Tressa Yellig is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York. She specializes in a variety of health supportive cooking styles including vegan, macrobiotic, and ayurvedic traditions but mostly advocates the Weston A. Price Foundation’s nutritional philosophy. She apprenticed under the worker-ownership of Three Stone Hearth in Berkeley, CA, the first community supported kitchen of its kind. In addition, she has experience managing farmer’s markets, working with a variety of artisan food producers, in restaurants, business management and organizations promoting urban food sustainability, local food economies and seasonality.