Cooking is my passion project—and the way I ground, tend, and restore myself after nearly twenty years of somatic healing, trauma-informed coaching, and facilitation work. I began cooking as a child, home alone with a Nancy Drew cookbook, learning early that food could be comfort, spellwork, and a quiet kind of adventure all at once.
Canning came in to my practice as I started to wildcraft and make salves. And then during Covid, my normal method of cooking and dropping off for folks , or cooking for them in their house ? Wasn’t an option and canning was the only way i could bring beautiufl love and good vibesin a jar to friends, sick or just sad during the pandemic. *wondering why i say you you CANNOT freeze a soup / stew with a boiled potato and then eat it later! ? DO NOT get me started on that textural nightmare :D
These days, decades of that devotion has earned me a solid reputation as the soup-and-stew auntie (a title I guard fiercely) and as the steady hand behind my prolific canning operation, Yes! I Can. If it can be simmered, stewed, or sealed in a jar, I’ve likely made it—often in large batches, with a wooden spoon, good music, and a little intention stirred in.
For me, the kitchen is an altar disguised as a workspace. It’s where nourishment, humor, and care gather, and where I’m reminded—again and again—that feeding yourself and others can be grounding, quietly powerful, and, yes… healing.
We gather to learn AND make TWO types of pickles DILL PICKLED NOPALES AND FINNISH BEETS…..you leave with one jar AND have a family style picnic after. Menu will be delishhhh Organic salads, Finnish beets with goat cheese , Chopped tuna salad with Dill pickled nopales and guava BBQ chicken <3
DO NOT SLEEP ON THIS.
Price is 1300 pesos
Email me for the PIN
Cooking is my passion project—and the way I ground, tend, and restore myself after nearly twenty years of somatic healing, trauma-informed coaching, and facilitation work. I began cooking as a child, home alone with a Nancy Drew cookbook, learning early that food could be comfort, spellwork, and a quiet kind of adventure all at once.
Canning came in to my practice as I started to wildcraft and make salves. And then during Covid, my normal method of cooking and dropping off for folks , or cooking for them in their house ? Wasn’t an option and canning was the only way i could bring beautiufl love and good vibesin a jar to friends, sick or just sad during the pandemic. *wondering why i say you you CANNOT freeze a soup / stew with a boiled potato and then eat it later! ? DO NOT get me started on that textural nightmare :D
These days, decades of that devotion has earned me a solid reputation as the soup-and-stew auntie (a title I guard fiercely) and as the steady hand behind my prolific canning operation, Yes! I Can. If it can be simmered, stewed, or sealed in a jar, I’ve likely made it—often in large batches, with a wooden spoon, good music, and a little intention stirred in.
For me, the kitchen is an altar disguised as a workspace. It’s where nourishment, humor, and care gather, and where I’m reminded—again and again—that feeding yourself and others can be grounding, quietly powerful, and, yes… healing.
We gather to learn AND make TWO types of pickles DILL PICKLED NOPALES AND FINNISH BEETS…..you leave with one jar AND have a family style picnic after. Menu will be delishhhh Organic salads, Finnish beets with goat cheese , Chopped tuna salad with Dill pickled nopales and guava BBQ chicken <3
DO NOT SLEEP ON THIS.
Price is 1300 pesos
Email me for the PIN
