Florist, chef and gardener — my daily practice integrates pleasure, nutrition and health. I live and work in a city studio with a garden that produces flowers and food for work, family and friends. I arrange flowers and cook with what I grow and source from farmers and producers many who are local and most that I have known for decades. We plan, source and arrange flowers for weddings and other events large and small. We have been named one of the top floral designers by Martha Stewart Weddings.
We run a Home Restaurant and sometimes cook in other peoples homes. Rupperts Restaurant in Washington D.C. was our laboratory for many years and continues to inform our cooking and all other projects. We work on food accessibility projects and create recipes in collaboration with nutritionists for a variety of writing and teaching projects. The Pescetarian Plan, is a book we co authored. We also consult for a handful of restaurants.
In addition to tending our own garden we help others establish small city and container gardens usually with edible components. Several years ago we helped establish a large school growing project, The Farm at Walker Jones.