New Board Inductees

Last month, we inducted two of our new Board members: Julia Davis and Mya Kerner. Learn about the entire Board of Directors here.


Julia Davis, MSW, BSW (General Board Member) ~

Julia Davis currently resides in the Lehigh Valley of Pennsylvania. Julia received both her Bachelors and Masters Degrees in Social Work from Kutztown University of Pennsylvania. She is a community builder and advocate for our most vulnerable populations. In her free time Julia enjoys painting, seeking out new experiences, and spending time with family.  Julia was inducted to the Board in May 2018.


Mya Kerner, (General Board Member) ~

Originally from Philadelphia, PA, Mya Kerner is a multidisciplinary artist based in Seattle, WA. In 2011, she received a BFA in Interdisciplinary Sculpture and Environmental Design at the Maryland Institute College of Art in Baltimore, MD. After moving to Seattle in 2015, she completed a Certificate in Holistic Landscape Design at Bastyr University in Kenmore, WA. Currently, Mya maintains a full-time studio practice in which she responds to her studies in permaculture and ecology. She also runs a small garden design business. Mya was inducted to the Board in May of 2018.


Welcome Julia and Mya!


While we have no open positions at the moment, Applications are accepted on a rolling basis. Please Apply Online or Contact Us for more information.


2018 Board of Directors

We are proud to announce that we are expanding our Board from the 3 Founders to include 6 new Directors. We are staggering their elections to prevent each position becoming vacant simultaneously, and will continue to announce them as they are inducted. Please join us in welcoming our newest Board members!

Steven Garcia, BBA (Treasurer) ~

Steven was born in New York City: the second of three children. He moved to Pennsylvania in 2004 where he went to High School and achieved his Bachelor of Science in Accounting from Kutztown University of Pennsylvania. He has worked in public accounting for several years, for a top 15 Accounting Firm, Baker Tilly. He loves to travel; listen to music; and spend time with his family, friends, and girlfriend. He also enjoy reading books and helping people, even in the smallest ways.


Marguerite Humphrey, M.Ed, BA
(General Board Member) ~

Marguerite grew up on a Texas farm but has lived in Seattle for decades. She was a Montessori teacher and administrator for 30 years. After retiring, she pursued Permaculture education at Bastyr University. In addition to serving on the Board, she is The Landerholmstead’s Farm Manager. Marguerite categorizes herself as a lifelong-learner and is curious about all things sustainability. She is a loving and playful gardener, mother, and  grandmother.

Welcome Steven and Marguerite!

While we have no open positions at the moment, Applications are accepted on a rolling basis. Please Apply Online or Contact Us for more information.


Lemon-Lime Pound Cake Recipe

We are proud to welcome a new writer to our team of volunteer contributors! She will be writing periodically on sustainable food production and social justice. Her site is, and this post is copied (with permission) from her Pound Cake recipe, April 30, 2018. Enjoy!

This post contains Affiliate Links.

From Ratio by Michael Ruhlman

Lemon-Lime Pound Cake

  • 8 ounces Butter, room temperature
  • 8 ounces Blonde Sugar*
  • 1 tsp Fine Salt
  • 8 ounces Eggs (4 large eggs plus 1 large egg yolk, room temperature), Lightly Whipped to Combine
  • Juice & Zest of 1 Lemon
  • Juice & Zest of 1 Lime
  • 1 tsp Vanilla Extract
  • 8 ounces Flour (about 1 3/4 c)

Citrus Glaze

*Ingredient note: Blonde Sugar is evaporated cane sugar.

Useful Items: Stand Mixer, 9-inch loaf pan, Parchment Paper

Oven to 325F. Line a 9-inch loaf pan with parchment paper.

In standing mixer using paddle attachment, on medium-high: Beat Butter until creamy, then add Sugar and Salt. Beat until the mixture becomes a very pale yellow, and has increased about a third in volume (2-3 minutes).

Add Eggs slowly, to fully incorporate (about another minute).

Add: 1 tbsp each Lemon & Lime juice, Zest of both, and Vanilla.

Reduce mixer speed to medium-low: Add Flour, mixing only long enough to incorporate.

