Meet Kara
Little by little, small steps taken over time can make a big difference.
My hope is that by preparing these recipes for you and providing ethically sourced ingredients, you can have some extra time to follow your dreams while supporting the food system right here at home
The Whole Story
The beginning
Growing up in the Annapolis Valley meant I could bite into crispy snap peas and juicy apples gleaned from nearby fields on daily walks. But as soon as I graduated high school, I took my luggage and set off for the big city to pursue a career in dance.
In Montreal, I found myself racing from class to rehearsal, to teaching and waiting tables to make rent. After eight years I returned to Nova Scotia, and my head was spinning. Continuing on the fast paced path of contracts, grant writing, and again, waiting tables, I was exhausted. I lacked purpose.
As someone who cares deeply about social justice and the environment, dance had been my voice for so long. Then I met a fellow artist who changed my perspecitve. He asked me “How can people care about the environment when they don’t know where their next meal is coming from?” These words changed my life.
Through all my years of dancing, I had plucked organics off the shelves, chosen free-range meats, and farm market, nutrient-dense foods. These foods had fueled my dream to be a professional dancer. The intersectionality of food, social justice and environment was so evident in this simple statement.
The shift
I quit my job(s) and moved back home to complete a diploma in business at Nova Scotia Community College.
I learned so much by slowing down, taking pause, and doing one thing at a time. Little by little, I taught myself how to cook with local vegetables; meals that felt good to eat.
In the summer of 2020 when everything shut down, I moved to a farm where I followed Farmer Tom around learning about growing seasons, planting, harvesting, and caring for chickens. I returned to a place where apples could be plucked from trees without thought.
Later I met Fiona Lewis, a chef from Montreal who would introduce me to their explosive flavours and create a host of in-season recipes inspired by their world travels, especially for PieceMeal.
I know I can’t change the whole world, but if there’s one thing I’ve learned, taking things day by day, little by little make for a good life. This is where the name PieceMeal came from. Small changes in daily life can eventually create impact.
Sinking into the moment as I cook veggies cared for by farmers like Tom, I can connect people to the food grown near home.
