What will you find on Katy’s Kitchen?
- A focus on baking, with a nice selection of veggies, too
- Recipes using wholesome ingredients that won’t break the budget
- Many gluten-free and vegan recipes
- Plenty of uncomplicated recipes with small yields that can easily be adapted
The Katy in the kitchen:
I started this blog in February 2013 because I have a passion for food, developing recipes, and writing. To me, there’s nothing better than discovering I don’t have to buy something at the store because I can make it myself. I’m ectastic if I can do that using ingredients that nourish my body. I want to share that with you.
I’m a twenty-something recent university graduate, finding my way in the world by taking part in just about every creative pursuit I can get my hands on. Writing is very close to my heart, and baking and working with dough is my favourite stress-reliever.
Every day in the kitchen, and every day on the web, has been a learning experience and I’ve loved every second of it.
I live in Winnipeg, a city you may have heard being made fun of in sitcoms. It’s commonly called “Winter-peg” because we regularly get winters with temperatures reaching -50 degrees Celsius. We make the most of our short but beautiful summers, though, and the longer I live here, the closer Winnipeg becomes to my heart.
I’m currently the Arts and Culture Editor for the Manitoban, where I get to write about music, food, artists, and more. I also produce a radio show with my friend Bryce — it’s called Food Fight and we come out with a new episode every couple weeks (ish).
Why start a food blog?
When I started writing for the paper, it only made sense to create my own little outlet where I could have a narrower focus over the content I’m most passionate about. This means I’m a chef, photographer, writer, editor, social media promoter, and web developer all in one. I still have so many things to learn in all those jobs, and I love the entire process. I’ve had a great deal of help on the techie side of things from my brother, Kyle MacKinnon. Thanks, Kyle!