HandPicked People: Jenna Woginrich

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As we’ve built up our community here at HandPicked Nation, we have met some truly incredible farmers, ranchers, makers and thinkers in the real food movement. Which prompted the thought, why not share a little more about the real people of real food with our readers?

Welcome to another addition of HandPicked People!

Jenna Woginrich has a pretty incredible story to tell and she does just that on her website, through her books and right here on HandPicked Nation.

Not too long ago, Jenna diagnosed herself as having Barnheart. She decided to cure her ailment by trading in a 9-5 graphic design job and begin working her own six-acre plot of land (this change was gradual, but Jenna is now a full-time homesteader). At Cold Antler Farm, in New York state, Jenna raises everything from horses to honeybees. She knows this kind of life revamp is intimidating for a lot of people, but Jenna also understands how rewarding that change can be.

Ladies and gentlemen, Jenna Woginrich. She farms, she hunts, she writes, she rocks.

Name: Jenna Woginrich

Occupation: Writer and farmer.

Describe what you do in ten words or less. My words pay the mortgage, my land covers the groceries.

Describe real food in one sentence. If it feels good, and I mean really feels good, to eat—in your heart, your conscience, and on your tongue—it’s real food.

What is your first food memory? Cracking open soft boiled eggs with my parents on Sunday Mornings. I loved them so much. I learned that simple food could hold hidden treasures back then, and they still do.

If you were a food or a flavor, what would you be? I’d be a pumpkin, robust and all drunk on October sunshine.

What are the five food things you always have on hand? It changes with the seasons, but this winter farmhouse always has good meat, flour, rice, spices, and coffee. Without these things I might curl up into a ball and wait for spring greens!

What is the one professional rule you never break? Shucks. I think I break all the rules.

What’s going to be your next meal? I have pork chops from the last hog harvest ready to simmer in the crockpot in hard cider and bbq sauce all day while I write. Tonight the tender meat will be served over simple rice. I do not dare ask for more out of a weekday!

Did we miss anything? Let us know what kinds of questions you want us to ask in the comments below!