Adult Programs

Activating adults to demand a better food future

We're working to change the supply of overly processed, heavily sugared, additive laden food in our region by shifting the demand through education, public relations, and community engagement.

Sound Food Uprising

Sound Food Uprising is a unique course offered to employees across Puget Sound. Beginning with two 3-hour workshops one week apart, the program educates participants in cohorts of 20, exploring the state of today's food system and providing tools and resources for individuals, family units, and employee peer groups to envision and demand a better food future.

We are pursuing serious change, but that doesn't mean we can't have a good time.

Our workshops are fun, funny, and maybe a little bit irreverant. One of the most common things we hear from participants is that they didn't want the workshop to end, and wish they could come back for more.

This is the right time and place for change.

Puget sound has a rich history of activism and innovative policy change, and now more than ever grocery stores are paying attention to consumer preferences as they compete for our dollars . We are harnessing our region's boundless optimism and building on the success of our past.

The Challenge

The American food system is broken


Diet-related disease is the #1 cause of death in America.

Poor diet contributes to 680,000 deaths per year in the United States - that's more than the 465,000 deaths caused by tobacco. Additionally, 2.3 Million Americans are living with diseases related to diet and inactivity.


Overly processed foods make up the majority of our diet.

For most of human history we ate real food that came from nature with minimal processing. Today, 59% of the food we eat is no longer recognizable as its original plant or animal source.

Sound Food Uprising
Our Workshops

Knowledge + Skills: A Recipe for Change

Through educational workshops, we’re working to arm consumers with kitchen and shopping hacks, a brief history of processed food, and real cooking skills to make eating well within reach.

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Sound Food Uprising Stats

Houston, we have a problem.

10,000 chemicals are allowed in the food supply
90% of the sugar in our diet comes from processed foods
1 in 10 adults get enough fruits or vegetables
  • Session 1 Highlights

    Session 1

    Overview: What's Wrong With our Food?

    A Brief History of Everything Food: For most of human history, humans ate whole or minimally processed foods. Only in recent decades has our food system been dramatically transformed thanks to advances in manufacturing, science, transportation, and communication. Our food system has become increasingly complex as a result, leaving consumers with the daunting task of sorting out which of the 40,000 items in a typical supermarket are actually good for our bodies.

    Overly Processed & Heavily Sugared

    Overly Processed, Heavily Sugared and Additive Laden: Why does a typical loaf of bread have 30 or more ingredients? How are new chemicals and additives tested before they go into our food supply? Since when was it normal to consume 120 pounds of sugar per year? These are some of the questions we will answer as we explore what it is we are actually eating, and why these foods are so hard to resist.

    Behind the Scenes

    Participants will take a behind-the-scenes look into our food system to discover how highly processed foods are made, and why they are so difficult to resist. We will also see how the food industry can influence our cultural beliefs and norms about food through lobbying and funding research that promotes their special interests. cabbage (vegetarian option available). We will also introduce the rice cooker as a hands-off workhorse for cooking any grain.

    In the Kitchen

    Knife skills: A good sharp chef's knife is the most valuable tool in any kitchen. Each participant will get a knife and cutting board so that they can practice various techniques.

    Salad with Fennel and Apple

    Learning to trust our palate is an important step in making cooking easier and more enjoyable. We will assemble a salad from ingredients that offer various flavors and textures, thinking about how all of the pieces work together to form an exceptionally delicious and easy to throw together salad, topped with a homemade dressing.

    Quick and Easy One Sheetpan Meal

    We will focus on technique rather than following a strict recipe as participants choose how to cut and season colorful vegetables topped with chicken, roasted in the oven and topped with a squeeze of lemon juice. (Vegetarian option available.)

  • Session 2 Highlights

    Session 2

    Lost in the Supermarket

    An average supermarket in the United States is bigger than a football field, with over 40,000 individual products lining the shelves. Food companies spend millions of dollars marketing their products as healthy, regardless of whether or not they are truly good for us. Is it any wonder that it's so hard to buy good food? We begin this workshop by demistifying the increasingly complicated world of the grocery store.

    Nutrition Label + Ingredient List

    These are the tools we have when selecting which foods to buy - but you have to read between the lines. Did you know that the nutrition label was created in 1990 and is based on research from the 70s and 80s? What on the label is outdated, and what is worth examining? The average consumer spends three seconds choosing a product - we will teach you how to use those three seconds effectively.

    In the Kitchen

    The best five minute soup: For those nights when your fridge is empty and time isn't on your side, we will cook a quick and easy (and unbelievably delicious) soup recipe.

    Braised Beef

    Knowing how to cook inexpensive but flavorful cuts of meat low and slow until they are fall-apart-in-your-mouth tender is a budget friendly technique that can feed an army. We will talk about what cuts of meat to shop for before we dust off our knives and get cooking. (Vegetarian option available.)

    The Art of Using Leftovers

    Repurposing leftovers is essential if you don't have time to cook from scratch every night. Groups work together to prepare four recipes that go great with the beef (or stand alone as a lighter lunch).

Attend a Workshop? We'd love your feedback. Please share your thoughts.

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Sound Food Uprising Stats

We taught nearly 1000 adults in our Beta phase.

8 in 10 have changed how they shop
92% are more aware of what's in their food
91% shared what they learned with others

Beyond the Workshop

We provide all the support materials that you will need for both during and after the workshops to encourage on-going conversations with your students.

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Get Involved. We're always in need of volunteers for our kids programs.

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