Accompanied by occasional sounds of moos, oinks, clucks and baas , a big old barn in Ohio is the surprising base for cooking classes and state of the art learning experiences where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience. The Teaching Kitchen at Turner Farm was built in consultation with the Culinary Institute of American for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being. The Barn kitchen also hosts the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices. Providing the link between those who want to learn about nutrition and stewardship of the land is Stephanie White, Turner Farm’s Chef and Culinary Manager. Stephanie grew up in Connecticut, experienced organic farming in Maine and graduated from the Culinary Institute of America in New York and studied food cultures in Germany, India and Ireland. From a loft above the kitchen in the barn Stephanie explains the ways to truly connect consumers with their food, literally farm to table.