Georgia's Story

I have been down many rabbit holes to learn about food – how to cook, what to cook and where to source.

The journey took me to the best wholefood's chef training in New York City, formal training in Nutritional medicine and then to the source - interviewing farmers and butchers to get a peek behind the curtain.

My passion lies in sharing with mothers what I have learned about traditional diets, and the way humans used to eat before our modern diet veered off course.

This is the knowledge that our great-grandmothers had about cooking and preparing food, which wasn't passed down to most of us. I am here reintroduce what has been lost.

Because of how long and convoluted our food chain has become, learning how to source and prepare REAL food is essential for raising healthy families.

After many years of teaching about food, nutrition and cooking, I love sharing my distilled wisdom around the helpful details... which questions to ask, how to get the most bang for your buck, what labels mean, and what truly matters when it comes to sourcing and preparing quality food.

Danielle's Story

I am a self-taught home cook. I love nothing more than reading a cookbook cover to cover, browsing a food market and eating a bowl of steaming noodles on a little plastic chair at the side of the road in Vietnam, Hong Kong or Shanghai.

Once upon a time, long, long ago, however, I was the fussiest eater there ever was. My repertoire was: plain rice or pasta and cucumber salad. That was literally it. Oh, I would also eat dumplings, but only the cooked wrapper. Homecooked dumplings!

Meanwhile, my Chinese Grandmother lived next door and would cook up amazing spreads, always upwards of 4 different dishes on the table at a time.