Forage to Fork cooking classes focus on teaching students how to harvest wild ingredients such as edible plants and herbs from nature and then use them to create delicious, seasonal meals. These classes emphasize sustainability, local food sourcing, and a deep connection to the land. Mia Ormes, whose work is rooted in African diasporic food traditions and indigenous healing practices, is the founder of Tribu, a prepared foods company that specializes in intentionally crafted and deliciously nourishing soups and teas. Brooke Johnson is the guiding light of Heart to Heart Herbology. Brooke has many feathers in her hat — a culmination of the myriad facets of her Spirit. She is currently focusing on the roles of community folk herbalist, educator, postpartum doula, community weaver and most importantly Mother. Her guiding ethos are rooted in the belief that plant medicine is the people’s medicine. She leads with the intention to guide community to health sovereignty & empowerment.