anything she wants to be

Entrepreneur. Activist. Food Writer.  

My focus is seasonality, local food, ecosystems, plant medicine, and conscious movement. My various travels across the United States, along the Canadian West Coast, in Europe, and along the Pacific Rim have impacted my cooking style and tastes.   

Yoga | 200-HR Certification, YogaVega (2020) with Steffanie Anderson. Ayurveda, pre/post natal, aerial, and trauma yoga; anatomy and physiology, energetic systems, and Sanskrit. 

Mixology | Certification, Park City Culinary Institute (2019) with Alexi Johnson.

Food | Culinary Arts Certification, Park City Culinary Institute (2016) with Adam Kreisel (The Globe), Houman Gohary (Good Karma), Rebecca Millican (La Caille), and Greg Neville (Lugano). Cook & server, Chaia Cucina (2016-2017) with Adam Kreisel, high-end catering. Italian cooking, Institute of Culinary Education (2014). Farmers market cuisine, International Culinary Center (2013). Mediterranean cuisine; Italian cuisine; Spanish cuisine; pastry arts; Epicurious with the Culinary Institute of America (2013). National Kitchen & Bath Association Kitchen Design (2012). 

Community | Librarian, 3 years. City PD Citizens Academy. County polls, 2015 and 2016 elections.