A lifelong vegetarian, Geetha raised 2 sons in NYC exurbs, prepared their after-school meals (who skipped flavorless and unhealthy cafeteria lunches K-12), festive parties at home and managed the Ridge High School cafeteria during weekend Forensics tournaments for hundreds of hungry, fiercely debating students from the TriStates for over 6 years!

Spoon and Sprout started out as Grab ‘Em Snacks, making plantain chips from freshly peeled green plantains, organic spices, high-oleic oils, and sea-salt. After including a vegetarian cafe near Princeton, NJ ( Spoon & Sprout ) and running it for 2+ years, Geetha reinvented it in Brooklyn along three lines of plant-based offerings – Catering for Corporate lunches, weekend Pop-Up events, and Snacks for the CPG market.

Mostly self-taught, Geetha promotes nutritionally well-balanced ingredient mix of

• perishables (seasonal veggies, from known farmers practicing Organic or IPM),
• non-perishables 
• herbs/spices, mostly organic – to lead with flavor
• Pulses (legumes, whole grains, beans) – to address nutrient-density while minimizing highly processed meat-substitutes like Seitan

In NYC, Geetha worked as Director of Finance & Accounting for Corbin Hill Food Project and frequently volunteered her craft and time: at NYC Healthy Food Alliance to train kitchen staff of Brooklyn P.S. 261; appeared as Guest Chef on EarthDay 2019 at Citi’s (Global Headquarters) ThreeEightyAte Cafeteria, weekends as a Demo Chef at GrowNYC Union Square Green Markets, fundraisers for “Immigrant Families Together” and local farmers; Brooklyn Borough Hall’s vegan meetups and numerous other Farmers Markets.