Heather’s career began in Chicago as agraphic designer. Health issues catalyzed a necessary change in eating habits. After a lifetime of significant veggie phobia, she had to teach herself to cook more good food to feel better.
Using a lack of cooking know how (silver lining: no rules to follow) and some creativity, she started developing plant-based, gluten-free recipes that tasted like the comfort foods she grew up on (mac & cheese, ice cream, breads). In 2009, she started sharing these recipes online and she hasn’t stopped since.
After 15 years in the city, a desire to be surrounded by nature led her back to her historic college town where she continues to develop and share recipes and resources with Good Food Cooking School members.
Heather is also a plant-based, gluten-free consultant for food brands, products, and recipe/menu development.
She also doesdesign workand consults on a variety of branding and other projects.