Lecturer - Anthropology and Sustainable Food System

I am a culinary nutrition and food systems expert with passions that have led me to many places – from implementing plant-based, stem-to-root menu revamps in local restaurants and national organizations to conducting sensory studies at the Nordic Food Lab in Copenhagen. I have been a teaching faculty member at UC Berkeley for over 10 years, am a past adjunct faculty at The Culinary Institute of America at Greystone, and am owner of Rooted Food, Inc., a culinary and environmental nutrition consulting company. Additionally, I am a co-investigator of Berkeley Open Source Food, a non-profit dedicated to increasing availability and consumption of wild edible plants through research, education, and outreach. Forever experimenting, I previously spearheaded and cooked for my own “West Coast Nordic” pop-ups that were featured in the San Francisco Chronicle. I am devoted to promoting traditional foodways, inspiring people to appreciate foods that they didn’t know they were missing, and I'm probably thinking about my next meal. @rootedfood

Education:

M.S. Human Nutrition, Arizona State University
B.S. Nutritional Sciences, Dietetics, University of California, Berkeley
Registered Dietitian Nutritionist
Certified ServSafe® Manager Instructor and Registered ServSafe® Manager Proctor
Master Gardener Program, Oregon State University