Meaningful Food Experiences.

There is something undeniably special about eating meals in community. In retreat settings, nourishing food can be woven into the experience to enrich the moment and help cultivate the outcomes.

I create meaningful food experiences with for-profit companies and non-profit organizations alike, provided the retreat and biz align with my mission in these ways:

  • inspiring introspection between what we consume and how it affects the mind-body-heartspace;

  • fostering connections between place and people;

  • reminding retreat participants about the healing potential of food from Mother Earth;

  • creating opportunities to evaluate a person’s values, habits and relationship(s) with food;

  • encouraging mindful eating practices;

  • honoring food, nature and each other through shared meals.

In my work to nourish people attending artist, yoga, women’s entrepreneur and healing retreats (ranging from plant medicines to sexual trauma), participants have shared the following (paraphrased in my words):

  • I’ve never been deeply satisfied with a meal in such that the pleasure of eating surpassed the need to finish my plate.

  • This was the first time I’ve enjoyed food. Ever.

  • What an unexpected gift to know that I’d eat so well three times each day without having to think about or prepare the food.

  • I’ve eaten better in the past week than anytime in the past three years.

  • The meals are so simple, so nourishing, so intentional. My body feels so good.

  • I’ve always hated food. Now I know it’s possible love it and appreciate it.

  • I love that the foods are so simple, flavorful, beautiful and meet all my nutrient needs.

Considering Our Collaboration?

I commit to several retreat experiences every year. It brings me such joy to create menus and prepare food for retreats. As you consider whether I’m the right fit to collaborate, here’s a bit more info:.

  • I create menus based on a sense of place, locally + seasonally available foods, and what is most nourishing for the retreat experience.

  • Dietary restrictions, needs and preferences are foundational to my work.

  • I commit to procuring foods first from sustainable farmers and producers, then from locally owned markets, and finally from mainstream grocery stores.

  • I work best when preparing food for small groups (6-12) or with kitchen help for groups larger than 12.

Professional notes:

  • Advanced notice is essential as my schedule includes clinical nutrition, writing, teaching + other edible education endeavors (& mom life).

  • Please budget well for this loving service! This work is a huge investment of time and high quality food. I respectfully charge for all of it:)

  • I am not a classically trained chef and I do not work out of a commercial kitchen. I do have a ServeSafe certification and am mindful about cross-contamination, cleanliness, etc.

  • I’ve cooked since I was a little girl. I prepare simple, well-balanced meals that highlight the flavors of nutrient-dense, whole foods.

  • I request cross-collaboration in marketing including, but not limited to, cross-links to your retreat and my website, blog, book, etc., plus opportunities to offer my clinical, group and other services to retreat participants outside of the retreat. I invite retreat participants to sign up for my newsletter, a course, buy my book, etc.

  • I’ve cooked in remote yurts and have traveled to Sedona, hot springs resorts and even Spain to nourish people! Let’s discuss travel expenses up front.