I'll have to admit, being raised by a Sicilian mother, food was never scarce in our home. There was never a dull moment for my taste buds or olfactory system-homemade lard gently bubbling on the stove, pots of Italian Sunday Sauce, fresh mascarpone custard, clam chowder and hearty beef stews were not just prepared for special party meal occasions, but were everyday occurrences our my home.
I loved food from a young age and learned a great deal about it as I grew up. I learned how to render lard, how to scout for turkeys, how to plant a garden and how to dry herbs.
These traditional, Primal ways stuck with me even when I left my home and headed for college. I didn't eat the typical college diet. Fast-food and cafeteria style meals made my stomach turn. Not only are these foods tasteless and dull looking, they are significantly lacking in any nutrition. Zero. Zilch. Nada.
You could say I pioneered the college food scene. Homemade chicken parmesan, wild-caught shrimp cooked in a creamy sun-dried tomato sauce, Alfredo made from scratch and homemade creamy Caesar salad dressing were regulars in my college dorm room.
I majored in nutrition and exercise science at Jacksonville State University. Here, a very conventional nutritional model was taught and I found myself bored to tears, often skipping classes to research biology, non-biased nutrition, anatomy, books on cancer prevention, herbs and vitamins.
Later, I explored a masters in classical Chinese medicine and learned the intricacies of the meridian systems, eastern nutrition and Chinese diagnostic patterns. I utilize these eastern practices in my Primal Energetics practice today.
After Chinese medical school, I visited Santa Fe, New Mexico for a vacation and stumbled upon a local medicine women and two shamanic teachers, with whom I resonated immediately. It didn't take me long to decide to stay.
Soon after my arrival in Santa Fe, I began studying the ancient healing arts and ways of KaTaSee, I fell in love with chiles, found my life partner and began offering my Primal Foods services.
Today, I enjoy hiking along the outskirts of Santa Fe with my partner Jen and our dog, Alice. I also enjoy creating new, Primal dishes, buying chiles from the local farmers, learning about off-grid living and working individually with those who want to transform their diet and their lives.