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About Elizabeth, EdM

My heart has belonged in education since a life-changing experience teaching on Alaska’s Lake Iliamna in 2008. Dedicated thereafter to facilitating young people to maintain their natural love of learning for life, I earned a master’s degree at the Washington Montessori Institute at Loyola University in Maryland. Teaching interdisciplinary elementary communities in Wisconsin, California, and now Oregon allows me to not only serve my current community, but invest through the Montessori educational movement in the sustainable and resilient potential of our children!

In addition, locally grown whole foods are the inspiration and foundation for my tireless recipe development.

Grounded in traditional techniques that retain the natural balance of protein/fiber/vitamins/minerals/antioxidants both in pasture-raised animals and organic produce, my efforts center on exploring the ways culturing ingredients increases nutritional benefits, and offering accessible workshops to expand the cuisine repertoire of those who love to prepare food for family and friends in their home kitchen.

My food preparation practices are informed by twenty years in various commercial and management capacities, in addition to advanced safety training in acidifed foods and safe container storage from Oregon State University.

I coordinate bulk purchases to increase efficiency and reduce packaging, network with community members/farmers/artisan producers to share the greatest gain for each person involved in short/simple transactions, read extensively regarding whole foods/ancient cuisine, write nutritional workshop outlines complete with recipes, travel locally for sources of nutrient-dense foods, and maintain a grateful awareness of natural ecology—including communities of microbes whose activity sustain our access to abundant natural resources.

If our interests align, I would love to collaborate with you!

Working toward wellness together,