About

About

Hi, I’m Joan and welcome to Grist and Greens!

About_2

I know I am starting WAY behind. Most blogs I follow seem to have been up and running forever. I started to think about blogging in 2011…5 years ago, ugh. I just never got around to it. Life was too hectic: I finished graduate school, got married, and moved to 3 states in one year. Plus I am a perfectionist. Nothing was ever good enough: the pictures from the camera I have were meh, the food I was making was mediocre, or I just didn’t feel like I had a vision/title/goal good enough to blog.

Life is more stable now; we moved to Colorado and I have caught the outdoor, foraging, living seasonally and sustainably bug. I also decided it would help me to embrace the imperfect side of everything and create a blog that has, dare I say, the ones that didn’t turn out as expected along with the ones that do. Ok, ok, not every mess-up…because no one wants to know all the iterations of a recipe you had to do…but the mess-ups I might not repeat again so we can all learn. I need to let go of some of my perfectionist ways and just embrace the mess. I apologize now, the focus might change as I go, but isn’t that life?

So why Grist and Greens? No, I did not misspell grits. Grist is grain that is ground in a mill to make flour. There is a famous proverb: “All is grist for the mill” – which more or less translates to “everything can be useful”. The miller profited from every grain that was brought to him because he charged for the act of grinding, not for the quality. Thus grist encompasses my feelings and goals for this blog pretty well:

  1. I want to live as seasonably as possible: grow my own food, participate in a local CSA and cook with what they give me, forage, and preserve what I can to eat it in later seasons. Grist is ground grain for later use but also can and should be used as fresh as possible.
  2. I want to live as sustainably as possible: use all the parts of of the plant/animal, use what I have no matter the quality, and preserve what I cannot use immediately. The grain doesn’t matter, the miller always produces grist, profit from everything.
  3. I want to learn as much as possible: life isn’t always pretty like blogs portray and I want this blog to show that even mistakes and messes I make result in “grist for the mill” to improve cooking, baking, foraging, and other aspects of life.
  4. Plus grist is also a term used in beer making; grist becomes the mash for brewing beer. And we, as a couple, and Colorado as a state, are pretty into beer! Expect some recipes with beer in them, beer pairing suggestions, and the occasional beer review.

If you have any questions or comments, contact me, I would love to hear from you!

About Joan

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