The Slow, But Sure, American Rejection Of Social Engineering, Part 1 – The Kitchen

It is no great secret that in the last hundred years or more, the people who really wish to take complete control of the planet have been trying to social engineer the masses. In some ways they have succeeded. In other ways, the American people, anyway, have rejected their efforts. 

The Kitchen

It began with a short discussion with a family member regarding a friend’s newly renovated condo. The living space in question is part of a six family building erected before World War I. The character of the place is unmistakable, and for a single person, or a couple, it is a cozy place to be.

Well, other than the kitchen.

When cooks talk about a galley kitchen, the teeny tiny space that’s more like a closet than a kitchen, is the epitome of a galley. That’s what the friend has for meal preparation (no way could there be a table in there), and the friend has made the most use of the space available as this person is an outstanding cook.

So, when this writer mentioned the unfortunateness of the galley kitchen in this condo to the family member, a shrug came from that person and, It’s a social engineering thing, came out of the family member’s mouth. This person essentially said that at the time, the push was to get people to eat more canned food rather than preparing fresh food themselves,or something to that effect.

In essence, the powers that be were already working to control the food supply. With a little bit of digging, it is not hard to find information on when canning food in metal began. Right around the Civil War. Soldiers got used to the taste and texture, but the rest of the populace did not, and it took time to sell the public on the idea, especially when a nasty epidemic of botulism resulted from a bad batch of canned olives from California made the headlines.

Other innovations such as flash frozen vegetables came into being in this era, so the idea of preparing fresh foods in the cities and in company housing stock simply was being pushed to the side at the time. The idea was to feed the masses not from local field and farming operations, but somewhere more controlled.

The social engineering aspect of changing food consumption by changing the kitchen was now in play. The people who fancied themselves in charge just prior to World War I were all about efficiency, and saw it as a way to control the population. In the company housing provided by the likes of the Rockefellers and Carnegies, kitchens were small, and “efficient”, a large enough space for mother to work, but not large enough for anyone to join her. The resulting implications of that should be obvious: no teaching the next generation, no socializing, no family all in the room on holidays, no neighborhood effort when hogs were slaughtered….

Outside of company provided housing when families were displaced due to jobs, building was a little different. For a while, anyway.

In the 1910s, in the houses owned by those with domestic help, kitchens were a small work space supplemented with a butler’s pantry for storage. However, in one of a kind houses built in that time frame and the decade after in houses where domestic help did not live in, like those in this writer’s neighborhood, kitchens are bigger, and were meant for actual food preparation work among several people, not just opening a can. Sp, even in the same era, there was push back to the social engineering to an extent.

In the succeeding decades, especially where houses were built that came from a common set of blueprints, kitchens remained smallish (some houses here built in the 1930s have much smaller spaces for this with a “breakfast room”), and in the post World War II era, when all the little bungalow and ranch houses came into being to house soldiers returning home along with their families, efficiently, of course, kitchens were almost a pass through.

Simply, this was social engineering. Cooking, and learning to cook was dissuaded by virtue of the space people had to do it (or not).

What is fascinating in the early twenty first century, a hundred years after the powers that wanted to be made their concept of efficiency such a part of American life, the people are outright rejecting the tininess of what had been the work space of a kitchen. At this point in history, having a kitchen big enough for an Irish Caeli is all the rage. Open concept,  knocking down walls into adjacent room to open up a kitchen into living space and essentially not close off food preparation is the trend. New houses, McMansions included, are built with huge, elaborate kitchens whether the people building the house intend to use them or not. Storage, of course, is a must, but many times that has more to do with all the gadgets and dishes accumulated for food preparation since these kitchens also come with huge refrigerators and freezers to keep fresh food rather than store canned.

What is also a trend, at least in these parts, is availability of fresh, prepared foods and meals in the grocery stores. Local farm products, such as eggs, sell out faster than their industrialized counterparts – even at a higher price. Pick your own orchard, vegetable and berry operations thrive to the point that many had to be expanded. Turnover in produce is very much a daily thing. We the People, at least a large enough percentage to keep fresh foods available in the stores, are hungry for real food.

It might simply be location, or the socio-economic status of the clientele in specific locations where these supplies meet demand, but Americans who can afford it are rejecting what was being socially engineered in the early twentieth century when it comes to one of the most basic functions of life: eating.

Expansion of the American kitchen is just the beginning, though. Yes, it is ostentatious, but Americans are rejecting the efficiency in living space and transportation foisted on us over a hundred years ago in ways that should be making the Robber Barons spin in their graves.

