What do you do in your spare time? I like to be outside. I do a lot of yoga and kayak. When the season is good I am in my garden. I also like to play cards with my friends. And of course, cooking. I cook a lot of soups and stir-fry right now and I do all sort of different egg dishes. I cook a lot of salmon. I like this one marinade that is lemon, garlic, and ginger in tahini. The tahini makes it very creamy! Then I bake it with the paste on top and it gets this crusty layer. Yummm.
What drew you to natural foods? I was Vegan about four years ago because I wanted to eat lower on the food chain. I thought, logically, if that's my purpose for eating a plant-based diet, then I should also avoid processed foods because it has 100 ingredients in it and they are shipped all over the place. Eating local was a lot more environmentally conscious. Then I just became more and more passionate about eating organic food that had the least amount of chemicals. It made me more aware of the source of my food.
Are you a native Washingtonian? I grew up in Vermont and lived there until I was 20. Then I moved out here when I transferred to Evergreen.
What’s your favorite thing about working at Farm Fresh Market? I love the customers. It’s fun to work in a small store where you get to see a lot of the same customers and having ongoing conversations with them from week to week. I like having a closer connection with the customers. Nothing feels impersonal or forced. I really like sharing what I know about food with people and getting people excited about eating healthy things.
Do you have any products that you absolutely love? Oh man… I buy a lot of Egg Lady Pastured Eggs. I probably go through a dozen eggs a week by myself. I eat eggs everyday. I really like the Vanilla Tera’s Whey and the Theo Peanut Butter Cups. Oh yeah, and the Millet & Brown Rice Ramen with Miso from Lotus Foods. I add two hardboiled eggs, cut in half and sometimes I add kale or spinach. It’s a good, hardy soup. That’s one of my go-to meals right now because I am so busy with school and I can make it in 10 minutes. I buy a lot of the Teas too!
What is your favorite winter produce? Kabocha squash, by and large. I roast it or make it into curry or soup. It’s a great squash for soups in particular because it blends to a creamy texture and it’s really sweet.