I am a chef and consultant working in foodways (the growing, eating, cultures and community building of food). I ran L’Etoile, a lovely farm to table restaurant for 30 years and know firsthand the challenges of access to beautiful, wholesome, delicious food.
Throughout my life I've apprenticed to elders whose wisdom far surpasses my own. I have learned to look for solutions for seemingly intractable problems in the wise and organic ways of the natural world.
I offer my project partners an organic viewfinder and a bottomless enthusiasm for collaboration.