I'm a chef and designer based in the Catskills. I work in many media, and in the multiple overlaps between local agriculture, food, wild food, illustration and fiber arts. 

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I have formally studied architecture, as well as classical pastry, and spent many years working in both fields. I have (informally) studied the identification and preparation of wild plants and fungi, both for as a palate for flavor as well as raw material for creating functional art. 

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My food centers around local, seasonal and often wild ingredients (and often preparing food in improvised and outdoor spaces). I am most compelled by food that challenges what we think of as possible within a rigid and unforgiving food system. I believe that it is possible to find food that connects, regenerates and inspires. I retain the brain of a pastry chef, and cannot always resist whimsy or a fancy presentation. Also: bread. 

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My design work draws from inspiration working with local and wild food and plants. Most recently, I decided to paint every species of wild mushroom that I ate last year. The resulting series is now a poster print. I like to work in areas where art and creativity can symbiotically create positive ecological or social impact. (For instance, collecting plant matter in a way that has a positive benefit on it's surrounding (such as willow weaving, or harvesting invasive plants for food and art material.)