As a creative professional with experience working as a community organizer, advocate, educator, and practitioner of sustainable food systems, my interests lie at the intersection of baking, food culture, biodiversity, and socio-ecological justice.
I explore these ideas through baking, research, writing, zine-making, and community events. I have worn many different hats in the food and agriculture world, including as a baker, cheesemonger, event planner, farmers market manager, and culinary educator. I work as a creative consultant with the Culinary Breeding Network and serve on the Board of Directors for Certified Naturally Grown.
As a baker, I am work with whole grains and wild fermentation as a way to bring us closer to the natural world. I am actively involved in movements to revitalize heritage grain economies and see baking as a platform for biodiversity activism. I am excited to continue learning, critiquing, and celebrating the labor and love involved in the craft of the community baker.
In 2019, I received my Masters in Urban Planning with Distinction from the Harvard University Graduate School of Design where my thesis on the political ecology of community seed saving was the recipient of the Harvard Urban Planning and Design Thesis Prize. My first degree is in English Literature and Art History from Kenyon College. I am a collector of recipes, heirloom beans, poems about food, and visions of feminist utopias.