April 2, 2026

Homesteading: A Dying Trend?

Nancy (Little Homestead in Boise) posted an interesting question the other day, What The Hell Happened to Homesteading??? I suggest you hit that link to read it (and the comments), because it points to a chain of people who have observed a decline in the popularity of homesteading. As a movement or trend, "homesteading" seems to have reached it's peak and is now on the downward side of popularity. 

Eighteen years ago, when Dan and I started a serious search for the place where we now live, our goal was a self-sufficient lifestyle. We weren't even familiar with the term "homesteading." And we weren't influenced in this goal by online "influencers." We were influenced by the books of Eric Sloane, Ralph Moody, and Laura Ingalls Wilder.  

When I started this blog, it was as a place to share some pictures of our new property. I had been successfully fiber blogging for about three years, so this blog was a place to document what we were doing. Instead of a fiber journal, it's a homesteading journal. Over the years I've enjoyed having a popular homesteading blog and writing homesteading books (of which only 5 Acres & A Dream: The Book sold well.) During that time I resisted the advice to "monetize" my blog. I had lots of advertising requests, but I always demurred, saying that my blog was just a personal journal. In my mind, if my goal was to help people be less dependent on the system, then using that same system for profit was hypocritical. 

The problem is that our current system model is Industrialism. Previously, society had an agrarian economic system, where sustainability and self-reliance were the norm. But an industrialized system has no room for these things. Everything must be a cog in the great wheel called "progress." The only thing that makes sense to people is making money because economic growth is the goal of the System. Personal wealth is the bait. None of this facilitates personal independence. Trying to establish a homestead in an industrialized system takes a lot of work, time, and money, starting with a huge mortgage. People have to have a job. So in essence, homesteaders have two jobs, one from which they "make a living," and one by which they hope to live.

It's no surprise then that people came up with ways to make money with homesteading. Heck, I did it with my books. I just refused to go any further. To support themselves, people develop homesteading blogs, websites, books, video channels, products, product review affiliations, and subscription content. "Branding" became the trend. As I mentioned to Nancy, it seems to me that people stopped promoting homesteading and started promoting themselves.

What Dan and I have learned over the past seventeen years is that the more we can produce and do for ourselves, the less money we need. Especially once we got our mortgage paid off. But that required lifestyle changes that the System doesn't support. The System needs cogs, not independent doers. We're trained from birth to be consumers of disposable goods. We're trained to think physical work is undesirable and that convenience, entertainment, and leisure are desirable goals. This mindset isn't compatible with the lifestyle called homesteading. 

Trends and movements grow, peak, and then fad away. Lifestyles, however, are more resilient. By producing at least some of our own food and staying out of debt, we've weathered unemployment, inflation, supply chain disruptions, lockdowns, and stupidity (remember when people were boasting about buying up all the toilet paper?). And we've weathered it all quite comfortably, I might add. We've had very little lifestyle disruption.

Is homesteading dying? My conclusion is that there's a difference between homesteading as a trend and homesteading as a lifestyle. Of the trend, I think perhaps we've strangled the goose that was laying the golden eggs. As a viable lifestyle, I can only say that for Dan and me, this is the way we think we were meant to live. That is another story, however.

Thoughts?

March 29, 2026

Garden Notes: Early Spring

 Well, the weeds are certainly thriving, lol. 

Winter garden: Survivors this year are a few collards and kale, also garlic, and onions, both multiplier and walking.

Greenhouse: Things did pretty well in the greenhouse in spite of below freezing temps a few times. 


Greenhouse growing

  • Collards
  • Broccoli
  • Snow peas
  • Parsley
  • Lettuce
  • Chickweed
  • Sweet peppers
  • Potatoes
  • Volunteer cherry tomato

3 of my 4 transplanted pepper plants survived. This one has a tiny flower bud.

Greenhouse collard plant with parsley peeking out underneath.

Broccoli. These are small, secondary heads, of which we get quite a few.

The peas lost the first flowers to the cold,
but now, they are producing wonderfully.

Volunteer cherry tomato. It first sprouted last fall and survived our coldest days.


Sweet potato from last year. I kept it indoors during winter,
but now that it's in the greenhouse the leaves are greener.

