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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.
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