About Fringe Eating

About Fringe Eating



Somewhere between sushi and monkey brains we left the mainstream. Our produce is local and organic. Our grains (if we eat them) are whole, soaked or sprouted Our poultry is pastured. Our beef is grass fed. Our freezers contain organ meats and our refrigerators are full of real milk. We eat raw eggs and cheese and butter. We snack on smelts. We make kefir and yogurt and kombucha. We sprout various things on our kitchen counter tops. We frequent farmers markets and we know our farmers and their farming practices. We shun refined sugar and flour. We avoid hydrogenated and partially hydrogenated oils. We warn about soy and high fructose corn syrup. We are horrified by meat glue and MSG. We talk about sustainability and CAFOs and nutrient density. We cook with cast iron and hoard glass jars. We are healthier and happier than we have ever been, but we didn’t get here overnight. We question. We ask. We read. We learn. We teach, we teach, we teach!

Fringe Eating is my attempt to help others make the transition to truly healthy eating. One post at time I will attempt to recreate my journey by debunking, decoding, demystifying and (re)defining REAL food.


I am a mother, a daughter, a wife, a yogini, a friend and a foodie. I’ve worked as a home based behavioral therapist, a special education teacher, a massage therapist and a yoga teacher. I’ve dabbled in nutrition for the past 15 years reading and experimenting with different diets. Some worked, some didn’t. I’ve always considered myself a generally healthy eater, but like so many of you who read this, I didn’t really get serious about nutrition until I found out I was pregnant. It was during this biological hijacking that I became obsessed with learning everything I could about food and how it affected my body and the body growing inside of me. I began to read and learn about the many dietary theories that are “out there,” but found myself somewhat overwhelmed and confused about all of the contradictory information.

When my first child was ready to eat solid food, I looked to our pediatrician for guidance. I was shocked when he told me that Gerber was the only one who thought a 4-month-old infant needed grains in her diet! I now know that he is definitely in the minority as most other pediatricians obediently follow the ADA recommendations, but this was just the confirmation I needed at the time. This statement allowed me to break out of the ADA/USDA mindset and begin to understand how business and politics affect nutrition in this country. I knew that I needed to continue to read and learn how to best feed my family.

Currently my main influence is the dietary guidelines of the Weston A. Price Foundation, as the research behind this makes good sense to me. Still, I continue to study and learn more about the science behind nutrition and can explain what I know from experience: eat well, be well!

After trying on many hats I went back to my roots as an educator and to the place where I am most comfortable…in the kitchen.  As a traditional food chef & educator, I love helping others navigate the confusing world of nutrition by teaching traditional and practical skills for the modern kitchen.  I hope to inspire others to improve their own health one meal at a time.

To learn more about classes and services I offer, check out The Vintage Gourmet.


Obviously I am not a doctor and nothing I write constitutes medical advice. But I feel like somewhere I need to state the following…

Material on this blog is provided for informational purposes only and is general and therefore cannot address each individual’s situation and needs. I have made every effort to ensure that information presented is true and accurate, but it is not a substitute for medical care and is not intended to diagnose, treat, cure or prevent any disease. Please consult with your health care provider if you have any questions or need assistance making dietary changes.

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