“Sustainable North Berwick” sent questions to The Intuition Kitchen to learn more about their operation. Owner & Baker Kasey Cover took time to answer and discuss.
Join "Sustainable North Berwick" on Facebook: https://www.facebook.com/share/g/1PMn6RijLV/
Follow The Intuition Kitchen on Facebook: https://www.facebook.com/theintuitionkitchen
Check out their website: https://theintuitionkitchen.com/
Introduction:
Before you go any further, I must ask, have you tried the sourdough bread from The Intuition Kitchen? If you haven’t yet, then please stop reading this and go order some. But also order some of the Wicked Good Granola too, or anything else on their seasonal menu for that matter.
Okay, you've returned, now to preface this thing, I must first apologize to Kasey because I think that while this interview with her is excellent, and all of the answers are so thoughtful, it nonetheless is a woefully small audience that will find this and read it. Sincerely then, thank you, dear reader, for dropping by and checking this out! If you care about small, sustainably-focused, local businesses near and within the North Berwick community then I politely suggest that you join and become a member of "Sustainable North Berwick" (link above). The goal is to continue this series of business profiles and interviews so that the community can learn more and get familiar with local shops, products, and services.
From this interview with The Intuition Kitchen there is quite a bit that I’d like to discuss, a lot in there that I’ve been thinking about, and thus tellingly my writer’s block has been fierce for what ought to be such a simple introductory assignment. Kasey knocked each question out of the park, and I truly appreciate the time taken to provide such great answers. So, what I'm going to do then, is to just leave my favorite quote from Kasey below, then you just go ahead onward for the full interview. Enjoy!
“Baking is undeniably a science, and I absolutely respect that side of it. But the beauty of The Intuition Kitchen's approach is that while I work within the boundaries of the process, I don’t want to feel restricted by them. Early on, I followed recipes down to the exact gram and temperature. But as I got more comfortable, I realized that the magic often lies in tuning into what feels right, rather than adhering strictly to numbers. I learned that once you understand the basics, the real freedom comes in how you express that knowledge. The idea of being intuitive and “listening to the ingredients” is about being present in the moment, really observing and feeling what you’re working with. Sometimes the flour feels too dry, the dough feels too stiff, or the season just calls for something lighter or richer. I believe that when you tune into your senses like taste, touch, and even the way a recipe makes you feel, it guides you to what it wants to be.”
...real quick, a final thought before diving into the interview, so much of this brings to mind the work, "On Quality: An Inquiry Into Excellence" by Robert M. Pirsig. Pirsig authored "Zen and The Art of Motorcycle Maintenance", and resided in South Berwick for his later days. Here is a quote from Pirsig:
"Dynamic Quality is the pre-intellectual cutting edge of reality, the source of all things, completely simple and always new... Static quality... emerges in the wake of Dynamic Quality. It is old and complex. It always contains a component of memory. Good is conformity to an established pattern of fixed values and value objects. Justice and law are identical. Static morality is full of heroes and villains, loves and hatreds, carrots and sticks. Its values don't change by themselves. Unless they are altered by Dynamic Quality they say the same thing year after year. Sometimes they say it more loudly, sometimes more softly, but the message is always the same...
Without Dynamic Quality the organism cannot grow. Without static quality the organism cannot last. Both are needed."
Questions & Answers:
Did you grow up in Maine? If not, what brought you to the area and how long have you been in our local community?
I grew up in a small rural town called Goshen, about 90 minutes north of NYC. We lived on an old 12 acre horse farm with a couple goats, chickens, a turkey, and a pig. It was a fun place to grow up. The Hudson Valley NY is a beautiful area generally known for its abundance of nature, history, and gorgeous mountain views. After high school, I moved to New Paltz for college and a few years after graduating, I made a big leap to Newburyport, MA. No job lined up, just a dream to start a new chapter of my life. I’d visited the Seacoast area on vacations before so it felt like a good fit. I lived in Newburyport for exactly two years before moving to Berwick with my partner Jake, which was almost a year ago now. We absolutely love it here. I like to say I traded the mountains for the ocean, but now that I’m in Maine, I feel like I got the best of both worlds.
