Middle School Enrichment Series
More ways to learn.
More opportunities to explore.
Spring River’s Middle School Enrichment Series offers project-based learning opportunities for homeschool students in Grades 6–8 who are ready to explore interests, build practical skills, and engage in meaningful work beyond their core academic studies.
Designed as a flexible series of individual courses and learning blocks, offerings may take place on different days and at different times throughout the year. Families can choose the experiences that best complement their homeschool schedule and their student’s interests.
Each offering reflects Spring River’s Waldorf-inspired approach through experiential learning, creativity, collaboration, and purposeful connection to the world beyond the classroom.
Students may explore areas such as culinary arts, entrepreneurship, nature immersion, traditional skills, arts, practical life, and other interdisciplinary subjects as new offerings are developed.
Looking for nature immersion for your middle schooler?
Spring River also offers a Middle School Forest Program focused on immersive outdoor learning, bushcraft, primitive skills, and connection with the natural world. Visit our Forest Program page to learn more.
Middle School Culinary Collective —
Kitchen to Market
Create. Cook. Nourish.
Grades 6–8 | Open to Spring River students and the homeschool community
Select Fridays | 1:00–3:30 PM
Kitchen to Market is the first offering in Spring River’s new Middle School Enrichment Series—a collection of project-based programs created especially for homeschooled middle school students.
Each offering invites students to explore a subject in depth through hands-on learning, creativity, collaboration, and meaningful real-world experiences.
Enrollment Starts August 15th
About Kitchen to Market
As the inaugural offering of the Spring River Culinary Collective, Kitchen to Market invites students to explore the art and science of creating delicious, nourishing 100% plant-based cuisine while developing practical skills in nutrition, sustainability, and entrepreneurship.
Working as a collaborative culinary team, students will develop original recipes using fresh, seasonal ingredients while learning culinary technique, food science, kitchen safety, budgeting, branding, packaging, pricing, and environmentally responsible business practices.
Rather than simply following recipes, students experience the full creative process—from imagining an idea to testing, refining, presenting, and ultimately bringing a product to market.
Each three-week intensive culminates in a community market experience, where students proudly present and sell their handcrafted products. Through this authentic learning process, students develop confidence, communication skills, responsibility, creativity, and a deeper understanding of how thoughtful entrepreneurship can serve both people and community.
Academic learning is woven naturally into each project. Students apply concepts from science, mathematics, language arts, visual arts, economics, nutrition, and environmental stewardship through purposeful work with a real-world outcome.
Meet the Instructor
The Spring River Culinary Collective is led by Carrie Zarka Dooley, Spring River School’s Program Development Director, founder of Shakti Life, plant-based chef, educator, and entrepreneur.
Carrie holds her Waldorf Teacher Certification and continues her advanced Waldorf studies. At Spring River, she teaches third grade in the Two-Day Program and leads the school’s High School Culinary Arts Program, where students explore nutrition, entrepreneurship, sustainability, and the relationship between food, community, and healthy living through experiential learning.
Before joining Spring River, Carrie was a co-owner of European Street Café, her family’s longtime Jacksonville restaurant, where she gained extensive experience in culinary arts, menu development, hospitality, and small-business operations. She later founded Shakti Life, bringing together her passion for whole-food, plant-based living, education, health, and community wellness.
Drawing on her background in Waldorf education, culinary arts, and entrepreneurship, Carrie guides students through the complete journey from recipe development to community market. Her teaching integrates academics, practical arts, creativity, and meaningful work while encouraging students to collaborate with purpose and develop confidence in their own ideas.
Carrie believes some of life’s most meaningful lessons are learned through creating with our hands, working together, and sharing food that nourishes both body and spirit.
Fall 2026 Sessions
-
Session One
-
Classes: October 2, 9 & 16 | Fridays 1:00-3:30 PM | Pine Street Location
-
Community Market Experience: Atlantic Beach Sunday Market — Sunday, October 18
-
Session Two
-
Classes: November 13, 20 & December 4| Fridays 1:00-3:30 PM | Pine Street Location
-
Community Market Experience: Spring River Winter Market at Eat Your Yard Jax — Saturday, December 5
What Students Will Experience
-
Create original 100% plant-based recipes using fresh, seasonal ingredients.
-
Learn culinary techniques, nutrition, food science, and kitchen safety.
-
Explore budgeting, pricing, branding, packaging, and sustainable entrepreneurship.
-
Work collaboratively as part of a creative culinary team.
-
Participate in authentic community market experiences.
-
Apply science, mathematics, language arts, visual arts, economics, and environmental stewardship through meaningful project-based learning.
-
Build confidence, communication, leadership, creativity, and practical life skills.
-
Discover how healthy food can become a vehicle for service, community, and positive change.
Registration & Payment
-
Enrollment is completed through the Spring River Kitchen to Market Registration Form.
-
Current Spring River families may choose to have tuition billed through their FACTS account.
-
Families from the homeschool community will be invoiced through QuickBooks.
-
Step Up For Students funds may be used by eligible families in accordance with program guidelines.
-
Registration is confirmed upon receipt of enrollment and payment arrangements.
-
Space is limited to preserve a rich, hands-on learning environment. Early registration is encouraged.
More Middle School Opportunities
Kitchen to Market complements Spring River’s existing Middle School Forest Program, offered on Thursdays and Fridays, where students engage in nature immersion, bushcraft, primitive skills, outdoor exploration, and experiential learning.
Together, these programs give middle school students and the greater homeschool community access to distinctive learning experiences that extend beyond traditional academics and invite students to develop practical skills, creativity, independence, and confidence.
A Growing Vision
The Spring River Middle School Enrichment Series will continue to grow with specialized offerings designed to foster creativity, craftsmanship, critical thinking, and purposeful work.
Whether learning in the kitchen, the forest, the studio, or beyond, students are invited to develop practical skills, form meaningful relationships, explore new interests, and discover how their individual gifts can contribute to the wider world.
Capable hands. Creative minds. Meaningful work.
One project, one experience, and one new possibility at a time.