December 20, 2014
Learn the basics of backyard chicken ownership with Lauren and Adam, two local backyard chicken enthusiasts. We’ll cover lifecycle of chicken, diets, anatomy, temperaments and health in a classroom setting. We’ll also spend sometime outside in the garden with a live chicken. Class will be limited to 20 participants.
January 8, 2015
Good enchiladas take time to make and are a little messy, but worth every minute. Enmoladas are enchiladas rolled with mole, and entomatadas are made with tomato. Wheat free, vegetarian and vegan options will be available on all dishes. Class is limited to 24 participants.
January 10, 2015
Ever wanted to make your own lunch or after-school snack? Come learn cooking basics while you create and enjoy your own personalized burrito or wrap, filled with a rainbow of colorful veggies and fruits that will keep your body strong! Class limited to 10 participants. Bring favorite non-toxic crayons or markers and to-go container to take your rainbow wrap leftovers home. This class is for children ages 5-12, parents can leave their children at the class and are also invited to stay and volunteer.
In this third of a series of demos and tastings we will demonstrate how to prepare and ferment nourishing sourdough breads and other foods using sourdough starters. Fermenting with your own sourdough starter has many health benefits compared to eating commercial bread. We’ll discuss how to make these foods in your own home with utensils you probably already have around the house and without the need to purchase any ‘starter’ cultures. In this class Sourdough Afghani flat bread and Sourdough Essene bread will be served as examples. Class limited to 18 participants. Bring a small plate or bowl.
January 22, 2015
Have you been wanting to kick your sugar habit and get rid of those pesky cravings? This workshop will teach you the tricks and tools you need to develop a healthy relationship with sweets. Participants will make and taste a naturally sweet treat to help satisfy cravings in a healthy delicious way and take away a recipe they can make at home. Class is limited to 24 participants.
January 24, 2015
This is a transitional cuisine class designed to help people transition into a vegan diet without sacrificing the taste and textures offered by dairy products. Participants will learn how to a gourmet vegan dinner, how to combine nuts, seeds, and veggies to make a complete protein, and how to tap your inner creativity. Samples and recipes provided. Class limited to 16 participants.
Cashew carrot croquettes with lemon basil aioli
Wild mushroom vegetable risotto
Hijiki corn salad on napa cabbage boat
Dessert: chocolate fruit truffles
February 7, 2015
Learn a basic formula for making cheap, easy, delicious and healthy veggie burgers that are vegan and gluten free. Prepare a mixture according to your own taste and take home enough to make 4-5 burgers. Bring medium mixing bowl and spoon and storage container with lid. Class limited to 12 participants.