About Me

Rachel attended Skidmore College, where she earned a Bachelor of Arts in Environmental Studies with a focus in food systems, was inducted into the Periclean Honors Forum, and competed as a member of the Skidmore College Equestrian Team. In college, Rachel developed an interest in how the provenance of our food affects our bodies and our environment and was a driving force in Skidmore’s chapter of the Real Food Challenge national organization, a non-profit that works to increase the percentage of locally produced, environmentally sound, fair trade, humanely raised, and minimally processed foods served in dining halls of colleges and universities. After graduating, she moved to New York City, where she earned her Master’s in Clinical Nutrition at New York University and completed her dietetic internship at The Mount Sinai Hospital in Manhattan.

In addition to her work with clients, Rachel’s writing has been featured in Everyday Health, Well+Good, and Fig. She is also a medical reviewer for HealthCentral and frequently contributes her nutrition expertise in interviews with media outlets, including U.S. News & World Report, Women's Health, Healthline, Parade, and Eat This, Not That.

In her free time, Rachel enjoys experimenting with new recipes in her kitchen, running and barre classes, horseback riding, visiting farmer’s markets, and attempting to grow vegetables in her New York City apartment windowsill.