An edible garden is more than a source of fresh food - it’s a chance to connect with nature, spend time outdoors, and watch beauty and bounty take root. Whether it’s a front-yard showpiece, a school learning garden, or a productive plot on a corporate campus, these spaces add beauty, build community, and nourish both people and the planet.

Sproutwell is the result of my background in design and architecture, a deep fascination with gardening, and an unstoppable curiosity about the magic of growing food. Today, I use that design lens to create bespoke raised beds and climate-resilient edible gardens that are as beautiful as they are productive.

I believe gardens should be personal, functional, and built to thrive season after season. My work blends aesthetics with ecology, prioritizing pollinator-friendly plantings, biodiversity, and soil health, and my own garden is a living laboratory where I test designs, trial varieties, and explore ways to make growing food approachable and joyful.

I am currently pursuing a Gardening Certification through the New York Botanical Garden and previously volunteered as a vegetable farmer at Glynwood Center for Regional Food and Farming, a regenerative farm in Cold Spring, NY, where I ended each day completely exhausted and deeply fulfilled.