Concentric Circles of Local© 
Wendy owned and operated a home-delivery meal service called First Street Suppers in Los Angeles which aimed to provide nutritious and tasty meals on the doorsteps of tired and hardworking families. Since moving North, she has assisted Aubergine Catering with meal delivery and private events. Wendy has also worked in association with Jane Hammond Events to cater intimate brunches and dinner parties at client's homes.
With the foundation of In the Kitchen, Wendy has been teaching cooking and nutrition classes in both public and private schools, including Berkeley Youth Alternatives, a community center offering enrichment classes to underserved populations, The North Oakland Community Charter School. She also offers consultations to schools that are interested in providing healthier lunches for their students. She has been involved with the Edible Schoolyard project at Martin Luther King, Jr. Middle School, which actively integrates the crucial connections between agriculture and culinary arts. In 2006 she designed and produced the hot lunch program at the Oakland Community Charter School. In the fall of 2006, Wendy worked on the Alexander Valley Vineyard in Healdsburg, CA as the assistant chef in residence for the grape harvest and crush season. Today she is focusing on farm to table catering in conjunction with Bluebird Farm in Nevada City, Ca.
Wendy was certified as a nutrition educator by Bauman College in Berkeley, California. She received her B.A. in Psychology and Cultural Anthropology from Pitzer College, a member of The Claremont Colleges. Much of her interest in food and nutrition is derived from her love of disparate cultures and the thread of communion we share at the dinner table. She is a member of Slow Food, the Weston A. Price Foundation, and the National Association of Nutrition Professionals.
