Upcoming Classes & Events
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Start making kombucha at home! Kombucha is a fermentation of sweetened tea. In this class we’ll learn how to make it and also discuss why fermented foods are so beneficial. Participants will take home a “scoby” (a starter culture) to get started. This class will be led by Suzanna Bliss, Licensed Acupuncturist, Nutritionist, Educator, and Director of Bliss Healing Acupuncture in Montpelier.
Join us for a fun morning of making healthy Halloween-themed snacks! We will make pretzel & cheese broomsticks, clementine “pumpkins”, and fruit monster faces. This is a drop-in event, so no need to sign up. We’ll also have coffee and music to enjoy. Feel free to drop in for a few minutes, or stay for the morning.
With this interactive and hands-on tour, participants will learn how to shop for affordable, fresh, long-lasting, and nutritious foods at City Market. We will begin by exploring the Produce and Bulk departments, learning a simple method for finding the best value on fruits, vegetables, grains, and beans by paying attention to the price per pound. Then we will enter the Grocery aisles and Perishables coolers and learn to become savvy label readers as we shop for nourishing, long-lasting foods that contain 5 ingredients or fewer. No matter what kind of diet you follow, these pennywise tools will help you stock your kitchen with a variety of healthy, local, and even organic foods and develop a better understanding of Co-op sales.
If the date and time above doesn’t work for your schedule, or if you would feel more comfortable with a one-on-one individualized tour, please contact our Outreach and Education Coordinator, Elena Palermo at email@example.com or 802-861-9757.
Join us for a Filipino feast! In this class we will learn how to make Lumpia also known as egg rolls. Lumpia is a traditional snack commonly found in the Philippines and Indonesia. These rolls can be made with a variety of fillings, but in this class we will make two different kinds of Lumpia, seasoned ground pork and a vegetable mix. This class will be taught by Maria Garrido. Maria was born and raised in Florida in a Chamorro and Filipino household. After living in Louisiana and San Francisco, she moved to Vermont in 2005 to attend the New England Culinary Institute (NECI) and was most recently at the Burlington School Food Project.
After starting the conversation in November of 2017, we’re back to continue exploring the issue of women in the food industry with an incredible lineup of panelists. Join us for an evening of conversation at ArtsRiot as part of our Dish series.
Women play a crucial role in the food and beverage industry as farmers, chefs, producers, and entrepreneurs. While progress has been made in recognition of that role and the economic and social benefits of gender diversity in the workplace, women still face barriers to entry in many fields within the food system. Join us for a conversation moderated by longtime Vermont food journalist, Melissa Pasanen as we explore the challenges and successes experienced by women in the industry here in our state. We will hear from these leaders in their fields about the trends they see in the industry’s approach to female leadership, how Vermont compares to other areas in the country in terms of gender equity, and how they found “a place at the table” in these typically male-dominated fields.
Brought to you by City Market and the Intervale Center with special thanks to ArtsRiot.
City Market has partnered with Brio Coffeeworks to offer a special line of coffee only available at City Market. Brio has carefully crafted a dark, medium, light and decaf roast just for us. The beans are sourced from Fair Trade farms and roasted locally at Brio Coffeeworks’ facility on Pine Street. Come tour Brio’s roasting facility and learn from them about the roasting process and the various methods of brewing coffee at home with the Brio team, Nate and Magda Van Dusen and Lily Andrea. This workshop will explore different coffees and variables for producing great tasting coffee brewed using these two methods. There will be lots of tasting during class! Coffee and light refreshments will be provided.
This class has been sold out!
This monthly series is a collaboration with the USCRI Vermont Refugee Resettlement Program. For November’s class we welcome Doug Cheng who will take us on an adventure into Chinese recipes influenced by memories of his mother’s cooking from childhood. Doug will share four delicious and flavorful dishes: Stir-fried rice, Local fish with scallions, Shrimp with Pork and brown sauce, Sautéed Asian vegetables, and Chicken with cauliflower in a black bean sauce. Born in Shanghai, Doug came to Vermont (by boat and train!) from Hong Kong in 1956. He grew up in Burlington and was part of the last graduating class at Edmunds High School (BHS opened the following year). Besides being a fabulous cook, Doug is an avid fisherman and a longtime volunteer with the Vermont Refugee Resettlement Program. He lives with his family in Shelburne.
The Burlington Farmers’ Market goes indoors from November through April and features seasonal meats, produce, and handmade crafts from dozens of local producers. Once a month, stop by our activity table for fun, hands-on activities for all ages. In November, our activity will be Make Your Own Pumpkin Spice Energy Bites!
The autumn and winter holidays are right around the corner. Join us for this hands-on class where we will explore the world of savory, decadent, flavorful plant-based cooking fit to celebrate the holidays of the season. Together we will make stuffed squash and roasted veggies with "cheesy" cashew sauce, quinoa stuffing, and vegan skillet olive oil cornbread. Our No-Fuss kitchen is all about having fun in the kitchen, stressing less, and making nourishing food that tastes great. Together, we will make three dishes that you'll be excited to share with friends and family. Along the way, you'll learn easy-to-incorporate cooking skills that you can use for celebratory and everyday meals alike. All recipes will be entirely plant-based and made without gluten.
This class has been sold out!
Malawi is a landlocked country located in southeastern Africa. Malawian cuisine is largely influenced by its one lake, Lake Malawi which runs along almost the entire eastern side of the country and is home to over one thousand different species of fish. In this class we will prepare four dishes, a delicious fish stew, a sweet potato and ground nuts dish called Futali, a seasoned vegetable dish cooked in a classic Malawian style and Nsima, a Malawi staple food made with corn meal flour. Taona Makunje Chigwenembe is passionate about food. She owns her own bakery and catering company called Checks Cakes and Catering in Malawi. She is also the founder of Creative Solutions. Taona is the US for a few months on a fellowship with 350Vermont where she has been engaging with youth and diverse communities in Vermont to work together for climate justice.
Together we will prepare an Indian rice pilaf, a nutritious lentil soup and a quick vegetable dish. Participants will learn that cooking with spices in Indian cuisine can be quite simple with delicious and healthy results. During the class, we will go over benefits of spices and how they aid in our digestion. We will also learn how recipes don't have to be time consuming to offer health benefits. Akshata Nayak MSACN, MS is a Clinical Nutritionist who practices at Alternative Roots Wellness Center in Essex Junction.