About The Organic Kitchen

Despite what owner Rachel Yaseen has discovered for herself, she knows that cooking organic, healthful meals might seem intimidating to some. At The Organic Kitchen, she works to banish those impressions and inspire students with her own enthusiasm for natural foods, whether through cooking classes or intensive workshops. “Students learn to eat outside of the industrial food chain,” noted reporter Emily Gindlesparger of Zócalo Tucson magazine, “developing instead the creativity to source from their own yards and work with ingredients available in the Southwest throughout the seasons.”

Pupils learn to improve their eating habits and concoct quick and simple at-home feasts that draw on local veggies, grains, beans, herbs, and spices. Each class features only gluten-free recipes, and the sessions focus on culinary traditions from India, the Mediterranean, and other regions. Pantry makeovers go even further, helping facilitate lifestyle shifts with cooking classes and one-on-one coaching to rid kitchens of powdered hot dogs. When not educating, the chefs handcraft gluten- and soy-free Hiker-Biker bars from local honey and dates.

Pupils learn to improve their eating habits and concoct quick and simple at-home feasts that draw on local veggies, grains, beans, herbs, and spices. Each class features only gluten-free recipes, and the sessions focus on culinary traditions from India, the Mediterranean, and other regions. Pantry makeovers go even further, helping facilitate lifestyle shifts with cooking classes and one-on-one coaching to rid kitchens of powdered hot dogs. When not educating, the chefs handcraft gluten- and soy-free Hiker-Biker bars from local honey and dates.