About The Sprouting Kitchen
I am passionate about exploring the way food affects our lives – it can nourish us, ground us, and bring us together. When we are involved in the process of growing, harvesting, cooking or sharing a meal together – the result is powerful. It creates a deeper sense of value for food and lays the foundation for healthy eating habits.
The idea for the Sprouting Kitchen has been growing and evolving for years. The seed was planted when I realized I didn’t know much about how my food was grown, and was very intrigued. I spent two years serving with FoodCorps, where I worked to incorporate cooking and gardening into schools. Then a very influential farmer, Lorenzo Candelaria, encouraged me to host cooking classes on his farm. The events were a success and I realized I wanted to connect nutrition, community, and local food systems.
The Sprouting Kitchen was officially started in January of 2019. Since then we’ve held cooking classes on numerous farms with people of all ages. We’ve also expanded to host cooking classes at local health clinics and online virtually.
Our cooking classes empower people to create meals that are delicious, healthy, and fun. Our recipes highlight seasonal produce, as we are passionate about supporting and growing local, sustainable food systems.
I completed my Bachelors in nutrition at Penn State University, dietetic internship at Cornell University, and Master’s in Health Education at the University of New Mexico.