The Cultivated Cook is rooted in my love of growing, cooking, sharing, and enjoying delicious, simple food.

After pausing my legal career to raise my three amazing daughters, I developed a deepening awareness of the significance of food both to our wellbeing and to the health of the environment. I felt most at peace when I was in a garden or on a farm, surrounded by the abundance of growing food.

About 15 years ago, I decided to bring that connection closer to home by planting a large vegetable garden in my Encino backyard. Caring for it quickly became a source of joy and inspiration, from tending the garden to cooking its harvest, opening the door to a new direction in my life.

Seeking a deeper understanding of our food systems, I earned a Food Studies Certificate at UCLA Extension in 2023, focusing on food sustainability, justice, and nutrition. Over the years, my garden has flourished. I now have eight raised beds of seasonal vegetables and herbs, fruit trees and vines, and a few chickens, all cared for using sustainable practices. My garden reminds me that the best food often comes from close to home.

In the kitchen, I find the same joy in turning quality ingredients into something worth savoring. After struggling to find the perfect granola for my morning yogurt — something nourishing, satisfying, and just a little indulgent — I decided to make my own. That first spiced chocolate chip granola quickly became a family favorite.

From there, The Cultivated Cook grew into a collection of organic pantry staples: seasonal granolas and savory oat & seed crisps. I believe food should be nourishing, flavorful, and fun. That means using high-quality ingredients, baking in small batches, and keeping sustainability at the core. I’m excited to share these creations, along with seasonal harvests from my garden, with you.

The Cultivated Cook is more than a business. It is an extension of my home and my values. Every bag of granola, every crisp, and every vegetable or bunch of herbs reflects the way I choose to live and eat. My hope is that they bring that same inspiration into your kitchen.

Warmly,