As a personal chef with a background in organic farming and folk herbalism, Emily is passionate about actively practicing what it means to live in reciprocity with the earth. She loves to cook nourishing meals that connect people to their environment and bodies, while also supporting farmers who are engaged in regenerative soil & seed practices to promote biodiversity. Emily studied herbalism at Eclectic Institute, where she fell in love with the concept of “food as medicine.” She loves to incorporate medicinal herbs, wild-foraged foods, locally grown grains, and grass-fed animal products into her menus.

Her passion lies in fresh, seasonal and farm-to-table cooking. Additionally, she is skilled in a variety of therapeutic diets, and as someone who has had first-hand experiences healing her body through nutrition, she knows just how important it is to keep meals fun and interesting no matter what the dietary restrictions are.

Emily is the co-founder of Marrow, an up-and-coming event series and product line centered around “nose-to-tail” cooking. Through this work, she is honored to work closely with local regenerative farms to showcase underutilized cuts of meat in creative ways. She hopes that this work sparks curiosity, wonder, and change in our local food system.