Grow Green
Eat Well
Have Fun
The Cook’s Garden supports the growing food revolution by promoting our approach to hyper-locavorism; returning to our agrarian past and bringing it back into our way of life.
Our urban farmers work with local residents and the best and brightest chefs and mixologists in the heart of Venice, custom growing the culinary ingredients for both the professional and home kitchen. Our practice is committed to maintaining a minimal carbon footprint through sustainable organic methods, regenerative soil management and practices.
The garden is also a powerful outreach tool, spreading the wisdom of adopting an organic practice approach to gardening and a re-connection to how food is grown.
People come together in our garden drawn perhaps by a common desire to learn this ancient skill or maybe just to reminisce about childhood memories in their own family’s garden long ago. Whatever brings you here … WELCOME.
NOTE: The pandemic was life-changing for all of us which we’ll be recovering from for years. Prior to 2020, ninety percent of our business was growing for restaurants. All of that changed literally overnight, March 13, 2020 to be exact. Although we were able to pivot more heavily to growing subscriptions for local residents allowing us to stay open during the lock-down, our restaurant business is still slow in returning. We are optimistic and know that this is a new era in our decade’s long tenure here. To help us off-set at least some of the cost of operation, we are asking our casual visitors to donate $2.50/person to enter the garden now. The donation will be applied to any purchase made. The donation will be applied to any purchase made. This small donation will help us sustain our animal sancturary and help us be there to take in the next chicken, duck, turkey or bunny that needs us.
The Founder
Geri Miller, UC Davis/Los Angeles County Master Gardener and Horticulturist and published author.
“Whoever creates a garden, creates happiness,” has defined Geri Miller’s life, beginning when she discovered her love and talent for gardening as a child to her trailblazing efforts in introducing eco-friendly, research-based edible gardens and landscapes to public schools, hospitality companies including resorts, restaurants, galleries and spas as well as private residences in the greater Los Angeles area, Malibu and the South Bay for over a decade. As the founder of Home Grown Edible Landscapes and The Cook’s Garden, her focus includes teaching, consulting, designing and overseeing the execution of edible landscaping and food production gardens for her clients and community. Working to strengthen communities, much of her work over the years has been pro bono to educators and non-profits focusing on children.
At The Cook’s Garden, she concentrates on educating local residents, not only in the art of growing food, but also in organic, sustainable and regenerative methods that protects and nourishes the whole biosphere. Through this education she hopes to create a community of “good stewards” of the earth who will share their new skill with others eventually having a positive effect on our world.
“Every wave begins with a ripple.” Margaret Mead
