Florist, chef and gardener — our daily practice integrates pleasure, nutrition and health. We live and work in a city studio with a garden that produces flowers and food for work, family and friends.  We arrange flowers and cook with what we grow and source from farmers and producers many who are local and most that we 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 wedding florists in the world by Harper’s Bazaar.  

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. Sometimes we also consult for restaurants.

Care Packages are available for local delivery and shipping across the country filled with food made in our kitchen, produce and other self care products, many made for us based on our favorite garden scents.

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 which no longer exists, The Farm at Walker Jones.