Please remember, Breakfast and Dinner is included however lunch is not. It takes a full day to prepare two separate meals serving 700 of us. With space and camp kitchen resources it is nearly impossible to make food for 700 women for breakfast, lunch and dinner. One meal alone is a giant task! The Kitchen Crew will make and prepare over 15,000 meals during our time together. We welcome you to enjoy our beautiful lunch food vendors Lydia’s and Angela’s Desserts or you can head into town and visit Diggin’ Livin. Diggin’ Livin’ is our local organic market that has a plentiful variety of goods. It’s a smaller co-op but we love their selections. Many choose to prepare food for lunch prior to the gathering and share meals together. A communal food share is a common practice for lunchtime at Spirit Weavers. It’s really up-to you! Ice can be purchased in town just 5 mins away. If you are flying in, you may want to have a sister who is driving pick up food for you as well. Come nourish yourself: your body, your mind, and your soul.
Solar Return, one of our loving returning vendors and dessert makers, will be selling a handful of healthy, delicious and colorful desserts during lunch and dinner hours. We also have Lydia’s beautiful meals available and warm and cool drink for lunch each day.
Mido’s Miso will serve warm miso soup and rice balls that are made locally in Cave Junction. Midori is from Japan, and she makes traditional style miso with high quality organic Pacific Northwest ingredients. Add on to your daily nourishment while you are here day and night.
Born in Paris, France, and hailing from the Sonoma, California Wine Country, Lydia Kindheart, founder of Lydia’s Kind Foods, and one of the original pioneers in the conscious food movement, has served over a million fans with her vitalizing, multi-award-winning, organic, gluten-free and utterly delicious plant-based cuisine.
Lydia has garnered a massive following for her ayurvedic, nutritive and holistically wholesome products sold at health retailers across North America, and at West Coast conscious living and music festivals.
Having founded 5 San Francisco Bay Area vegan health restaurants, including one of the largest vegan eatery and community event centers in the United States, Lydia has dedicated her life to healing others through complementary nutrition, in addition to being a spokeswoman for positive environmental change, and an advocate for organic farmers and sustainable food manufacturing.
Lydia is looking forward to serving her beautiful food again at Spirit Weavers.
Casandra Kelly is a chef and caterer. They have a background in restaurant management, organic farming, folk herbalism, and alternative cooking styles. Casandra’s mission is to create simple digestible meals that bring the flavor of the base ingredients to the foreground. Their emphasis when cooking is thoughtfully sourced and seasonal wild foods, choosing local products whenever possible. Casandra proudly identifies as a queer individual, and uses they/them as well as she/her pronouns.
Gabriella has always found herself working in and around kitchens, so it’s no surprise that when she first decided to attend Spirit Weaver’s Gathering, she chose to do so through the seva program as a volunteer in the kitchen. Since 2016, she’s been working alongside Tami and the kitchen crew and has now grown into the role of being the lead coordinator for kitchen seva, tending to all of their needs and striving to create a safe, yet lively space to work within. Being in the kitchen deeply nourishes her spirit and she could not see herself attending the gathering in any other way.
Shannon Sims @loveshovel is a passionate holistic health educator and food artist based in Portland, Oregon. Her works aims to ignite conversation and dwell in the overlapping realms of food, wellness and creativity.
Her food philosophy aims to invoke a sense of place using local produce that reflects the season in a way that is vibrant, delicious and uplifting. Working with chefs and farmers for the last decade, Shannon’s style is strongly informed by the local landscape, community and the fluidity of the natural world. With a whole foods philosophy, her work centers around simplicity, balance and harmony within and to our relationship with Earth.