Culinary, Garden, & Food Studies

This year, we are learning about the importance of knowing the origin of the foods we commonly eat. The newly designed interdisciplinary Food Studies class is based on Michael Pollan's work in The Omnivore's Dilemma and Cooked, as well as experiential exploration of local, sustainable food sources via farmer's markets, CSA programs, and local merchants.

In Culinary, we will focus on learning basic skills of working creatively with whole foods. A "whole food" is food that has been processed or refined as little as possible and is free from additives or other artificial substances. Our overall focus in Culinary is to:

  • Learn cooking skills and mindful eating to support developing a palate for whole foods and decrease dependency on processed/packaged/restaurant foods, as well as the industrial food system.
  • “Add in, crowd out” Add in the good stuff by teaching flavorful recipes for whole foods cooking: vegetables, plant-based foods (whole grains, legumes), grass-fed/organic/local meats, whole fruit. In doing so, crowd out less healthy choices. (highly processed foods, refined grains, sugar)
  • Eat mindfully, savor our food and learn about the cultural and practical importance of meals in community.

Learn more about our Culinary curriculum here...

What's Happening Now!

Check this space for recipes, conversations, and the latest developments on what we're learning in Berthold's Culinary, Garden and Food Studies programs...


Learn along with us! Check this area for videos that serve as information resources throughout the year.