What's your favorite part about living in this community?
One of the first things I noticed when I moved to Berwick was how many farm stands there are. Even in the most rural areas, you’ll find successful businesses supported by the local community, which I think is amazing! Berwick has such a vibrant agricultural community with local vendors offering everything from meat and dairy to eggs, flowers, and baked goods. It really adds to that small town community feel. Plus, I’ve got so much admiration for people who can pull off the homesteading life!
Where might there be potential for a positive change or development?
I think there’s always room to grow when it comes to supporting local businesses, especially small farms and artisans. Berwick already has such a strong agricultural scene, but I’d love to see even more events or spaces that bring people together. Maybe more markets, craft fairs, or food festivals. Those kinds of events not only strengthen the sense of community but also give small businesses and local makers more opportunities to thrive.
I've heard a number of answers on this, so I'm curious what you think, if you aren't already a considered a "Maine'r" then how long do you think it'll take to become one? I've heard anywhere from a decade to maybe a couple generations down the road.
This is a funny question that I’ve definitely thought about before! Being from New York originally, I don’t know if I’ll ever truly be considered a “Maine’r” - but I’d like to think after a few harsh winters you’ve been initiated. Haha!
On your website you shared how your passion for food came from watching your grandmother cook Italian fare as a child. What was the signature dish? What's the ultimate comfort food to you?
There were so many signature dishes, she was an amazing cook! Her mother, my great-grandmother (who I called “gram-cracker”), immigrated from northern Italy and taught my grandmother everything she knew. Her beef braciole was probably my favorite. She would simmer them in sauce all day until they were perfect. However, my ultimate comfort food was what she would call “satu.” I think it was her take on riso al forno - basically a baked rice casserole. She’d make it with white rice mixed with tomato sauce, ground sausage, topped with mozzarella cheese, and then baked until bubbly. Of course it was then served with a nice slice of crusty Italian bread she got from Arthur Avenue.
What is the inspiration and background behind The Intuition Kitchen? How long has it been open?
The Intuition Kitchen started as an intuitive cooking concept. Before I was a baker, I was really a cook. I started cooking dinner for my family when I was 14 and over time it slowly evolved into something more. I’ve never worked in a restaurant but at home, I’ve always considered myself a bit of a chef. I have this knack for looking at an empty fridge or pantry and turning scraps into something delicious. I call it intuitive cooking because I just let the ingredients speak to me in the moment. Even when I started learning to bake I realized I was still relying on intuition. Even though baking is more precise than cooking, sourdough is surprisingly intuitive. There are so many factors like room temperature, water temperature, flour freshness, salt used, and honestly–sometimes it feels like the alignment of the stars! (Just kidding) But seriously, so much of it comes down to touch. It’s how the dough feels that tells you when it’s ready. I practiced making sourdough for a little over a year before finally getting the courage to launch The Intuition Kitchen in July 2024. Now I offer not only sourdough bread, but other baked goods and intuitive kitchen creations.
Explain the exact market space that The Intuition Kitchen occupies as a microbakery? Is it technically retail, farm to table, farmer's market vendor, none of the above, something else... I'm just fascinated about the niche of a microbakery and want to learn more about the classification and ambitions of such an entity. Is this a crowded space, increasingly trendy, novel, traditional.... Any plans to enter a new market space, expand, broaden, or transition down the road?
Micro bakeries are definitely on the rise, and I love being part of the growing trend! I actually got my start working at a bakery in Ipswich where I learned how to make sourdough bread, but honestly with platforms like Instagram, Facebook, and YouTube, there’s so much more you can teach yourself these days. The idea for my micro bakery really came from a few business influencers I follow online. As for the market space, I’d say The Intuition Kitchen is all of the above! Under Maine’s Cottage Food Laws, I’m a licensed home food processor and mobile vendor, which allows me to sell certain baked goods as retail, wholesale, or at farmers markets. The main limitation is that everything has to be shelf stable (ie: no dairy). Maine also has a unique Food Sovereignty Law that lets individuals sell food from their homes without licensing—but it’s more limited, as it doesn’t cover retail, wholesale, or markets. Since being able to sell beyond my home was a big priority, I went the licensing route to give myself more flexibility and credibility.
