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Hi, my name is Laurel Miller, and I
own The Sustainable Kitchen, an independent contract cooking school
and farm tour program based in Boulder, CO. My mission is to
educate the public about sustainable agriculture, which employs
ecologically-sound methods of farming and raising livestock. I grew
up on a ranch, and I feel that learning to cook is the most fun and
effective way to discover the origins of the food we eat. I am also
a food and travel writer, and incorporate this same philosophy
within my writing. For
samples of my writing, go to the Press
Coverage page, and look for the Writing Clips
heading.
My background in the food and
agriculture industry is diverse. After receiving my Culinary Arts
degree from Johnson & Wales University, I became the Culinary
Program Coordinator for a Carpinteria affiliate of Girls,
Inc., a national, non-profit youth organization. I recently
relocated back to Boulder after eight years in the Bay Area,
where I taught at various cooking schools and farmers markets, and
operated a home-based cooking school. I am also a
food and travel columnist and features writer for both
regional and national publications.
With my relocation to Boulder, I now offer my services
as a food and travel writer, culinary educator, consultant,
lecturer, farm and farmer’s market tour guide, and publicist for
cottage industry eco-businesses on an independent contract basis.
I continue to offer cooking classes
and food-related tours to both adults and children in the Boulder and Bay Area. My main goal, however, is teaching teaching
students and readers to appreciate the importance of sustainable
farming and agricultural land preservation, while learning to cook
healthy, delicious meals using sustainable, local, seasonal
ingredients.
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