Jacob Lewis

As a kid I didn’t understand the privilege I was being given when mom asked me to pick the several pounds of blueberries from out in the garden. I actually resented it, but after a couple seasons I began trying the different shapes and sizes of the berry and began to fall in love with their variety of taste. This curiosity for flavor has stayed with me throughout life.

My First Stop: After years of experiencing several burger/pizza jobs in high school and in college while studying creative writing, I was eventually hired to help full-time in the kitchen at a retreat center. I stayed for nearly 8 years as an onsite cook, caregiver and forest manager. With availability of fresh produce as the only limitation, it was in that wonderful kitchen where I found the space and freedom inside me to explore hundreds of flavorful recipes and combinations.

My Current Job: For the last year I have been traveling North America and pausing for any farm and farmer’s market that catches my eye. Throughout, I have held the intention of building relationships and learning about local food production. While journaling this effort, I am developing my skills as a photographer both in the world and in the kitchen.