our class experience focuses on

Learning about how food is grown and sustainability from the local farmer & Registered Dietitian

Cooking a nutritious recipe driven by seasonal produce & pantry staples

Siting down and enjoying our meals as a community 

Cooking on a Farm? What Does A Class Look Like? 

Meet Fallon

Fallon Bader, Registered Dietitian Nutritionist (RDN)

Founder & Owner

I am passionate about exploring the way food affects our lives – it can nourish us, ground us, and bring us together. Also, I want to make the way we teach about food and nutrition more engaging. When we are involved in the process of growing, harvesting, cooking, and sharing a meal together – the result is powerful. It creates a deeper sense of value for food and lays the foundation for healthy eating habits.

As an outpatient Dietitian at UNMH, I consulted patients 1:1 on nutrition therapy. Also, I served with FoodCorps, where I incorporated gardening, cooking, and nutrition education into schools. Additionally, I’ve led numerous hands-on cooking classes with diverse populations.  Now, I’m on a mission to connect the worlds of nutrition, cooking, and local farming communities.

What Participants Say

  • “The sprouting kitchen is a great experience that allows you to interact with your environment by picking your own food that you will cook and have engaging conversations with others in the class. It’s an amazing way to bring food and communities together”

    Brandi
    2019 Class Participant
  • “I really enjoyed taking Fallon’s class! it was a mellow morning that started off with yoga under a cottonwood tree, and a gathering of community members from many walks of life. We participated in an education and ate some good, local food! We learned how to make our own pickles and had a nice lunch with our local farmer!”

    Anna
    2018 Participant