I am a Chef, Culinary Historian, and Food Scientist and I have dedicated 20 years to focusing on fermentation as a way of minimizing food waste and enhancing flavors and nutrition through a process I call Whole Utilization. I offer comprehensive online classes in my School of Funk, where I teach you simple ways to turn your forgotten foods into inspired ingredients.
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 inspired ingredients that are fully charged, nutritional, and bioavailable.