Part 2 coming soon.

67 thoughts on “The Slow, But Sure, American Rejection Of Social Engineering, Part 1 – The Kitchen

  1. Kitchen is the hub of our house. Built in 1904, the kitchen is tiny. It struck me the night we got married. As the reception drifted late into the early morning hours, there were 18 people crammed into the kitchen, about 11×13. The rest of the house, 7K sqft, was almost empty. We gather in the kitchen.
    I guess it’s where we feel comfy?

    Liked by 18 people

    1. This house was built in the 1950s as the first of the second wave that filled in the streets. Honestly, it has the biggest kitchen of the group, and it is a galley with a wider open space at the other end that used to have a table, but now has the refrigerator. We eat in the dining room.

      I just thought it was fascinating to think that the kitchen – making it smaller on purpose for social engineering reasons – now is becoming elaborate whether people cook or not. It is very much the heart of everything.

      Liked by 13 people

      1. My house was built in 1920 and the previous owner an architect enlarged the kitchen. My kitchen is larger than most . We updated the kitchen but more in 1920 style. We splurged on a professional oven since I love to cook and bake.

        Ha ha ha I still have radiators and not getting rid of them. I like old furnitures and linens old refinished wood floors. ‘

        When I have company everyone wants to be in the kitchen . Still I love the galley kitchen better and kind of made it that way by putting a large workstation shopping block-table into it .
        I know some older kitchen had little workspace and one wonders how women cooked these big meals and backed all the good foods.

        Liked by 7 people

        1. In Canada, I had a 1912, 21/2 story + basement, “city” home on a 33-ish x 93-ish lot for 20+ years. It had hot water radiators. I recall the local plumber, who was needed occasionally for boiler maintenance, telling us that we had the most efficient heating one could have. They were wonderful. No “forced hot air” blowing dust and cool air everywhere. And in some rooms there were custom made wooden shelves that fit over the rads. Extra storage/display space! Woo hoo! (Not for plants, though, even given my preferred ambient indoor temperature of below 65.)

          Liked by 2 people

  2. Really enjoyed this! Houses and how they impact the people who live in them has always interested me. I never considered the social engineering impact before. Thanks DP for something new to ponder!

    Liked by 10 people

  3. Wow! I knew the attempts to undermine our Constitution began before the ink was even dry but I had no clue that this social engineering began that long ago. In most homes, the kitchen truly is the center of the home, particularly farm homes, i.e., “country kitchens.”

    Liked by 6 people

    1. Exactly. My family’s farm, the one with the really big house, had two kitchens. One on the main floor and a summer kitchen in the basement. By the time I came along, livestock was long gone, but they used to get the entire family together, and this was DOZENS of people on hog slaughtering day. I hear tell the basement was a beehive of all the women working after the initial cuts were made. When I was little, all we did was bake Christmas cookies, but still, there were a lot of bodies present.

      In the places where my parents grew up, there is NO WAY that could be accommodated. Not even here. One of the people who lived next door was a deer hunter and he field dressed them, and then butchered them in the back yard because there was not enough room in the house.

      Liked by 8 people

      1. That reminds me of the times we would visit my aunt and uncle, with 4 boys, who farmed. HUGE kitchen and during busy times, like harvest time, they would hire field hands and extra help in the kitchen. They prepared five meals a day – very early morning light breakfast, full breakfast mid-morning, dinner, mid-afternoon meal, and then a full supper. There would be 12 to 15 people at the table.

        Liked by 5 people

      2. Ahhhh, I am drooling. A summer kitchen is my dream. When we moved in there was an automated assemblyline to the basement, to store canned goods. I have about 800sq ft down there and continuously dream of a basement kitchen for processing large amount of produce.
        Built one in the backyard, but it’s still open on 1 1/2 sides.
        Average kitchen as 40-60 sq ft of counters, and the outdoor kitchen as 326 sq ft of counters. It’s a joy to be able to spread out, make a mess, and hose it down.

        Liked by 2 people

      3. Yup, all the older (mostly) Italian families in my neighbourhood had summer kitchens in the basements and for really big jobs, like bushels of red peppers to roast and bottle in olive oil, they used the concrete in the back, with enormous grills and kettles. (There’s a reason Italians who came to NA like to pave most of their little properties!)

