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I am a native of Upstate New York who quickly fell in love with Vermont while attending Saint Michael's College where I graduated in 2001 with a B.A. in History and  a minor in Religious Studies. My next stop was Siena College in Loudonville, NY as the Head Women's Lacrosse Coach. I spent three years at Siena helping to transform the Division I program to a conference champion.

I then completed my M.Ed. in Higher Education Administration at the University of Vermont returning to Saint Michael's College as Assistant Women's Lacrosse Coach during my graduate study. During this period I focused my study on student health and well-being and the role of food in our educational systems. My point of view was that in order to create a healthy and safe learning environment for our students it is necessary to create pathways to health by ensuring that students have access to nutrient-dense meals. 

In researching food and the intersection of health I found my passion. I moved to Berkeley, CA and pursued a certificate in Natural Foods Cooking while immersing myself in the vibrant food culture of the Bay Area. During this time I apprenticed at the Three Stone Hearth Collective, studying the Weston A. Price/Nourishing Traditions food system. In addition I rounded out my food and beverage knowledge achieving a Level 1 Wine Certification from ISG and completed the Bread Baking Certification at the San Francisco Baking Institute.

In 2009 I ventured back to Vermont to open Bluebird Tavern a farm to table, casual fine dining concept that was nominated for Best New Restaurant by the James Beard Foundation. The Bluebird Coffee Stop on the Church St Marketplace followed one year later. In 2012 I opened Bluebird Barbecue. In 2015 I decided it was time to re-evaluate our trajectory at Bluebird and closed Bluebird Tavern, selling the Coffee Stop assets to an growing local chain.

I entered 2016 with a more focused energy around Bluebird Barbecue and also enjoyed a bit more free-time to envision next steps.