Several years ago, jane discovered the amazing world of wild fermented bread baking and has not stopped since. Now, she has dedicated her craft to baking with sourdough and whole grains proving that retuning to how bread used to be made is true magic.
She is an expert on whole foods, plant-based cooking and nutrition and has been teaching for over a decade. Emily is an instructor for the Physician’s Committee for Responsible Medicine and is a former instructor for Cornell University’s prestigious online program in Plant-Based Nutrition. She is also the former Director of the Culinary Center at Whole Foods Market Sacramento.
Emily has been a presenter at the McDougall Health and Medical Center, San Francisco VegFest, the Sacramento VegFest, Farm Sanctuary, Williams-Sonoma and more.
She lives in Midtown Sacramento with her family.
As an adolescent, I grew up in my parents’ restaurant, “La Dolce Vita”, in San Jose in the late 1980’s. Upon entering college, I decided I wanted nothing to do with the food industry (obviously that was the rebellious teen in me).
At the age of 21, I was diagnosed with an auto-immune disease, Multiple Sclerosis (MS). At that point, I was very focused on maintaining a healthy lifestyle and found myself back into food, perfecting my cooking skills and knowledge of food structure.
By 2000, I started il Cucina Italiana Catering, began teaching cooking classes and was a regular monthly guest on KCRA for four and half years.
Recently, I graduated from CSUS with my Bachelors of Science, Nutrition Degree. I continue to teach cooking classes at the Sacramento Food Coop, appear on Good Day Sacramento, as well as volunteer at various food banks and adult institutions and recovery.
I currently live in Woodland, CA, with my husband, Bill and daughter Savanah on our family almond farm where we raise chickens, rescue cats, dogs and any other animal that needs a home. I still face challenges with MS on a daily basis but with a healthy diet and my faith, I believe I am on a healthy path.
Dr. Sahba received her residency training in Family Medicine at The University of California at Davis, Medical Training at The Medical University of South Carolina in Charleston, and her undergraduate degree in chemistry from The Massachusetts Institute of Technology (MIT) in Boston. More recently she has trained with the Institute for Functional Medicine, a branch of medicine that uses a holistic approach based in biochemical analysis; as well as the Institute for Integrative Nutrition Based in NYC.