About Us

Terri Block (left) has always loved to cook. She has fond memories as a young girl in Denver, Colorado, in the kitchen with her mother making homemade granola and lemon meringue pie. Terri attended Tufts University, New England Conservatory and ultimately graduated from Emerson College. She worked in Boston for several years as a photographer and graphic designer for clients such as The City of Boston and The New England Patriots. Later, she moved to Charlottesville, Virginia with her husband, and in 2006, she finally landed in Pennington.

After several years raising her two boys and doing work in the community, Terri joined the team at The Suppers Programs, a local nonprofit that helps people, through cooking and eating together, identify their own path to wellness. Through her work as the organization’s administrative coordinator, she learned about the health benefits of unprocessed foods, and how to cook delicious, clean dishes. 

In 2019, Terri became the kitchen manager for Suppers. In addition, she’s taken culinary classes in the hospitality program at Mercer County Community College. Terri is thrilled to be collaborating with Lee at The Simple Stove, developing new recipes, preparing from-scratch meals and spreading the love through healing foods.

Lee Yonish (right) grew up outside of Philadelphia and graduated from the University of Virginia. She then moved to Boston, where she worked as a research analyst for several years. (And no, Lee and Terri never crossed paths in either Charlottesville or Boston.) Lee and her family left Boston and moved to Princeton in 2004, just in time for the Red Sox to win the World Series. Since that time, Lee has also been busy raising boys and working in the community, including serving as a Board Member for The Suppers Programs, where Lee and Terri had the opportunity to collaborate and learn about each other’s mutual love of cooking. 

Inspired by the health turnarounds she saw within the Suppers community, Lee started a business delivering fresh-prepared cleansing meals to clients. With this work, she was able to help people, one by one, see and feel the difference once their minds and bodies turned toward eating only real food. 

Lee went on to receive her certification in holistic nutrition from Bauman College and become a member of the National Association of Nutrition Practitioners (NANP). While she loves doing private nutrition consulting, she views The Simple Stove as a vehicle for impacting the most people. And nothing makes Lee happier than helping anyone and everyone discover how whole food can change their lives.