About Sue Cadwell, Chef and Owner
Sue Cadwell's vision for Health in a Hurry took root many years ago. Little did she know that her efforts as a ten year old child growing herbs on a bedroom windowsill would mark the true beginning of her journey, and would eventually lead to the fruition of her dreams, Health in a Hurry.
Her past accomplishments ranging from working as an activist for environmental and anti-nuclear groups in the early '80's, owning and operating a residential/commercial cleaning service for twenty years to cooking health-supportive vegetarian cuisine for private clients starting in 1995 reflect and fostered her values and growing vision. Having graduated from Anne Marie Colhbin's "Natural Gourmet Cookery School" in Manhattan in 1998, she realized a part of her dream when she opened Health in a Hurry's retail shop - "Organic Vegetarian Cuisine To Go" in October 2004.
The other part of her dream came true in March 2006, when joined forces with Sticks and Stones Farm in Newtown, Connecticut to begin growing organic vegetables for HH's kitchen. This unique collaboration underscores her wider vision to create a connection between the land, the food and the people who prepare it and eat it.
Her past accomplishments ranging from working as an activist for environmental and anti-nuclear groups in the early '80's, owning and operating a residential/commercial cleaning service for twenty years to cooking health-supportive vegetarian cuisine for private clients starting in 1995 reflect and fostered her values and growing vision. Having graduated from Anne Marie Colhbin's "Natural Gourmet Cookery School" in Manhattan in 1998, she realized a part of her dream when she opened Health in a Hurry's retail shop - "Organic Vegetarian Cuisine To Go" in October 2004.
The other part of her dream came true in March 2006, when joined forces with Sticks and Stones Farm in Newtown, Connecticut to begin growing organic vegetables for HH's kitchen. This unique collaboration underscores her wider vision to create a connection between the land, the food and the people who prepare it and eat it.