I design experiences by understanding space and human perspective, operationally and narratively.

My palate is in equal measures informed by a childhood spent eating Mumbai’s best chaat and Costco’s best samples. I was once paid to sail around the world. You can usually find me at the library. Details are my specialty. I notice the small things and look at the big picture.

What is a thali?

A thali is a large platter with many compartments or small dishes to hold each unique component of a traditional Indian meal: dals, vegetables, rice, pickles, yogurt. Something crunchy and/or deep fried. Lots of roti to scoop it all up with.

How we eat and drink inevitably finds its way into my interdisciplinary work. I like to think of my creative world as a thali — everything I’ve learned has its place on my plate. I can build from a place rich with experience.

What is a third space?

Third spaces are the places we go in between work and home that allow us to find connection and make meaning. I earned a B.A. in Recreation & Leisure Studies from Western Washington University, instilling in me the importance of what I had begun to intuit: the existence of our cafes, our libraries, and our parks are essential to our humanness & well-being.

Depth of Experience

Food: Chefs of Color & Writing On The Farm workshops at Quillisascut Farm School. Martin Family Orchards.

Beverage: Metier Brewing Company. Pancita. Vinbero. Harlem Hops. Peddler Brewing Company.

Books & Words: Oden Annual Volume 3. Second Serving Book Club. Contributor, The Ticket by Seattle Times Content Studio. Kitchen Arts & Letters. Book Larder.

Travel: Holland America Line. Ecotourism Research in India & Thailand with the Institute for Village Studies. Cascade Bicycle Club. Seafair.