After nearly a decade working in fast-paced industry kitchens, I realized there had to be a better way. I left behind the days of preparing mindless, fast food made with mass-produced, processed ingredients in a stressful environment. I felt the disconnect between those who eat the food, those who cook it, and the people who grow it—along with a disconnect from the earth itself. I knew I needed to forge my own path.

I wanted to ensure my role in nourishing others was as intentional and connected as the rest of my life. I have deep respect for the earth and the abundance she provides. I truly believe we can change the world by first changing ourselves and how we relate to the earth, food, medicine, and the people in our lives—how we relate to all our relations.

Nourish with Sharea is my way of sharing slow food with the world: food that is grown and cared for by local farmers or thoughtfully and ethically sourced. Food 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, and 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, as well as European indigenous roots.

I weave ceremony and ritual into the spaces I share and the food I create. With 10 years of experience as a chef, I am also a 200-hour registered yoga teacher. I hold certifications as a 100-hour Ayurveda yoga therapist, a 100-hour Sound Healing and Ceremony Facilitator, and a 200-hour Historical Trauma Recovery certificate. Currently, I am completing a 300-hour training to become an Ayurvedic Wellness Coach.