Right now, I’m focused on online orders and taking on a few wholesale accounts, but I’d love to expand into farmers markets this year to reach more people locally. I’m also hoping to take on one or two additional wholesale clients for either in-store offerings or catering gigs. I’ve had a lot of interest from restaurants and catering companies which is exciting. The beauty of a micro bakery is that it’s super adaptable—there’s always room to try new things or shift directions as opportunities come up!
How have things been going since opening? Can you share any sales goals that have been hit? Any professional or business related triumphs that you'd like to share since starting?
Since opening last July things have been going better than I could’ve imagined. Within my first month opening I had my Wicked Good Granola stocked at Badwolfe Butcher Shop in Berwick and featured in a yogurt parfait special at Dairy Delite, also in Berwick. That was such a huge confidence boost early on! I also participated in my first holiday market with Meet York County and River Junction Brewing in Sanford, which was an incredible experience. A couple of my regular customers even came out to say hello and pick up a few items which really meant a lot. The community support has been amazing, and it’s what keeps me motivated even on the toughest days. And honestly, every time someone tells me my bread is the best they’ve ever had, it makes all the hard work so worth it!
What have been some obstacles, either anticipated or unexpected? Any stories you can share on overcoming some of these challenges?
Sourcing ingredients has definitely been one of the tougher aspects of running a small business. I try to prioritize using organic and local ingredients whenever possible, but finding affordable options that work for me and my customers is a constant challenge. When I first started out I didn’t have the funds to buy a lot in bulk, so pricing was tricky without reliable sourcing. Wholesale distributors can be a bit of a headache. Some have high delivery minimums and others won’t deliver to residential addresses, which definitely makes things even harder for my business model. Finding a good wholesale distributor who can meet my needs is still an ongoing challenge, but I’m learning as I go and finding ways to work with what’s available. It’s all about balancing quality, affordability, and availability, but the process has taught me a lot about problem solving and adapting on the fly.
What is the forecast like for the next 5 years or so; do you expect growth, increased competition, rising costs, adding staff, something gamechanging on the horizon?
I’m definitely expecting growth over the next few years! My main goals are to continue building my retail customer base, get established at a couple of farmers markets, and hopefully get my products into a few local retail stores. Since The Intuition Kitchen is still so new, I plan to keep growing the business and brand steadily–no need to rush the process. The biggest thing I remind myself is that I want to keep this fun and enjoyable throughout all the ups and downs.
What is something you can share in regards to your competition? Any tip of the caps, cautionary tales, words of encouragement or wisdom. Is your microbakery model something you'd like to see more of in the marketplace?
I have a lot of respect for other local bakers and small businesses in the area. It’s definitely a labor intensive industry, with some days lasting over 12 hours in the kitchen! I think it’s worth it though because micro bakeries can create a really meaningful connection between the producer and the consumer. That kind of model is something I would love to see more of, not just for the opportunity it gives small businesses to thrive, but because it fosters a stronger local food system and a greater appreciation for where our food comes from.
For anyone looking to enter this space, I’d say the most important thing is to stay true to your values, even if it feels like a slow start. It can be tempting to follow trends or push yourself to compete with larger operations, but there’s so much power in carving out your own niche that aligns with what you believe in. Don't be afraid to take your time, to build relationships with local farmers and suppliers, and to trust your instincts. Customers are drawn to authenticity, and when you bake with purpose they can feel it. With that being said, there are challenges too, like balancing growth with staying true to your values, managing the operations as a one person team, and figuring out logistics with limited space and equipment. But every small win counts, and every step forward is a part of your journey!
What is something you can share in regards to your customers? Do you have loyal patrons already in the community? Any special thanks, any announcements of new things to come or things to be on the look out for?
