave wild. The rest is used for our extensive vegetable gardens.
So, that's a little about me.
My name is Brook, and I am a freelance writer with gardening and culinary arts among my specialties. I've been cooking, both as a home cook and professionally, since I was 8 years old. Won't tell you how long that's been, but I've seen 11 presidents.
I'm particularly involved with the foodways of colonial North America, and have written two books on the subject. As part of this, along with my bride of 45 years, I run the historic gardens and foodways interpretations at a restored 18th century frontier fort.
I'm greatly involved in the heirlooms movement, have been for nearly a quarter century. So much so, that I won't put a hybrid in the ground, as much for political reasons as horticultural ones.
We live in central Kentucky, on 13 acres, most of which we leave wild. The rest is used for our extensive vegetable gardens.
So, that's a little about me.