I am a 66 year young citizen of Utah; growing up in Salt Lake City, and educated publicly in Granite School District with a BA in art from the University of Utah and an MFA in art from BYU in 2000.  I have been teaching art for 28 years.  Art is just one of my passions, the other is FOOD, real food; the healthy, natural, local kind and the bubbly, fermented kind.  I learned some healthy practices from my parents but it was years of raising my own family that honed my experience and acquired knowledge of healthy foods and healthy food practices.  

The more I learn, the more I acknowledge the ancient wisdom of real food and real food practices that kept our ancestors alive and well.  These  are practices that can improve our health today.  Fermenting and culturing foods truly deserve our generation's attention and application.  I take great pleasure in the practice and eating of fermenting and cultured food  and in teaching others  to do the same.