Introduction to Issue 9: Food and Cooking in Tiny Homes

Posted July 13th, 2009 by Tammy "RowdyKittens" and filed in Issue 9: Food and Cooking

Food and cooking in little homes has been on my mind recently. After staying in Dee’s tiny house, Logan and I realized that our kitchen was filled with excess stuff and if we wanted to live and cook in a small space, we’d have to downsize even further.

The Small Living Journal authors thought it would be fun to devote this issue to food and cooking in small spaces. You’ll read a number of different stories and strategies to deal with cooking in small spaces.

Tell us about your minimalist cooking strategies in the comments section. :)


Ideas for Future SLJ Issues

We are currently in the process on scheduling the next series of issues for SLJ.  If you have any topic suggestions for future issues, please use our contact form to let us know.

3 Responses to “Introduction to Issue 9: Food and Cooking in Tiny Homes”

  1. Wendy CooperNo Gravatar says:

    Our cabin isn’t wired for a stove and we have to haul water. We have a convection toaster oven, a small microwave, and a two element electric grill. We also have a barbecue.

    I am used to a big and well stocked kitchen but being at the cabin isn’t that big of a change. I realized that you just don’t need all of the things that are “essential” at all. It does take a little longer to cook things and baking is a big pain at the cabin but it gives me more time to talk and visit as a family.

    For storage I use a table with some clear plastic containers underneath. They stack and roll in and out quite easily.

    Here is a photo…

  2. VanessaNo Gravatar says:

    What kind of cookies are those in the picture? They look delicious.

    By the way, great issues guys, keep up the good work!

  3. RennieNo Gravatar says:

    I live in a 600? sq. ft. apartment in the upstairs of a house built in the 1920′s. Lots of charm but the kitchen is in what used to be the smallest bedroom. I love to cook and suddenly having a “kitchenette” was a bit of a nightmare. The kitchen and I have both gone through a lot of changes ( with more to come I’m sure). A few things I’ve learned on this journey.

    Steamer Baskets. I gave up my microwave (no place to put one) and relearned steam cooking and reheating. Most nights I can cook or reheat in one or two pots by layering food in the basket and sauteing or simmering in another. A side benefit is steaming retains flavor, and unlike microwaves retains nutrients. (so you actually get the benefits of the fresh vegetables).

    flat top/glass top stoves are 23″x21″ work-spaces when they aren’t cooking. Complex stir fry? Stack the prep on the stove as you do it, then move that to the cutting block when you cook. etc…..

    Storage? Food is aesthetic. Dry beans and pastas in glass jars add color and interest to book shelves and tables. So do squash, fruit or a basket of purple potatoes.

    next project is a an herb “garden” in my bathroom.