Kathy’s Bio

My interest in healthy food began with a chance reading of Adele Davis’s “Let’s Eat Right To Keep Fit”.  But the seeds of my passion for the healing power of food really began when my father died of cancer.  It was the late 70’s and a whole “back to the earth” food movement was happening.  I began buying raw milk from a local farmer, making my own yogurt and bread.  I ate cracked wheat cereal for breakfast, whole grains and beans dishes, and started shopping at farm stands and farmers markets.  Two books transformed my cooking.  The “Vegetarian Epicure” by Anna Thomas and “The Tassajara Bread Book” by Ed Brown.

10 years later my mother died of cancer and once again my life was torn apart as I watched another parent needlessly suffer and die before their time.  My mother had always wanted me to open a soup and sandwich place.  I realize now that subconsciously, this was my motivation for opening Daily Bread.  During the years of Daily Bread I began getting produce from a local organic farmer.  I noticed that the produce I received from him seemed “alive” with vibrancy and flavor.

Running a restaurant is difficult in a by itself, I was doing so with 4 kids at home.   After 5 years the stress of the 24/7 business combined with being a full time mother meant something had to give – and that something was me.  I developed Sarcoidosis, an autoimmune disease.  My mind thought I was superwoman.  my body was telling me I needed to show it more respect.  The doctors wanted to put me on 9 months of steroids as part of the treatment.  I refused and found my own way out of a disease that had turned me from a highly energetic person into one struggling with fatigue and digestive problems.   It took me 5 years to find my way out of the disease but I did.  I discovered that my body responded to organic foods.  I started doing pilates and yoga.  I was treated with Chinese herbs and shiatsu.  I learned that our body is incredibly resilient and food can be our best medicine.

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