What steps do you take in your daily life to make your eating habits more sustainable? 

I always try to buy organic, cage-free eggs and limit my red meat intake. When I do eat red meat, I make sure it’s grass-fed (along with milk and cheeses). My partner is a chef, so we often visit the Union Square Farmers Market to stock up on locally grown, in-season produce.

Do you have a go-to sustainable dish or ingredient that you incorporate into your cooking? Why is it meaningful to you?  

Some of my go-to sustainable recipes include brown rice and kale, my mom’s black bean or lentil soup, and stuffed mushrooms.

How has collaborating with West~Bourne influenced your perspective on healthy eating and sustainability in your own life?  

Collaborating with Camilla through west~bourne and her cookbook has opened my eyes to new ways of using ingredients in their entirety. It’s been incredible to see how she and the brand approach sustainability, emphasizing the importance of minimizing food waste—from composting to sourcing ingredients directly from farms. They also prioritize purchasing from companies that avoid excessive packaging materials.

As a photographer, how do you approach telling a story about values like sustainability and conscious living through your imagery?

In my work, I always strive to convey authenticity. I find this is best achieved when I approach collaborative projects with an open mind and stay true to myself. As a photographer, I’ve learned that it’s not about the friction between what the client wants and what I want—it’s about ensuring our values and visions align from the start. When that foundation is in place, I can dive into any project with the freedom to creatively explore and go beyond while staying true to shared values.