Mission Statement

Our mission is to celebrate the connection between personal health and wild lands. We manifest this goal through promoting and practicing sustainable practices. A few examples of our work include growing and preparing local, wild and living food for the community, driving a vegetable oil-run vehicle, utilizing solar dehydrators, using a bicycle powered blender and wheatgrass juicer and educating about the great value of wild foods and wild lands in the school systems.

Greenhouses

In addition to our growroom at Turtle Lake Refuge, we are currently growing produce in 3 greenhouses located in different locations around Durango. We produce a large percentage of the salad greens for the Local Wild Life lunches. We also grow tomatoes, basil, parsley, cucumbers and other vegetables. Our hope is to grow enough excess year round so that we can help significantly increase the availability of locally grown produce within our community.

Local Wild Life Cafe

Our bi-weekly benefit lunch specializes in locally grown, wild harvested, and living foods. We serve lunch to the community every Tuesday and Friday from 11:11am-2:22pm at the Rocky Mountain Retreat at 848 East 3rd Ave in Durango, CO.

Chi Foods Class

Please join us for four evenings of an educationally festive living foods preparation class. We will experience simple to gourmet meals in a fun user friendly and sustainable approach. Our purpose for this hands-on learning event is to nourish our minds, bodies, and souls with the highest quality chi charged foods. We will explore recipes of enzyme rich breads and crackers, nut and seed "cheeses", casseroles, and delicious and health giving desserts. You will learn how to sprout and grow your own fresh greens indoors, protein complement, and understand the power of living foods. Food preparation is a survival art. As collective artists, we will be creating life quality throutgh the pleasure of our senses. Suggested Donation: $88

Chi Foods on the Wild Side

We offer this experiential wild foods identificaiton and preparation class in the spring, summer and fall. In this class we spend the majority of time out in the field learning about the wild edible and medicinal plants that grow in our region. We will be tasting and getting to know each plant and finish each class with a meal of wild and living foods. This class is a four class series meeting once a week.