Celeste Silva has lived in the Wood River Valley for 20 years as an artist and mother of two. Throughout her life she has prepared food intuitively. In using nutrition to heal herself, she’s realized that food is an important healing element, and wanted to share that healing with others so they might find the courage to do the same. With this passion she is excited to be a part of NourishMe as the kitchen manager. When she's not crafting homemade foods she can be found hiking, camping, skiing, and hot-springing with her boyfriend.
Julie Johnson. See Julie’s Story page
"In 1992, while Ananda was juicing inside the old Williams market in Ketchum, I was taking a layman's course in homeopathy at the Jon Bastyr College for Natural Pathic Medicine, and frequenting Eddie’s Juice Bar by Green Lake in Seattle. Radical foodies were experimenting with raw food diets, while grandparents were wondering what happened to the real food they grew up with.
It was the year I made a left hand turn and head to the French Alps for a ski season and stayed for the next decade. We came back every summer to live like gypsies in a motor home and camp at various rock climbing sites throughout the West.
Our alternative lifestyle was outside the realm of the industrial direction food production had taken, and that was now being encouraged in the school" ...continue reading
Chef Laura Apshaga came from the Northeast to cook at the now-defunct Brasserie in Warm Springs in the early 1990s. She went on to cook at such area restaurants as Vintage, Soupcon, Felix, Blue Room (which she owned), Il Naso, Sushi on Second, Rickshaw, Enoteca, Globus and the Supper Club.
"I’m glad I landed here,” she said. “I want to connect community back to the ranchers and the farmers and to the its food. Where it comes from and how it’s grown.”
She creates locally sourced, fresh, organic, gourmet soups (veg & meat based) and salads, treats, and grill-ready marinaded meats.