About
More info coming soon…
Qualifications
Education
Somatic Experiencing Practitioner, Somatic Experiencing International, 2023-2026
TRE Global Certification, Red Beard TRE, 2021
Pet Hospice & Death Doula, Pet’s Point of View, 2020
Holistic Birth Doula, The Matrona, 2019
BA in Gender & Women’s Studies, University of Wisconsin-Madison, 2016-2019
Abortion Doula, Spiral Collective, 2018
Holistic Pregnancy Loss, Molly Dutton-Kenny CPM, 2017
Fertility Awareness Educator, The Well, 2012-2014
Philosophy major, Eastern University, 2008-2010
Music Educator major, Augustana College, 2007-2008
Experience
800 hours 1:1 somatic coaching, 2021-present
550 hours 1:1 fertility coaching, 2014-present
250 hours group facilitation,* 2021-present
120 doula clients,** 2018-present
Mentor for TRE teacher training, 2022-present
Mentor for Fertility Awareness teacher training, 2020-2022
Creator of 50+ educational zines, 2016-present
1 year as a Volunteer Crisis Counselor with the Crisis Textline, 2020
2 years as a Volunteer Peer Counselor with Exhale Pro-Voice, 2020
Co-Founder at Pregnancy Options Wisconsin, 2019
Teachers
Alli Ryan
Doug Frank
Emily Varnam
Kelsey Knight
Lea Wolf
*Group facilitation include: hormones of the menstrual cycle, childbirth education, parent & baby group, group prenatals, reproductive anatomy, birth control options, how to make cloth menstrual pads, period party for tweens, group TRE (tension/trauma release)
**Doula clients experience includes: pregnancy, birth, postpartum, pre-conception, hospital birth, homebirth, induction, cesarean (planned & unplanned), miscarriage, abortion, pregnancy loss, premature birth, high risk pregnancy, trans & non-binary birthing parents, single parents, medical doula (support before/during/after surgery)
Updated July 2025
Just for fun
Currently reading:
Hagitude by Sharon Blackie and
Women’s Work: The First 20,000 Years by Elizabeth Wayland Barber
Currently listening on repeat:
Naked by the Talking Heads
Currently in the meal rotation:
Polenta with sauteed eggplant, tomatoes, summer squash, garlic, topped with goat cheese and fresh basil