We run a 60 acre homestead in Maine with our 2 young kids. We have experience with chickens, pigs, horses, vegetable gardens, canning, construction, overlanding/camping in a land rover, and so much more.  Most of this stems from a curious mind and a desire to live off the land. 

Our primary goal is to feed our family nutritious foods that don’t contain all the modern additives.  Ideally, we’ll be able to feed our family primarily off our own land but that’s a goal that we’re working towards.  Each year we get one step closer, and quite honestly, we may never fully achieve but we do the best we can and try to enjoy along the way.

We also have a background in business, restaurants, hospitality, firefighting, hazmat, and corporate life.  While all these may seem wildly unrelated,  each aspect of our past shapes our approach on the homestead. 

Food safety and hazmat training guides how we keep our food prep areas clean and sanitary. 

Hospitality has helped us prep and freeze meals to make serving a crowd (or family) in a hurry a breeze. 

Firefighting has provided a knowledge in equipment operation, engines, water pumps, friction loss, and hydraulics – all aspects that can be key on a homestead. 

Finally business and corporate life have shaped our behind the scene organization of the homestead from spreadsheets and budgets to tool organization and shadowboxing.

Experts – not in the least!  However, whenever friends visit, they’re always in awe of our homestead and lifestyle.  They inquire about the cast iron pans, what recipe we used, how we fed so many people with such ease, and they’re always surprised to hear that most of the items on their plate were harvested from our own land.  

We’ve been on a journey to making our homesteading dream a reality over the last 5+ years.  There have been sacrifices, home moves, camper living, even many long days.  Along the way we have learned so much, and we want to share that with you!

Cheers,

Jassy