JoAnn Siverling

I will source 2 meal(s) from local producers each day. This could include signing up for a local CSA, buying from a farmer's market, visiting a food co-op, foraging with a local group, or growing my own ingredients.

I will spend at least 60 minutes learning how to differentiate between sell by, use by, and best by dates.

I will use smaller plates and/or serve smaller portions when dishing out food.