        Liked by 1 person

    2. Oh, for an edit button! Immediately after posting, I also realized all those shows on HGTV (which I watch a lot) about people looking for homes to buy – pretty much every single one wants a big, open kitchen with an island/stools/chairs where people can gather. Might the human race be unconsciously seeking that which was taken from them so long ago?

      Liked by 10 people

  4. a “Galley” is the “kitchen” on a vessel.

    Space aboard most vessels comes at a premium and must be used as efficiently as possible. Provisions are also taken into consideration for various sea conditions.

    The cramped work space is a plus for a cook to brace himself while performing galley duties.

    Overall, House floor plans have much to be desired.

    Many older houses have laundry and utilities located in the basement, kitchen, and living room and dining room on the main level, bedrooms, and a single bathroom upstairs, and attics or crawlspaces to top it off, and newer construction conformed to these “standards”, although many Incorporated a Second bathroom or “Half-bath” on the main level, and more recently, finished basements with a bathroom.

    Often times, there is a large Picture window on the front of the house for a view from the living room.

    IMO, this is BACKWARDS.

    Why not locate the laundry room on the same level as the bedrooms, which is much more efficient?

    Why not locate the kitchen, living room, and dining room to a higher level, where the view might be better, and privacy may be better?

    Who wants a living room view of the street, whereas the view FROM the street is somewhat of a “fishbowl” for passerby’s, and the neighbors across the street?

    How “convenient” are basements and attics for storage, whereas they may be difficult to access, and may have to be “unloaded and re-loaded”-TWICE!-for your “convenience” (Christmas decorations come to mind ;))?

    And in my experience, the kitchen is THE PLACE TO BE, for any occasion in the Home !

    Liked by 7 people

    1. Well, there is a problem with living in multi level houses for a number of people who age. It’s called steps. And I’ve seen many houses with laundry on the second floor. No opinion either way as I would think the main concern would be getting hot water to the wash machine quickly would equal the amount of stack space necessary for drainage that does not damage the structure if it leaks.

      One nice feature of this house is that the “powder room” has a shower. When one parent was recovering from hip replacement surgery, it was a Godsend.

      And frankly, sleeping on the first floor, there isn’t all that much privacy from the street. That’s why sleeping porches were always on the second.

      Liked by 6 people

      1. Yes, the steps become difficult as we get older, and a ranch-style house eliminates this issue.

        A “walk-in” type shower is my personal preference, but I can also see from your experience, it should be considered a necessity, even as a a “just-in-case” scenario.

        Liked by 2 people

      2. Deplorable I have a laundry shoot on the second flood bathroom that goes to the basement. It is very convenient.
        Like the German wash machine in the bathroom or kitchen but mine is in the basement. Do not mind that..

        I have a big porch and closed it in for the cats in summer open all windows. My cats have a big cat tree there . I have my workstation there also where I draw and paint and make jewelry.

        Years ago I saw houses with summer kitchen that were a small separate building. That is good for preserving. I liked that .
        Also washroom separate from the home where the washer was and seemed convenient to hang up wash.
        Even though I feel blessed I could leave all behind and live in a small room with very little and still feel blessed.
        I like to downsize but my husband is attached so we stay.
        I cannot imagine never to cook my own meals clean my own house or do my own wash. Doing for yourself keeps you young and alive .

        Liked by 2 people

        1. Right there with you, Singing Soul.
          People used to ask me why I didn’t use coupons, because we spent so much on food.
          Well, there’s no such thing as a coupon for a head of broccoli.
          Lots of coupons for processed food, we don’t ever buy.

          Liked by 3 people

          1. daughnworks247 quality good food is not cheap but one has o decide what is important once health quality of live ( does not mean longer) or other investing into other things.
            We prefer organic quality American grown if all possible.

            Liked by 3 people

        2. Keeping the laundry shute when remodeling the main bathroom of the1952 “suburban” split entry home I received from my parents, was essential to me. I tried hard to figure out how to connect the shoot to the ensuite off the master bedroom while renovating it, but I failed. I think it was simply going to be too dear to effect.

          Liked by 1 person

    2. Forgot to mention a pet peeve of mine: “decorative” shutters.

      “Decorative” shutters are often seen only on the front of the house, sometimes accompanied by new siding that is “fancier” than the siding on the sides and back of the house (to enhance “frontage” view from the street).

      Older storm shutters were functional, and used to mitigate window damage from airborne debris in high wind conditions.

      The “decorative” shutters are non-functioning, and in any event, are most often too small to cover the window area to which they abut.

