About Kathryn

Kathryn's work is infused with a deep understanding of traditional knowledge, emotional holding and nutrition. ​She creates uniquely delicious meals that nourish the whole of you – body and soul.

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Kathryn’s spent more than 10 years connecting with plants and soil with intention – learning about the importance of micronutrients, herbal medicine, and how to incorporate them into recipes.​​

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She launched her work with a multi-year apprenticeship on Linda Conroy's herbal homestead and continues learning to this day from wise plant tenders, like Susun Weed, Isla Burgess, Gail Faith Edwards, and many others. She was the caterer and member of the organizing team for a national herbal conference for several years.

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She applies Weston Price nutritional principles and other nutritional models, as well traditional food gathering and preparation techniques. She was a worker-owner at Three Stone Hearth Kitchen in Berkeley. In 2019, she participated in immersive study with Sandor Katz on fermentation. Whenever she travels, she connects with food innovators who are experimenting with taste while supporting the earth. She is also well-versed in adapting menus to meet the needs of people with a range of food sensitivities.

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After losing her father, Kat began to understand the gap in our culture when it comes to grief and death. She earned an End-of-Life Doula certificate from the University of Vermont so that she could offer support to people going through this life transition.

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Kat brings an artist's sensibility to her work. She studies music, poetry, yoga and plant medicine. She holds space for clients' emotions with song and laughter yoga, as well as ritual, Reiki and breath. She is currently training in the ceremonial practice of Breathwave Conscious Connected Breathing and somatic bodywork.