Meagan is a Plant Based Chef and creator of The Radical Larder. Over the course of 2018 she explored the relationship between food, movement and overall wellbeing and is learning that wellbeing comes down to lifestyle choices, intention and strong connections with food, movement and other people/plants/animals. In an effort to create a living example of the interconnectedness of these things, The Radical Larder is a food business that incorporates movement and whole being practices in collaboration with other like-minded professionals.
In addition to six years working in the restaurant industry and securing her AAS from Kendall College, Meagan is an RYT200 hour yoga teacher at Moksha Yoga Chicago and practices the Ashtanga Yoga sequence regularly in combination with Vinyasa style and Hatha Style yoga, meditation and breath work.
In her recent travels to Southeast Asia, Meagan learned about Thai, Indian and Nepali cuisine and will incorporate the serving style and methods she learned into her cooking as appropriate. She also deepened her yoga practice and learned the art of Thai massage in Chiang Mai and cannot wait to bring these new skills and practices to life in Chicago.
The Radical Larder is available for private events, retreats, cooking classes and other catering opportunities. Contact: firstname.lastname@example.org and follow on IG @radlarder to see what The Radical Larder is up to.