Cultivating a Healthy Microbiome is a 2-hour class held at La Cocina Que Canta and Tres Estrellas Organic Farm and Garden from 8:30 am to 10:30 am, on specified Fridays. The class is a combination of a lecture, farm walk, and fermentation demonstration. It is suggested that guests join the morning Breakfast Garden Hike from Rancho La Puerta to Tres Estrellas, and stay on Tres Estrellas property after the farm tour for the 2-hour Microbiome class.
- 8:30-9:30 am: Projected presentation in LCQC
- 9:30-10:00 Farm walk
- 10:00-10:30 Fermentation demonstration
Cultivating a Healthy Microbiome explores the soil and human gut microbiome from the perspective of health and vitality. Guests will learn how the soil and gut microbiomes function, their importance for a vibrant external and internal ecosystem and how to cultivate beneficial microbes in the soil and the gut for improved well-being. Guests will have the opportunity to walk the Tres Estrellas farm and learn how beneficial microorganisms are incorporated and supported in our garden ecosystem for long term health of the plants and those that eat them. They will walk away knowing how to make simple ferments at home, and with a special fermentation lid in hand.
Class cost is $ 65.00 per person + TAXMake a Reservation
Lindsey Hethcote, originally from St. Louis, Missouri, currently works as the Director of Education at Tres Estrellas Organic Farm and Garden. She holds a BA in Environmental Science from the University of Denver and a Master’s in Sustainable Agriculture and Agroforestry from Centro Agronómico Tropical de Investigación y Enseñanza (CATIE). Lindsey has worked as the Production Manager on various organic farms throughout the US, as well as an Environmental and Sustainable Agriculture Educator. She is very passionate about Latin American culture and agricultural production, and has spent time living and working in Peru, Costa Rica and Mexico.
Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes. As a lifelong learner, Chef Reyna attends the University of California, San Diego’s Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois.