juniper

I have been in and out of the kitchen since opening day. I have done a little bit of everything and a lot of cleaning and mediating. After leaving home for a few years to fight, and start wildfires, I came back to the Kitchen. I currently contribute by coordinating with local farmers to bring in local foods. I also head up Wezeltown Terraced Gardens that helps supplement the Kitchen's seasonal local organic food selections. I do this with the aid of compost that was produced from the restaurant's waste, completing the loop of waste into useful product. When I'm not gardening, or driving between farm and restaurant, I enjoy planning the next crop to go in the ground and eating and preparing good local foods to go in my tummy.