      This has become “normal” to many people (social engineering), but is RIDICULOUS to me !

      Hope no one is offended by this comment 😉

      Liked by 5 people

      1. Nor’Easter, it’s funny you brought that up -I was just discussing with my husband that I wanted to re-install the (working) shutters that our 1920s Dutch Colonial originally boasted when it was built. The house looks…incomplete…without them. My husband (carpenter) has them stored in the basement, so we’ll be repainting and repairing, then reinstall when we paint the house.

        I enjoyed the original article re:kitchen sizes vs. social/family re-construction (or was that Deconstruction?) of the American family. Loved the kitchen I designed for my (previous) house – it was a ranch style house, with an eat-in kitchen, until we razed it, added an 8 foot long island loaded with cabinets, drawers (original kitchen had ONE drawer!) and wine racks. We had a huge garden, raised animals for food, and I used that island for the butchering, food prep, canning and the many loaves of homemade bread my two boys consumed. And it was where everyone gathered when we had company. Loved that kitchen. The kitchen truly is the heart of the home!

        Liked by 2 people

    3. I realize this is a day late, but yesterday at some point I thought of the real reason bedrooms are up a level: heat and mosquitoes. Mosquitoes exist at ground level for the most part. They definitely do not reach a third floor level. I’ve met people who live in three level town houses who sleep outside in the summer up on their terrace pretty comfortably.

      Also, at ground level, there is no breeze. In these parts, ballrooms were on the third floor with a lantern feature to keep air circulating. In summer, especially in these brick houses that are like ovens, that was a key part of sleeping and why a lot of places were built with a second story porch.

      Go south to the original plantations, and a breeze and cooler air from the river is why there are avenues of live oaks. It’s also why the 18th century big houses had terra cotta tile and marble for floors.

      There’s more to it than just privacy.

      Liked by 1 person

  5. When I was single and rented, I always rented OLD houses. The oldest was built in the late 1700s. The closets were three feet long and about six inches wide with a 1/2 dosen pegs to hang clothes on. I bought a german shrunk (schrank) to put my clothes in. It was a beautiful piece of furniture now in my living room.

    The kitchens on the other hand were HUGE and I loved all the storage space. Tall ceilings with two sets of cabinets one on top of the other were in at least two of the apartments. (I always grab the one with an original kitchen.)

    What I really hate is current homes have NO PANTRY,– that is storage space. You can tell they are designed by men who don’t cook. We had our house built and I went round and round with the architect and he STILL screwed up my kitchen so I lost a ton of storage space. (It is a modular)

    Liked by 7 people

      1. Deplorable Patriot
        “In my dreams, I want a walk in pantry. One house down the street has one, and I would like one like that.”
        I agree
        From my back holiday next to the kitchen we believe used to be a walk in pantry and has a window.
        We believe the architect converted it to a half bathroom.
        Most old homes only had one bathroom on the second floor.

        The good thing is the architect appreciated the original woodwork and did not paint any of that. Our fireplace also has Rookwood tiles. Many houses painted the woodwork white and also the fireplace.

        Liked by 1 person

  6. My maternal Grandmother could make an apron and blouse like the one pictured….she made me baby clothes with Tatting lace, many tucks and tiny buttons that weren’t even a quarter inch in diameter. She could cook and fill a kitchen with heavenly aromas and never cut her hair until her latter years. We loved her food, her ‘pudding cakes’ and sweet potato pone, corn pones which she broke and gave to the grandchildren to keep us from starving before mealtime. She was not to be pushed too far. She was smart, once the youngest certified school teacher in the state of GA and had a life of trauma and tragedies…as did my maternal Grandfather.

    The size of the kitchen didn’t matter to them. They cooked from ‘scratch’ and from their gardens and livestock. Grandpa grew and dried the corn for both our mule and ground the corn for our cornbread. He raised chickens and hogs as well. It was a simpler time… yet they had endured through depression and two world wars by the time I was born, then came Korea, the Cold War and Viet Nam….cake mixes, canned soup casseroles, frozen foods and home freezers, fast food drive ins, and frozen hamburgers and fries.

    Martha Stewart helped folks turn back back the clock to basic cooking, crafts, housekeeping skills. We have farm to kitchen restaurants, organic vegetables, local meats, cheeses, etc. There are also French sewn, smocked and pleated children’s clothes, but fewer ladies who sew, knit, crochet and embroider, fewer fine fabric stores and fewer homes with sewing machines.

