I have been a chef for 25 years. I started out in New Jersey cooking for restaurants and country clubs. I worked my way down to Hilton Head, SC where I owned and operated O'Fees Restaurant, cooking macrobiotic, vegetarian and local sea food. I moved to West Virginia as the chef/gardener at Patch Adams' Gesundheit Institute. We ate vegetarian, organically-grown food and it was a great experience. When I left, I took up herbalism in earnest, studying at the School of Natural Healing. This learning, combined with my experience cooking macrobiotic and vegan foods was very helpful when I began working with local health food stores.

When my grand-daughter was born in Pennsylvania, I moved there as quickly as I could to be a part of her life (and vice versa). Now, I take care of 2 grand-daughters and have a booth at the Stroudsburg Farmers' Market. There, in addition to my salve, I also sell prepared foods (soups, hummus, sauces and such) for people to take home and eat.

I believe herbs are a great gift for us to use and I'm working right now on other products to promote healing.