I am a Certified Chef, culinary instructor, consultant, and speaker. I am an eternal student in the art of bread-baking.

I focus on sustainable food production, food-worker justice, and other issues related to making idealistic food choices work in a real world.

A busy writer, I am currently juggling multiple writing projects. I am the author of the “gut-wrenchingly honest” novel In Lieu of Heaven, which the Midwest Book Review praised as being “unapologetically deconstructive.”

Past industry positions include the GM/Executive Chef slot at Jivamuktea Cafe in NYC; the inaugural Director of the “Compassionate Cuisine” program at Catskill Animal Sanctuary; and head chef at Tree House, Santa Fe’s most popular vegetarian cafe. I have also served as a chef/instructor at Living Light Culinary Arts Institute in California, as well as pastry chef at Mendocino’s Ravens’ Restaurant.

In Denver, I was on the staff of the influential WaterCourse Foods restaurant. For a short time, I operated Simple Foods Market and Cafe.

I received my training in Boulder, at the School of Natural Cookery. My love of plant-based eating reaches from my plate to the gardens I’ve planted in Texas, Colorado, California, upstate New York, and western North Carolina.