Herban Kitchen began in 2013 to showcase food resilience through Hemp Foods Development, Recipe Creation, Educational Content, and Demo Gardens. 

Through restaurant industry shifts and changing the way we eat, we can revise the current food system model to be sustainable and connected on a regional level.

This is the future of food.



Sarah Gordon has 20+ years experience owning various food kitchens & production operations following Earth minded principles. Her polished career includes founding an organic tamale company, a locally minded catering business, and a Hemp foods cafe.   

Clean eating, superfoods, and meticulously sourced ingredients are emphasized in every menu and recipe created. Supporting regional farmers and food producers is a priority in everything created.

Sarah currently maintains an eco home near Denver, Co featuring demonstration gardens and permaculture practices. This modern homestead is an urban microsystem model for food system sustainability.