My passion for sustainable food systems began at UC Berkeley, where I studied in the very city that sparked America's food revolution. That foundation launched a career dedicated to transforming how we source, produce, and distribute food through regenerative practices and transparent supply chains.
My Journey
Building Local Food Networks
I started by directing sourcing for Luke's Local, an independent San Francisco grocery business connecting customers with local family farms, butchers, ranchers, and artisanal producers. Working with over 75 Bay Area vendors, I helped build a thriving local food economy while educating consumers about the importance of seasonal, community-based sourcing.
Scaling Sustainable Procurement
When Facebook opened their Prineville, Oregon data center, I moved to Central Oregon to build their culinary program from the ground up. I developed a comprehensive sustainable procurement strategy that forged partnerships with regional farms and vendors, ultimately serving thousands of meals monthly while supporting the local agricultural community.
Leading Product Innovation
As Director of Supply Chain, Operations, and Product Development for Picky Bars—a performance-focused real food brand—I managed everything from raw ingredient sourcing and demand planning to R&D and new product launches. I successfully launched two new product lines, onboarded manufacturing partners, and guided the company through multiple certifications and food safety processes.
Consulting and Beyond
Today, I work with a diverse portfolio of clients in food, beverage, beauty, and CPG industries, helping them strengthen their supply chain partnerships and launch innovative products. Whether serving as Director of Operations, managing product development from concept to market, or advising on direct sourcing relationships, I help brands like Captain Blankenship, Ethan's, Zack's Mighty, Meow Meow Tweet, and Babo Botanicals build more resilient, transparent operations.
Life Beyond Work
I love being outdoors — swimming, running, hiking, paddleboarding, or working in the garden. My husband and I live on a 14-acre homestead in Oregon's Willamette Valley, where we grow our own food, care for the land, and tend to our animals. We're also proud to be on our fourth vintage of homemade wine and cider.
