Nourishing anatomy, ecology and community with every dish.
Blue Otter offers small event catering and nutritional chef services to the Anderson Valley region.
Handmade functional ceramics crafted for for food and healing are sold nationwide.
Philosophy
I believe that all people can attain health and happiness by living in symbiosis with our ecosystems.
Sea otters are vitally important creatures who tend to the kelp forest and create habitat for a variety of sea life by voraciously hunting and eating sea urchins. Human beings too can act as stewards of the earth by nourishing ourselves with food that was grown locally in accordance with ecological cycles. Everyday is an opportunity to act as a keystone species rather than a parasite. Even the simplest, routine behaviors have the power to cultivate vibrant and diverse communities of life, from the tinest microbes to the most giant sequoias.
The future of food depends not on the next diet trend but on human awareness of our intimate relationship with the ecology. Our goal is to serve food that highlights the source of ingredients and uses care, appreciation and a bit of alchemy to imbibe the goodness of the earth. We promote health, ecological awareness, body positivity, traditional skills, non-toxic living and conscious consumption through the ordinary act of eating. With catering, cooking lessons, natural products and handmade ceramics, our goal is to help folks heal, and empower them to nourish themselves and their communities.
In Otter News...
Happy Autumn!
Fall is here! The sun is setting earlier, the air has a slight chill, leaves are starting to turn. Autumn is the time to let go. Let the energy of summer sink in and enjoy the harvests of the last season fueling up and storing resources for the cold months. Meanwhile, focus on releasing everything that you no longer need. Be like the deciduous tree, who lets their leaves die and fall to the ground to be decomposed, trusting that eventually new growth will sprout.
What’s in season: apples, pears, pumpkins, winter squash, grapes, quince, figs, garlic, potatoes, Brussels sprouts, bitter greens, broccoli, cauliflower, cranberries, raspberries
