I’ve always sensed a rightness to the French approach to food and its place in daily life—the sense of joy and connection it brings, to nature, and to one another. It’s part of my heritage, as I said in first grade: I’m a quarter-cup French, quarter-cup German, and a half-cup American.

I love to cook and bake and have since I was a child, but sadly I started dieting in adolescence which set off a 25-year battle with my body. My career in software development was rewarding but not my passion and not the calmest environment. My body sounded the alarm with IBS, acne, and tears but I was too busy to pay attention.

Everything changed when I became a mother. As I settled into my new life and tried to get back in my jeans, one thing became crystal clear: I will not pass this on! As I raised my children to love and honor their bodies, a beautiful thing happened: I began to show myself the same kindness.

My culinary training is a mix of professional pursuits in California and Provence, and a lifetime of playing in the kitchen. I’m a certified wine professional from the Culinary Institute of America, St. Helena, CA. My recipes, food writing, and pen and ink illustrations have been published in Edible Bozeman, a publication I have helped create since its founding in 2019. My food blog, ripefoodandwine.com, continues to be a joyful pursuit as well as a practical cooking reference here at home.

start your week off right

Get your food mindset in a positive place with About Love & Cookies, a melange of seasonal cooking ideas and practical advice on eating—the how, where things get tricky. My perspective is informed by a lifetime of culinary pursuits, my faith, and the principles of Intuitive Eating (I’m a lay facilitator certified by the co-founders, Evelyn Tribole and Elyse Resch).

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