Private Chef
Pre & Postnatal Practitioner
Folk Herbalist
Artist & Author
Curating Seasonal Dining Experiences
& Deeply Nourishing Postpartum Care
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I am devoted to nourishment.
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Nourishment to me is a rich well fed by many estuaries. My work is woven together by a romanticism for flavor, medicine, beauty, & slowness. I've been fortunate to travel the world and gather stories and recipes from many cultures, teachers, & ecosystems who all share a value for small scale localized food systems and the human need to feel connected to the land where they are. I aim to connect people with their own sense of joy & relationship by bringing local and wild ingredients to the table alongside many invitations to slow down, converse, and savor.
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For many years I studied and practiced integrative medicine and the culinary arts, recognizing them as inextricably intertwined. At this pivotal moment in time I feel that what we eat, how we live, and the value we place on relationship matters - for our bodies, for the Earth, and for the colorful tapestries of culture we reside within.
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As a birth worker and educator, I hold mothers and families at the center of my care. Through the braiding of traditional wisdom, a research informed approach, and devotion to artful, slow ways of living, I help others cultivate the kind of restoration, vitality, & pleasurable meaning that is needed to flourish as a mother in today's world.
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Food is at the center of my table- but I've also set the table for a lasting sense of nourishment well after the meal ends. Butter and candlelight at the center.
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It's my pleasure to curate something delicious with you
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My work is rooted in years of apprenticeship & experience in:
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400 hour Women's Ayurvedic Counselor // Ayuskama Ayurveda​
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Adjunct Teacher // Wild Abundance
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Women's Hormonal Health // Isla Burgess
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Women's Psychology of Food // Niecia Nelson
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Mother & Baby Physiology // Innate Traditions
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Self Published Author // 4 seasonal recipe, remedy, & ritual guidebooks
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Whole Animal Butchery // Applied Anatomist
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Apprentice & Assistant Teacher// Blood and Spicebush
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Red Tent Facilitator // Internationally
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Sold Out Farm to Table Events Chef // Teton Valley in Idaho
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Over 12 years of self study and practice in the art of traditional food ways including raising and processing chickens, baking sourdough, culturing raw milk, and making herbal medicine at home
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To tell you a little bit more about me as a person outside of the work I offer my community, I can describe my way of life best as a "slow simmer" - a delicate balance between actively engaging what inspires me and savoring the simple slow joys of life like wandering the woods, baking sourdough, carving woodblock art, building fires in my backyard, & exploring the symbolic realms through dreams, color, & earth-based ritual.
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Though I travel often for pleasure & work, I know home and community to be in the soft rolling mountains of Southern Appalachia outside Asheville, NC on the territory of the Tsalaguwetiyi also known as the Eastern band of Cherokee.
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Thank you for joining me here. May your bread be well buttered and stories rich with laughter.
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With Warmth,
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