Hannah’s interest in food has led her around the world, from working on a farm in her native Massachusetts to prepping vegetables as a volunteer with DC Central Kitchen (a community kitchen engaged in food recycling and job training) to exploring local markets in Europe, Uganda, Indonesia, China, the Brazilian Amazon, Patagonia, and elsewhere in South America. An ecologist at heart, Hannah has a background in forestry and conservation. She is passionate about the health and environmental benefits of eating a plant-based diet and enjoys showing people how easy it is to make healthy food taste delicious.

Hannah is a graduate and certified raw food chef and instructor of Living Light Culinary Arts Institute in Fort Bragg, California and a graduate of Vegan Baking Bootcamp at the Natural Gourmet Institute for Food & Health in New York City. When not reading cookbooks or playing in the kitchen, Hannah likes to work in the garden or explore her new backyard of the Eastern Sierra.