My enthusiasm for really good food began early in life. My Grandmother always had a vegetable garden growing, and I watched my Mother and Grandmother prepare all the wonderful fresh foods for summer and preserve them for later in the year. In college I became especially drawn to courses in Nutrition. Later when I moved to other states and then Europe, I became interested in different regional and cultural food patterns. Each location had unique food practices. Through my young family I began to notice how much what we eat affects how we feel. I liked the concept of using food as medicine and using natural methods for keeping healthy. After the food-for-healing revolution began, I was hooked. It fascinated me that each food has a healing power, and each individual has very specific, as well as general needs, to achieve optimal health.
I have been composting for 25 years and have been using organic planting practices for nearly that long. I enjoy growing flowers and herbs, along with vegetables and fruit trees.
To stay up-to-date in my field, I take a minimum of 30 hours of professional workshops every 2 years and study nutrition updates at least 5 hours a week. Teaching people to understand their own nutritional needs from birth to old age is something I enjoy and find challenging. Food needs to be healthy, flavorful, and simple in a world that is ever more complicated.