Forage

Claim Your Cutting Board

Story Classes Results Claim Your Cutting Board

Paleo Cooking Classes · Portland, OR

Cook the Way Your Body
Was Built to Eat

Real fire. Real bones. Real flavor. Six students, one cast-iron skillet, and a kitchen that smells like a forest after rain — not a microwave.

Claim Your Cutting Board Our Story

247 students have cooked here

Fresh herbs roughly chopped on a dark wooden cutting board

wild rosemary, day 1

Stone mortar and pestle grinding whole peppercorns with herbs nearby

black pepper & juniper

Herb-crusted meat medallions plated on a rustic clay dish with roasted root vegetables

grass-fed, no shortcuts

Instructor's hands kneading cauliflower dough on a floured wooden surface

cauli dough, take two

Herb-crusted meat medallions plated on a rustic clay dish — Forage Kitchen signature dish

Chef Marcus Webb standing at an open-flame grill in a rustic kitchen, smoke rising around cast iron

11 yrs

of chronic inflammation, gone in 3 months

The Moment Everything Changed

"I was eating perfectly
and still felt broken."

Marcus Webb spent eleven years as a line cook in fine-dining restaurants — calorie-counting, tracking macros, avoiding fat. He was exhausted, inflamed, and couldn't figure out why. Then, during a camping trip in the Cascades, he ate a meal cooked entirely over open fire: bone broth simmered with wild herbs, salmon wrapped in cedar bark, root vegetables roasted in ash.

He slept through the night for the first time in years. Within three months of eating ancestrally, his inflammation markers dropped to normal. He quit his restaurant job and opened Forage.

Claim Your Cutting Board

Ancestral eating isn't a diet.
It's a memory your body already has.

Before seed oils. Before food dyes. Before the 47-ingredient cracker. Your body knew exactly what to do with a bone, a root, and a flame. We're not teaching you something new — we're helping you remember something ancient.

Students laughing together around a large wooden table while plating their dishes in the Forage kitchen

Close-up of golden ghee sizzling in a cast iron skillet over high flame

Tonight's Menu

Bone broth reduction
Open-flame wild salmon
Dry-rub fermentation
Ash-roasted root veg

Who Forage Is For

You don't need to be a chef.
You just need to be hungry for something real.

Tired office professional sitting at a cluttered desk with a sad takeout container, looking out the window

The Burned-Out Professional

You eat at your desk. You can't remember the last hot meal.

You've tried meal prep. You've tried delivery apps. You've tried skipping lunch entirely. None of it feels like food anymore.

Sad desk lunchesReal meals in under 45 minutes

Parent and young toddler cooking together at a kitchen counter, child reaching for fresh vegetables

The New Parent

You want to feed them real food. You don't know where to start.

Every label says "natural." Nothing actually is. You want your kid eating vegetables, not beige pouches.

Processed "kids" foodToddler-approved ancestral meals

CrossFit athlete in gym clothes reviewing a nutrition plan, looking frustrated with bland food containers nearby

The Performance Athlete

You know your macros. You still can't make sweet potato taste like anything.

You've optimized everything except flavor. Your meals are fuel, not food. That's not optimization — that's punishment.

Flavorless "clean eating"Performance food that actually tastes good

Student Stories

What happens when real people
cook real food.

Rachel's plated dish of roasted root vegetables and herb-crusted chicken at Forage

"I made my kid dinner without opening a box for the first time."

Rachel Torres

Mom of two, Portland

Daniel preparing bone broth reduction in a large copper pot at Forage Kitchen

"My inflammation is down 60%. My doctor asked what I changed."

Daniel Park

Software engineer, Nike

Perfectly roasted sweet potatoes with herbs on a cast iron pan from Brendan's Forage class

"Sweet potato finally tastes like something. I cried a little."

Brendan Walsh

CrossFit coach, 4 years paleo

Priya's beautifully plated ancestral meal with colorful root vegetables and wild-caught salmon

"I thought cooking ancestrally meant joyless food. I was wrong."

Priya Nair

Nutritionist, Oregon Health

Simmering bone broth in a large pot with herbs floating on the surface at Forage Kitchen

"Bone broth from scratch. My grandma would be proud."

Marcus T.

High school teacher, 3 kids

Rachel's plated dish of roasted root vegetables and herb-crusted chicken at Forage

"I made my kid dinner without opening a box for the first time."

Rachel Torres

Mom of two, Portland

Daniel preparing bone broth reduction in a large copper pot at Forage Kitchen

"My inflammation is down 60%. My doctor asked what I changed."

Daniel Park

Software engineer, Nike

Perfectly roasted sweet potatoes with herbs on a cast iron pan from Brendan's Forage class

"Sweet potato finally tastes like something. I cried a little."

Brendan Walsh

CrossFit coach, 4 years paleo

Priya's beautifully plated ancestral meal with colorful root vegetables and wild-caught salmon

"I thought cooking ancestrally meant joyless food. I was wrong."

Priya Nair

Nutritionist, Oregon Health

Simmering bone broth in a large pot with herbs floating on the surface at Forage Kitchen

"Bone broth from scratch. My grandma would be proud."

Marcus T.

High school teacher, 3 kids

Upcoming Classes

Six seats. One kitchen.
Your cutting board is waiting.

Every class is limited to 6 students. Small enough that Marcus knows your name. Large enough to share a meal.

Almost Full

08

MAR

Saturday

Open-Flame Fundamentals

10:00 AM – 2:00 PM

2 seats left

22

MAR

Saturday

Bone Broth & Fermentation

10:00 AM – 2:00 PM

5 seats left

05

APR

Saturday

Wild-Caught & Root Vegetables

10:00 AM – 2:00 PM

6 seats left

Claim Your Cutting Board

No credit card required to reserve · $95 per class · 6 students max