Our food classes explore climate-friendly topics, seasonality and food preservation techniques to make the best of our local food and reduce waste.

What We Offer

Photo credit: Austin Carson

Community Classes 

We partner with community-based organizations to provide food education using the ingredients that thrive in our Colorado climate and soils.

Our classes are seasonal and intentional, and we strive to elevate the sustainability conversation through hands-on activities and in-class conversations that brings us together to enjoy food in community.

Food Business Consulting 

We work with food businesses to create a plan that reflects their values and supports their sustainability goals. From auditing food production to spot and reduce areas of waste, to developing a local and seasonal procurement system rooted in Colorado.

Food production and consumption is responsible for approximately 26% of global greenhouse (GHG) emissions.

Community Classes

  • Encouraging

    We take the stress out of cooking and create a relaxed and fun atmosphere conducive to learning with joy.

  • Didactic

    Our classes are hands-on allowing you to practice the skills we are learning and providing the opportunity for interaction and questions.

  • Communal

    Sharing food builds community. Through our classes we aim at creating a cultural experience that helps us connect with each other.

Food preservation techniques help reduce food waste while creating flavors that can enhance meals. By utilizing locally-grown produce to make fruit vinegars, preserves, ferments, condiments and dried seasonings, among others, we use our creativity, add value to our local economy and reduce our carbon footprint.

Food Business Consulting

  • Audit

    In-depth evaluation of kitchen practices, food & waste patterns management systems, to form a baseline to rethink food discards and reduce waste.

  • Seasonality

    We help you create a seasonal food procurement and planning following a true Colorado production calendar, connecting with local producers and farmers.

  • Education

    Fermentation and other food preservation techniques to preserve the seasonal harvest, and zero-waste kitchen practices to spur creativity to rethink our relationship with food and the patterns that lead to waste.

Soup made with asparagus ends, fennel stalks, and parsley stems, simmered in vegetable stock and thickened with rice

Rethinking our relationship with food and our cooking patterns can help us reduce waste while creating unexpected and delicious flavors.

Our Clients