Philosophy & Approach

I see cooking and eating and tending as a healing art and science. It is nourishing, it is creative and it is devotional. It is health-care. It is joy-care. It is community-care. It is well-being.

The kitchen is my studio, where ingredients become art, medicine, and nourishment for body and spirit. I believe in creating spaces where we can slow down, connect deeply with our food, and honor the ritual of nourishment. Through carefully curated ingredients and mindful preparation, each meal becomes an opportunity for loving connection.

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Professional & Personal Journey

  • McKinnon Body Therapy Center (Oakland, Jan-Mar 2025)

  • 250 hr Ayurvedic Clinical Course with DeAnna Batdorff and Collegues (Sebastopol, 2024)

  • 70+ hrs Clinical Training (Sebastopol + Surrounding Areas)

  • Lymphatic Bodywork and Women’s Breast and Uterine Health Course with DeAnna Batdorff (Occidental, 2024)

  • 60 Hr Somatic Attachment Therapy Certificate Program (The Embody Lab, Online, 2023)

  • PLAY: Exploring Power and Gender Through Dance with Zahava Griss (Sebastopol, 2023)

  • Single Moment Year Long Contact Improv/Psoas/Biodynamic Craniosacral Influenced Immersion with Carmen Serber (Berkeley, 2022-2023)

  • Contact Improv Month-Long Community Immersion (Bishop, CA 2022)

  • Western Astrology Apprenticeship with Fern Vuchinich (2020-2021)

  • Kundalini Yoga Teacher Training, KYTT (Massachusetts, 2018)

  • Chakra Therapy Course with Anodea Judith (Massachusetts, 2017)

  • Western Herbalism with Sage Mauer (Gaia School of Healing, Vermont, 2015)

  • Natural Chef Certification (Bauman College, Colorado, 2014)

Sourcing & Values

  • Integrating ritual and relationship with all life and with the ancestors

  • Prioritizing direct relationships with local farms, gardens and purveyors

  • Seasonal and sustainable sourcing, especially meat, fish and dairy

  • Community-centered food systems and economies

  • Composting food scraps, avoiding single use plastics

  • Choosing natural materials for cooking and storage (wood/stainless steel, earthenware, glass)

  • Taking into account each clients’ needs and teaming up with them to find balance in a way that works

How I see this work evolving

  • Greater awareness and relationship building with all life, past present and future

  • Continuing to support local, moving away from conventional, big ag corporations,

  • Helping more people gain access to high quality, affordable ingredients

  • Teaching how to grow a garden, preserve, create and tend to ourselves and our spaces to encourage more balanced relationships within ourselves and with one another

  • Finding affordable and ecological solutions closer to home

  • Learning and using more traditional preparation techniques

  • Continuing to prioritize rest and recovery for myself and my clients in a productivity-centric culture