Our passion for cooking began at a young age in Utah. Bringing us into a hospitality driven career preparing food and beverage in professional kitchens, eventually learning and leading every aspect of the restaurant business. Helping us to continue mastering the art of hospitality and food, from Alaska to Oregon.

Choosing travel experiences as a priority in life, we are most inspired by the cultures of the world. That teach us the foundational elements of being in community. Through what we all need. Food and one another!

Post-secondary education in Utah and Oregon with an emphasis in Culinary Arts and Art History. Studying the fundamentals of Ayurveda, Farming, and Herbalism first hand through Banyan Botanicals LAI program. Impacting a shift from professional schooling and hands on work experience. Bringing me back to the joy of cooking.

While working each day on making new choices that support food sovereignty personally and in support of the community.

What is food sovereignty?

“Food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. It puts the aspirations and needs of those who produce, distribute and consume food at the heart of food systems and policies rather than the demands of markets and corporations.”

– Declaration of Nyéléni, the first global forum on food sovereignty, Mali, 2007

honne |huhn-ne|

A Japanese social term meaning ones authentic sound, what someone truly thinks, opinion, feelings and desires, as I understand it.

Honne, is one of two important concepts in Japanese culture. Tatemae, is the second, and is what’s socially accepted or not in public. It’s the ‘mask’ one wears, so to speak, to avoid hurting one’s feelings.

The group or society is more important than the individual in Japan. A cultural difference and way of maintaining relationships.