Rona MacDonald

I was raised on Cap’n Crunch, Kraft Macaroni and Cheese and canned vegetables. I definitely didn't grow up eating quinoa and brussel sprouts. My first encounter with healthy food was from one of my high school friend's mom. She ran an organic food delivery business back before Bountiful Baskets was a household name. I didn't truly understand the importance of organic food until I watched Food, Inc. for an Environmental Community class in college. My mind was blown by the state of our food system. It was easy to become overwhelmed learning about genetically modified organisms, pesticides, and the politics behind nutrition labels. I knew I had to find the issue that most resonated with me and pursue it with all my energy. Time and again I fell back to cooking. I’ve spent the last few years gaining knowledge, sifting through information, and most importantly, learning how to assemble amazing meals meant to nourish the human body. This journey eventually led me to the Nutrition Therapy Institute’s Natural Foods Chef Program. There, I learned the healing power of foods and a real life application of how to make a whole-foods diet attainable and enjoyable for anyone. While the path of my wellness journey has never been easy or obvious, my goal has always remained the same: to help take away the guilt and confusion of eating and bring back the joy of nourishing your body.