Professional Journey

Katie’s service is informed by her life experiences as well as her professional and informal trainings:

  • McKinnon Body Therapy Center (Oakland, 2025)

  • Ayurvedic Clinical Practice with DeAnna Batdorff (Sebastopol, 2024)

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

  • Somatic Attachment Therapies (The Embody Lab, 2023)

  • Western Astrology Apprenticeship with Fern Vuchinich (2020)

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

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

Philosophy & Approach

"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 healing and connection."

Sourcing & Values

Working frequently with local, organic, and foraged ingredients from Northern California's farms, forests, and oceans, I prioritize:

  • Direct relationships with local farms and purveyors

  • Seasonal and sustainable sourcing, especially meat

  • Community-centered food systems

  • Composting food scraps, avoiding single use plastics

  • Taking into account my client’s needs and helping them to find more balance

How I see this work evolving

  • Continue to support my local food systems, moving away from conventional, big ag corporations

  • Less buying from Amazon or Costco, find alternatives closer to home

  • Learning and using more traditional preparation techniques

  • Continuing to prioritize rest and recovery for myself and my clients

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