My education and experience with growing and preparing raw foods spans almost 20 years and many gardens and kitchens across the west coast. I earned my bachelor’s degree in Environmental Studies with an emphasis on Human Health and Sustainable Agriculture from Prescott College in Arizona. Afterwards, I completed an apprenticeship in Ecological Horticulture in Santa Cruz, California. I spent over 10 years as a professional organic vegetable farmer in California and Washington State. From 2000-2004, I worked as the garden manager at Bastyr University Naturopathic College in Kenmore, Washington. In 2006, I completed the Nutrition Therapy Practitioner training program in Portland, Oregon, and in September of 2008, I completed the Associative Chef and Instructor training at the Living Light Culinary Institute in Fort Bragg, California. When I’m not cooking in the kitchen, I enjoy running, yoga, knitting, and spending time with my family.