devynee dawn

Cake deco workshop @sohohouse Food Festival 🎂 thanks for having me ~ a delight to create and indulge via this art form always :* vids by bestie @alaimargarita 🫶🏼 pc @kadir_gold 🤲🏻🍐

‘Abundance’ ~ grazing for @nike @tea__at__shiloh Ty @tanyaamatthews for cultivating this sweet eve ! And all the hands hearts and art that went into it! S/o @mariahholistic for the assist & @fleur.boy on florals, always <3 !!

Autumnal equinox dinner at Meadow Woods for the closing night of @earthfield_studio foraged clay ceramic gallery. A dreamy exploration of the senses, connection, expression, and reciprocity; eating on foraged clay pieces and foraged red oak slabs, indulging in foraged, local, seasonal, & TCM elemental inspired dishes, creating ritual out of meal and togetherness ~ weaving a microcosm of words and worlds and delight with community alike. Manifesting visions and keeping sacredness alive in humble adoration of loving life. a fluttering joy to be able to create and serve these dishes as we enter the waning months of the year, a time of slowing down, tuning into the senses, harvesting the fruits of our labors, gathering in community, and watching the colors change as we do. 🍂

best bday, bright juicy wholesome full of love , exactly how I wish to be ~ thank u 🤲🏻🤍🌬️🫧🍃

days in the life :p seasonal greens with strawberries, radish, mini bell peppers, beans, sunflower seed, foraged chickweed & honey white balsamic vinaigrette with pecorino goats milk, Roquefort, corn & cauliflowers gratin with chive & caramelized sweet potato’s Miso dill & tangelo whole branzino with pineapple chimichurri rice + tritip with chimichurri hazelnut chocolate graham strawberry lemon sorbet baked alaska oro blanco, kumquat, blood orange, navel & fennel salad with kumquat coriander white balsamic dressing, pistachio and pea tendrils sourdough crostinis with heirloom & tiny drop tomato bruschetta, ricotta & honey spring pea meyer lemon basil and foraged nettle pesto farfalle vegan lemon olive oil cake with homemade crème friache, guava curd, cherries, & rose petal heirloom tomato cucumber peach basil gazpacho summer squash salad with pistachio, fennel, orange, blueberry, mango, crumbled goat cheese & sherry white balsamic dressing coriander & bay cream braised wild caught cod with chermoula + asparagus on veggie broth herby red quinoa with hazelnut guinness choco cake, cream cheese frosting

DF cacao olive oil | chermoya coconut curd | fresh blueberries | cacao vanilla buttercream | honey elderflower jellies + foraged red valerian & jasmine for @marahoffman

mother land 🌀 my soul comes alive here more than any other place I’ve been • a true gift to visit these lands again and connect to my ancestors on this plain. bringing sense of place

imagine your in a forest along side a flowing river surround by (potentially naked) women, feet touching the dirt, hands touching nature, spirit touching hide; connecting to ancient roots in craft and life honoring womenship… I processed my first sheep hide at a wild skills camp about a year and a half ago. this was a 4 days process that was deep, strenuous, emotional, inspiring and rewarding. A craft that demands vitality, devotion, and presence. Deep listening. we undoubtably live in a time where everything is hyper accessible and at a fast and convenient pace; where there’s a big disconnect in slow intentional and quality craft. Quality for me being heavily influenced by the time, intent, and life used to create x thing, & in collaboration with nature. The ancient process of tanning sheep hides has been used for hundreds of thousands of years to sustain life and nurture our ancestors. And a skill, like many and most skills that layed the foundation of survival and our lives now today, that deserves and, for me, demands to be passed on. Wild crafting is so much more than a product, it’s a story. It’s a relationship. passed down through generations, influenced by each hand and in this case each hide and each farmer. Cultivating a relationship with hide processing has proven to be an anchor for me in this fast pace society. and with each hide I’m met with the same invitation of slowing down, patience and presence, and left with the riches of the nature way. This container held by myself & @alaimargarita holds the intent of continueing story, connecting to our ancestors, advocating for slow and wild craft, & inviting people to co-create a long lasting tangible hand stretched and softened story. May 26-29 Three Rivers, sequoias dm to join x

Looking back at Where Life Continues: A meal, a celebration, and a commencement in collaboration with PADMA and Chef Dev on April 4th, 2026. Last weekend we recognized the three-year process with a gathering that celebrated our Encinitas Edition’s launch and its Guild. We toasted to a collaborative and regeneratively-led future, and enjoyed a menu and sculptural dining installation, derived by PADMA and Chef Dev, with three conceptual themes: 1 - Return: Arrival as remembrance. The evening began with honoring the land’s first stewards. 2 - Integration: Life is in relationship, an experience recognizing the ecological web around us. 3 - Transformation: Finally, regeneration made visible. The process of continuing through slow transformation. Thank you to our collaborators and our friends for joining us for a very memorable day✨🦋 Installation design & ceramics by PADMA @padma.earth Dinner & food design by Chef Dev @_devsmith Wine by Shrieking Meemies @shriekingmeemies Unfold Margarita by Las Olas @lasolasmex Beautifully captured by Stacy Keck @stacykeck

We will be hosting a hide-process immersion May 26-29 tucked in the foothills of the sequoias between river and tree ~ with hides sourced from a regenerative free-roaming flock. Humbly, we open this container to share this practice with women + femmes who are interested in deepening relationship with the language of our non-human kin dm for details <3

almond cardamom olive oil bay leaf blackberry jam lemon vanilla spirulina bc vanilla bean matcha vanilla bean matcha cardamom almond | lemon olive oil guava curd | raspberry jam matcha bc | lemon bc

bay leaf infused coconut milk meyer lemon olive oil cake pink guava curd foraged pink peppercorn vanilla honey buttercream foraged nasturtium, fennel fronds, ca poppy, & bay leaf for @samlanger33 @edenforestcollective <3