Local Bounty Hospitality
Local Bounty provides premium hospitality services which are unparalleled in the marketplace. Through our customizable "Gear Up" and "Unwind" programming, we offer grab-and-go breakfast service and evening events that foster a sense of community engagement in the residential communities where we work. We use local and organic products to not only enrich our residents' access to quality food, but also to support the local economies where our services are offered.
Food as Medicine
As a Certified Natural Chef, Anne Walker Harrison has taken her knowledge of therapeutic nutrition and experience in the kitchen to the next level by partnering with a functional medicine physician. Together they managed the growth of Functional Medicine SF into a thriving practice with over 400 patients. Anne Walker's career experience promoting and growing small businesses made her uniquely well suited to this partnership. In addition to systems management and strategic growth, Anne Walker also worked directly with patients providing nutritional consultations and dietary coaching.
The New Food Economy
After completing an in-depth study on the gastronomic past, present and future of the country of Panama, Anne Walker became attuned to the complex and critical role that values and choices make in the food economy. From the rural farmer, to the low income urban worker, every individual in society is affected by the externalities, both positive and negative, created by the production, processing, transportation and sale of food. How we, as a community, and as a society, choose to drive the course of this process very much determines what we, and future generations, will experience as outcomes. We will reap what we sow. Anne Walker Harrison served as Assistant Preservationist at Blackberry Farm and experienced first-hand the increased demand for quality products in the market.
Event Concepting and Execution
From an off-the-grid pig roast in Panama for 100, to an Oakland food festival for 100,000, Anne Walker has experience in both envisioning and creating unique, food-focused events. In 2011 she handled the end-to-end planning and operations for the Kalu Yala Field Day Fete, an event that took both logistical and economic ingenuity. In 2014, she was on the core production team for the 5th annual Eat Real Festival and organized the event's 700+ volunteers. The festival promotes local community and food, as well as the connections between economic prosperity and responsibly sourced fare. Other events include private themed dinners as well as representation in Panama's first inaugural Festival Abierto, a three-day event conceived to promote sustainability and the Arts in Panama.