The price of my services reflect the cost of doing business with an ethical and environmental bottom line. I pay farmers and cooks what they are worth and buy locally and organically from small businesses to support people who make and grow food as vital parts of our economy.  I encourage you to educate yourself about organic farming, living wages, worker-owned co-operatives, and zero-waste living to see how your own consumption practices will impact the coming generation.
  • I pay skilled cooks living wages. I believe beautiful food is made by passionate, skilled people pursuing a right livelihood; I do not think minimally skilled food service jobs is anything anyone aspires to, so let’s support artisans not corporations.
  • I pay farmers what they are worth. I buy local and seasonal organic produce from small farms as much as possible. I want to reward farmers who grow food organically on a small scale because pesticides harm our soil and water systems and cause health problems for farm workers and their families. Buying organic means doing what’s good for the soil, water, and workers in addition to what we eat. As the farmer-poet Wendell Berry says, “Eating is an agricultural act.”
  • I operate a zero waste business.  Because I believe more land should be used for growing food than filling landfills, I try to make compost the byproduct of my business, not trash. All my food scraps are composted into soil for growing more food. When I order and shop for events, I try to avoid purchasing things that come in plastic packaging, relying on fresh produce, waxed paper, reusable glass, paper, metal, and wood containers. Plastics – which like diamonds are forever (in a bad way) –  are accumulating in giant trash gyres in our oceans and filling up the bellies of sea birds, eventually killing them. (Google Image “Midway Island plastics” to see pictures of this.) Recycling is not enough, we need to refuse and reuse to keep trash out of the landfills. I take the time to align my business practices with environmental concerns. I think we can all move towards a zero-waste future if we all make a similar commitment in our homes and businesses, too.
  • I support local artisans, worker co-ops, and small businesses in my buying practices. When I am hired for events I get to choose whom to work with and whom to buy from. I choose to prioritize purveyors that make ethical environmental and social decisions, and are owned and operated by women, people of color, queer folks, and worker-owned co-operatives. I believe that creating just, local jobs means economic empowerment for the 99%. When we diversify our buying practices and keep them local, we make sure everybody eats.
 By working together to make necessary changes in how we create jobs and consume resources, I believe we can create a more just, equitable, and sustainable society in only one generation, starting with ourselves.