I’m lucky to have some amazing customers who order weekly, sometimes even more. It means the world to me, not just because of the steady business but because I know they’re nourishing themselves and their families with something I created. It’s so rewarding!
A huge thank you to anyone who’s ever purchased from me, especially those who take the time to share their feedback. Hearing that you love what I made specially for you is honestly the best part of what I do, it keeps me motivated and always striving to improve! Keep an eye out for some exciting things ahead, I’m always working on new recipes and adding fresh ideas to the menu.
What is your best selling item? Why do you think it is the top seller?
Surprisingly, my best-selling item is my Wicked Good Granola. I think the reason it’s such a hit is that it’s not easy to find a granola that’s both healthy and delicious without a ton of added sugar. I use pure Maine maple syrup from Hilltop Boilers in Newfield, which gives the granola just the right amount of sweetness to balance out the other natural ingredients. The Maine Maple Blueberry flavor is definitely the crowd favorite, and I’m consistently told by people that it’s the best granola they've ever had!
What item do you see the longest runway for? That is, maybe an item that isn't a top seller now, but could absolutely crush in sales when ready?
I see a lot of potential for my sourdough bagels. While they’re not quite my best seller yet, they’re very popular. Bagels are incredibly versatile, with endless opportunities for fun and unique flavor combinations. And like good bread, I think it’s hard to find quality bagels in stores that aren’t packed with unnecessary additives. As a native New Yorker, good bagels are practically in my DNA, so I’m proud to offer homemade bagels crafted with simple, high-quality ingredients.
What's your favorite menu item? Maybe whichever is best tasting, favorite to make, most sentimental, etc.
I think my favorite menu item has to be the sourdough bread. There's just something so special about the whole process–it’s so rooted in tradition. Every time I knead the dough, I feel like I’m connecting with the generations before me who have been making bread for thousands of years. It’s an ancient process, and there’s something really meaningful about being part of that. Plus, sourdough is a live culture that you nurture and feed while it grows, and the fact that my starter has been alive for over 10 years just adds to the magic!
Can you tell me more about what "Transformative Social Change" is? What put you on that path? Are you still on that path?
Transformative Social Change is about creating meaningful and lasting change that improves human well-being on a systemic level. It involves making changes that empower communities, challenges inequities, and fosters a better future for everyone. It all began with my studies in sociology where I became passionate about sustainable food systems, particularly around how school-aged children can benefit from having access to fresh, healthy foods. I explored how things like school gardens could improve their health and overall wellbeing. As I pursued my graduate degree in Transformative Social Change, I learned more about how to make these kinds of changes, whether through organizing, advocacy, or creating opportunities within local communities. My own passion for food, especially growing and cooking it, led me to pursue a path where I could combine those interests. Through The Intuition Kitchen, I'm working on that mission by supporting local food systems, offering high-quality ingredients, and building a business model that aligns with my values of sustainability and access to healthy food.
I'm told baking is a science, but the mantra of The Intuition Kitchen seems to veer from that mindset. "An inutitive practice - listening to the ingredients, the seasons, and what my body craves.", "Cooking from the heart...", "Sensory exploration and intuitive flair." At what point does understanding the process sort of start to liberate you from it? Can you expound on the idea of listening to ingredients, seasons, and body?
Baking is undeniably a science, and I absolutely respect that side of it. But the beauty of The Intuition Kitchen's approach is that while I work within the boundaries of the process, I don’t want to feel restricted by them. Early on, I followed recipes down to the exact gram and temperature. But as I got more comfortable, I realized that the magic often lies in tuning into what feels right, rather than adhering strictly to numbers. I learned that once you understand the basics, the real freedom comes in how you express that knowledge. The idea of being intuitive and “listening to the ingredients” is about being present in the moment, really observing and feeling what you’re working with. Sometimes the flour feels too dry, the dough feels too stiff, or the season just calls for something lighter or richer. I believe that when you tune into your senses like taste, touch, and even the way a recipe makes you feel, it guides you to what it wants to be.
