Food holds the ultimate power of connection: to each other, to our sense of place, and to our own bodies.
FOOD & COOKING
Food holds the ultimate power of connection: to each other, to our sense of place, and to our own bodies. I love to teach people how to cook and how to navigate the confusing landscape of food and nutrition information.
I teach regular cooking classes in and around the San Francisco Bay Area. Please check my class page for my upcoming schedule. I am also available for private classes and consultations both in person and by phone in the following areas:
- Do you want to learn how to cook, but don’t know where to start?
- Are you caught in daily battles with your children around food, or are you frustrated because your kids only eat five things?
- Do you have a conflictual relationship with food, or lack pleasure around your daily meals?
- Do you want to rid your kitchen of processed food but struggle with understanding labels and the constant barrage of contradictory health information?
- Do you struggle with food-related health symptoms but are confused about how to parse them out?
- Do you want to rekindle your connection with what and how you eat?
Contact me for a free 10 minute consultation to see if we might be a good match.
MAPS, CARTOGRAPHY, & GIS
A map anchors information into place – it is a powerful data visualization tool, transforming an abstraction into something with a tangible visual meaning. My background in visual art, attention to detail, and wide range of experience with GIS projects, tools, and software makes me particularly well suited for projects that involve the representation of spatial data. Though I specialize in mapping biological and ecological data, I will consider any type of creative mapping project.
A map anchors information into place – it is a powerful data visualization tool, transforming an abstraction into something with a tangible visual meaning.
WRITING & EDITING
While I was doing research in Antarctica I maintained a blog about my experiences in the field, our science, and being in the wilderness. I now mostly write about food because the context of my life and work has shifted in that direction. I have also edited technical and scientific manuscripts and co-edited the last two issues of Meatpaper magazine.
Check my writing page for examples of my work.