OUR BAKERS
Andrea
Andrea always cooks with a healthy twist; but, she has always been determined to integrate healthy options without sacrificing taste. A registered dietician and lifelong farmer, Andrea has 26 years of farm ownership and 47 years of baking experience under her belt. Her interest in cooking and baking began at a very young age. As a child, she entered various competitions and received numerous awards, including First Place in the Ohio State Fair Baking Competition at age 14. Her winning streak did not end there; years later, she entered a cooking competition in the hopes of winning the Third Place prize, a television, for her husband. Unfortunately for her husband, she won first place, taking home a brand new microwave as her prize instead.
​
Prior to her marriage, Andrea worked in research and development for wholesale foods company in Honolulu. She eventually moved on to cater private events and manage several restaurants. She then received her Master’s degree in Human Nutrition and Food Science and managed a nutrition counseling program connected to Ohio University’s Wellness Program, instructing undergraduate classes on counseling clients facing health challenges. She is committed to promoting healthy eating and helping people understand how our nutritional status is influenced by the environment in which our food is grown and cultivated.
​When a family member was diagnosed with celiac disease several years ago, it turned her world upside down. “That’s one of my expressions of love, is cooking and baking for people. To suddenly have to alter my family's beloved, traditional recipes presented a challenge that I was determined to tackle head-on. That’s when I became committed to becoming a dedicated gluten free household and changing the recipes we have come to love and making them gluten free."
Lindsey
Born and raised in California, Lindsey moved to Ohio with her family to learn more about the farming lifestyle. Just as she began contemplating attending culinary school (and one month before departing for a semester in Italy), she was diagnosed with celiac disease, a severe autoimmune response to the protein found in wheat, barley, and rye. While in Italy, her inability to partake in cooking classes, excursions, and the overall experience of eating traditional Italian cuisine led to overwhelming senses of frustration and isolation. She eventually arrived at the realization that she could cook amazing meals for herself using fresh ingredients purchased at the outdoor Italian markets and replacing gluten-containing ingredients with creative substitutes. With a renewed vigor, she began studying the prevalence of celiac disease in Italy, conducting interviews with restaurant owners and bakers in order to learn more about the disease and its implications in a culture dominated by pizza and pasta.
​
During the final year of her undergraduate career, she collaborated with a celiac colleague and, in partnership with The Marietta College Honors Department, conducted an honors fellowship that explored the physical, mental, and social implications of celiac disease amongst college student. The investigation also yielded an original gluten-free cookbook.
​
"When I was diagnosed with celiac disease, it presented a lot of emotional challenges. I couldn't go to restaurants (or even to my college dining hall) with my friends. I had to bring my own food to all family gatherings. It was always such a relief when I could eat something that I knew was completely gluten free and was prepared in a gluten free facility. I want everyone to feel safe and secure when eating...and I want them to be happy with the product. They shouldn't have to sacrifice taste and texture."