I am an expert fermentationist and I have dedicated my culinary career to focusing on minimizing food waste and enhancing flavor and nutrition through a process I call Whole Utilization, which maximizes the yield from ingredients through fermentation, preservation, and alchemical extraction. I offer comprehensive online classes in my School of Funk, where I teach you simple ways to turn common kitchen waste into flavorful and nutritious ferments.
My herbal extractions are truly the work of turning the ordinary into something extraordinary. All the plants I work with are wild harvested or sustainably sourced from organic suppliers. I create plant medicine, potions and condiments that are fully charged, nutritional, and bioavailable. No fillers. No fluff. No compromise.