Pour batter into pan, bake for 1 Hour. Test with a pairing knife or toothpick. Cake is done when blade comes out clean.

Let rest in pan for 5 minutes, then turn out onto a rack to finish cooling.


Combine Juices and Sugar in a small saucepan. Over medium-high heat, heat and stir the sugar until it is dissolved. Taste, and adjust sweet-sour balance if necessary. I find that 3 tbsp of juice produces a well balanced syrup.

Brush Pound Cake on all sides with glaze.

A Note from the Author: “Pound cake freezes well, and if you know you are going to have a lot of guests, this is something you could make one at a time, every day or every few days, and freeze until needed. A way to cut down on some stress for a big party. At serving time, all you need is some whipped cream and sweet sauces, and people can serve themselves exactly what they want.”

Chatting Climate Change & Biodiversity with a Molecular Biologist

The Landerholmstead cares passionately about climate change and human impact on the earth. Sustainable ecosystems are essential for our success in helping people and the environment, as our Mission & Vision mandate.

Last week, I interviewed a friend and peer to get his take -as a molecular biologist – on climate change, biodiversity, and mitigating potential threats to sustainability.

Matt Martello graduated from Kutztown University of Pennsylvania in 2013 with a B.S. in Biology (Molecular/Micro/Cell) and Minors in Mathematics and Biochemistry. He has experience in environmental workings and the importance of biodiversity, including previous employment with the Institute for Environmental Health/Molecular Epidemiology Inc. He has worked to reduce his carbon-footprint in the last year by making small but effective lifestyle changes. Matt says, “I look forward to helping the Landerholmstead make a change in our local environments and around the world.”

Understanding Climate Change

Climate change analysis is both an art and a science: one of patience, observation, and statistical investigation. According to Matt, climate change can be defined as weather patterns and temperature changes caused by human interaction including fossil fuels, CO2, and replacing trees with impermeable surfaces like buildings and roads. He characterizes humans as the greatest threat to our climate: through road/industry development, destruction or disruption of ecosystems, and pollution. Our reliance on our current waste-model (landfills, etc.) is unsustainable because of how long unassisted waste takes to break down. And all the while it’s breaking down, it is releasing CO2 and methane, among other wasted gases.

The Necessity of Biodiversity

Biodiversity is what makes functioning ecosystems possible. It increases productivity and stability. Each element in a biodiverse system fills a niche and plays an essential role. Biodiverse systems “support a greater variety of crops, protect freshwater resources,” and promote the formation and protection of soil structures, Matt urges. Nutrients are recycled into the system instead of being wasted. Think of a basic example with animals, says Matt: “Animal feces breaks down into soil, soil makes plant growth possible, the animals feed on those plants, and so it goes on.” Nutrient breakdown can speed decomposition of potential pollutants and contributes to “climate stability.”

Interestingly, Matt also pointed out that biodiverse systems, because they are more resilient, recover more quickly from natural disasters.

A hot subject in (and out of) the science community, according to Matt, is the potential extinction of bees. Pollinators – like bees – make human life possible. Their potential extinction is a threat to our food source: humans would have to hand-pollinate plants in order to sustain our need to eat. Further, the same plants pollinated by bees feed our livestock for meat production, meaning all parts of our food system would be disrupted by their disappearance.

Biodiversity doesn’t only support our food systems, but also our energy production, medicinal research (including pharmaceutical resources), and contributes “environments for recreation and tourism,” Matt says.

Adapting to Change

Extreme weather patterns are seen increasingly and globally. Matt referenced the dramatic seasons Pennsylvania has experienced in recent years – harsher-than-average winters and extremely hot summers. The lack of tree coverage on monoculture farms creates less shade, meaning the surface of the earth warms and heat comes from both above and below. Further, trees are our best method of carbon sequestration, and less trees = more CO2 released, perpetuating the heat problem.

Being a huge agricultural state, these changes dramatically affect food production, requiring farmers to adapt by using more water (or other cooling measures), changing the crops they rely on to be ones better adapted for extreme temperatures, and adjusting planting dates to save crops from late/early frosts or heat waves. This unpredictability makes an already tricky career far riskier.

