Tressa Yellig is the executive chef and owner of Salt, Fire & Time, a community supported kitchen in Portland, OR that manufactures nutrient dense bones broths and fermented sodas. She 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 such as vegan, macrobiotic and ayurveda, but mostly advocates the Weston A. Price Foundation’s nutritional philosophy of traditional fats, sprouted grains, pastured meats, raw dairy and fermented foods.
In addition, she has experience managing farmer’s markets, working with a variety of artisan food producers, in restaurants, consulting, business management and organizations promoting urban food sustainability, local food economies and seasonality. She has a special affinity for traditional food preparations and loves teaching them as well as introducing people to the nostalgic simplicity of whole foods. She works directly with clients to establish and balance a health relationship to food no the road to greater health. www.saltfireandtime.