ABOUT

I’ve always been curious about the places where food, health, and the natural world intersect.

My path to becoming a Registered Dietitian Nutritionist has been anything but linear. I studied Environmental Studies at the University of Colorado Boulder, earned a master’s degree in Food Science and Nutrition from Colorado State University, and went on to study culinary arts at Le Cordon Bleu in Portland. I also trained at The School of Natural Cookery in Boulder.

Over the past 20 years, I’ve had the opportunity to work in clinical research, public health, community nutrition, and school nutrition. Each experience gave me a different perspective on food and health—from understanding the science behind nutrition to seeing the very real challenges families face when it comes to accessing, preparing, and enjoying nourishing food.

But becoming a mother changed my understanding of nourishment more than anything else.

Motherhood taught me that knowing what is healthy is only part of the story. Feeding ourselves and our families happens in the midst of busy mornings, tired evenings, changing needs, picky eaters, work, school, grocery shopping, and all the beautiful chaos of family life. I came to understand that nutrition advice is only truly helpful when it can meet people where they are.

That experience deepened my passion for maternal and child nutrition and for supporting women through the many transitions of life. From fertility and pregnancy to postpartum, perimenopause, and menopause, our bodies and nutritional needs continually evolve. I believe women deserve practical, compassionate guidance that recognizes the whole picture—not just a symptom, a number, or a list of foods to avoid.

At The Good Earth Kitchen, I bring together my training as a dietitian with my love of cooking and my commitment to sustainable food systems. I believe in the nourishment that comes from whole foods, thoughtful preparation, shared meals, and a meaningful connection to where our food comes from.

I’m not interested in helping people follow a perfect diet. I’m interested in helping them build a way of eating that supports their health, fits their lives, and brings more pleasure and confidence to the kitchen.

Because food is so much more than nutrients. It is how we care for ourselves. It is how we care for our families. And it connects us, in a very tangible way, to the earth that sustains us.

That is the heart of The Good Earth Kitchen.

The Good Earth Approach 

Whole Food
We focus on foods that nourish the whole person—minimally processed, nutrient-rich foods that are satisfying, delicious, and grounded in the seasons.

Real Life
Nutrition has to work in the context of real lives. We consider schedules, families, budgets, preferences, energy, culture, and the inevitable messiness of everyday life.

Connection
Food connects us to our bodies, our families, our communities, and the earth. We believe that a healthier food system and healthier people are deeply interconnected.