Owner

While working for over a decade in the ski industry, Heather pursued her many other interests as summer jobs and hobbies: holistic health, nutrition, organic farming and whole foods cooking to name a few. After seeing a need in her community for convenient, high-quality, full prepared meals, she started Whole and Nourished in May 2017.

Heather enjoys sharing what she is so passionate about: connecting with others through food while contributing to local agriculture and her community's overall health and wellness.

Chef

Brian graduated from culinary school in 2006, and has lived between Oregon and Bozeman since then, working in a variety of kitchen positions over the years from baker to kitchen manager to general manager.  He has a particular interest in fermented foods as well as making vinegars, and enjoys getting outside in the summer through hiking and trail running.

Prep Cook

Growing up in Boulder Colorado, Gwen has always felt a connection to the beautiful Rocky Mountains and the western United States. After graduating from Kalamazoo College with a degree in Critical Ethnic Studies, Gwen came home to the Rocky Mountains, this time in Bozeman. For Gwen, working with Whole and Nourished has inspired a new love for cooking locally grown whole food and she is enthusiastic about expanding her cooking skills. She is very excited to continue her outdoor adventures and creative passions in Bozeman.

Office Assistant

Maggie joined Whole & Nourished to help with logistics, marketing and office support after a two decade career in education.  Originally from the Big Apple, home is now here under the Big Sky practicing new skills like cross country skiing, vegetable gardening, and dogging.  Maggie is excited to bring her love of learning, eating, and storytelling to the world of food.  She also creates handmade jewelry available through her website https://www.intermission-project.com.

Dishwasher

Prep Cook

Judy retired from a long career in federal service in which the work took her to many beautiful US locations.  She wants to continue actively working part-time and at the same time make a lifestyle change.  She enjoys working with a great group of people, learning about local, healthy, nutritious meal preparation, cooking, and all aspects of a growing business.   Judy returned to Montana for a second time, bringing and raising two young children on her own.  They are young adults now, but live nearby so they get together often.  She also enjoys creating and crafting projects and hopes to open her own business in the near future.

"As for meals, each one is unique, built around what is abundant that week, with favorites rotated in. The team often makes extra meals to freeze so customers can buy them later. Among the many frozen options are five varieties of gluten-free cookie dough you pull out of the freezer for a spontaneous treat."

"Once the leaves fall and the temperature drops, we turn to hearty and comforting creations to keep us warm and nourished. This satisfying combination of savory pork sausage, rich roasted squash, seasonal produce, and fragrant herbs is one of our favorites at Whole and Nourished."

"Whole and Nourished is now fully staffed and more centrally located in Belgrade, so it is easier to deliver to more areas, she said.Their kitchen was previously in Livingston."