“Dis-moi ce que tu manges, je te dirai ce que tu es.”
“tell me what you eat, and i’ll tell you what you are.”
- Jean Anthelme Brillat-Savarin,
Aphorism IV, Physiologie du goût
Everything I’ve done
– professionally and personally–
has always come back to food.
The red thread throughout my curriculum vitae, and the most formative experiences of my life have their roots deep in food. Whether it’s working with the school garden program of Amsterdam, pairing natural wines or leading a workshop through the basics of bread baking, or teaching 6th grade science in Boston.
i am trained in inquiry-based learning techniques, and approach curriculum and product development using outcomes-based curiosity and an iterative, collaborative process.
how do you want people to think?
to feel? to say?
Food is the basis at which I navigate my relationship to the spaces I occupy, enriching my connection to natural spaces. I strive to connect individuals and communities to the places they are from, either by making and breaking bread together, or by encouraging a deeper connection to the natural spaces in their environments by finding out how we can truly embody the phrase,