Plants and animals are adapting to the changing climate, just as humans are. Matt mentions that plants are adjusting their growing conditions in order to survive, including becoming more/less shade tolerant and more drought resistant or flexible to temperature fluctuations. Similarly, animals evidence their adaptations to changing climate through reactionary life cycle and lifestyle adjustments: including shortened hibernations and migrating to new habitats in search of food.

How to Mitigate the Threat

One of Matt’s first recommendations for adapting is increasing our use of solar, wind, and hydroelectric power sources. These stable, renewable  sources of energy can passively collect power without disrupting ecosystems or threatening human lives.

He then referenced international fast food chains that use unsustainable and unnatural food practices. “Stop eating there,” he said, “or eat there less.” Buy local, sustainably produced foods when you can. “Alcohol and other processed foods often have a huge carbon footprint from production to transportation,” he went on, encouraging people to minimize their use of such products.

Next, he urged, “Stop spewing greenhouse gases. Don’t drive long distances if you don’t have to. Use public transport. Avoid flying when possible.”

He also encouraged using less paper. “Apps can do so much these days.” Electronic communications can often do the same work, and they create less waste.

We recognized together that our impacts often feel small, but small influences from many people can have a huge outcome.

My final question for Matt was what message he would pass on to deniers of climate change. He sighed, as it’s a dilemma plaguing the science community. “Climate change is a fact,” he said. “Look at the predicted 2 degree celsius increase and its effect; wild weather patterns worldwide – of massive systems, some the worst we’ve ever experienced and they’re increasing in frequency and intensity; and the melting ice caps.” Alone, they might seem like natural occurrences in an unpredictable world, but when we consider all of these together, in combination with the elements influencing climate – including humans, the facts are undeniable. And that is the duty of scientists: to look at the whole picture (not a single, lab-bound subject) for a comprehensive analysis.

Written by Rebeccah landerholm, © The Landerholmstead, 2018

Vegan Citrus Chia No-Bake Cheesecake

I’m not vegan, but many of my friends are. And I do love vegan desserts. My favorite desserts aren’t overly sweet and have contrasting flavors like savory or acidic. This recipe has a little bit of all of that! In addition to being vegan, this cheesecake is gluten-free and refined-sugar-free.

Adapted from the Unconventional Baker’s “Raw Lemon Ginger Chia Cheesecake”.
This post contains Affiliate Links.




  1. Finely chop crust ingredients – except maple syrup – in a food processor until crumbly. Add syrup and pulse to combine. Remove a small amount and roll into ½ inch balls for garnish (I put mine in a bowl in the freezer to help them set).
  2. Press the rest of the crust into a greased 9″ springform pan. Cover the bottom and ½-1″ up the sides. Put pan in the freezer.
  3. Blend all filling ingredients – except chia seeds – in a high power blender until creamy. Stir in chia seeds.
  4. Pour filling into crust and smooth the top with a spatula. Freeze 5 hours (minimum). Once set, top with reserved balls of frozen crust and other pretty decorations (citrus slices, rosemary).

To Cut: fill a glass with warm water and dip chef’s knife into it before making each cut.


By Rebeccah Landerholm

Chef’s Notes:

  • You can substitute in any nut for the crust, and you can also substitute other dried fruits like 2 apricots or ⅛ cup raisins.
  • You can sub in any nuts you prefer for the filling, however cashews are ideal for a cheese-like creaminess.
  • If you want to be extra-sure no lumps or grittiness remains from the nuts, use a sieve in Step 4.

Please comment below if you have additional questions or to let us know if you’ve tried this recipe and what you think of it! We love hearing from you.


Landerholmstead Landscape Design Services

Now that we have acquired our WA State Business License, we are proud to launch our Landscape Design Services for the greater Seattle area!

We specialize in sustainable, permaculture designs that take advantage of your property’s existing elements and challenges. Our designers are unpaid volunteers, allowing us to maintain inexpensive rates. We are Licensed, Insured, and qualified.

We are offering discounted rates to our first 10 customers,
and we would love to work with you!

