I grew up beside my grandmother, watching her hands shape tortillas and pie crusts from scratch. In my family, to feed someone was the purest expression of love ~ and this perspective has stayed with me ever since.

I began working in kitchens as a teenager, weaving time between cooking and farming. From the rich soils of California to the green hills of Vermont, I spent years growing food, writing recipes, and building connections between farms and restaurants. My path led me to UC Berkeley, where I studied Conservation and Resource Studies, with a focus in Agricultural Ecology and Ethnobotany ~ a field that deepened my understanding of the relationship between plants, people, and place.

Along the way, I’ve gathered stories and skills from farms in Spain and Uruguay, worked at a boucherie near Dijon, and walked alongside shepherds in the Pyrenees. These experiences continue to shape my offerings today.

Now rooted in the wild beauty of West Marin, Loba is a celebration of seasonality, nourishment, and ancestral memory. From a quiet postpartum meal or a vibrant community gathering, my cooking is an invitation to slow down, reconnect, and feel deeply nourished with every bite.

~ K.S.