After earning my BS in biology (and touring with rock bands writing in Paris fact checking for the New Yorker teaching yoga running an antiques store there's more, but I'll spare you!), I worked in pharmaceutical advertising as a creative writer and strategist for blockbuster and niche brands in both global and domestic markets.
Then I got pregnant with Atticus Huckleberry. And found my true calling. I've always loved food. It stems from my childhood in Pennsylvania farm country eating everything from heirloom tomatoes straight from the vine (before they were fancy!) to homemade pickled pig's feet. Food that was nutritious, delicious, and natural. My background in health care and passion for real food made organic baby food the obvious choice. But I couldn't find a commercially prepared line that would create an adventurous eater.
And I realized that other moms and dads wanted the exact same thing. But who has the time in today's busy world? Eager to bring together my love of food and love of science in a meaningful way, I grabbed an apron and started cooking—and ChowBaby was born.
After earning an MA in child development at Columbia University's graduate school of education, I put my formal training to work creating children's educational media. I was a Senior Researcher for Creative Development at Sesame Workshop (producers of Sesame Street), Associate Content Director for Pinky Dinky Doo (on Nick Jr.), and Director of Creative Development for the launch of digital cable channel BabyFirst TV.
I grew up the daughter of a restaurateur in a large Greek family where food and family went hand-in-hand. After deciding against culinary school (and opting to focus on children's development after being honest with myself about life as a restaurateur), I was on a constant quest to find ways to make food a bigger part of my life—from outer borough field trips to find the ultimate cheap eats with dubious (but hungry) friends to classes at the Institute of Culinary Education.
Then I met Michelle. She'd realized the unmet need for better baby and kid foods. And I, then pregnant with Isaac (aka the Bean), realized the value of what I could bring to Michelle's quickly expanding concept. Over lunch during overlapping family trips to Rome (seriously—all big conversations happen over food), Michelle and I looked at each other and knew that our partnership was the start of a seriously important and exciting adventure.