We got such a great response in April from our post about Shawna Holly of Sowing Seeds that we went looking for another Hill Country blogger to feature this month. Thankfully, Jessica May of Boerne’s Hill Country Homestead was willing to answer a few questions about her life and work.
THE TEXAS WILDFLOWER (TW): Tell us about yourself and your family.
Jessica May (JM): It’s Brady, me and our six children—with one on the way. We try to produce as much as we can ourselves on our homestead. I bake organic sourdough bread and educate our children, and blog all about it. Brady works in town as a business coordinator. We have vacationed as river rats in the Hill Country all our lives. Finally, four years ago we decided to just move to the riverbanks of the Guadalupe, and we have been loving it since!
TW: What fuels your passion for food?
JM: It’s sourced from our desire to take ownership of our food security by growing and raising what we can for ourselves and for what we can’t produce we make sure to source from local, organic and sustainable sources. It’s also important to us to preserve and store the same quality of food in large quantities for future use.
TW: When did you start baking? Blogging? How do those two things fit together for you?
JM: I started baking four years ago. It wasn’t pretty. I never thought I would be a baker. It’s taken years to perfect it and learn the ins-and-outs. I really love how historical bread is, especially sourdough bread. It’s what has sustained humankind since creation. It’s very interesting to read about the history of bread and it’s significance to man.
Blogging became an idea for me when I became comfortable enough to share what I know with others.
TW: The idea of “homesteading” may seem romantic and out of reach for some people. How might you suggest folks ease into it all? What benefit does making even a single weekly loaf of bread or some sauerkraut hold for people in this busy modern world?
JM: The way our food is produced today is so awful it should make everyone angry. It’s ridiculous how many unnatural ingredients are in grocery store bread. You can silence them with your choices. The way we, as a family, chose to respond to our feelings toward the current corporate food system is to take matters into our own hands by producing our own and getting to know other like-minded farmers and producers who can fill the gaps where we can not provide for ourselves. Seeking out small businesses, locally produced and handmade items can be relevant to anyone looking to make better choices. Not everyone can farm or homestead, but being mindful about your purchases and what you choose to support can be just as powerful.
TW: Besides the website and your social media accounts (Instagram, Facebook), where can people get to know you and your work?
JM: Our organic sourdough breads are available twice a week through the Farm Connection store locations in Boerne and San Antonio. Once a month we also set up in front of the Cibolo Creek Brewing Company on Boerne’s Main Street.
Thanks, Jessica!
Thanks for reading!
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