The seasons also play a big role in this. We have such incredible local ingredients here in Maine and as the seasons change, so do the things I crave to bake. It’s a natural rhythm and there are certain breads and flavors I’m drawn to when the weather cools down, and others when it warms up. Your body also becomes a part of that. I might crave something a little sweeter after a busy day or something more savory when I’m looking to nourish myself. That’s the intuitive part, where I lean into those cravings and translate them into something that not only tastes good but feels right. For me, baking isn’t just about following a recipe, it’s about feeling the process and creating something that aligns with what’s in front of me—whether it’s the weather, the ingredients available, or what I’m truly in the mood to eat. That’s what makes it an intuitive practice rather than a purely scientific one.
Does The Intuition Kitchen consider itself a Sustainable business? If so, how?
Sustainability is a huge part of the way I approach both baking and farming. During the spring and summer months, we grow our own fruits and vegetables to incorporate into the baked goods. Not only does this allow me to create products that are as fresh and local as possible, but it also reduces the carbon footprint associated with sourcing ingredients from further away. When it comes to ingredients I can’t grow myself, I try to buy them from other local farms or suppliers who share the same commitment to sustainability. It’s all about supporting the local food system and minimizing the environmental impact.
I’m also really mindful of food waste. Any scraps that come from prep work like peels, cores, or leftover bits are given to our goats and chickens so that nothing goes to waste. It feels good knowing that our animals are thriving from the food that we might otherwise throw away. I also use eggs from our own organic-fed chickens, which ties back into the farm-to-table philosophy. These small but meaningful practices all contribute to a more sustainable approach to business and food production. It’s not just about the food I create, but the entire process and how it interacts with the environment around me.
I've often run into some pretty glaring differences between foods that are considered "Organic" and that are considered sustainable. In a perfect world, opting for foods that qualify as sustainable and organic is ideal, but not always possible. Would there be one criteria you favor over another? Is local most important? Sometimes this hierarchy shakes out differently for different people, so I'm curious which things you prioritize and how you rank qualities when sourcing?
This is a really great question. I think "Big Farma" likes to confuse us when it comes to words like organic/natural/sustainable/etc. It’s become a semantics game. In a perfect world, combining all of those qualities would be ideal, but it’s not always feasible. If I had to favor one over another, I’d probably choose local over organic for a couple reasons. Most importantly because I value eating in-season, which means the produce is harvested at its peak ripeness and nutritional value. When food is grown locally, it’s typically fresher and the environmental footprint of transporting it is much lower. Local farmers also tend to use more sustainable practices, even if they don’t have the "organic" certification because they’re directly involved in the land they’re farming. Supporting our local farmers is also huge for me. They put in so much hard work to maintain healthy soils and crops, and by buying local you’re helping to sustain those efforts. I do try to source organic when possible, especially if it's available locally, but I think the benefits of seasonal, local produce can sometimes outweigh the organic label—especially when it means you’re getting food that’s fresher, nutrient-dense, and supporting the community.
Have you gone and checked out the facilities and operations of your farmers and suppliers to ensure that they are organic and sustainable to your standards? I saw Maine Grains does Mill Tours, gotta say that I'm pretty interested in doing that.
I would love to go do the Mill Tour at Maine Grains in Skowhegan! They are all super friendly and supportive up there, it would be a treat to go visit soon. At the moment I don’t even order my flour directly from them–I go through a fine foods company in Portland called Monte’s, and get Maine Grains and other specialty products through them. It works for the scale my business is at right now, but in the future I’ll definitely be making it up to the Maine Grains mill!
You mention on the website your belief that the best flavor comes from locality, and I 100% agree. I admire your committment to seasonality as well, since often it is more sustainable. "Incorporating seasonal produce is at the heart or my baking philosophy. Fruits and vegetables harvested at their peak offer richer flavors and higher levels of essential nutrients. This approach not only enhances the taste and nutritional value of my creations but also fosters a deeper connection to the cycles of nature." Kasey, I can't tell you how much that description for Seasonal Ingredients speaks to me! You are baking with a purpose, with intention, and with a philosophy. How did you come to that? Can you elaborate on it? Was that taught at the CIA?
