Jennifer Schell is a farmer害羞草研究所檚 daughter, so she害羞草研究所檚 always known the value of Okanagan agriculture.

So it was only natural for her to spend much of her career getting everyone else caught up.

害羞草研究所淭he people you meet in the food and wine industry in the Okanagan are amazing and passionate, and what they do inspires me in life,害羞草研究所� Schell said.

That inspiration has seemingly created boundless amounts of energy.

On any given day she may be promoting a local foodie event, writing her Wine Trail害羞草研究所檚 column, coming up with course material for Okanagan college害羞草研究所檚 culinary program or, as has been the case for the last couple of years, writing cookbooks that are both well loved in the community and award winning in the literary world.

The latter, however, is where she really shines.

Schell first broke into the cookbook scene in 2012 with The Butcher, the Baker, the Wine & Cheese Maker.

It won cookbook awards across the globe, and a non-fiction prize.

She followed that effort up with a 害羞草研究所渂y the sea害羞草研究所� version that came out last year and focuses on coastal food producers.

In recent months she updated The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan.

害羞草研究所淪ince 2012 the awareness around agriculture and food has really grown,害羞草研究所� she said.

害羞草研究所淲hen I sat down to update the cookbook I felt so inspired by all the changes I害羞草研究所檝e seen.

害羞草研究所淚 am part of the community and these people are my friends, so I hit the ground running.害羞草研究所�

One of the biggest revelations for her was the new ways farming is being completed.

害羞草研究所淲e have a new generation of farmers who are finding ways to farm by leasing and borrowing small lots of land,害羞草研究所� she said.

These farmers are squeaking in wherever they can, growing what they can.

As she embarked on this latest cookbook, she also saw a new generation of people interested in homesteading.

That, she said, was pretty amazing.

These young farmers aren害羞草研究所檛 motivated by wealth or accolades.

They害羞草研究所檝e merely prioritized food security and the lifestyle that goes with food production.

That lifestyle, she said, is priceless.

害羞草研究所淕rowing up, my cousins and I lived on the farm and we always had people just stopping by,害羞草研究所� she said.

害羞草研究所淢y oma and opa would invite them in and they would stop and , have coffee or wine. 害羞草研究所�

That害羞草研究所檚 what it害羞草研究所檚 like with these young farmers.

A glimpse into that world can be found in Schell害羞草研究所檚 cookbooks.

Dozens of recipes match locally produced foods with local chef害羞草研究所檚 imaginations害羞草研究所攁nd there害羞草研究所檚 a wine pairing, to boot.

Schell害羞草研究所檚 write-ups and photographs also go a long way in telling the Okanagan害羞草研究所檚 farm to plate story.

害羞草研究所淚 get so excited when I flip through the book,害羞草研究所� she said.