I grew up in the wooded hills of Virginia and on the Maine coast's rocky beaches. My father taught me how to cook, walk stealthily through the forest, and roast whole beasts for summertime guests. I spent my college years immersed in a mixture of anthropology, internships in fine dining restaurants, and Amazonian travel. An interest in and respect for human-centered design led me to Stanford's Graduate Design Program, where I came to understand the potency of marrying art and engineering and then began to turn that lens back on the food world.
Having finished my MFA in design, I'm working on a stealth-mode company called Crunch. We're using a mixture of mechanical engineering, food science, and farmers' market produce to create a new category of handheld fast food. It's super healthy, sculptural, free of preservatives, and as craveable as fried dough at the country fair. Except it's not fried—hence all the secrecy.
I live to eat. I'm enticed by new flavors and textures and obsessed with how food ends up on our tables. The relationships between farmers, butchers, nutritionists, and chefs are of crucial importance, but we're too often content not knowing where our food comes from. As a result, Big Food has crept into our kitchens and regrettably begun to shape our food habits.
My two sleep-deprived years at the Design Program were some of the most blissful of my life. I spent half my time applying an anthropological lens to the nuances of the design process and the other half building with my hands. The former resulted in my company while the latter led to a series of designs and sculptures incorporating cast bronze, forged steel, and various other materials.