Grow & Grub Testimonials

“The course definitely exceeded my expectations. I would not have know where to begin, what to include and I’d have been stuck in the research phase for years probably. I would definitely recommend it to a friend. I would say, it’s a new cooking method (and gardening) where you can put away your books and cook intuitively based on what food you have, what’s in season and your tastes. Brilliant! I’m letting your new ideas percolate and they are starting to make a difference. My concoction I made today was so delicious. I had seen a recipe that inspired me and while I was making it I thought about going to see if I could find it again. But then I said, “nah, I don’t need a recipe, not with what Kaylan taught me.” Two kinds of squash and two kinds of tomatoes, all from the garden, a red onion sautéed and added to three color rotini with homemade dressing and a little red wine vinegar. Very delicious!”

“It’s a great way to gain confidence around gardening and cooking. It also has the opportunity to change eating habits, shopping habits and health habits. I find I am outdoors more, eating more vegetables and overall healthier than I would have been without the course encouraging me to take steps towards a more sustainable lifestyle. The gardening area allowed me to be more confident, encouraged me to volunteer in the community, and has led me to growing food in my backyard. In the cooking component, I learned the value of food prep and some new ideas for cooking. I feel this course was full of encouragement, permission to make mistakes, and I never felt like the woman behind the course was better than me. It was a nice change to have encouragement rather than blathering from a know-it-all.”

“The gardening! The composting! I loved all the tips for growing food, mulching, soil management, just everything related to edible gardening! I think the assignments and resources were super accessible and user friendly. I liked the fact that you offered ways to use those garden yields via the cooking course, and that there were recipes and planting/cooking charts to reference as well. I think some of my patients who claim to dislike cooking, or dislike being outside, would be good candidates for the course.”