Celebrating the beginning of another decade in the best way possible: friends, flowers, and fresh food! I love to host in my home- dinner parties, brunches, and picnics in the park.
Volunteering at a student-led healthy lunch competition, Cooking Up Change, based in Chicago, IL.
This is the second event in a series of meals that bring together local growers with consumers in their neighborhood. The average meal travels thousands of miles to reach you so we set out to unite in delight with food closer to home.
That feeling where you're so immensely proud and grateful for the city.
The first dinner in collaboration with Every Last Morsel Founder, Todd Jones to gather our friends and celebrate the food grown around us.
With help from Michael Malecek, Emma Zimmerman, and Nick McEvily, approximately 25 guests were served: Hearty kale panzanella with fennel, spring peas, and feta cheese; Spring greens with creme fraiche and radishes; Asparagus risotto verde with spinach; Pasta primavera with broccoli, asparagus, and carrots; and roast leg of lamb.
One of my favorite food memories of all time: strapping a camping stove to my bike rack, grabbing some meat and cheeses from the fridge, and riding over with my roommates to a community garden to see what's ready to harvest.
Much love to Clare Gordon & Tyler Stewart.
In true Oregon style, classmates Laura Cavin and Heather Ferrell built a brick pizza oven in their backyard and hosted many gatherings for our studio.
Structures Professor, Stephen Duff, and classmates Heather Ferrell and Hiroshi Kaneko help prepare a meal to serve 20+ campers during our study abroad term in Vancouver, BC.
Classmate Benjamen Prager ecstatic about the final product.
Willamette Valley organic farmer, Derek, of Our Family Farm invited us to christen the first mobile chicken processing unit in Oregon. Constructed on a flatbed of a semi-truck trailer, it is equipped with overhead irrigation, stainless steel tables and washable interior finishes.