Emily is a cook, anthropologist, and educator. She founded Kin & Kitchen, an ecologically-minded catering business specializing in wild and seasonal cuisine, with her brother in 2017. Through Kin & Kitchen, she offers boutique catering services based out of Santa Cruz, CA, in addition to teaching foraging classes, and cooking for pop up dinner events. She holds a masters degree in ecological and environmental anthropology from Stanford University, and teaches at De Anza college. She is a contributor to Edible Monterey Bay Magazine, a plant nerd and nature enthusiast, and mama to Kestrel and Iris.
Santa Cruz, California, United States