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.
Using food to reconnect with what it means to be human.
Anchored in place-based learning, our processes accommodate diverse environments.
We present information to enable people to make eating decisions appropriate for themselves, without prescribing dietary advice.
We use ancient processes to increase bioavailability of nutrients with modern culinary tools.
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.
We connect people with their food, health, environment, community, and themselves in unique and powerful ways with hands-on, immersive, teaching and learning opportunities.
We produce ethically sourced food with a focus on optimizing nutrient density within a meaningful, delicious, attractive, and sustainable context.
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.
From home kitchens to culinary teaching facilities, our techniques stay accessible and replicable in any region, to individuals of all ages.
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.
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.