Patrice Lewis

We live on a 20-acre homestead in north Idaho with a goal of food self-sufficiency. Originally we were products of the suburbs, so we had a steep learning curve: Milking cows. Making cheese, butter, and yogurt. Planting, scything, and threshing wheat. Dehorning and castrating calves. Growing a garden. Raising chickens. Canning and preserving.Followers of my blog, Rural Revolution, have watched our exploits over the years. They've seen our victories, they've seen our failures, and they've watched us build a homestead from scratch.