I left my career in theatre and started working for a small farm, which was possibly the best decision I’ve ever made.
I cooked incessantly in my free time, read insatiably, and ate constantly.
One farm lead to another, and before I could understand all of the change in my life, I found myself developing recipes, leading cooking demonstrations, and foraging.
I discovered a a passion for local food,
especially wild food.
And although Sacramento had become a distant city, I began to see the wild fennel and blackberries of the American River as the start of my story.