Thank you! Baking with intention is honestly the core of what I do. The whole idea of seasonality and locality just makes sense to me on a deeper level. When I started taking food in general more seriously, I realized how much better everything tastes when it’s fresh, local, and in season. It’s not just about flavor though, it’s about the connection to the earth and the cycles that come with it. Nature knows what it’s doing, and I think when we eat with the seasons we’re aligning ourselves with those natural rhythms. The CIA definitely touched on these subjects and the importance of high quality ingredients, but I don’t think they stressed nutrition as much as the quality and taste. For me, I think I came to this through a combination of experiences. I’ve always loved food and cooking, but then I started learning more about sustainability and how it’s tied to local farming and eating what’s available at the moment. The more I thought about it, the more I realized that eating seasonally wasn’t just about the best taste, it was also about supporting local farmers, reducing waste, and getting more nutrients out of the food I’m using. When you eat what’s in season, it’s just naturally fresher, and it doesn't have to travel halfway across the world to get to you. I think it all clicked for me when I started growing my own food. Watching things grow and come into their peak ripeness really opened my eyes to how food is meant to be experienced at its natural best. The Earth gives us everything we need, and it feels so right to bake with ingredients that are in tune with what’s happening around us.
Back to that concept of fostering deeper connection, is that something that you think we need more of in our lives? And by we, I guess I refer mainly to the traditional American society constructs that I am most familiar with, since I don't want to assume that all groups of people might need the same spiritual nourishment. But my company often discusses the concept, or meaning, behind a connection with land - what do you see as the benefits of fostering a deeper connection with food, ingredients, and nutrition?
Absolutely. I think this kind of connection is something we could all benefit from, especially in our modern American society where everything seems so detached from its origins. We’re so used to convenience that we lose track of the deeper relationship we should have with food. Understanding where it comes from, who grew it, and how it was cultivated gives us a greater appreciation not just for the nourishment it provides, but for the people and the land behind it. It encourages us to slow down, be more mindful, and make intentional choices about what we put into our bodies. And that mindfulness can extend beyond just eating–it can influence how we interact with the world, the environment, and even our community! When we’re more connected to our food, we’re more likely to care about things like sustainability, the ethics of food production, and how our choices impact the Earth and future generations. The benefits go beyond just feeling spiritually nourished- it’s a way to support our overall wellbeing, strengthen local economies, and protect the environment. Especially in a society where the cycle of consumption often feels like it’s just about getting through the day or week, taking a step back and connecting more deeply with what we eat can make a huge difference. It’s a small but powerful way to build a more mindful, intentional life. It’s something that’s definitely needed, especially in a culture that can sometimes lose sight of the simple, profound act of nourishment.
Can you tell us more about operations at Six Senses Farm? How much are you able to source ingredients for The Intuition Kitchen from your own farm? Are you looking to expand this ability to source from your own farm? What's next?
Our farm is pretty small, we’re just shy of 2 acres. We have a couple garden beds that we designate to grow vegetables, fruits, herbs and flowers in but mostly for our own consumption. I’ll try to intentionally grow things I know I can use in baked goods, like herbs, rhubarb, and vegetables. Last year we had an abundance of zucchini that I made into zucchini bread and it was a huge hit with my customers. Of course our own organic eggs were in there too. This year I’m definitely going to ramp up with growing flowers and pumpkins. We’d love to expand our farm in the future, I don’t think we are in our forever home. Hopefully in the next 10 years or so we can look into buying a larger space for us to grow into but for now we enjoy the small scale aspect.
How long has Six Senses been operating? Have you farmed before starting Six Senses? Any challenges, obstacles, or triumphs on the farm lately?