Please Contact Us today to schedule a Consultation. You can view Rates and Packages for more information.



Last Chance – 2018 Board Applications

We are accepting Board of Director applications for one more day! 

The Board of Directors are volunteers who provide leadership to The Landerholmstead as it transitions from a newly formed organization into a sustainable nationwide entity. Currently, our Board is run by the Three Founders. We are adding 5-6 new volunteers, and have already made 2 offers. The 2018 Board will be announced in April.

You can Apply Online. Please Contact Us if you have any questions regarding the application or would like to know about other volunteer opportunities.

It is especially helpful to have volunteers with skills in the following areas:

  • Finance/Accounting
  • Administration/Management
  • Marketing
  • Community Service
  • Program Evaluation
  • Education/Instruction
  • Grant Writing
  • Outreach/Advocacy
  • Personnel/Human Resources
  • Nonprofit Experience
  • Permaculture
  • Policy Development
  • Public Relations/Communication
  • Special Events
  • Fundraising
  • Homesteading

Thank you for considering! Please share with your friends.  If you miss the deadline, don’t fret! We will continue to accept applications on a rolling basis so that we can fill vacant seats as they arise.

© The Landerholmstead, 2018.

How You Can Help during the California Wildfires

As most of you already know, extreme wildfires are rampaging through California and are quickly closing in on Los Angeles. These natural disasters, likely exacerbated by climate change, have already devastated parts of California. People are losing their homes, their belongings, and their spirit.

At The Landerholmstead, we keep in mind that our country faces a massive homelessness crisis, and our goal is to protect the lives of that specific population. We already know these fires have made the homelessness issue in the northern part of the state even worse, and now it could have the same effect on the rest of California.

According to CBS News, there are about 55,000 homeless people in LA alone, which is up 16,000 from the year prior, and around 80% of them don’t have access to shelters — meaning they are sleeping on the streets.

With the potential circumstance of the fires reaching the city, it is important to remember this extremely vulnerable faction of citizens who need all the help they can get. Here are some ways you can help:


If you are financially able, try donating to these organizations who are working tirelessly to help during this crisis:

United Way of Ventura County

The American Red Cross of Ventura County, or text REDCROSS to 90999

Direct Relief – Be sure to choose “Southern California Wildfires”

Salvation Army – They are also taking food and water donations locally.

If you’re local, join a CERT program.

Volunteers are trained to respond safely, responsibly, and effectively to emergency situations, like natural disasters, through these local training programs. While you may not be able to help out immediately, you will be equipped for the next strike of wildfires or other natural disasters.

– LAFD program:

– Ventura County:

– Santa Barbara County:

– San Diego:

We at The Landerholmstead are thinking of all those affected by the wildfires.

Do you know other good places to donate/volunteer? Let us know in the comments or via our Facebook page.

© The Landerholmstead, 2017.

We’re Official!

After months of fervent work, The Landerholmstead became Incorporated as a Washington State nonprofit on March 8, 2017!

Here’s an excerpt from our Articles of Incorporation:

“The specific purpose of the Corporation is to develop self-sufficient, alternative housing operations which offer homes, work, natural resources, and food to any individual willing to contribute to the functionality of the homestead: such as students, travelers, and formerly homeless… By developing productive community farms, the Corporation serves both global and local communities.”

This momentous juncture means we have attained the legitimacy we need to delve into our mission and serve our community. It also means we are one huge step closer to federal nonprofit designation from the IRS! Their process is lengthy and expensive, so we are using this exciting time to finalize infrastructure and governing documents before applying for 501(c)3 status.

We are committed to an organizational structure that reflects our values, which means shared power at every level. Even the Board of Directors has representation from our membership, a non-traditional structure that we are proud to pioneer.

Currently we are seeking interested persons to fill Board of Director roles and mid-level management. Applications can be found here:

Both are volunteer positions, and time commitments vary depending on the role (generally less than 10 hours/month to start). Management will have paid positions in the future, however – as a startup and a nonprofit – we will not be able to offer retroactive pay. These positions can be performed remotely if you are not near Seattle!

