Kitchen simplicity

Showing my kitchen and household systems to our ‘intro to permaculture’ course participants is a bit nerve-wracking – it’s easy to wonder how judgemental people might be about hygiene, aesthetics, choices and detritus left by a shared household in the kitchen and ‘oh how pure are my principles’ for what is in the fridge and pantry!!

What came up in the conversation was the classic triangle of proximal use and workflows – the  ‘golden triangle’ addressed the kitchen space between the three major functions/areas: storage (refrigerator or cool cupboard/pantry), cooking (stove) and preparation (sink).

Here is a lovely story about Margarete who conducted one of the first user-informed (ergonomic) designs back in the 1920’s – her practical approach inspired my design.

https://www.architecturaldigest.com/sponsored/story/meet-margarete-schutte-lihotzky

I also emphasised my visual management systems. Both as a training aide for my kids and because I hate reminding people about the ‘small stuff ‘ I have set up systems for our adult/family share house where labour is divided, we communicate on whiteboards for shopping needs then take a photo with us to the shop;  a ‘job dial’ for who’s cooks on which night; and other symbols of whether the chooks are out or the dishwasher is ready to be filled/emptied.

I have also appreciated Cecilia Macauley’s advice to organise (using little trays and designated spaces) and apply a mini form of zones of frequent use; add some beauty – flowers, art and photos, and make some clear space on the benches – it really makes a difference to what you notice and how you feel.

While our kitchen is over 20 years old now, it’s been very flexible and cooked up a lot of lovely meals for the family and friends