Feeding Rebels brings local chefs and organic farm ingredients into elementary school aftercare programs — teaching children that real food is something to be curious about, not afraid of.
"Food is never just food — it's how cultures transmit identity, community, and knowledge across generations."
At Feeding Rebels, we believe children deserve a real connection to the food they eat. Our Chefs to Schools program brings that connection to life — one session, one farm ingredient, one curious kid at a time.
See How to Get Involved →Every session uses seasonal produce from certified organic farms in the Sebastopol and Sonoma County area.
Local volunteer chefs guide each session — bringing genuine kitchen expertise and a love of real food to afterschool.
We work with elementary schools to integrate Chefs to Schools into aftercare programs at no cost to students.
Every ingredient dollar stays local — supporting the farmers, land, and food systems that sustain our community.
One class per week, six weeks, ten students per cohort. Grades 3–5. Afterschool. No open flame. No school garden required.
Knife skills, hygiene basics, and a simple green salad made from scratch with organic produce.
Taste, identify, and prep seasonal vegetables sourced directly from local organic farms.
Grains, proteins, and vegetables — building a whole, nourishing meal from real ingredients.
Herb-forward dressings and dips made from fresh organic ingredients — understanding flavor from the ground up.
Explore how communities around the world cook the same seasonal produce — differently, but with the same care.
Students lead their own dish. Chef supports. Community celebrates. This is their kitchen now.
Food preferences established between ages 6 and 12 are among the strongest predictors of adult dietary patterns. We have a narrow, critical window — and Feeding Rebels is designed to reach kids inside it.
Children in Japan, France, and West Africa rarely exhibit the food refusal common in the modern West. The difference is cultural exposure, not biology.
Research shows children need 10–15 low-pressure exposures to a new food before they'll accept it. Our 6-week program creates exactly that.
Children who help prepare food are dramatically more likely to eat it. Every Feeding Rebels session puts real tools in real hands.
Cultural anthropologist and food education advocate who launched Feeding Rebels after years of research into how industrial food systems have disconnected children from real food. Tesse writes and speaks on the anthropology of picky eating, food culture, and school food education.
Cultural Anthropologist · Food Education Advocate · AuthorKatie brings a deep commitment to community, education, and the belief that every child deserves access to real food and the skills to prepare it. As co-founder of Feeding Rebels, she shapes the program's vision, builds school and community partnerships, and ensures the Chefs to Schools model is sustainable and scalable.
Co-Founder · Community Builder · Program DevelopmentA fun, printable workbook for food rebels ages 5–12. Everything your family needs to transform lunchtime — packed with activities, recipes, and challenges.
We're actively expanding to new schools in the Sebastopol and Sonoma County area. If you're a principal, teacher, or parent who wants Chefs to Schools in your community, we'd love to hear from you.
Get In Touch →Every dollar helps us keep Chefs to Schools free for public school students — covering farm ingredients, equipment, compliance costs, and chef coordination.
Donate Now →Are you a chef, culinary educator, or local organic farm interested in contributing to food education in our community? Feeding Rebels is built on partnership.
Partner With Us →Whether you want to bring Feeding Rebels to your school, make a donation, volunteer as a chef, or just learn more — we're here.
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