Food has always been a deep passion. In 2002, after catering parties of 200+ “for fun”, I got a job as an executive chef at an exclusive island lodge on a mountain lake in Montana. The uniqueness of this venue allowed me to craft exceptional menus for each group, utilizing local farmers, ranchers and artisans. After creating relationships within the local food system, there was no turning back—I felt deeply nourished by the people, the seasonal abundance, and the interdependence between the two.

 

In 2008, I bought into the seminal Edible Communities magazine franchise, a quarterly magazine highlighting local, seasonal food/beverage and the stories of those who grew, raised and produced them—becoming publisher/editor of edibleMISSOULA.

 

Alongside the magazine I produced events: chef dinners, workshops, cooking classes and founded a winter farmers’ market. I started a food buying club for 100+ families sourcing (and creating) nutrient-dense fare from regional suppliers or family-owned farms or farmer cooperatives across the country. Seeing firsthand the barriers in our local food system, I began consulting with chefs, farmers and institutions to assist in the procurement of more Montana grown and made foods. This led to legislative work to address the systemic issues in the food system that were in the way of supporting the local suppliers and the economy.

 

Assessing the many challenges to getting local foods to consumers, and deeply studying the cooperative model, I worked to launch a multi-stakeholder food co-op in the Historic Missoula Mercantile, nothing like it existed at the time, and I don’t think there is anything like it yet. A brick-and-mortar market owned by the employees, consumers, artisans, farmers and ranchers—the entire ecosystem and full-spectrum of the food system. A rooftop garden, indoor aquaculture, fermentation, kitchen lending library, classes and more. The project was a decade (at least) ahead of its time. I sank blood, sweat, tears and every ounce of my being into it…The building has since been demolished. (specs on the Heirloom Market page)

 

In 2014, my family and I left Montana in a vintage travel trailer, in search of a vibrant local foods scene. I took a job as the managing director for three start-up businesses under the umbrella of a community food hub in Wisconsin; a food and agriculture nonprofit, farm-to-table restaurant and farmers’ cooperative. My team and I launched a USDA certified shared-use commercial processing kitchen and a second demonstration kitchen, offering classes and workshops to organizations, consumers and institutions. In addition, I managed the restaurant from recipe development to staff scheduling and training, ingredient/product sourcing and rotating menus—all focusing on impeccable customer service and outstanding local and seasonal fare. In this role I also oversaw the coop, navigating the needs of each farmer, while assessing the market potential and delivery thereof.  

I went on to lead an international women chef’s nonprofit and executed two annual conferences in the US, and many other events across the US and Canada. This role presented many opportunities for speaking to a broad spectrum of women in culinary and developing groundbreaking partnerships.

 

I am an advocate for real nutrient-dense food, authentic people and human connections.