Six Senses Farm has been operating since April 2024. Both my partner Jake and I have previous farming experience and come from a long line of farming families. My father grew up on a dairy farm in Gallion, Ohio and Jake’s grandfather had a 600-acre chicken farm right here in Berwick that supplied eggs during World War II. Keeping the farming tradition alive is something that is important to us, especially in a time when it feels like the food system is becoming more disconnected. Plus, there’s just something about the taste of food you grow yourself! We chose the name Six Senses Farm because of the connection to “intuition,” often thought of as humanity’s sixth sense. There is a lot of intuition used when farming, which felt especially fitting.
What things are you keeping an eye on to stay Sustainable on the farm? We asked another agricultural operation about adaptive procedures and modern methods for climate change, soil management, water usage, drainage, pest control, fertlilizer, compost... so on and so forth. Anything you can share in regards to all of those things? Are you recording data yet on these things? Are you implementing sustainable strategies and best practices around the farm?
The farming we’re doing is very small scale so far, but we do implement a few practices to help keep us sustainable. We use strictly organic composted soil to grow all our vegetables in, while practicing no-till in our garden beds to help keep soil health alive. All our vegetables, fruits and herbs are grown from organic, non-GMO heirloom seeds. Last year, we moved into our home mid-season so we purchased our plant starters from Orange Circle Farm in Berwick, which were all fantastic. It’s hard to get organic certified, but they have it going on! As far as sustainable water systems, we recently invested in a large rain barrel that we can use to water our crops and livestock. We have goats and chickens that eat organic feed and food scraps. If we can’t feed it to them, we compost any food waste along with barn bedding, leaves, and wood ash. We don’t use our compost in our vegetable garden beds, but we will use it in our flower beds.
I can be a bit paranoid with certain news stories, but as a small farm with a flock of chickens, does the most recent H5N1 Avian Bird Flu outbreak concern you at all? Are you doing anything differently because of it? Are there biosafety and biosecurity measures that you either are taking voluntarily, feel compelled to, or are being mandated to take?
To be honest, no! I haven’t been keeping up with this. We only have three chickens at the moment so I don’t worry too much about disease among our flock. I also know that we got our hens from a reputable breeder that gives them all immunizations before purchase, so for some reason that gives me peace of mind that they’re healthy. I am a little weird about eggs personally though, so I always make sure to take precaution when breaking them to avoid any unexpected contaminants.
There is a lot to unpack with adherence to process and conscious intuition, from baking (the micro) to social change (the macro). Can you delve into that relationship a bit?
I really believe that all change starts with just one person, one decision, one action. It’s like a ripple effect–you never know how far those small moments of intention can go. When it comes to baking intuitively, it’s a reflection of that deeper commitment. For me, the act of baking isn't just about following a recipe, it’s about being present, noticing the small details, and responding to what’s happening in the moment. There’s a connection between that conscious approach to baking and how it can translate into larger social change. Every step of the process, whether it’s choosing ingredients or being mindful of the methods I use, ties back into something bigger. It’s about creating and living in a way that’s aligned with my values, and that carries over to the community. I'd say baking intuitively is social change because it's about creating products that reflect a more conscious, mindful way of living. When I bake with purpose I’m participating in the broader conversation of sustainability, ethics, and intention. It's a small action, but over time, that’s how we change things. Every loaf, every granola batch, every choice in the kitchen is an opportunity to make a statement.
Can a microbakery be part of Transformative Social Change? Does The Intuition Kitchen play that role?
I absolutely believe a microbakery can be a part of Transformative Social Change. To me, transformative change is anything that’s beneficial, healthy, and positive for an individual or community. It’s not just about what you do but how you do it–your mission, your values, and how you move forward in alignment with them. In the case of The Intuition Kitchen, I see it as playing a significant role in that change. My values are rooted in supporting local agriculture, sourcing seasonal ingredients, and using nutritious, high-quality ingredients in every product. By baking with intention, I’m able to provide goods that reflect those beliefs, which in turn impacts the people who purchase and consume them. To me, that's a small but powerful way to be part of transformative change.
Thank you Kasey!
And thanks for reading!
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