Chef in Los Angeles, California

Born and raised in the rich and diverse ecosystem of the Pacific Northwest, Chef Hanna finds her food roots in Earth, literally! From preserving the harvest from the backyard plum tree to making Frolly Soup (an amalgam of sticks, leaves, dirt, and if we're lucky a worm or two), Chef Hanna has long understood that relationship to food and relationship to place are largely one and the same. Over the years, Chef Hanna has integrated this philosophy into work as a food systems educator, a farmer, and, most recently, the founder and lead producer of Freedom Harvest, a project working to build just food systems with previously incarcerated folks and their loved ones. While in the kitchen, Chef Hanna focuses her culinary exploration on foods that are highly nourishing, both on a biological and experiential level. She takes inspiration from her German matrilineal line to incorporate a nose-to-tail approach to cooking with animals (sometimes even doing her own butchering). She is also savvy with vegetarian and vegan cooking, thanks to several seasons as a produce farmer (you eat what you grow!).