Nourishment

You can expect colorful vibrant meals consisting of an abundance of seasonal local produce, whole grains, legumes, seeds and nuts, and herbal teas.Food provided from our main kitchen will be plant-based, soy free & gluten free. Meals will be mainly vegetarian with vegan options available. Bone broth and eggs will be served daily during breakfasts. We encourage everyone to bring supplementary foods and snacks especially if you are used to an animal protein diet. 

Our kitchen magician for the weekend is Casandra Kelly, who draws from years of experience with food preparation through their roles as personal chef, event caterer and restaurant manager. Casandra is best known for their inspired meals and contagious dance moves in the SWG kitchen.  They are supported by a team of talented chefs and food workers from across the country along with 50 volunteers and 160 community members (like you!) who all lend a hand to get out the meals each day! It takes a lot of energy and many hands to prepare two separate meals serving 750 of us. The Kitchen Crew will make and prepare over 15,000 meals during our time together. For that we have endless gratitude.  

The kitchen weavers maintain a fun, optimistic, and energetic environment: an infectious attitude transmuted into the food, to really nourish the soul. Between incredible food donations from vendors like Alexander Family Farm and sourcing local products from farms like Ocean Air Farm in nearby Crescent City- there is always an abundance of organic rainbow foods to choose from. We are lucky to get some of the finest ingredients and people nourishing our bodies and minds.  

***In spirit of simple living on the land, please remember to bring your own bowl, cutlery, cup, and any other food utensil you need. The items below will be available in the camp store for purchase.  Hand carved with olive wood from Kenya!

One use, disposable utensils will NOT be available at the gathering in an effort to reduce our carbon footprint. We have dish washing stations available throughout each session**

The Crew

The Spirit Weavers core Nourishment crew is composed of many skilled and talented chefs and organizers who were brought together for the love of food, nourishment, ancestral skills, gatherings, herbalism, and community. They commit year after year to orchestrate the food production for nearly 800 beings back to back for two weeks, for two meals a day. Knowledgeable about the demands of preparing multiple feasts, the ebbs & flows of kitchen dynamics, food production, working with Seva, understanding land and property logistics all prove to be extremely valuable in creating greater harmony and ease over the cascading weeks and years.

Many individuals have brought us to where we are today. For that it is important to mention the dedication of our predecessors including Tami Grooney with WildTree Kitchen (2015-2019) and Jackie Rose (2013-2014) for their leadership and ingenuity! 

An honorable mention to: Angela de la Agua (2013-2018) & Solar Return (2017-2019) for their contributions of raw dessert delights

Lindsey Byers- Sous Chef

Lindsey comes to the kitchen with 16 years of experience in cooking and organic farming. With a Masters of Science in Holistic Nutrition from National University of Natural Medicine, she places a high level of importance on creating food that highlights top quality seasonal ingredients and nutrients. She is a forager and food lover all around and is deeply creative. Lindsey has been with Spirit Weaves since 2015 working for Tami’s WildTree Kitchen and now works alongside Casandra as the morning Sous. She has explored many business endeavors which she showcases at the trade blanket including her latest: Banda of the Month Club- making one of a kind bandanas with artists across the globe. In addition to her creative outlets and preparing food; she loves her daughter Frances, her dog Brother and exploring the whole world over.

Kulture Parkin-Kitchen Manager

Kulture Parkin is the evening kitchen manager and onsite kitchen Seva coordinator at Spirit Weavers.  Her love for cooking and communication brought her into a space of wanting to support others. In her quest to feed the masses, Kulture began to be of service at women’s and conscious community gatherings. She now seeks opportunities where she can share her gift of thoughtful communication in a setting that is conducive to the learning of all. 

Kulture is also an artist, farmer, and culinary enthusiast. She enjoys making art and working with plants in her day to day. While actively living in community for the last 9 years, she has worked on developing her passion for transparent communication. Feeling empowered by her experiences she was enabled to share her skills in a different way. Check her out in the kitchen helping Chef Cassandra Kelly serve your daily dose of nourishment.

on site lunch and food for purchase, provided by:

• Rawmona’s Kitchen – Tamales, popsicles, desserts, snacks
• Weparepa  – Arepas and sides
• Finca Mālama – Home grown coffee available every morning
• Evening Star Elixirs – warm beverages, coffees
• Local grass fed organic beef available, prepared by local loving hands