My journey through kitchens and farms began when I got a job at a small vegetarian cafe in Arizona. It was a tiny, vibrant place, ran by all women and I pretty much begged for the job. We changed our menu every single day based on what we had on hand and it opened my mind to the creativity and connectivity that could be explored through cooking; and what it meant to have a relationship with the seasons (yes, even in Arizona) through produce.

At the time I was pursuing a film degree, fresh off taking a left turn from a professional ballet career path…A couple things happened next: I decided to dive deeper into food and plant science, changing from a film major to dietetics, and ultimately graduating with a B.S in Sustainable Food Systems and a minor in Horticulture-in Bozeman, Montana. All the while working at several restaurants and cafes throughout finishing school.

Fresh out of graduation I got my dream job at a local organic farm, Gallatin Valley Botanical and I filled my days with the hard work of tending to a large scale farm which not only sold directly to restaurants, but went to farmers markets, sold CSA and had its own farm stand. I found this work deeply satisfying but I was also constantly dreaming of what happened to the produce next-visions of salads and sauces told me I was missing the kitchen. For the next couple years, and through a couple of states, I would find myself in an equally demanding career space-on the line, at numerous busy restaurants.

Which leads me to the present, creating Meals by Lena, is my way of creating dishes that I love for my community, while doing all that I can to support local farmers and producers. It is my rebellion against big food corporations, and my hope to help my community live and eat with season and place in mind.