MY JOUNEY FROM SEED TO PLATE
Home-grown, fresh picked vegetables and fruit have always played an important role through my life but it was not until one of my three children developed severe food sensitivities that a spark ignited. I threw myself into researching the importance of whole food and the negative impact food additives and preservatives may have on our bodies.
As a child, I was inquisitive about all foods; their tastes, textures, colors. It was a daily occurrence for me to reach across to everyone’s plates for tastes and was labeled “the longest fork” at the table! Little did I know that label would help me pursue my passion for cooking and conscious living.
After a professional career in investment banking and culinary exploration at The Southern California School of Culinary Arts, South Pasadena, I discovered the pleasure that comes from growing, harvesting and eating the fruits of our labor. More importantly I realized the joy and passion I have for helping others to explore the benefits of healthy eating and the positive impact it can have on their lives.
Through healthy, organic, whole-food living, my child’s physical and emotional ailments significantly improved! Helping my own child motivated me to want to educate others. “The Longest Fork” is now hands-on, educational, and fun experiential learning, using food to nurture, educate and empower.