    Liked by 5 people

    1. I have my grandmother’s Singer “Featherweight.” I think it was one of the first electric models. I sews forward and backward, and has a special attachment for installing zippers into clothes. Lots of new Christmas and Easter dresses fashioned on it over the years.

      Liked by 4 people

        1. Thank you for this article. The interested response is great to see.

          Here is an article that digs into the history quite well, While I don’t agree with the authors feminist perspective, her discussion of the role played by the land grant home economics departments is important. (My mother, who taught me to sew was part of one of these programs, as we’re other relatives..)

          The use of design and planning as a tool of social, economic and cultural control is an important topic. The (CIA) architect/planners, social scientists, and even protective construction specialists were literally connected by a short stroll along the gorge.

          Liked by 1 person

    2. “… then came Korea, the Cold War and Viet Nam….cake mixes, canned soup casseroles, frozen foods and home freezers, fast food drive ins, and frozen hamburgers and fries.”

      “…but fewer ladies who sew, knit, crochet and embroider, fewer fine fabric stores and fewer homes with sewing machines.”

      Don’t forget the microwave !

      We have managed to DEGRESS… under the guise of the PROGRESS !!!

      Liked by 2 people

    3. Ga/Fl I can smell that kitchen if I close my eyes.
      My mom’s grandmother had a woodfired stove.
      I’ve never had biscuits that good, since I was little.

      Liked by 2 people

  7. This is funny I could be your grandmother. Ido most things the old fashion from sowing ,knitting and cooking.
    I raised my kids that way.

    I remember my husband invited his workers who in St Louise for dinner. I cooked a 5 course meal. The next day one of the people told my husband I would invite you but my wife cannot cook. I felt bad.
    I had to relearn how to invite friends not to put out good linen and linen napkins and good coffee cups and bake . People told me just to put out mugs no table clothe. I made people feel uncomfortable.
    I do not have fiends the way people have. People told me that I scare them.

    We used to have October fest in my backyard and I cooked for three days. I stopped because so many people came that half I did not know.
    I intimidate people they do not invite me back. That is ok but I just do as my grandmothers did and they taught me how to cook and how to appreciate linens and how to take care of them.
    Silly me I play in my house as if I have a big doll house.
    Now I told to much of myself…:)

    Liked by 6 people

    1. Know exactly what you mean, Singing Soul. I had one girlfriend tell me, point blank, she would rather have a root canal than invite me to dinner. Intimidated. I scrunched my nose, “Okay then, you’re making the drinks!”

      Liked by 1 person

  8. Even in the late 50s and 60s the move to open plan had begun; it was criticized in one thing I remember reading as encouraging people to overeat.

    Before the Crash of 2008, it seemed like half the businesses out there were to encourage people to remodel their kitchens and put in a granite countertop.

    Where I live there’s a combination utility/storage room between the kitchen and the garage; one finds their own desired balance between “pantry” and “other stuff” with that arrangement (mine has a lot of ammo in it).

    Liked by 4 people

      1. Quartz is a better choice I believe. It’s tougher and less porous. Your steel knives wouldn’t scratch it and, being largely silicon dioxide (anything other than clear quartz has impurities in it) is chemically pretty inert.

        However, the quartz I see is actually bonded, not solid chunks like granite. It’s also not nearly as attractive as granite. Function over form or form over function? That’s the choice.


          1. My cabinets are red-stained cherry (white? yawn), and there are many, many different kinds of granite. There was a fantastic dark blue type once that I loved looking at but would have clashed. I ended up with Formica anyway. Maybe some year I’ll care enough to swap it out.

            I’d be unthrilled with Pikes Peak granite even though I will probably lose my Colorado Card for saying so.

            Liked by 1 person

    1. Raises hand in appreciation and acknowledgement of “Me, too!” I learned to sew using it.

      My mother made dancing school costumes (not many) on it, and an Easter dress, and a beautiful flannel robe.
      I don’t know what my Aunt Lissa used, but she made me Barbie clothes…what a labor of love! Looked like they came from a high end department store…but miniature (including the genuine, satin lined fur stole).


      1. I have two sewing machines. A sears computerized monster I do not use and my Mom’s 1952 Necchi.

        I make bridles, halters, saddle pads, some parts of harnesses, elaborate Unicorn costumes for my ponies….
        I have a room full of fabric and notions and a roll of felt rug underlayment that I use as the innards for my saddle pads. I will probably be venturing into more costumes for humans since I am getting a push in that direction from friends. I have done some already.


