This is me…<\/p>\n
In 2019 I graduated from UC Berkeley and earned my Bachelor in Anthropology (sociocultural studies, race and gender, anthropology of law and non western legal systems, archaeology and ethnobotanical ancient food ways). I became passionate about raw vegetables after a summer vacation eating my way through Europe in 2014. Upon my return to California, I felt underwhelmed with the varieties of fresh produce offered at the grocery stores and farmers markets despite the fact that some of the best produce in the USA is grown in California. I found that feeding my family by the means of sustainable organic produce was financially – well… Unsustainable, and didn’t reach the excitement of the organic produce from European grocery stores, restaurants, and farms. At this point in my life it was important for me to create a magical place for my parents to enjoy their golden years in our new home which was in the center of a food desert in the East Bay surrounded by McDonalds, KFC, and Jack in the Box. I wanted them to have the best of the world, including the most delicious and healthy foods. And thus the quest began for the worlds most delicious and unique produce seeds so I could create my Garden of Eat’n.<\/p>\n
This further inspired by my desire to have the most varied, nutritious, organic, healthy, ethically produced, and affordable produce I could on my “student” budget. Consequently I came to the conclusion that diverse, delicious, and organic produce was only possible for me and my family if I grew my own food. Seven years later, I have collected perennial and annual plants and seeds from varied species ranging from traditional vegetable crops to medicinal and superfood varieties. I have spent the past seven years studying organic gardening methods and plant propagation, resulting in providing edible plants to my friends, family, and various communities throughout the Bay Area.<\/p>\n
Seven years later I am growing as many as 400 varieties of heirloom tomatoes, collected from around the world, as well as several other exotic and medicinal plants – all in my small backyard. I’m often asked “what do you do with all that fruit?”. Several times a week, I host tomato tastings paired with wine and cheese in the garden. I do my best to educate tasters about the history of each tomato and encourage them to experience each fruit like you would a fine wine. I also sell to local chefs, give to friends and neighbors, or donated to food banks. I have also given tomato tasting presentations at Annies Annuals and Perennials in Richmond, California. My dream is to one day open up a tomato botanical garden\/museum, and cafe featuring a tomato menu and tastings, with a garden\/art installation showcasing my favorite tomatoes.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
This is me… In 2019 I graduated from UC Berkeley and earned my Bachelor in Anthropology (sociocultural studies, race and gender, anthropology of law and non western legal systems, archaeology and ethnobotanical ancient food ways). I became passionate about raw vegetables after a summer vacation eating my way through Europe in 2014. Upon my return […]<\/p>\n","protected":false},"author":2,"featured_media":1463,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"
This is me...<\/p>
After a theatrical career in dance and music theatre in NYC, Chicago, and San Francisco, I decided continue my education and get a college degree. Aware that my previous education in private voice studios and The San Francisco Ballet School enhanced my knowledge and sensitivities, but also left me lost and vulnerable in the job market and hungry for some stability. As a performer my studies included psychology, history, foreign language, as well as music and dance, as I was originally preparing for a first career as a ballet dancer and a second career in opera. At first, leaving my dance career behind I felt stripped of my identity as well as the careers I\u2019d worked so hard to achieve.\u00a0 This would lead to a necessary process of self-discovery, re-invention, and ultimately, my start at community college.<\/p>
Over this educational period, I travelled the world, prioritizing visits to ancient ruins, learning from natives, and devouring history and cultures different from my own throughout Europe, China, Mexico and the United States all while eating the food of each culture. If there were tomatoes to be found then I would find them. I had rare opportunities to participate in several rituals with a First Nation elders in Kayenta, Arizona, and the honor of learning about medicine and exploring un-excavated private ruins of the Mayan land with surviving tribal members in Mexico. I believe this vast exposure to life, rigorous study, self-exploration, and travel are major components for achieving clearly defined educational perspectives in higher education, as I would learn later at the University of California Berkeley.<\/p>
In 2019 I graduated from UC Berkeley and earned my Bachelor in Anthropology with concentrations in sociocultural studies, anthropology of law and non western legal systems, archaeology and ethnobotanical ancient food ways. While earning my four associates degrees at The College of Marin (Liberal Arts with an Emphasis in Communication, Liberal Arts with an Emphasis in Language, Liberal Arts with an Emphasis in Humanities, and Liberal Arts with an Emphasis in Dance), I became passionate about raw vegetables after a summer vacation eating my way through Europe. Upon my return to California, I felt underwhelmed with the varieties of fresh produce offered at the grocery stores and farmers markets. I found that feeding my family by the means of sustainable organic produce was financially - well... Unsustainable, and didn't reach the excitement of the produce from European grocery stores, restaurants, farms, and fruit stands. At this point in my life it was important for me to create a magical place for my parents to enjoy their golden years while we financially struggled. I wanted them to have the best of the world as I believe all elders should, including the most delicious and healthy foods. And thus the quest began for the worlds most delicious and unique produce seeds so I could create my Garden of Eat'n.<\/p>
In this effort, I have done my best to change my consumption behavior towards a more sustainable practice. This was inspired by my desire to have the most varied, nutritious, organic, healthy, ethically produced, and affordable produce I could on my \"student\" budget. Consequently I came to the conclusion that diverse, delicious, and organic produce was only possible for me if I grew my own food. Six years later, I have collected perennial and annual plants and seeds from from varied species ranging from traditional vegetable crops to medicinal and superfood varieties. I have spent the past few years studying organic gardening methods and plant propagation, resulting in providing edible plants to my friends, family, and various communities throughout the Bay Area.<\/p>
It would be worth mentioning that this quest was also fueled by the desire to put healthy, non toxic dinners on the table for both my family and the extended family - my dogs. Experiencing just one dog food recall is one too many, and watching my beloved dog Valentino get sick off of one of the top organic dog foods was enough to switch to a non processed whole foods diet for him and my other dog. Four years later I am growing as many as 400 varieties of heirloom tomatoes, collected from around the world, as well as several other exotic and medicinal plants - all in my small back yard. I'm often asked \"what do you do with all that fruit?\". Several times a week, I host tomato tastings paired with wine and cheese in the garden. I do my best to educate tasters about the history of each tomato and encourages them to experience each fruit like you would a fine wine. I also sell sold to local chefs, give to friends and neighbors or donated to food banks. I have also given tomato tasting presentations at Annies Annuals and Perennials in Richmond, California. My dream is to one day open up a tomato botanical garden\/museum, and cafe featuring a tomato menu as well as tastings, with a garden\/art installation showcasing my favorite tomatoes.<\/p>
Process:
Here in the Garden of Eat'n, we have selected what we believes to be the most delicious and exciting tomatoes selected from six years of non stop research and tasting. We have selected all organic seeds, and we grow our plants using strictly the finest organic materials to create healthy and strong plants. We use renewable resources, such as Cocoa coir, mychorizea, Azomite, and the finest local organic soil, composts, and fertilizers. We started out using very few organic pest management techniques but now have virtually abandoned them and resolved to a do nothing approach and let plants thrive or die. This way there is no harm to the beneficial insects. When pest control is used we use neem oil, baking soda, and Doctor Bronner's soap. While a \"hands off\" approach to protecting plants from pests and diseases doesn't always succeed in preventing a troubles in the garden, I do believe that natural methods are responsible for the best tasting fruits that are worthy of comparison to that old apple from the garden of Eden.<\/p>
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