Delicious Living Nutrition

06/02/2026

Breakfast at the Radiant Roots Retreat at Sterling Forest Lodge in Stowe, Vermont. I was honored to be the nourishment facilitator. Practicing the art of assembling nourishment with intention. Local fruit, whole grains, nuts, seeds, local dairy, proteins, roots, greens, ferments & dips.

Before eating, we paused to notice the colors, textures, and aromas of our food. We took a moment for gratitude, slowed our pace, and practiced mindfulness, noticing.

Mindful eating isn’t about perfection. It’s about presence. One bowl, one breath, one bite at a time.

For information about Radiant Roots:

For information about
Goat milk:

05/31/2026

Last week, Shareen from Chatham Harvesters visited students at Truro Central School, continuing their incredible work of connecting Cape Cod children to the waters, fishermen, and seafood that surround them every day.

Chatham Harvesters is Massachusetts’ only fisherman-owned cooperative, working to reconnect communities with locally abundant, sustainably harvested seafood while supporting Cape Cod fishing families and protecting our ocean resources. Their mission is simple yet powerful: connect people directly to the fishermen, the catch, and the story behind their food. and learn more at . Members gain access to locally caught seafood while helping sustain Cape Cod’s fishing families and ocean communities.

What’s Monkfish?
Monkfish is a large fish that lives deep
in the ocean and eats smaller fish and
squid. Monkfish was once called a
“trashfish” because people
didn’t think it looked very
tasty. Later, chefs discovered that
monkfish has a sweet, firm
texture that some people
compare to lobster. Today, it is
served in many seafood
restaurants around the world.
Nutrition Facts
High in protein, which helps
build strong muscles
Contains vitamins and minerals
like:
B vitamins for energy
Selenium to help keep our
bodies healthy
Phosphorus for strong bones
and teeth
A healthy seafood choice that
supports brain and heart health

Thank you

05/25/2026

Farmed & Foraged Board: An appreciation of Cape land, sea, and season — featuring locally grown vegetables, wild-foraged plants, fermented foods, heritage grains, and small-batch artisan ingredients thoughtfully curated to connect people more deeply to the foods on their plate.

From smoked bluefish by Mac’s Seafood with lavender, local honey, rhubarb, fennel, and spring garlic… to nettle dip with mint and chives… whipped spruce tip honey butter… chestnut, enoki & chaga mushroom dip… Maine rye berries with chickpea miso… and an abundant farm crudité highlighting the incredible work of CapeAbilities Farm, Ward’s Berry Farm, Seapuit Farm, Real Pickles, Smith’s Farmstand, Monopati Olive Oil, and more.

One of the most meaningful dishes on the board was our Foraged Nettle Polenta made with organic cornmeal from Dexter Grist Mill and topped with nettles harvested by the Truro Central School Foraging Club afterschool program.

These young foragers learned how to safely and respectfully harvest wild plants while connecting to the landscape around them — a reminder that food can nourish not only the body, but also curiosity, stewardship, culture, and community.

Every ingredient on this board carried a story:
regenerative grains
fermented foods
probiotic-rich dairy
antioxidant-rich vegetables
foraged spring plants
local farms and makers
seasonal abundance from the Cape

So grateful to share this work and create spaces where food becomes education, connection, and celebration.

05/20/2026

This month I had the opportunity to share spring herbal workshops through the Provincetown Library and Wellfleet Public Library, centered around the beauty and medicine of seasonal plants.

We explored plants like nettles, chickweed, cleavers, horsetail, skullcap, holy basil, and feverfew — tasting infusions, learning plant identification, discussing nourishment, mineral replenishment, nervous system support, and the ways spring plants help awaken movement within the body after winter.

There is something deeply fulfilling about bringing my apothecary into community spaces and watching people reconnect with the plants growing all around them. Sharing herbal medicine through story, touch, taste, and sensory exploration continues to remind me how much healing lives in relationship — with the earth, with each other, and with the seasons.

So grateful to everyone who joined these gatherings and to the libraries for creating spaces where community learning and plant wisdom can flourish.

05/19/2026

05/18/2026

There’s something deeply grounding about gathering around a table built from the work of farmers, foragers, fishers, fermenters, cheesemakers, and local makers. I recently had the opportunity to design a farmed and foraged board for a special gathering — one rooted in seasonality, regional abundance, and the beauty of slowing down long enough to taste the landscape around us.

The board wove together wild foods, preserved harvests, nourishing staples, and flavorful local goods.

On the board:
• Seawind Meadows Italian Sausage
• Nauset Fish smoked bluefish
• Wellfleet Chick Coop eggs
• A2 Larson Farm yogurt
• Maine Grains rye berries
• Smith Farmstead cheddar
• Wild Poet hazelnuts
• Wild Poet white mulberries
• Unsulfured Turkish apricots
• Dexter Gristmill cornmeal
• Ward’s strawberry butter
• South River chickpea miso
• Beach plum jam
• Caramelized onion jam
• Vermont salami
• Iggy’s bread
• Two Goats Cheesemaking stracciatella
• Real Pickles ginger fermented carrots
• Lundberg Family Farm rice crackers
• Nancy’s cottage cheese
• Simply Heritage lentils
• Woodstock tofu
• Ward’s pickled beets & asparagus
• Smith Farmstead smoked gouda
• Blue Ledge Farm blue cheese
• Chestnut mushrooms
• Purple endive
• Purple cabbage slaw
• Rhubarb
• Fennel
Foraged additions:
• Spruce tips
• Nettles

Designing boards like this reminds me how food can become a living expression of community, ecology, and memory. A gathering point. A conversation. A celebration of the hands that feed us. Thank you for having me install this table.

05/18/2026

First night on the mooring.

05/16/2026

Mer Le Fey made it to her mooring in Provincetown today.

A crossing that held a few bumps in the road, tangled moments, problem solving, deep breaths, and a whole lot of teamwork. My brother Derrick guided us over with steady hands while Bekah helped lead the way through the endless organizing, shifting, adjusting, and figuring it out as we went.

This second year of stewarding Mer Le Fey is already teaching me so much — about patience, trust, communication, and the way boats have a way of turning challenges into connection. What could have felt overwhelming slowly became team building, laughter, and another layer of understanding this floating home.

Tonight she rests in Provincetown once again, and I’m feeling deeply grateful for the people who helped get her here. The lessons are flowing.

She was painted by my friend, David Roman.

05/12/2026

Thanks for the starters: nasturtiums, sungolds, eggplant & basil. Feeling a bit better about how the garden is coming together.

The on Shore Road may not be an “ideal” place to have a garden, but I’ve been gardening here for 6 years and most plants love it. The wind has made the kale plants the strongest I’ve seen and the perennials are still here. I’m aiming to model a medicinal herb garden here amongst the natives and a few annuals. Beach cottages are cute with edible gardens, just saying. If you have a space, go for it.