About:Ever since I was 3 years old I've been in the garden and the kitchen stomping worms, stirring pots, and peeling potatoes with my family on our little hobby farm. They started the food and DIY spark in me at a young age, teaching me how to craft, sew, knit, garden and cook. When I graduated high school I went to my local college for Culinary Arts and learned many, many things about where the formal kitchen came from, the importance of your ingredients, the mother sauces of France and the science behind all of the basic cooking techniques. I decided that being a chef wasn't for me and moved on to get a diploma in IT from BCIT and got a job doing Business Systems Admin but I still love cooking at home and learning new things about food science. My love of food now is moving past the first techniques I learned and into brewing, cheese-making, fermenting and letting microbes do all the hard work for me. It's amazing what those little things can accomplish! Every experiment is an adventure.