Brigita Lacovara

I grew up making wholesome food from scratch with my family in rural New Mexico.  Cooking for me has always been a means of expressing love and creativity.  In my teens I began my kitchen work as an aspiring pasty chef which has given way to a passion for fresh regional produce and the treasures of each season. After many years learning my food craft in successful restaurants and cafes I shifted my focus to managing CSA's and farmer's markets before starting my own catering business.

My deep interest in holistic health and nutrition provides a foundation for my recipes and food combinations.  Working directly with local growers and holistic food companies I have developed a deeper connection to the products that go into my offerings. I enjoy creating clean, simple meals using traditional techniques and seasonal produce and herbs. I still love to bake and all of my goods are gluten-free and/or grain-free made with nutritious sweeteners and as many vegetable as the palate will allow. 

I have studied food history, nutritional science, food ethics, and cultural gastronomy. I have walked the winding road of paleo, vegan, raw, vegetarian, gluten-free, grain-free, traditional and global cuisine. I find that each has it's place. Mama earth takes care of all her children, in all parts of the world. Personally, I follow a lower carbohydrate diet with lots of vegetables, and local pastured meat and eggs.

I am passionate about: 
+ real food, wholesome, local, seasonal, sustainable, artisanal craft
+ plant-centric, pastured/wild animal protein enhanced
+ unprocessed & unrefined
+ importance of raw, fermented & cooked (all have their place)
+ traditional preparation (maximizing nutrient density through fermentation, sprouting, soaking, cooking methods)
+ gut health & biodiversity (pre-biotic, pro-biotic)
+ geographical/regional/cultural (different cultures in different geographical locations have different diets and food cultures that are based on climate, elevation, seasonal changes and physical demands)
+ minimizing toxicity (judicious usage of certain foods that tend to harbor molds and fungi and judicious consumption of non-nutrient dense foods)
+ Healing and somatic modalities; I hold certifications in The Feldenkrais Method, Brainspotting, Sexological Bodywork, Hawaiian Lomi Lomi and various Breathwork Techniques. This work can be found here: www.embodymeant.com

I am based out of northern New Mexico, and most of the retreats I cater are Taos/ Santa fe/ Albuquerque. I am available to travel to your location to provide excellent food and service at your event or home. Throughout the year I oversee the nourishment for various workshops and retreats while also teaching culinary classes, offering personalized nutritional support and helping folks to overhaul their kitchens (pantry and equipment!). I look forward to helping you realize your retreats, special events, gatherings and celebrations.