Forage to Fork: Cooking Classes that Deepen Connection to the Source

Food has a story that begins long before it reaches the kitchen.

Forage to Fork is a hands-on learning experience that reconnects young people with the origins of their food. Through seasonal foraging, cooking, and kitchen practice, students learn how to recognize edible plants, prepare simple nourishing meals, and understand the rhythms of the natural world.

Co-founded by the creator of Sacred Kitchen alongside Brooke Johnson an educator, community herbalist, and postpartum practitioner, the program brings together food education, plant knowledge, and practical kitchen skills. Each class invites students into the full journey of food from the land to the table.

Forage to Fork is designed for curious young herbalist and cooks who want to learn how food grows, how it nourishes the body, and how kitchens become places of creativity and community.

What Students Experience

Seasonal Foraging
Students learn to recognize and responsibly harvest edible and medicinal plants while developing a deeper relationship with the natural landscape around them.

Hands-On Cooking
From simple soups to nourishing meals, students practice practical kitchen skills and learn how real ingredients come together to create food that sustains the body.

Food & Plant Knowledge
Guided by educators and herbal practitioners, students explore how plants nourish us, how food grows, and how kitchens become places of creativity, care, and community.

We invite young people to step outside, gather, cook, and share food together rediscovering the deep connection between land, kitchen, and community creating confident health sovereign individuals.

Forage to Fork is a year-round youth education program serving school aged children through in-school and after school programs and community-based experiences. If you are a school, daycare, or community organization interested in bringing Forage to Fork into your space, we welcome you to send us an email at mia@mealsbytribu.com.