CNS

Cozy Fall Cooking Retreat at Highland Nature Sanctuary

Escape to a cozy four-night retreat where warm, nourishing plant-based comfort foods meet the beauty of nature in autumn.

Icon

November 19 to November 23, 2025

Icon

The T. Colin Campbell Center for Nutrition Studies is excited to present its Cozy Fall Cooking Retreat, nestled in the stunning Highland Nature Sanctuary. This retreat offers the perfect balance of culinary creativity, outdoor adventure, and meaningful connections with like-minded individuals who embrace a whole food, plant-based (WFPB) lifestyle. It’s also the perfect opportunity to unplug and recharge. See pricing details.

*Due to the location of the lodges, wifi is limited, and participants will need their own transportation during the event. See FAQs below for more details.

Hands-On
Cooking Classes

Learn to craft hearty WFPB dishes that celebrate the flavors of the season.

Scenic Late-
Autumn Hikes

Immerse yourself in the serene beauty of Highland Nature Sanctuary, where crisp air and peaceful trails will refresh your spirit.

Community &
Connection

Spend evenings sharing stories, laughter, and delicious food with a supportive and inspiring WFPB community.

A 3000-acre preserve in Highland County, Ohio. The Highlands Nature Sanctuary is the oldest and largest preserve within the Arc of Appalachia Preserve System. The Incomparable Rocky Fork Gorge is the heart of the preserve with a 100-foot high steep-walled dolomite canyon and breathtaking rock formations, ancient white cedars, grottoes, springs, and stone arches. The Highlands Nature Sanctuary is known for its superb hiking trails, overnight nature retreats, a wealth of botanical diversity, and spectacular spring wildflower displays – some of the most stunning showcases in all of the Eastern United States.

Highlands Nature Sanctuary lodge
Making the Most of Seasonal Ingredients

Learn how to use and highlight fresh seasonal ingredients in soups, salads, entrees, and desserts.

Making the Most of Seasonal Ingredients

Knife Skills & Kitchen Techniques

Hone your chopping, slicing, and dicing techniques, plus other invaluable kitchen techniques, to enhance efficiency and make the cooking experience smoother.

Knife Skills & Kitchen Techniques

Cooking without Oil

Sauté, roast, and bake without added oils while keeping food flavorful.

Cooking without Oil

Mastering Whole Grains & Legumes

Improve your techniques for cooking beans, lentils, quinoa, brown rice, and other whole grains for comfort food staples.

Mastering Whole Grains & Legumes

Developing Rich Flavors with Herbs & Spices

Expand your plant-based flavor palate and elevate dishes with seasonings.

Developing Rich Flavors with Herbs & Spices

Sweetening Naturally

Learn how to use versatile ingredients like dates, fruit purées, and other whole food alternatives to refined sugar.

Sweetening Naturally
Evelisse Capó, PharmD, DipACLM

Evelisse is the Executive Director of Spanish Programs and Culinary Content at the T. Colin Campbell Center for Nutrition Studies. She holds a Bachelor of Science in Engineering from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. Evelisse is a diplomate of the International Board of Lifestyle Medicine and a graduate of both the Center for Nutrition Studies Plant-Based Nutrition Certificate and Rouxbe’s Plant-Based Professional Culinary Program.

She is also a certified instructor for PCRM’s Food for Life Program and contributed to the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices Culinary Medicine through her business, The Food Pharmacy and Farmacia en la Cocina, in Florida.

Laura Rodríguez

Laura Rodríguez

Aifra Ruíz

Aifra Ruíz

Autumn woods

Guests will stay in lodges nestled in the nature sanctuary. There are several rooms in each lodge, all with shared bathrooms. Rooms will be assigned on a first come, first serve basis. CNS will contact attendees after registration to determine their lodge.

Check-in starts at 4 p.m. on Wednesday, November 19, followed by dinner and a welcome reception. The retreat will conclude at 11 a.m. on Sunday, November 23.

Registration includes four nights, three full days, six hands-on cooking classes, and all meals.

Because of the retreat’s remote location, there are no televisions, phones, or Wi-Fi services available at the lodges. However, you are welcome to visit the Appalachian Forest Museum at the Highlands Nature Sanctuary during open hours and use their Wi-Fi. Cell phone service is limited on Cave Road except for Verizon. Nearly all carriers can be picked up on US Route 50, and you can easily park at one of the two trailheads off of the highway.

Everyone will be cooking and enjoying each meal together. All the meals will be whole food, plant-based with no added oil. Minimal amounts of sweeteners and salts will be used. If you have dietary questions, please reach out to us at ecapo@nutritionstudies.org

Outside of our cooking classes, attendees can enjoy over 3,000 acres of pristine wilderness and scenic hiking trails during their free time. In the evenings, there will be opportunities to play games, participate in optional group chat circles, and connect with one another—creating the perfect blend of relaxation, fun, and community.

Guests will need to arrange their own transportation to and from the retreat. At the retreat, attendees must be able to drive to the various lodges where the cooking classes will take place. Please note that the lodges are 4-5 miles apart.

If you plan to fly, John Glenn Columbus International Airport (CMH) is approximately 85 miles east of the retreat location; the Cincinnati/Northern Kentucky International Airport (CVG) is approximately 80 miles southwest.​ Both routes offer scenic drives through Ohio's countryside, taking around 1.5 to 2 hours depending on traffic and road conditions.

For the November retreat, cancellations received in writing 48 hours after registration, will be refunded the full registration fee, less a 10% administrative fee. No refunds will be issued thereafter. Substitute participants will be accepted up to the start date of the event.

Registration is $1395 for single occupancy and $1195 per person for double occupancy. This includes:

  • Four nights and three full days

  • Six hands-on cooking classes (for topics, see above)

  • Breakfast, lunch, and dinner on each full day (plus dinner on Wednesday and breakfast on Sunday)

*The program fee does not include airfare.

Still have questions? Email us at ecapo@nutritionstudies.org