HandPicked People: Richard Morris

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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!

Richard Morris is one of the most recent contributors to join HandPicked Nation and we’re pretty thrilled he’s here. We first got to know Richard through a lovely interview with his co-worker Brie Aronson (they work together at Joel Salatin’s Polyface Farms). It was immediately clear to us that Richard Morris has a lot of heart and humor, and that he possesses a remarkable commitment to real food.

Richard keeps a daily update of his foodsteading life on his blog Heritage Fells Foodstead and penned the award-winning book A Life Unburdened: Getting Over Weight and Getting on with My Life about his life-changing comeback from morbid obesity. We look forward to reading and sharing even more of Richard’s wit and wisdom.

Name: Richard Morris

Occupation: Writer & Foodsteader

Describe what you do in ten words or less. I practice living the good life, then write about it.

Describe real food in one sentence. Real food is what sunshine tastes like.

What is your first food memory? Sadly, it involves sardines. I had the mumps when I was 4 years old. My mother must have fed me nothing but sardines while I was sick, because I remember being imprisoned in my room and feeling mumpy amid the omnipresent smell of sardines. Surprisingly, I love sardines today. Stockholm Syndrome maybe?

If you were a food or a flavor, what would you be? I would be a savory slab of grass-fed beef; prime cut, richly marbled, medium well done, with a nice crust, and a light touch of herbed butter before serving. Well, that or a can of sardines.

What are the five food things you always have on hand? Coconut oil, pastured eggs, onions, pork belly, and my beloved homemade kimchee.

What is the one professional rule you never break? Never put on the menu what you can’t deliver to the table.

What’s going to be your next meal? Stone soup. It’s made from whatever we’ve got lying around. This time it’s chopped onions, carrots, sweet potatoes, and pork sausage, in a coconut base.

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