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Kendra Sims
Somerville, MA


I have embarked on a culinary odd-essey, from vegan to paleo to gluten free and back again. Now I can school you on how to confit iguana, roll some snakebite sushi, pair it with grain free bread and vegan pate. My kitchen is the world, and my plate is the intersection of local Beantown ingredients and cosmopolitan fare.