Hello, I’m Bethany. I am wife to my Farmer and mother of four “Little Farmers” – 3 Farmer Boys and 1 Farmer Girl. We live in Tennessee on a little farm in the city where we are trying our hand at raising hair sheep (Rosie is smiling at you now) and donkeys, but we seem to have the most luck with groundhogs, skunks, turkeys, deer, and squirrels!
I love having people in my home and I enjoy teaching others what I have learned about building a sustainably wholesome lifestyle — starting with cooking delicious food from scratch! Most of the times my friends and family visit, they end up sitting at my kitchen island where they can have a front row seat on all the action (and maybe swipe a pinch of dough or a lick of batter!)
I am a Registered Dietitian Nutritionist (a.k.a. Food and Nutrition Expert) with an extensive background in clinical dietetics. I completed my undergraduate degree at Samford University in nutrition and dietetics, a dietetic internship through Vanderbilt University Medical Center, and graduate courses in Human Nutrition through the University of Alabama. I practiced as a Registered Dietitian at Vanderbilt University Medical Center and Vanderbilt Children’s Hospital. I loved my job of translating scientific nutrition information into practical advice that enabled my patients to meet their goals. When our first little Farmer Boy was born 7 years ago I decided to stay home with him (and he was joined about thirteen months later by his little brother).
I had always enjoyed serving people through cooking for them. As the oldest of 8 children, I started cooking at an early age. As a wife and mother, however, I discovered a whole new dimension to cooking and nutrition. My kitchen became my laboratory and I began the work of revamping my whole knowledge of cooking to nourish my family. After our Farmer Girl joined the family and I had three children aged three and under, I began to learn more about preparing and serving real, simple food made from scratch. The more I read, the more I realized that what I thought was cooking from scratch was not really cooking at all. I had been opening up cans and packets of food loaded with additives and ingredients that I couldn’t even pronounce.
When I had two toddlers and a baby my life and my cooking changed forever! I purchased a grain mill and began to mill my own grains into the flour that I used to make my own bread… and not just bread, but cereal, tortillas, buns, rolls, biscuits, and any other baked good that I wanted to serve. I threw out all of my seasoning mixes and cans of soups and broth and decided to make all my food from scratch. (Side note, I have since learned that I have to give myself some grace… that sometimes it’s okay to purchase something pre-made if it will save me some precious hours that I can spend with my family.)
I was overly zealous at first (my Farmer missed having a box of “fun cereal” in the cabinet that he could have for a bedtime snack), but I learned so much about what goes into making a real food taste good.
Now, my four Little Farmers don’t really know what it is like to live without food truly made from scratch. In fact, my Farmer Girl (4 at the time) commented to me when we were in Aldi’s one day, “Mama! They have already-sliced-bread in this store!”
I want to share with you what I have learned in hopes that you, too, will enjoy real food and will feel equipped and confident to make the lifestyle changes that you desire.