Sprouting Kitchen

The Sprouting Kitchen teaches seasonal, nutrition-minded cooking outdoors on local farms. Registered dietitian Fallon Bader founded it in Albuquerque in 2019, after farmer Lorenzo Candelaria encouraged her to bring people to his farm. Public classes run in the evening at Chispas Farm on Saavedra Rd SW, and the meal is built around that farm's produce. The team brings all the equipment. Recent farm classes ran two hours and cost $80 to $95.

Much of the work is private and team events. These run two to three hours for groups of 5 to 30 or more, in a kitchen or on a partner farm in Albuquerque, Santa Fe or elsewhere in New Mexico, and end with a shared meal. The menu changes with the seasons, and the team handles gluten-free, dairy-free and vegan needs. Virtual classes on Zoom cover dishes like Miso & Mushroom Ramen and Blue Corn Polenta & Red Chile Squash, with a shopping list sent ahead.

Instructors include Patricia, Jodie, Kennedy, Mieke, Jacqueline and Isa. Fallon has moved to the Boston area, and the company keeps working with its New Mexico partners.