About

Since I can remember I’ve aspired to be a chef. Nothing is more satisfying to me in life than seeing a smile on someone eating something you prepared for them.I spent many hours growing up in the kitchen with my mother learning cooking techniques and further developing my palate. It wasn’t until the end of my high school career that I decided to temporarily divert my aspirations to attend culinary school and instead get a business degree in entrepreneurship. I fortunately was able to work my way onto the staff of the wonderful pastry team at the Tin Roof Bakery, in Chico California. It was there under the guidance of the head pastry chef, Terri Moore, that I was able to finally have an opportunity to create and share on a professional level.

After a few years I graduated and told myself I could no longer live the fantasy anymore, it was time to get a ‘real job’. I moved back to the Bay Area and quickly began working full time doing marketing and sales. I’ve always been motivated knowing the experience I gained could translate into a successful career in the food industry.

I purchased a foreclosure in Martinez, CA late 2011 at the age of 23. One of the first projects I started on was creating a vegetable garden in a long neglected backyard. After clearing the paint cans, old tires and endless weeds, I broke ground. Cutting a muddy path out of a steep hill to wheelbarrow down each load of compost. Fast forward to June and I am eating snap peas, harvesting my first summer squash and watching the first tomatoes turn their vibrant red.

This website’s purpose is to show how simply a few easy practices of sustainability can greatly improve the quality of your life through the food on your table. Growing your own vegetables, herbs and fruits can inspire and turn average meals into extraordinarily gourmet experiences.

Jed Hubbard