Lunch Lady Magazine

you, me,we

Who’s in your family and where do you live?

I live in New York City with my husband and our two boys, Miles (8) and Noah (3).

Can you describe what you do?

I am a graphic designer, illustrator and art director. I work on a wide range of creative projects and enjoy making things.

What kind of projects do you work on in your creative studio, The Indigo Bunting?

I take on a variety of projects, from art direction, magazine design and editorial illustration to books, branding, murals and exhibit design. I’ve done art direction for food magazines and illustrated for clients like The New York Times and Apple. I work on toys and kids products, and I have a stationery collection with Paperless Post. I co-authored a craft book, Make & Give, and most recently illustrated Little Learners, a set of board books for toddlers.

While I never had special art supplies at home, my mum and dad taught me critical lessons in thinking for myself and learning how to make something very special

You’re reading a preview, subscribe to read more.

More from Lunch Lady Magazine

Lunch Lady Magazine7 min read
Mama And Creative Patti Andrews Talks About Gluten-free Fuss-free Food, Family And Adventure.
I’m the Creative Director at Future Women—a business supporting Australian women to connect, learn and lead. Recently, we’ve been working hard to help women get back into the workforce after the pandemic. A rewarding project I worked on for them rece
Lunch Lady Magazine9 min read
Our Partners Run Awesome Businesses. Here’s What They’re Most Proud Of...
I’m so proud to have created a beautiful learning tool that is genuinely supporting both neurotypical and neurodiverse children and their families to improve their overall wellbeing. We know that slow, deep breathing has the ability to reduce anxiety
Lunch Lady Magazine1 min readRegional & Ethnic
Forest Pasta
Gluten free, Vegetarian Feeds a family of four, or three adults 500g /17.6oz gluten-free dried spaghetti1/2 cup pasta water1/4 cup raw cashews2 bunches of broccolini (approx. 400g /14.1oz)1 tbsp extra-virgin olive oil2 garlic cloves, diced parmes

Related Books & Audiobooks