California and Bay Area Native – with Midwestern roots by way of Wisconsin.

Food Science “stock” with Culinary “top notes”.

My passion is homemade “slow” food and creating things from scratch. Naturally leavened bread, long braises, ice cream, and laminated doughs. I love the challenge of creating things with a long ingredient list and complicated steps.

Nothing beats a homegrown freshly picked heirloom tomato.