I am a baker, writer, creative practitioner, and grain nerd from Portland, OR. Over the years, I have worn many different hats in the food and agriculture world, including as a researcher, farmer, farmers market manager, cheesemonger, recipe developer, and culinary educator. I share ideas through baking, zine-making, writing, and community partnerships. I work with the Culinary Breeding Network, Oregon State University's Small Farms Program, and Washington State University's Food Systems Program to support small farming communities and advocate for socially and ecologically regenerative food systems. I also serve on the Board of Directors for Certified Naturally Grown.
As a professional baker, I am motivated by regional whole grains, wild fermentation, alternative economies, and the creative ways we can engage with the natural world around us in more caring and careful ways through food. I am actively involved in movements to revitalize heritage grain economies and see baking as a platform for biodiversity activism.
I am a collector of heirloom beans, poems about food, and Georgia O'Keeffe postcards. I hold a Masters in Urban Planning with Distinction from the Harvard University Graduate School of Design where I focused on urban food systems and where my thesis on community seed saving and alternative economies 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.