Mussels and lovage is a way of cooking and eating. A way of paying attention. An intentional practice of toughness and tenderness.
Gretchen VanEsselstyn is the education programs director for the Specialty Food Association where she helps small food businesses start up and scale up. A food writer and former magazine editor, she is also a Qualified Teacher of Mindfulness-Based Stress Reduction and a longtime practitioner of yoga, meditation, and mindful writing practice. As a former line cook and caterer, she is a strong advocate for healthy workplaces and believes in providing support for mental and physical health in all aspects of the industry.
Email us: musselsandlovage at gmail dot com.