After nearly a decade working in fast-paced commercial kitchens, I realized there had to be a better way. I stepped away from preparing mindless fast food made with mass-produced, processed ingredients in high-stress environments. I felt a deep disconnect—between those who eat the food, those who cook it, and those who grow it—and an even greater disconnect from the earth itself. I knew it was time to forge my own path.

I wanted my role in nourishing others to be as intentional and connected as the rest of my life. I hold deep respect for the earth and the abundance she provides, and I believe that meaningful change begins with how we relate to ourselves, the land, our food and medicine, and one another—how we relate to all our relations.

Nourish with Sharea is my way of sharing slow food with the world. I create food that is grown and cared for by local farmers or thoughtfully and ethically sourced, prepared with intention and love—whole, local, pastured, and organic. My goal is to help people reconnect with their true nature and the earth through the way we nourish ourselves and our loved ones.

I currently live on a small organic farm in the Methow Valley of Washington State, where I honor the land’s original inhabitants, including the Methow and Okanagan peoples. I proudly carry North American Indigenous heritage from the Assiniboine Nakoda and Hunkpapa Lakota, alongside European Indigenous roots.

I weave ceremony and ritual into the spaces I hold and the food I create. With over 10 years of experience as a chef, I am also a 200-hour registered yoga teacher, a certified Ayurvedic Wellness Coach, and hold certifications in Ayurveda Yoga Therapy, Sound Healing and Ceremony Facilitation, and Historical Trauma Recovery.

I am currently sharing movement and sound at Y’all’s Yoga Studio in Twisp, Washington.