    2. Just like here! Old farmhouse. It appears the back entry/utility/storage room was the original kitchen. There is a teeny porcelain sink right inside the door, a fair number of painted cupboards (rough inside, but painted), and painted wooden counters! Also a shallow closet. The cupboards now function as pantry, cleaning supply storage, and yes, that other stuff you mention. And the laundry. The room is unheated and leads into what is now the kitchen but from the architecture, must have been the living/dining room originally (oval doorway into what is now the living room must have been the original front door, the big square opening into the living room (complete with wooden sill) must have been the original front window. That room is clearly an addition to the original two story house and has a flat roof.

      One learns to use the space and arrangements one has…and usually to be grateful. This is set in a field…no more “nice” landscaping. Eagles soar overhead…Snow Geese coming down to light on a field look like a miniature, very localized snow storm, Trumpeter Swans fly beneath the occasional F-15s. 🙂

      Liked by 3 people

      1. Clearly out in the country! Same here. I can’t stand doing landscaping (I’m OK with one time projects but stuff that has to be done over and over as a life!) and I’ll be damned if I’m going to put a negative on my life to please neighbors.

        Liked by 2 people

        1. Man after my own heart. When the children were wee, we said we were in the business of growing children, flowers, and food and not lawns! So what there was was enough for playing, to which we added a sandbox and a small patio with a tree, good for “dark dinners” when it reached 90% humidity & 99 degrees.

          Liked by 1 person

  9. My grandma (I called her Nanny) had a pretty small kitchen and an ENORMOUS garden, about four acres. She canned, froze and preserved enough vegetables and fruit every summer to feed three families all year. That was my family, my aunt’s family, and hers.

    Their was a hog-killing every fall, but it was done outdoors. There was a cast iron kettle a grownup could bathe in used for the hog. She had a smokehouse to make her hams in.

    The only things that came to her house from a grocery store were sugar, flour, coffee, tea, spices, and paper goods.

    My own kitchen is tiny, I live in a little cottage at the back of my property. My daughter and her family live in the “big house,” all of 1000 square feet, built in 1893. I garden every square inch of the backyard, and manage to can, freeze, and preserve quite a bit of organic produce. I am replicating, as best I can, the lifestyle of my Nanny for my grandkids. I even have chickens. Did I mention I live within city limits?

    I think it is important to preserve, as much as we can, the old ways of doing things. I am only 54 years old. We are just a couple of generations removed from the time when most Americans grew at least some of their own food. I want us to get back to that.

    Liked by 7 people

    1. Aubergine, I must agree – the old ways of doing things need to be treasured and we need to pass those techniques and wisdom on to the next generations! I am only a few years older than you, and have spent the majority of my adult life canning, studying and raising herbs for cooking and health, gardening, and just recently got back into the healthy processing of vegetables through fermentation. I even held a few informal classes on canning/pickling. Raised my boys on raw milk, venison (which we butchered ourselves), fresh ground wheat for the sourdough bread…and although we were looked at askance for our homesteading ways, and it was hard work – I wouldn’t do anything different.

      Liked by 1 person

      1. That is awesome!

        I am a pickler, too. Nothing is better than a real dill pickle or homemade sauerkraut. Your boys are lucky they had someone to teach them! It is a great way to grow up.


  10. When I move my crippled old goat out of the front yard across the drive to the ‘Rough’ and the lamb’s play pen next to her, I am going to landscape my front yard… eatable landscape it that is. Sweet Bay Laurel (as in bay leaf for stews) will grow here and so does Rosemary. That plus Sage, Thyme and Lavender go in front of the house as ‘traditional’ evergreen foundation plantings.

    Then the rest will be raised gardens with herbs and veggies.

    With goats and sheep and deer I will have to fence it in with an eight foot fence. The deer found my garden last year and despite a five +1/2 foot fence ATE everything! If I am going to have to build a new fence, I want a garden close to the kitchen instead of a decent trek from the house.


  11. The houses I grew up in during the 60’s were small ranches in Texas. I assumed that tiny kitchens were created due to space constraints so it never occurred to me that they could’ve been a sign of social engineering. As an adult raising a large family, we’ve always bought homes that centered our gatherings around the kitchen. Unbelievably, we were one of the few families that valued eating our meals together with the TV OFF. I love to cook and cooking for family and friends is an expression of love so it’s always been a natural gathering place. A galley kitchen to me means isolation……the owner of which is either a lonely cook or not a cook at all!

    Liked by 1 person

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