Place of Residence: Kennewick, Washington
Background and Personal History: Growing up with a grandmother who put-up jars and jars of pickles, jam, and vegetables every year, Renee came early to food sustainability. In addition, Renee's mother was a wonderful cook who prepared all her meals from scratch, and made sure her family had home-baked bread often. But it wasn’t until Renee's oldest child had a bad reaction to food additives that Renee got really serious about what and how her family eats. This interest led her to pursue an additional degree in Family and Consumer Sciences. She's a voracious reader and researcher and has extended her education to focus on nutrition and nutritious foods.
Today, Renee coaxes, forages, and grows as much food as she can in her little, ¼-suburban-acre, and preserves it for a taste of summer in the middle of the winter. She's passionate about serving healthy, delicious, real food to her family.
Renee has designed several food, nutrition, and small business-related courses for ages 12 to 112. She is a freelance recipe developer and food writer/author/ghostwriter.
Current Projects: Writing a book about food entrepreneurship.
Other Fun Facts: Renee's a Maine native who moved west nearly 25 years ago. She's married to her high school sweetheart, and they have two children and seven grandchildren.
Connect with Renee:PenandProvisions.com
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