As chef, writer, speaker, florist, gardener and mom, we have a practice that integrates aesthetics, nutrition and health. We find pleasure inseparable from necessity. We live and work at a city studio with an urban garden that produces food and flowers for our work, family and friends. We cook with what we grow or use ingredients from local and ‘best practice’ sources. In this blog, we will discuss a collaboration that encounters food, flowers and gardens. We will share experiences, resources and recipes that make up an everyday practice.
Currently I am chef and regular contributor to Bob Greene’s The Best Life Diet Plan. I write and lecture about food, gardening and symbiosis. I have a flower and urban garden business where I use flowers, plants and seeds from ‘best practice’ sources (sidraforman.com). All the gardens have edible components. I run a Home Restaurant, sometimes Nomadic. We helped establish The Farm at Walker Jones located at the Walker Jones Education Campus, a DC Public School.
Rupperts Restaurant in Washington DC was my Home for many years and continues to inform my practice.