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.