Local, sustainable approach to

culinary education

Local, sustainable approach to culinary education

  • posted on: November 29, 2016
  • posted by: Robin Crowder
Share with friends Share
  • FacebookTwitter

The culinary education program at 21 Acres is thriving and we’re thoroughly excited about building our class community. Our hands-on classes present unique ways to connect in the kitchen with local and seasonal foods while promoting the health of our environment, ourselves, and our local agricultural economy.  There are important reasons why our program is special and we’d love to have you join us for a class.

Local, sustainable, whole ingredients

21 Acres sources ingredients from as locally as possible while supporting farmers who use the most sustainable production methods. We prioritize efforts to minimize carbon emissions that come from transporting food and we’re privileged to be located in a diverse bioregional food shed where we can find delicious food.  We are also stringent, however, in our commitment to pesticide-free food. That means on occasion we need to source some ingredients from farther away.  Ultimately the farmers we source from are stewards of the land, animals and people and we’re proud to support their work. amanda-with-pie

Culinary class leadership

All of the culinary classes at 21 Acres are planned by Amanda Bullat MS RDN CN.  Amanda is 21 Acres’ Sustainable Food and Nutrition Education Coordinator.  She is a registered dietitian nutritionist with a master’s degree from Bastyr University and a background in natural and sustainable food systems. When she is not teaching or coordinating our culinary education program, Amanda supports and inspires clients through her private nutritional counseling practice.

Inspiring and fun teachers

Amanda has brought together a group of amazing teachers to lead classes and who all have diverse and interesting backgrounds. It is important to note, however, they are similar in that they celebrate using local, sustainable foods to make delicious meals.


Below, is a partial list of our instructors. If you know someone who might be interested in joining our teaching team, let us know.

Joanna Wirkus, lovegreen.weebly.com

Lisa Crawford, The Tiny Kitchen

Shelby Minnick, Honest to Goodness Personal Chef

Kristen Feuerstein, Kristen Vegan Living

Kristi Brown, That Brown Girl Cooks

Yuka Honda, Cook Veggies at Home

Andrea Roelen, Humming Bird Kitchens


Eating builds community

Perhaps one of the most important points to note about our program is how we work together to create and foster community while we cook and, ultimately, while we share a meal together at the end of each class.  Plus, we feel it’s important to strive to keep class costs low — our classes are very affordable with the hopes that more people than ever will try their hand at cooking and get excited about transitioning their kitchens to using more, local, pesticide-free food.

Cooking class group packages

Take a look at the current cooking class schedule and sign up and bring a friend! Most of our classes can be booked as packages. This is a perfect opportunity for a group of friends to enjoy learning new skills in the kitchen together.  Classes also make for ideal professional team-building activities.  For more information about any of our classes or for booking a class for a group of people, please contact Amanda Bullat, amandab@21acres.org.

More fun classes are always being scheduled. Send an email and tell us what you’re interested in: amandab@21acres.org