Carter Norvell is a holistic nutritionist, food educator, postpartum doula, home cook, and farmer’s market buyer in Los Angeles, CA. Her earliest memories interweave the communal acts of nurturing, feeding, and caregiving from the smell of seafood gumbo warming in her grandparent’s kitchen and the sight of tables filled for family dinners at The Outer Banks to the pure joy of picking fresh blueberries with her siblings in the North Carolina summers. To her, this is where nourishment lives and what’s led her towards this space of service rooted in seasonality, community, and vitality.

Carter has over 3 years of experience in the culinary arts, holistic nutrition, and children’s education. She currently works as a bridge between farmers, chefs, and community at New York Times and Eater recognized restaurant Honey Hi, has curated and led educational programs for over 150 students, and prepares seasonal, produce-centric nourishment for private clients. She earned a Diploma in Applied Holistic Nutrition from The Institute of Holistic Nutrition and has worked alongside the culinary creatives of Spilt Milk Collective, Caimita, Lighthearted Kitchen, PADMA, and Midi Foods.

As a certified doula, Carter provides comprehensive and connective care to families in their postpartum season through educational resources, emotional tending, hands-on support, whole food nourishment, and herbal remedies in support of the mother baby dyad. Her training includes birth and postpartum mentorship under Keely Semler, MPH, postpartum doula certification from Birth & Baby University, and integrative lymphatic and abhyanga bodywork training with Olivia Burr.