SAMANTHA SMITH

     My personal and professional background is dynamic and has naturally culminated into a career as a nutritionist, chef and educator. My lifelong passion for understanding the human connection first lead me to a dual bachelor’s degree in psychology and sociology from the University of Vermont. Living amongst the mountains and rural areas of Vermont, I became familiar with the farm-to-table movement and my passion for local food and cooking blossomed. From there, my adventurous nature took me to the high desert of Bend, Oregon, where I worked as a Montessori teacher, helping to create a school garden and a cooking program for children. I went on to work as a culinary educator, cooking camp instructor, catering chef and farm tour guide. In addition to my experiences in cooking and education, I spent over two years working as a catering event coordinator in Bend, where I learned the ins-and-outs of running a small business, marketing, client relations and coordinating events.

     My passion for all things food began to meld with an interest in natural medicine and I went on to earn my Masters of Science in Nutrition from the National University of Natural Medicine in Portland, Oregon. While in school I worked on farms and gardens, as a nutrition educator, and as a cooking teacher. My experiences have allowed me to interact with a diverse array of children and adults from a wide variety of cultural and socioeconomic backgrounds.

     I believe that food is our best source of medicine and that all people, regardless of circumstance, deserve access to fresh food. My experience working with young people has taught me that positive relationships with healthy food must start early. My goal is to combine my experience in education with my passion for food and nutrition in order to teach communities about where their food comes, the healing power it has for our bodies, and the importance of supporting sustainable food systems for generations to come.

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