How I got Here
In 2000 I was diagnosed with allergies to gluten, which made it difficult to be enrolled in culinary school. This stage in my life opened me to learning about alternative cooking, baking and food systems that complimented my appreciation for quality, freshness and food as medicine. These experiences were pivotal in forming my love and creativity with food and opened doors to farming and the beginning of a journey that would transform how I see the world. For the last ten years I have seen through the lens of a land steward, a sustainable chef as well as a raw organic chocolate maker. how we The need to rediscover our relationship to where we live, how and what we eat is deeply tied into our ecology as well as society. Join me in unfolding the global consumption paradox and ways we reintegrate our plates into a natural sustainable lifestyle.