The following article was originally published on April 9, 2018 and is republished here with permission.
By Mark L. Smith | The Washington TimesMore than a decade ago, my husband and I decided to start a food blog.
We wanted to create a place where we could share our family recipes and cook with them.
I was a new cook and we were both looking for a way to expand our kitchen repertoire.
We chose to cook at a local farmer’s market.
I had just completed my bachelor’s degree in food science and was looking to expand my knowledge of fresh ingredients and seasonal vegetables.
Mark was already in a new place and had recently completed a master’s degree from the University of Minnesota.
He was a seasoned cook, a seasoned producer, and a seasoned consumer.
We had grown up eating food together and had a good rapport with each other.
Mark’s culinary skills were invaluable, and we felt that we had found a home in the kitchen.
The farm started out small and small things have paid off.
We started with a small kitchen, but grew to the point that we were ready to open our first kitchen in our backyard.
Our first year, we opened a kitchen to host our own cooking events.
Our kitchen was very simple, but our menu was expansive and we soon added gluten-free, dairy-free and vegan options.
Mark and I are both big fans of gluten- free cooking, but it wasn’t easy.
We struggled to find the right ingredients to include, and the ingredients weren’t always readily available.
In fact, we had to find out how to buy gluten-containing ingredients in bulk, as we were unsure what the shelf life of the gluten was.
Our goal was to provide our guests with fresh, tasty and healthy options.
We are happy that our food has been a hit with our community and with our customers, and have been able to grow our business.
Mark and I have learned so much about the process of food production, the importance of planning ahead and the importance to create high-quality meals.
Our family’s recipes have always been a staple in our house, but when we had a child, our husband realized that we needed to cook more.
Mark saw this opportunity to create the blog for his son, and he knew that we would need the support of a husband-and-wife team to complete the transition to a blog.
Our food blog was launched in May of 2019.
We began by creating recipes for a gluten-friendly version of the classic turkey dinner, and our guests have enjoyed that recipe.
We added gluten to our gluten-Free dinner and expanded the menu to include gluten-filled entrees and desserts, and expanded our gluten free menu to offer gluten-included breakfast items, gluten-focussed desserts and gluten-flour-free bread.
The blog has been well received and continues to grow.
We have added new gluten-less recipes, including our gluten Free Chocolate Cupcakes, gluten Free Vegan Chocolate Chunks, gluten free and gluten free baked goods, gluten filled soups, and gluten filled salads.
The blog also includes our gluten friendly gluten-dusted baked goods and gluten friendly muffins, including the new gluten free Vegan Baked Beans and Bread.
Our guests have been excited to join us on the journey to a healthy lifestyle and a healthier planet.
As of January 2020, we have more than 9,000 visitors per day.
We also have a growing list of supporters who have contributed to the success of our food blog, including celebrities, celebrities, athletes, and athletes and other people who share our values.
We’re proud of our success and hope that this will continue to grow as we look to expand beyond our kitchen.
Mark is an entrepreneur who is passionate about helping others succeed and has always been focused on providing his community with the best possible food and cooking experiences.
Mark was born and raised in the Midwest, and was a high school football player and was the first player to graduate from the high school in his state.
He earned his Bachelor of Science in culinary arts from the College of Agriculture and Natural Resources of Minnesota, and received a Master of Arts in Food Science and Culinary Arts from the Institute of Culinary Education and Research of the University at Buffalo.
Mark also enjoys playing basketball, working out, skiing, and hiking.
He is a member of the Minnesota State Board of Pharmacy and is a certified professional in personal care products.