I lead workshops for individuals and groups throughout the Greater New Haven and Lower Naugatuck communities.
When it comes to cooking, I focus on using locally sourced, fresh ingredients which maximizes your health benefits and supports our regional growers and producers. However, I also lean into supporting those on fixed incomes or relying on SNAP to make the most healthful meals possible. In 2020, I partnered with Valley United Way and St. Vincent de Paul on a series combining pantry ingredients with fresh produce into budget-friendly, healthy meals.
I guide groups in the exploration of regional agriculture, building your home apothecary with natural remedies with salves, tonics and much, much more.
Workshops are typically scheduled as a single event and can take place in partnership with a local farm or at your organization or place of business.
Subjects offered:
Cooking
- – Season-based
- – Vegetarian
- – Vegan
- – Budget friendly
- – Addressing heart disease/diabetes
Gardening
- – Seed saving/starting
- – Beekeeping
- – Worm composting/composting
- – Organic pest management
- – Organic soil amendments
- – Garden planning
Natural Remedies
- – Wild foraging
- – Making salve
- – Crafting tonics/oxymels
- – Tea blends
- – Tinctures
- – Natural cleaning products
Don’t see something listed here? Send me an email!
I specialize in extending the life of your harvest or foraged items by converting them into products you can use later. Pictured here: sun-dried tomatoes in olive oil, lacto-fermented curtido featuring cabbage, beets and carrots, and elderberries.
