Eastern Shore Food Lab

About the Lab

Our research, teaching, and production space in downtown Chestertown will open in November 2018. We host student interns, classes, and community events addressing issues of food, diet, health, sustainability, and human and environmental relationships. 

Our Mission

Using food to reconnect with what it means to be human.

Our Values

Adaptability

Anchored in place-based learning, our processes accommodate diverse environments.

Ancestral Context

We present information to enable people to make eating decisions appropriate for themselves, without prescribing dietary advice.

Appropriate Technology

We use ancient processes to increase bioavailability of nutrients with modern culinary tools.

Embeddedness

We celebrate terroir, demonstrating methods for participating with our local landscape to improve the health of the land and waterways, and the vitality of our bodies and minds.

Education

We connect people with their food, health, environment, community, and themselves in unique and powerful ways with hands-on, immersive, teaching and learning opportunities.

Production

We produce ethically sourced food with a focus on optimizing nutrient density within a meaningful, delicious, attractive, and sustainable context.

Research

We document and preserve ancient, traditional, and regional food technologies used to transform raw ingredients into nutritious and meaningful food while meeting our modern sensory expectations of taste, texture, smell, presentation, and convenience.

Scalability

From home kitchens to culinary teaching facilities, our techniques stay accessible and replicable in any region, to individuals of all ages.

Social Justice

We believe access to nutritious food is our birthright, and we seek to foster public health with foods and technologies that have a long tradition of human use.

Tradition

We seek to shape culture through the creation of new stories based on seasonal patterns of gathering, cooking, and eating with community in the context of place.