The greenhouse kale didn't make it, except for one scraggly plant. Mostly they were devoured by aphids. 

Greenhouse eating

Homegrown salad: broccoli, snow peas, lettuce, chickweed, wild
lettuce, hard boiled egg, goat feta, and my ricotta ranch dressing.

Summer garden planting: So far, only cool tolerant things

  • Lettuce
  • Peas
  • Radishes
  • Arugula
  • Daikons
  • Turnips
  • Carrots

garden lettuce

So, we've made a start. How about you? Is the weather cooperating enough for you to get a garden started?

March 23, 2026

Book Review: Sourdough Without Fail

Last October I contributed to a Kickstarter for one of my favorite homesteading authors. The other day I received my rewards copy of her newest book.  

by Kate Downham

I've dabbled with sourdough a few times in the past, because if I can master sourdough, I'll never have to buy baking yeast again. I had some success with enough failures to finally give it up. I had two basic problems:

  • Amounts, including amounts of flour and water to feed and the amount of starter it made. I always seemed to have way too much.
  • Room temperature, which is said to be 68°F to 77°F (20°C to 25°C). Without central heating and cooling, my kitchen only maintains this range in spring and autumn. The rest of the year it's either hotter or colder than that.  

All of that might have been a reason to ignore the Kickstarter and ignore the book. But Kate's books are exceptional in both the information she presents and the way she presents it. Her A Year in an Off-Grid Kitchen was fantastic and her Natural Small Batch Cheesemaking is the best book I've ever read on cheesemaking. So in spite of my past sourdough failures, I had every confidence that with Kate's help, I could succeed. 
Sourdough Without Fail is loaded with information I had no idea about. She not only discusses the art of sourdough making, but also the science. The amount of information is almost overwhelming! But Kate's encouraging attitude basically tells the reader, You don't have to actually know all this stuff, it's just here if you ever want it, feel free to jump right in on the recipes. 

With that I turned to page 16 and followed the instructions for making a sourdough starter from scratch. Then I sat down to read through the book. I was delighted that she addresses both of my problems. 

My first problem had been with amounts. Recipes varied quite a bit with the amounts of flour and water to add. Some included a sprinkling of yeast or a bit of sugar. Many recipes had you throwing away most of the starter and feeding only a little bit of it. From Kate I learned that I don't have to be making and feeding large amounts of starter to begin with. Yes, it increases from feeding, but Kate also includes "discard" recipes, i.e. recipes using the starter before it's fully matured, things like crackers, flatbread or pancakes. No waste!

My second problem was with inconsistent room temperature. Kate herself lives off-grid, so she had the answers. I'm learning how to help my starter thrive even when the room is too hot or too cold. An excellent little chart summarizes everything I need to know and do to keep my starter at its best no matter the season. 

More things I'm learning:
  • why bakers fail with sourdough
  • types of sourdough starters and their feeding ratios
  • types of flours and other ingredients
  • all about hydration (moisture content) of the dough and how it affects the bread
  • stages of sourdough ripeness (and what each is useful for)
  • the difference between a starter and a pre-ferment
  • tips for mixing, kneading, proofing, baking, and cooling sourdough bread
  • baker's percentages

Numerous recipes discuss various types of whole grain flours: rye, wheat, spelt, white, and gluten-free such as buckwheat, oat, rice, quinoa, polenta, and chia. How about scalded flour? That's a new one for me!

What I love about her recipes is that each one presents amounts in a chart for you to select how much you want to make. Since I just cook for two, I don't need 4 loaves, 4 cakes, or 4 dozen muffins very often. Especially not with starter always growing and at the ready. With Kate's charts I can scale down the amounts I bake so that we can have fresh bread and baked goodies whenever we want. 

One word of warning. The photos are in color and are guaranteed to make your mouth water! Seriously, I want to try every one of them.

The book is only available on pre-order at present. You can see it at Amazon here. I believe Kate is planning an announcement and giveaway on Permies later this year, so I'll be sure to let you know when that is. She'll be available then to engage with readers and answer questions.

In the meantime, we'll see if I can have success practicing my newly learned skills.