Scrumptious Sustenance

Personal Chef Onika Mann of West Marins' Scrumptious Sustenance Catering, chooses all ingredients very carefully. Harvesting organic foods from local gardens, West Marin Farmers, local Farmers Markets, and even foraging nettle, mugwort, dandelion, douglas fir, elderberry, miners lettuce, lemon balm, mint and bay nuts from her own backyard and neighboring forest. She is a long time follower of Weston Price and Sally Fallon's Nourishing Traditions, in where all nuts and grains are soaked in order to break down phytic acid, allowing the body to properly absorb all nutrients and allowing for a far easier digestive process.

She also grows sunflower shoots, micro greens, wheatgrass, barley grass and fenugreek that is used to increase milk production for nursing Mothers, that she incorporates in her menu as well as selling to restaurants, and to individuals and at the Fairfax Farmers Market, under the name Rooted in West Marin.