Liberation Supper Club

Her passion for “food as medicine” and “cooking with color” brings healthy, wild and organic farm produce to the plate. She designs menus and special events for creative food lovers, spiritual retreat groups, farmers and land stewards. She was a chef at the Light on the Hill Retreat Center, and is available for nature retreat adventures as a mobile chef and wild foraging group leader. Shoshana is

the owner and Liberation Chef of Liberation Supper Club, a farm-to-table and wild foods catering company that curates events in remarkable spaces to cultivate a sense of place through liberating dining experiences. Shoshana’s culinary training originates from working as a private chef preparing nutritional and specialty menus and working on organic farms around the world, spanning farmstead cheesemaking in the Basque Pyrenees to heirloom corn tortillas by hand on earthen stoves in Mexico, and beyond. She teaches courses ranging from wild fermentation workshops on Kombucha and Sauerkraut to Seaweed Recipes for Deep Ocean Nutrients. Her food imparts the meanings and purposes of ancient food traditions while working alongside contemporary farming and wildcrafting communities. She holds a BA in Food Policies, Institutions & Culture from Mills College, was a National Science Foundation Graduate Research Fellow while studying the Sociology of Food and Health Sovereignty at Cornell University, where she earned a Masters of Science in Development Sociology. She has studied culinary arts and oenology in Aix-en-Provence (France) and Oaxaca (Mexico), with chefs, home cooks and farmers from around the world. To be notified about the next Liberation Supper Club culinary experience,
like and follow here on Facebook or Instagram at Liberation Supper Club. To request a private event, please visit www.LiberationSupperClub.com for either ongoing private chef services, catering for a private event, or cooking playshops.