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Anja Mast grows career from farm-to-table to kitchen lifestyle coach


Upcoming Kitchen Classes


The Lifestyle Kitchen Workshops focus on designing a more wholesome kitchen, pantry and fridge. Classes include tastings, demos, product sourcing, recipes and culinary tips and techniques. Each week is a different theme, offered twice a week.


Lifestyle Kitchen Studio

222 E. Fulton

Grand Rapids, MI 49503


Sundays, 2-4 p.m.

Wednesdays, 6-8 p.m.

*The same class is offered on Sunday/Wednesday


$35 per class/ $30 per class if you sign up for two or more.


Call 616-334-3510 or email to register for each class. Space is limited to 10 people per class.



Wednesday Feb. 12: "Envisioning YOUR Natural Foods Kitchen"

Sunday Feb. 16/Wednesday Feb. 19: "Baking Supplies: Wholesome Ingredients for Wholesome Desserts"

Sunday Feb. 23/Wednesday Feb. 26: "Whole Grains & Pastas: Building the Meal Foundation"

Sunday March 2/Wednesday March 5: "Dried Beans: The International Protein"

Sunday March 9/Wednesday March 12: "Canned Goods: The Staples of a Well Stocked Pantry"

Sunday March 16/Wednesday March 19: "Oils & Vinegars: Salad Dressings, Marinades and Sauces"

Sunday March 23/Wednesday March 26: "Spices: An International World of Flavor"


Upcoming classes include designing culinary gardens, incorporating fresh vegetables into your diet, learning how to shop at the farmer's markets and choosing the right whole foods cookbooks for your family.


Anja Mast, one of the pioneers of the farm to table movement in West Michigan, recently launched a Kitchen Lifestyle Coaching business, #anjamaniagr.
Anja Mast

/Photo courtesy Anja Mast

Anja Mast

Mast's kitchen

Mast's kitchen /Photo courtesy Anja Mast

Attribution-No Derivative Works 3.0 Unported

Over the past 13 years, Anja Mast has been an organic vegetable farmer and CSA coordinator atTrillium Haven Farm, a Fulton Market grower, a restaurant supplier for and Reserve, a restaurant designer at Trillium Haven/Terra GR, a cooking instructor and local food promoter.

Now, in a new chapter, she hopes to bring those experiences full circle to teach others how to use tips gleaned from the restaurant business to make the kitchen the heart of the home.

“Cooking at home is an act of dedication,” says Mast. “It takes dedication to plan ahead, stock the pantry, make sure the fresh produce is prepped in the fridge and find the time to do the work. But if we think of cooking as less like an onerous chore, and more like a sacred devotion to a path of wellness and wholeness, then our task becomes easier.”

"Fast food happens because people aren't prepared," she says. Taking a bit of time in the beginning of the week can make weeknight meals quick and enjoyable, says Mast, and make it easier to incorporate whole foods and decrease the stress of being unprepared and short on time.

“Here’s what I know: If you organize your kitchen, you will transform your life,” says Mast. “The kitchen is the energy center of your home. And food is the energy that gets transformed through prepping and cooking, feeding your body, your mind and your spirit. Envisioning what you want from your kitchen, and then decluttering, re-organizing pantries and refrigerators, learning restaurant prep and storage techniques and then actually doing the work efficiently and competently can change your entire life.”

Mast will provide inspiration on her blog #anjamaniagr, and offer kitchen classes as well as personal coaching to help declutter, stock the pantry and choose recipes that will make cooking smooth and efficient.

"Deep winter is the perfect time to set intentions for the upcoming spring... and to put new habits in place so that when the fresh fruit and veggies start flowing into our gardens and farmers markets, we can cook with inspiration and creativity,” says Mast. “2014 is all about coming home to eat- growing our own gardens, shopping locally from our local farmers and dedicating ourselves to all the good things that Michigan has to offer.”


Fundraiser for World Renew by day, locavore foodie and marketing consultant by night. Blogging at

Reports on: Food Beat

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