My accidental, award-winning non-profit that taught high schoolers culinary skills from garden to kitchen to table. What  started as ‘Seeds of Cuisine’ grew into a mighty public school program that understood the powerful role food plays in academic success. By nourishing the brain through the body, this program empowered students as learners and eaters, supporting academic engagement through real world skills. 

Since 2023, I’ve played an instrumental role in a number of OCVA projects. Most notably, the Seafood Butchery Pilot Program, which introduces high schoolers to real-world skills and potential careers in the coast’s seafood economy through hands-on learning. We also developed a Live Tank Tech program for high schools and community colleges, training students in vital jobs that connect all Oregonians to fresh, local seafood. 

I contracted with Backbody Project Founder Meegan Gregg during 2019 as an active advisor. She had countless ideas to grow the business, and we worked together to trademark her company and explore all possibilities, mapping potential decisions to examine viability and clarify her options. Our biggest win was a 100% sold out client retreat—one of the first ever hosted by Society Hotel, it set a precedent for many retreats to come.