I guess it is about time I introduced myself and wrote something. I’m Katie Hochstedler, aka Katie Ho. I’m young and Anabaptist and I’d like to think I’m radical. Who know’s who’s really radical and who’s not?
I spend my time living in Minneapolis and working for Brethren Mennonite Council for Lesbian, Gay, Bisexual, and Transgender Interests as a full-time volunteer. It is the best way I know that I can be Anabaptist. I’ve been here for a year and I’ll be here for one more. Before that I was studying at Goshen College and before that I was growing up near Kalona, Iowa.
Something I find amusing about volunteering is that while I am working with an organization that is involved in both the Mennonite Church and the Church of the Brethren, I have been volunteering through the Lutheran Volunteer Corps and now the United Church of Christ Volunteer Ministries. Neither MVS nor BVS will have BMC as a placement so other churches are supporting me.
Something I did recently was give a speech at a conference hosted by BMC and two other faith based lgbt organizations. I was supposed to be provocative as I was speaking to a group of lgbt and allied church people who were mostly older than me. I thought it was a pretty good speech so I’m going to put a link here so you can read it too. It might give you a better picture of me and what I do at work.
To get some discussion going – I’ve been trying to figure out lately how I can become a radical anabaptist chef. In addition to my interest in peace and social justice, especially as it relates to the lgbtq community, I also get really excited about food, especially as it relates to cooking it. I want to explore this more but I’m not sure how best to go about this. As I consider the idea of attending culinary school I come to an image of where I don’t want to be heading (chef in fancy restaurant or country club making expensive food for rich people) but not so much where I do want to be heading. I was originally inspired in the kitchen by the likes of More With Less and Extending the Table and I’m interested in a future that looks like that (not writing cookbooks but living and working in the spirit of those books). I’d love to hear some thoughts and ideas on this from you wonderful people.