Hi, I’m Selina.

How it all started

A desert garden with my dad

I grew up in a desert suburb here in Arizona, and some of my favorite early memories are of the backyard garden my dad started with me. Growing food in the desert taught me patience, and it planted something in me that never left.

My plant-based years

After high school I went vegan. I ran a raw vegan snack business and hosted plant-based pop-up dinners, and I loved creating food that brought people around the table.

Motherhood changed my kitchen

When I was pregnant with my first son, I started listening to my body in a new way. I reintroduced animal foods, began buying local raw milk and taught myself to make our own dairy. That season opened up a whole new world of traditional, from-scratch cooking.

Our little homestead

In 2020 we bought our first home on a quarter acre. We brought home 30 chickens, built garden beds and started growing as much as we could.

Today we homestead with our chickens, an organic vineyard and 14 fruit trees, and I homeschool our two boys along the way.

Learning by living it

I’m not a chef, and I didn’t learn this in a classroom. Everything I share comes from lived experience: lots of trial, plenty of error and years of feeding a real family.

I built this business from scratch the same way, one small step at a time.

What I hope for you

Simple, doable, and yours.

I want cooking from scratch to feel simple and doable for you, not like one more thing on your list.

Start small. Use what you have. Make one recipe this week and enjoy the process. That’s how it started for me, too.

xo, Selina