Our Team
Canihaveabite is focused on the community, and it begins with our devoted team of employees. To learn how you can get involved with canihaveabite, contact us or apply now.
Kathy Hale
Founder, Owner
(she/her)
Bite Size Facts
Age:
Birth year? Shhh...
Body age? 1984
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Education:
BA in Dance from UMKC Conservatory
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Family:
4 children, 3 grandchildren
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Where You Will Find Me:
Anywhere with art
Fitness of Choice:
Pilates & aerial yoga
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Food Icon:
Michael Pollan
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What You Know For Sure:
Food can heal the body​
Describe Yourself Foodwise:​
Farmers market junkie, food nerd
Tagline: "I create"
My interest in healthy food began with a chance reading of Adele Davis’s “Let’s Eat Right To Keep Fit”. But the seeds of my passion for the healing power of food really began when my father died of cancer. It was the late 70’s and a whole “back to the earth” food movement was happening. I began buying raw milk from a local farmer, making my own yogurt and bread. I ate cracked wheat cereal for breakfast, whole grains and beans dishes, and started shopping at farm stands and farmers markets. Two books transformed my cooking. The “Vegetarian Epicure” by Anna Thomas and “The Tassajara Bread Book” by Ed Brown.
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10 years later my mother died of cancer and once again my life was torn apart as I watched another parent needlessly suffer and die before their time. My mother had always wanted me to open a soup and sandwich place. I realize now that subconsciously, this was my motivation for opening Daily Bread. During the years of Daily Bread I began getting produce from a local organic farmer. I noticed that the produce I received from him seemed “alive” with vibrancy and flavor.
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Running a restaurant is difficult and I was doing so with 4 kids at home. After 5 years the stress of the 24/7 business combined with being a full time mother meant something had to give – and that something was me. I developed Sarcoidosis, an autoimmune disease. My mind thought I was superwoman, but my body was telling me I needed to show it more respect. The doctors wanted to put me on 9 months of steroids as part of the treatment. I refused and found my own way out of a disease that had turned me from a highly energetic person into one struggling with fatigue and digestive problems. It took me 5 years to find my way out of this disease but I did. I discovered that my body responded to organic foods. I started doing pilates and yoga. I was treated with Chinese herbs, acupuncture and shiatsu. I learned that our body is incredibly resilient and food can be our best medicine. Today I am healthier and more energetic than I was 20 years ago. Age is just a number and I refuse to let that number slow me down.
Laura Tyler
Culinary Team
(she/her)
Bite Size Facts
Age:
29
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Education:
M.F.A. in Studio Art
University of Missouri
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Fitness of Choice:
Yoga
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Where You Will Find Me:
KC Clay Guild
What You Know For Sure:
Work hard, be nice​
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Food Icon:
Michael Chang​
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Describe Yourself Foodwise:​
Sucker for savory snacks, La Croix lover, & bacon brussel devotee
Tagline: "I sculpt"
Making art has always been my biggest passion. As a kid, I was constantly drawing and filling up large sketch pads. I loved slowly walking through the Nelson and taking in all the awe inspiring artwork. In college, I continued my love of art by focusing on painting. I earned my BFA in Studio Art at Truman State University and four years later earned my Masters in Fine Arts at the University of Missouri.
After returning to Kansas City, I fell in love with the KC Clay Guild and quickly became obsessed with clay and volunteering for the non profit organization. Now, I am excited to serve on the guild’s board as the Workshops Chair. This love of working with clay also pushed me to start a small ceramic business, Sticks and Stones.
I love the connection between making art and making food. Working with my hands is very important to me, and I love the similarities cooking and pottery share in terms of tactility and process.
Choosing healthy and local options has been very important to me as I am learning better ways to stay healthy with Crohn’s Disease. I have always had a busy lifestyle and have always struggled with having access to both healthy and convenient food. For this and many reasons, I really value Canihaveabite’s mission to create organic, healthy, and convenient meals.
Amelia Mohr
Marketing Director &
Website Developer
Tagline: "I display"
(she/her)
Bite Size Facts
Age:
24
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Education:
M.S. and B.A from Clark University
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Fitness of Choice:
Pilates & Fitness Blender
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Where You Will Find Me:
At the movies
What You Know For Sure:
"Challenge Convention, Change the World"
(Thanks Clark Uni.)
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Food Icon:
My talented mum​
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Describe Yourself Foodwise:​
Tea; I'm versatile and always applicable
If you were to tell younger, STEM-oriented Amelia that she would eventually pursue a career in communications, she probably would have regarded you with blank dismissal. Fortunately, people change.
I graduated summa cum laude from Clark University in Worcester, MA with a M.S. in Communication, a Digital Media concentration, and a B.A. with a triple major in Cultural Studies and Communications, Theatre Arts, and Psychology. The ever-changing culture of the media landscape is my intellectual playground. From professional lab experience studying objectification to self-designed research on The Bachelor and Bachelorette TV series, I am most inspired by opportunities to critique media storylines involving gender or sexuality.
The craving to marry my analytical mind with my creative spirit benefited my professional journey in the marketing world. With experience in corporate and non-profit settings, I honed my keen business sensibility and project management skills. Although proud of my self-motivation, I deeply value collaboration and thrive in community-oriented environments.
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In addition to my professional life, I enjoy escape rooms, drinking tea, and rewatching Community.
Travis Strawn
Business Development
Tagline: "I integrate"
(he/him)
Bite Size Facts
Age:
34
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Education:
M.S. in Economics
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Fitness of Choice:
Running, strength training, yoga​
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Where You Will Find Me:
Bookstores & playing drums at random places
What You Know For Sure:
Community is one of the most valuable things in life
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Food Icon:
Michael Pollan
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Describe Yourself Foodwise:​
A giant salad with coffee, water, wine, & beer
My interest in food has a similar history to my interest in health and fitness generally. Eating well, and maintaining a healthier diet, is not just about being leaner, better cardiovascular health, or just being in better physical shape, but it’s also much about maximizing my overall quality of life and potential for the better.
Much like how physical exercise can help you perform or feel overall better mentally and physically, eating a healthier diet is an integral part of this as well. Maximizing our well being, having better focus, performing better physical and mentally, and so on is all facilitated by a healthier diet.
Not only this, but also purchasing and eating organic and local food options can become small everyday demands, support, and contributions to a more environmentally sustainable, community building, and physically and mentally healthier society. Our “dollar votes” help not only facilitate our overall individual well-being, but also our overall collective well-being.
I recently graduated with a M.A. in economics from UMKC, and like food and agriculture, economics is much a part of our individual and collective lives, and currently I am working in expanding my economic knowledge into multiple projects.
Working in finance for few years while in graduate school gave me invaluable knowledge on a variety of areas, including many of the logistics of operating a business, such as working with various companies that can be involved in the development, maintenance, and growth of a business (food or other), e.g. website development and credit card processing.
Along with this background knowledge I am expanding my knowledge of wine currently, completing a variety of wine certifications, while also expanding my knowledge of data analytics computer programming and software that I am hoping to integrate with my growing understanding of the wine and food industry, business logistics, and economics.