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Micah Mowrey

Food is fundamental. For some it is at the center of their focus, for others it’s like the paint on the walls - maybe you notice it, maybe you don't. Yet all of us eat or we die.

Born and raised in Alaska, Micah learned about the intense respect that Native Alaskan culture has for their food sources. That interest, and the influence of growing up in a restaurant, led him to explore the world working as a traveling chef throughout Asia, Europe, and the USA. 

Micah sees food as an opportunity to educate and bring people together, to make massive improvements in the quality of our daily life, and increase the health of ourselves and community.

Today his goal is to create a diet that feeds our whole food system, that enriches our children's lives, and increases the biodiversity of our ecosystems. To do so he blends inspiration from Kaiseki, Native American, rustic Italian, and medieval French cuisines and brings their values to the Pacific Northwest. He can usually be found outside cooking over a wood fire or working on the foundations of a local King County cuisine. More at micahmowrey.com.

 

Rebekah Papé

A systems thinker by training and a designer at heart, Rebekah is passionate about exploring and nurturing community through collaboration and reflective practice focused on consensus-based outcomes.  Learn more about her work and passion for regenerative food systems here.

As mother to a three year old, Rebekah understands the challenges of finding time to source healthy ingredients, prepare meals her child will eat willingly, and maintaining the energy to do it all again for the next mealtime.

Rebekah holds an MA from Antioch University in Whole Systems Design, specializing in Sustainable Food Systems, Permaculture Design, and Sustainable Change.  She has 200 hr and 500 hr yoga teacher certifications with advanced training in Ayurveda, Pranayama, Meditation, and Compassionate Communication.  Currently Rebekah is studying Next Economy business fundamentals with the second cohort of the Lift Economy MBA Program.

 
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Pierson Shimon

Food is Pierson’s life, and cooking the catalyst that has fueled his passion. The ultimate truth seeker, he is constantly asking big questions and relentlessly digging deeper to focus on the bigger picture.  He is often heard discussing the importance of farms and to get your hands in the dirt.  Farming and cooking are the ways Pierson connects to the world we live in. Farming has taught Pierson many lessons, but the glaring truth is the underlying importance to accessible fresh food. Intuitively he knows that local fresh ingredients are the foundation of delicious and nutritious food.

Pierson studied culinary arts, spent 15 years working in a James Beard Awarded restaurant, and has even cooked for President Obama on multiple occasions. Despite his resume and experience, he still understands how daunting it can be to learn to cook from scratch. He has made it his focus to pave the road and show how easy it can actually be to provide for oneself and the profound rippling effect that cooking skills can have.