Who We Are

Shannon Salter SligerFounder

Shannon began her career as a model agent in New York helping the most beautiful women in the world find healthy ways to stay trim and youthful.  While there, she became a registered yoga and meditation teacher with I.S.H.T.A Yoga.  Meaning Integrated Science of Hatha, Tantra and Ayurveda, Shannon learned about this ancient healing art of Ayurveda and has continued her journey and training with the Maharishi Institute of America.  In response to a skin cancer scare and the untimely death of her father, Shannon started Dtox Organic Juice and Junk in 2011.  Along with her husband Tim,  she built and opened three locations before selling.  Knowing Atlanta was hungry for more, {SAMA} FOOD FOR BALANCE was born.   Ayurveda's approach to prevention and treatment of disease is holistic and depends on balance or {SAMA}.  When not in the store, you can find Shannon with her family at their burgeoning farm, Green Juice Acres, or leading Cleanse Camps. Follow Shannon @shannonsaltersliger 

  

Megan Park, Director of Marketing & Retail

Megan returned to her southern roots in Atlanta after enjoying big city and small town living, growing up in Ann Arbor, MI, Seoul, South Korea, and San Marino, CA.  One of her greatest foodie adventures was immersing herself into Spanish culture for a month while trekking the Camino de Santiago, a 500-mile pilgrimage from France to the shoreline of Spain.  She graduated from Smith College with a degree in psychology and has dabbled in the worlds of research, fashion, and assistant teaching until her love for food prompted her to join {SAMA} as the Director of Retail and Marketing.  When she’s not working, Megan can be found traveling around the world, planning new food adventures both near and far, or playing with her three dogs, Sam, Milly, and Bleu.  Follow Megan @megpark

 

Ryanne Rothenberg, Sous Chef & Kitchen Manager

Having been raised by a chef and yoga therapist, Ryanne acquired an early appreciation and insatiable appetite for conscious eating and holistic living.  She went on to earn her Masters in Public Health specializing in International Health while working abroad in Thailand.  After returning to the states, Ryanne has spent the last three years as Executive Chef for Seattle's non-profit Young Women Empowered, building a sustainable farm to table food program while also running her own business Ry’s Table as a Private Chef and Food Security Consultant. Ryanne finds joy in feeding people healthy meals that feature seasonal local produce, and using nutrition education as a tool to empower others in realizing the connection between informed food choices and living an improved quality of life. Follow Ryanne @rystable

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