Healthy Kitchen
A shared commercial kitchen where members turn the season's harvest into preserves, spreads and dried goods.
When the harvest is more than the market can absorb fresh, the Healthy Kitchen puts it to work — drying za'atar, pressing oils, and preparing preserves the traditional way, with no shortcuts and no unnecessary additives.
Every jar that leaves the kitchen is packaged and labelled by the woman who made it — she sees it through from the first sprig of thyme to the shelf.
Traditional Methods
Sun-drying, stone-grinding and small-batch preserving, done the old way.
Nothing Wasted
Surplus harvest becomes shelf-stable goods instead of going to waste.
Made by Hand
Every batch is prepared, packaged and labelled by our members.
Want to be part of the next project?
Every project on this page started with a handful of members. Join the cooperative and help decide what we build next.
Join the Cooperative arrow_forward