If interested, please fill out an application (in the links above) and email to: We are happy to answer any questions about specific positions (or anything else!) if you contact us here.

We expect to begin accepting members by January 2018, and introductory membership will be free! 

© The Landerholmstead, 2017.

A Vegetarian Journey, Part 1

In August of 2015 I made one of the more dramatic decisions in my life — to go vegetarian. There were many reasons I decided to do this: ethical, environmental, economical, and dietary would probably cover it. But I’m not here to teach you why it’s a good thing to eliminate meat from your diet. I do, however, feel the need to tell you what I’ve learned thus far. Here are some lessons I’ve learned for anyone new to vegetarianism or are considering the lifestyle. (Yes, it is a lifestyle!)

You need to do your research.

I went into vegetarianism essentially blind. I had never been big on vegetables and was limited with my fruit intake. Nuts and seeds? What are those? I was jumping into something that I can easily admit I wasn’t ready for. Along the way, I learned how to eat so that all those essential nutrients you receive from meat — proteins, b- vitamins, iron, calcium, etc. — would still be in my diet. By constantly researching and reading a variety of blogsfoodiesfeed-com_fresh-vegetables-from-farmers-market and sites on eating a plant-based diet, I began to open myself up to new foods that provided me with the nutrients that I would otherwise need from meat. Nuts, seeds, legumes, quinoa, spinach, and greek yogurt are some examples. So before you
decide to jump the meat-ship, do some research. Try new foods before you actually make a decision like vegetarianism. It will ultimately help you become more comfortable with giving up meat.

One source I could always count on (and still do) was There are tons of articles written in different accounts — from nutritionists, to MDs to every day people who are passionate about mental, spiritual and physical health.

Not everyone will understand — or agree.

I think I was most surprised by how many people didn’t see why I was giving up meat, and many refused to accept it (not that I needed them to). I got a lot of, “But you won’t be able to go out to eat anywhere!” or, “Meat is too good. Are you crazy?” or the best one, “But you can’t get what you need from meat by eating grass!”

All of these statements are as frustrating as they are false. I have yet to eat out somewhere that didn’t provide at least one vegetarian dish. Yes, meat is good, but that doesn’t mean I need it or can’t live without it. Millions of people do it every day. And, as I mentioned in the previous section, you can get from a plant-based diet what you can get from a diet incorporating meat. In fact, in the new dietary guidelines, it is recommended for men to cut back on their red meat intake. (Though I personally feel we should all eat way less red meat.)

I did have a few supportive people, however, who helped me transition and offered to cook vegetarian recipes without me having to ask once.

So no matter what people tell you, going vegetarian isn’t dangerous. It’s not silly or unnecessary, and it’s not crazy, especially when you consider the gruesome and cruel factory farming industry.

Don’t get caught in the mac n’ cheese vortex.

OK, hear me out on this — I love mac n’ cheese. I love potatoes, pasta, rice, crackers, and all things carbohydrates. Of course I love these things, they are the heaven to my taste buds’ soul. But what I have learned is that unless you incorporate vegetables into, like, 80% of your diet, you’re still not going to optimize your energy and health. Many vegetarians fall into what I like to call the mac n’ cheese vortex. This is because cooking starchy carbs, like the ones mentioned above, are easy and have been a staple in the American family diet since I (and maybe you) can remember.

What I recommend to any new or prospective vegetarian is to look at the root word: VEGETABLE! We can not thrive without vegetables. Not only do they provide the essential nutrients we are used to getting from meat, they also provide nutrients we might not be getting from meat, especially processed meat. (If you eat meat, it better be organic and unprocessed. Or else all those benefits you think you’re getting aren’t actually going to be there.)

I’d also like to throw out there that giving up meat isn’t optimal for everyone. People with intestinal issues, food allergies, or those who live in certain geographical locations may not be able to give up meat.

These are just a few things I have learned in my short ten months as a vegetarian.* I hope this helps even one person considering making the change to optimize their health while feeling good about what they’re putting into their body.

*This article was written in June of 2016. There will be a follow-up to this post on why I decided to incorporate meat back into my diet (well, sort of). Stay tuned!

© The Landerholmstead, 2016.