Hi, my name is Laurel Miller, and I own The Sustainable Kitchen ®, a freelance food and travel writing business and culinary education program based in Seattle. My mission is to promote 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 and visiting family farms is the most fun and effective way to discover the origins of the food we eat. I am also a nationally-published food and travel writer, and the contributing editor of culture magazine (www.culturecheesemag.com) 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 Carpentaria affiliate of Girls, Inc., a national, non-profit youth organization. The Sustainable Kitchen ® came into existence in 1999, when I opened a home-based cooking school and farm tour program in Berkeley. I received national print and television coverage for my work with children, and although I no longer run the school, I continue to teach at cooking schools and farmers markets. I currently 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 will continue to offer cooking classes and food-related tours in the Bay Area for special events. My main goal, however, is 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.