Marion Cascio

Marion comes from a family of cooks and has been involved with restaurants since childhood. She studied classical culinary arts in Germany for five years and has cooked in many famous restaurants and spas. Marion was a staff cook at Esalen for five years where she learned ethnic cooking techniques and fell in love with cooking from the garden.

Charlie Cascio
Charlie has cooked throughout Europe, including Germany, France, Belgium, and Spain. He has worked as a personal private chef and has been head chef for numerous restaurants. Charlie has taught natural food cooking seminars to individuals, restaurants, and health professionals throughout Europe

He continues to cook for large conventions to develop natural health food products and recipes, and to teach courses on cooking, including cooking with raw foods.

Charlie worked as the head chef and kitchen manager for the Esalen Institute, in Big Sur, California from 1998 through 2004 and continues to work for Esalen as a consultant and instructor. He lives on the Northern California Coast on a self-sustaining organic farm where he raises his own vegetables, chickens, goats, and honeybees and makes his own cheeses and olive oil.

Angela Karegeannes

Angela began her career as a chef at the Esalen Institute, cooking directly from their farm and garden. During her time there, she learned that produce grown in good soil, prepared with a deep understanding of its nutritional benefits and eaten near its source can change people's quality of life dramatically.

Angela is the head chef and owner of A Fork Full of Earth Organic Catering, a San Rafael-based business whose staff are passionate about the importance of eating wholesome foods that are sustainably produced and mindfully cultivated.

Forkfull prides itself on creating events that are elegant and approachable. The offerings that result are delicious, memorable and always sourced locally. Using a service called Educatering, Angela also consults for organizations and schools who are looking to transition to "farm to table" style offerings within their programs and events.

In addition to creating nourishing "wine country rustic" menus for catering events, Angela is an enthusiastic advocate for the sustainable agriculture movement. She spends time as a chef at the Occidental Arts and Ecology Center, as an intern at the WorldLink Foundation and is on staff at the Ecological Farming Association where she co-produces the annual Eco-Farm Conference.

At the heart of everything she does is her intention to bring people closer to their bodies and to connect deeply with the natural world, by way of the food on the table.