Shopping at the farmers’ markets and making food from scratch are important tenets of the local/ethical/slow foods lifestyle, but are they fundamentally incompatible with a career? What about the timesaving kitchen shortcuts (read: packaged prepared foods) that have allowed women to balance careers along with kitchen and family? Can you both work and make your own jam? These are questions that Jennifer Jeffrey asks in a thought-provoking blog post called “The Feminist in My Kitchen.”

I wonder if our little blogsphere sits here debating the provenance of our nectarines while the larger community of women … head out to work feeling more guilty than ever before, as the mountain of expectations and unattainable standards grows ever higher.

Can we call ourselves feminists … and still suggest that an ideal dinner consists of handmade ravioli and slow-simmered marinara from vine-ripened, hand-picked tomatoes and a salad composed of vegetables that (let’s be honest) are Not Available at Safeway?

Ladies, when we cluck our tongues at drive-through lanes and packaged convenience food, we are forgetting that convenience has been our friend.

As Jennifer points out, “The fact that women hold more executive positions than at any other time in history, and can freely choose any career path they like is in no small part due to the prevalence of supermarkets and the availability of easy-to-prepare foodstuffs.”

It’s a fascinating post—worth reading in its entirety, as well as the succeeding comments (not surprisingly, people have opinions). The question she asks might as well be applied to all people who work: How do we both scale the career heights and bake our own bread (from locally and organically grown heritage wheat bought at the farmers’ market, of course)?

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