SOL Food

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S.O.L. Food

As a professional event planner, licensed massage therapist, personal chef, cooking teacher, parent and grandparent, farmers market manager, board member (and current president) of the Missouri Farmers Market Association (MFMA), advocate for farmers with the local health departments and all of the other roles, jobs and passions that I have had over the last 30 years, I have gleaned a lot of information regarding our food system. Gathering information, asking questions, doing research, attending conferences and classes, working with brewers, bakers, vintners, cookbook authors, chefs, local and national government organizations, visiting farms, speaking with customers and clients, organizing large scale events and small intimate gatherings has given me many priceless experiences. Many of the relationships that I have forged over the years are still treasured and lively today!

I have found over the last year as I have been engaged in speaking to groups that there is a great interest in consumers wanting to know more about the food that they are buying, preparing and eating. As growers, farmers and producers are making changes toward sustainable and regenerative production, I have felt the importance of sharing more information, easy to understand, ethical and honest information with consumers.

Specifically for the last ten years, I have been fielding questions, writing blogs and having conversations with customers at the farmers markets that I have managed. I have lived, learned and delved into so much research and information regarding our food system, food policy and real life issues. I am feeling that there is a great need to share and enlighten those people that are “on the fence”, those that are “curious”, those that “want to do “the right thing” and those that just “don’t know where to start.”

As a licensed massage therapist for almost 14 years I am engaged with a variety of clients that are concerned about their health and well being. Many relationships have been formed over my years as a therapist. My clients and I are continually talking about and discussing food, nutrition, food as medicine, recipes, food memories, farming and the markets. Clients trust me not only with their physical health, but with the health of their food, meals and menu planning. It has been a synergy of the body, mind, heart and soul that I never expected when I blended my skills and talents, education and entrepreneurial passions.