Rowena Morrel is the creator of In The Kitchen Magazine.  A native Virginian with an abiding love for the land and a passion for its bounty, she grew up on a farm in Louisa county and passes her heritage of sustainable living on to readers over the past ten years.  When asked if she was a member of SLOW she replied, “I have lived slow all of my life, sourcing my foods locally and preparing them simply.”  Simply delicious, that is, pleasing her family and guest for a life time.  After three separate careers in business and following her retirement ten years ago, Rowena created the magazine all about food, before Food TV and a dearth of food publications existed.  She interviewed the movers and shakers of the food community while witnessing the coming of the “age of food in America”.  Now, she maintains a creative forum for people to share their knowledge and interest in foods, recipes, other kitchen resources and cooking techniques.  Interviewing chefs, home cooks, farmers, food producers, butchers, local food merchants, and food groups, her goal is to challenges readers to “put a face on their food”, encouraging them to get to know the producers of the foods they eat on a first name basis.   Rowena and her husband, Ron Wade spend much of their time visiting local markets and growers to share with readers the best of good foods to cook and serve.  Together they source much of their food within a 50 mile radius and successfully sources their Thanksgiving feast within those confines.

            This unique publication features a Monthly Meal Planner that includes a menu for each day and a recipe from that menu.  For 10 years these recipes have been archived and will soon be published in a cookbook, but in the meantime, the website Meal Planner Plus is a collection of the last year’s recipes—never again wonder what to have for dinner.  We invite local growers, local food producers, those with cottage industries related to foods and good cooks to let us know what’s going on. Join the thousands who read In The Kitchen Magazine each month. Be assured of getting your own copy by subscribing to In The Kitchen, patronize the advertisers, and correspond with our columnists.