Private Chef
Postpartum Practitioner
Folk Herbalist
Artist & Author
Curating Seasonal Dining Experiences
& Deeply Nourishing Postpartum Care
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My work is woven from many culinary & folk traditions and reveres the romantic intersection of flavor, story, land, and nourishment. I aim to connect people with place by bringing small scale localized food to the table alongside wild foraged ingredients like spruce tips, birch bark, and spicebush berries.
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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 postpartum practitioner 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 respond to, and flourish in, today's world.
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Food has always been at the center of gathering. I hope to help create not only the food on the table but also the possibility for meaningful connection & full bodied wellbeing to be spread thick like butter on the hearts of those I share plates with.
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As a bioregional chef I curate seasonal dining experiences, care for families with postpartum nourishment, and craft small batch wildcrafted elixirs and seasonal cookbooks. My work is rooted in years of devotional study and practice, including:
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400 hour Women's Ayurvedic Counselor // Dr. Vinod of Ayuskama Ayurveda​
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Adjunct Teacher // Wild Abundance
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Women's Hormonal Health Trained // Isla Burgess
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Studying Women's Psychology of Food // Niecia Nelson
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Mother & Baby Trained // Rachelle Garcia Seliga of Innate Traditions
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Self Published Author // 4 seasonal recipe, remedy, & ritual guidebooks
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Whole Animal Butchery // Andrew Magazine of Applied Anatomist
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Apprentice & Co- Teacher// Rebecca Beyer of Blood and Spicebush
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Red Tent Facilitator // Internationally
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Grass-Fed Ghee Production 3 years // Goddess Ghee
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Sold Out Farm to Table Events Chef // Teton Valley in Idaho
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Over 10 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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