Jenny believes that vegan cuisine is maturing, and she wants to teach it to walk in high-heels.

She creates delicious, happy-to-be-alive dishes that are only possible with organic, high-quality ingredients. She loves the challenge of taking classic non-vegan recipes and turning them into their sexier vegan counterparts. Jenny is especially interested in healing people through her cooking. She wants people to feel invigorated when they walk away from the table.

She trained at the Natural Gourmet Institute for Food and Culinary Arts in New York City, and attended UC Santa Cruz, where she earned a BA in Environmental Studies.

 

 

Heather embraced veganism while living in San Francisco eleven years ago, and she hasn't looked back.

She has a decade of experience in the environmental non-profit world and now applies those business skills to operating Spork Foods, day and night.

She adores studying about food history and the medicinal benefits of food, hiking all over LA, and in her (seldom) free time, likes to tend to her small but flourishing balcony garden.