Since becoming vegetarian at age 8, I've spent the intervening years becoming ever more fascinated by food and cooking. I love cooking for friends and family, creating my own recipes, and spending lots of time looking at cookbooks and watching cooking shows. My focus is vegetarian cuisine that prioritizes taste and enjoyment. I'm also into local, farmer's-market-produce ingredients, though I recognize that access to that type of produce needs a certain amount of privilege, and I'm a big believer in making good food with whatever you have access to. I don't believe in "low fat cooking," and I think our culture's obsession with dieting and weight loss leads to fat-shaming/fatphobia, as well as leading to disordered eating. I'm currently exploring intuitive eating concepts, which really resonate with me personally.
I consider food to be one of my biggest passions, as well as my most frequent artistic outlet.
Volunteered with the now defunct Stone Soup Cooperative in 2012
Worked at Le Milieu Cooperative from 2012-2013
The Passionate Plant Eater
Currently seeking work in the culinary, preferably catering, world.