The Feed

A new part-time job arrived just as the garden hit peak production. Between tomatoes, cucumbers, eggs and a few unexpected complications, I’m learning how to adapt, waste less, and enjoy the harvest while it’s fresh.

What started as a childhood memory of a simple song became something more—a deeper look at how light shapes our health, our rhythms, and the way we were designed to live.

This didn’t start with a diet. It started with a slow shift—through illness, awareness, and a decision to take better care of what I’ve been given.

What starts as a simple dinner idea turns into multiple new dishes, too many moving parts, and a reminder that unfamiliar recipes take more time than I always think they will.

At ten, home from school and armed with flour, sugar, and backyard lemons, I made two dozen cookies and ate every one. I didn’t know it then, but I was learning how to cook.