In 2025, we offer 5 Experiential Short Courses. These courses are learning experiences from Seed to Kitchen based on our farm & food business and decades of work in farm and food systems, education, research, and practice. We blend an evidence-based approach with best practice experiences in the field, thereby providing participants a variety of ways of learning and knowing using "head, hands, and heart". 

We envision these courses as transformative experiences for those of  interested in learning more about the foodways of the Southwest, organic farming, soil health, and drought tolerant, nutritious and flavorful crops and how they relate to diverse culinary approaches, plant-forward diets, and positive health outcomes. We are especially interested in the impact of plant-forward eating on the gut microbiota, health promotion, disease prevention, and overall fitness and wellness. 

The courses are targeted to individuals with interest in local agriculture, food systems, culinary work, nutrition and health. This may include health professionals, agriculture, culinary, and food systems workers, professional and home chefs and bakers, teachers, writers, athletes and active individuals along with food enthusiasts who like active vacations in beautiful places with a fun and inspiring participant group and experienced faculty. 

We would also provide a way for locals to take these courses partially, without accommodations and the requirement to sign up for the full course. Depending on course counts, we will release a limited number of slots for the farm-based experience, the experiential dining experience, and the bakehouse hands-on learning session. Check back here for these partial opportunities. 

Please check each course for descriptions as well as the cancellation policy. If you have further questions email us at info@puebloseed.com. 

For a detailed look of all 5 experiences, our participating team, and policies see Experiential Short Course 2025.