Before I talk about seed cycling, I want to preface this post by saying that I’m going to be talking about hormones, and things that relate to hormones, birth control, health, and the female human body. If this isn’t your jam, feel free to...
Here's A Little Something...
First off, I hope you’re all staying safe and cozy at home. As of this writing, there is a surge of COVID-19 cases here in the US (the most in the world at the moment), and most of us are under self-imposed quarantine to...
After finishing up the launch of Creative Business School, I took a few days off work and burrowed into a relaxation spiral of dog pets, couch lounging, and watching episodes of ‘Nailed It’ on repeat. If you haven’t watched the show, the basic premise...
This is my first blog post of 2020, my friends, and I promise I have a good reason for being a little behind on posting! For the past several months, I’ve been hard at work creating a completely new program for my fellow creatives,...
Another year has come and gone, friends. And with a new decade, election, and world on the horizon, I wanted to share something easy, delicious, and elegant that you could make to ring in the new year with style. Let me introduce you to...
After a brief lapse due to the hecticness of the holidays, I’m back with the final post of the three-part series I’m doing with my dear friend and crazy gifted chef, Shauna Galante of A Secret Language. I wanted to make it a point to share these...
Today I’m bringing you recipe #2 from my collaboration with my friend + wildly talented chef Shauna Galante of A Secret Language, and it’s a roast chicken that will make your heart sing. Savory, sweet, buttery…it’s as if a chicken was infused with the...
Last month I had the privilege of hosting the women from my First We Eat 2019 Creative Mastermind in central Oregon. It was so amazing to be able to gather together in person after months of group skype sessions (nothing can replace the feeling...
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all my own, per usual! This month marked the 8th annual Barilla® Pasta World Championship, and after more than 140 years of perfecting the art of pasta,...
The sky in Portland has turned from blue to grey, and autumn is etching its way back into the landscape here. My cherry tree’s leaves are yellowing and bolting to the ground with every increasingly strong gust of wind, and apples are literally raining...
Today I’m sharing with you the methods I’ve found most useful and manageable to keep the impact of my kitchen + cooking as zero waste as possible. If you’re unfamiliar with zero waste, it basically means reducing the amount of garbage you create, replacing...
My grape vine is bursting at the seams with fresh grapes, so I’ve been making this grape and fig summer salad on repeat for the past month. I love it because it’s so easy to put together, and just involves laying down a bed...
