DONA trained birth doula - CAPPA trained postpartum doula
Growing up on raw milk, fresh eggs and rich organic foods, I have always felt the importance of the food we eat and the earth it comes from. From Chicago, I traveled to many countries to experience food and wine in different cultures – from Ireland, to Italy, to Vienna Austria, to an internship at GeerCrest Farm, a small organic goat dairy in the Willamette Valley. There, I headed the cheesemaking program, fermenting raw Chèvre and aged Raclettes. The farm sustained us completely and everyone who came to visit. We spent full days in the kitchen baking bread, cleaning dirt from produce and stewing gelatinous bone broths.
When the time came to leave the farm, my husband and I moved to St. Louis to manage some of the finest farm-to-table restaurants, headed by nationally recognized chefs. As the General Manager of The Libertine, I created a CSA (Community Supported Agriculture) through the restaurant, utilizing all of our local and organic farmers to bring fresh produce, artisan goods, and recipes to the community in an ever-changing grocery bag.
The winds blew and Kansas City, my husband's hometown, called to us. We made a home and soon our family became three, as I journeyed into motherhood myself.
My mother has instilled in me the necessity of nourishing traditional foods all my life. I am blessed to have had her presence and support within my postpartum weeks so that I could heal, regain my strength, and provide myself in service to you.
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