Upcoming Classes & Events

Wednesday, January 28
6:00pm to 8:00pm
Edmunds Middle School

Learn the secrets to making a tasty gluten-free pizza crust. You will learn the classic Italian approach to pizza making, as applied to a gluten-free crust. Pizza dough must have a certain elasticity, crispiness and flavor, all challenging characteristics to obtain without a high-gluten flour. You will learn how to create a delicious gluten-free pizza dough, using a gluten-free flour blend, key flavor-enhancing toppings and high-temperature baking techniques. We will demo how to make a fresh tomato sauce and discuss selection and application of traditional pizza toppings. The class will include an overview of the origin, history and culture of pizza-making and regional traditions in Italy today. Students will take home a recipe packet and shopping list of ingredients for fail-proof gluten-free pizza dough.Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being.

Food Education
Thursday, January 29
5:30pm to 7:00pm
City Market

Come learn about Ayurveda, India’s traditional medicine. Literally translated as “The Science of Life,” Ayurveda teaches us how to create balance and health in our lives through diet, routine, herbs, yoga, and cleansing practices. In order to understand the body and how to treat illness, Ayurveda categorizes the body into three main doshas, or body types. Knowing your individual dosha is invaluable to choosing the right diet and lifestyle for your optimal health. In this workshop, we will cover the basics of the doshas, how to recognize the doshas in the body and in the world around us, and practical tools to support a healthy thriving body unique to each individual. Anna Wiens is a student of Ayurveda with a focus on yoga, meditation, and medicinal herbs at the Kripalu School of Ayurveda.

Herbal Education
Sunday, February 1
12:00pm to 1:00pm
City Market

This class has been cancelled. We apologize for the inconvenience.

Eager to get your hands in the dirt? Join Peter Burke to learn about seed starting in preparation for the growing season. Participants will learn everything needed to hit the ground running come spring and will start a six pack of garden sets to take home.

Grow Your Own
Sunday, February 1
6:00pm to 7:30pm
McClure Multi-Generational Center

February 19th marks the start of the Chinese New Year, ushering in the Year of the Sheep. Learn about Chinese New Year foods and celebrations with Ben Wang, Co-op member and Chinese teacher at the Vermont Commons School. We will make two kinds of traditional Chinese dumpling fillings, one stuffed with pork and another with spinach. Then, using premade wrappers, we will stuff the dumplings, boil them, make accompanying sauces, and celebrate the New Year while we eat our dumplings together.

Food Education
Monday, February 2
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Wednesday, February 4
6:00pm to 8:00pm
Edmunds Middle School

Join Marie Frohlich who recently visited Battle Harbour in Labrador, a national historic site where cod fishing reigned supreme for over 100 years until the 1990’s when it was shut down. Marie will share a slide show of photos from her trip and discuss the cod fishing industry as well as the benefits of essential fatty acids found in cod and other fish. We will then create a delicious cod dinner accompanied by Brussels sprouts and a pear tart. Marie Frohlich is a Certified Health Coach and an herbalist.

Nutrition Education
Sunday, February 8
2:00pm to 3:30pm
McClure Multi-Generational Center

Just in time for Valentine’s Day, join City Market’s Chef/Prepared Foods Manager, Rod Rehwinkel, for a class on making chocolate desserts. Learn about tempering chocolate to create desserts with a smooth and shiny appearance. We will use white and dark chocolate to create tuxedo dipped strawberries and we will also be making a delicious flourless chocolate cake and pot de crème.

Food Education
Monday, February 9
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Tuesday, February 10
10:00am to 11:00am
City Market

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, to 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 you’ll walk away with a better understanding of Co-op sales.

Pennywise Pantry
Wednesday, February 11
6:00pm to 8:00pm
Edmunds Middle School

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In the February class, we will be preparing saag paneer, a popular spinach dish made with fresh curd cheese and aromatic spices. We will also learn the traditional method for making chapati, an unleavened flatbread that accompanies many dishes, and chai, a delicious spiced Indian tea. Sharan Deep is originally from Punjab, India and came to the U.S. in 2011. She is a student and an LNA. Her father is a chef at Indian House Restaurant in Burlington. Sharan attributes her love of cooking to her mother and father who taught her to cook.

A Mosaic of Flavor
Monday, February 16
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Thursday, February 19
5:30pm to 7:00pm
Edmunds Middle School

This class will cover the common types of pans, discuss the best ways to cook with them, and the easiest ways to clean them. Learn which fats you should use when cooking fast versus slow, how to make sure food never sticks to the pan and discover kitchen secrets that will make cooking dinner quick and easy. In this class we will demonstrate the techniques described above by making Rosemary Crusted Chicken Breast with Pan Roasted Asparagus and a Quinoa and Lentil Salad with Lemon Maple Vinaigrette. This class will be mostly a demonstration (without much hands-on participation) and participants will receive several small portions of the dishes, rather than an entire meal.

Food Education
Sunday, February 22
9:30am to 10:30am
City Market

Brighten up a cold winter morning by exploring the tropics through your taste buds! Bring your wee ones in to taste and create dishes from tropical fruits such as bananas, pineapple, coconut, mango, citrus and kiwi. We will create several yummy and healthy dishes with these fruits, such as dairy and sugar free banana coconut pudding, a tropical salad with citrus dressing, fried plantains, and more!

For ages 4 and up. Children must be accompanied by an adult. When registering, please select a ticket for each child attending. Accompanying adults are free and do not need a ticket.

Food Education
Sunday, February 22
12:30pm to 2:30pm
McClure Multi-Generational Center

Following a gluten-free diet doesn’t mean that you can’t enjoy bread, or even bake it yourself. This class will teach the secrets of baking tasty bread without gluten. We will learn to select, measure and store key ingredients for gluten-free baking and make our own flour blend that replicates the functions that gluten flour performs in the baking process. Using this blend, we will make and sample a multigrain sandwich bread, a hearty country flax bread, Brazilian cheese rolls and a roasted garlic and leek focaccia bread. Students will take home a list of key ingredients for gluten-free baking and their own gluten-free flour blend. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices, and the intersection between food, diet, culture and well-being.

Food Education
Thursday, February 26
5:30pm to 7:30pm
City Market

Everyone experiences tooth or gum concerns at times. We’ll discuss some lesser known tooth and gum facts and herbal preparations that may be beneficial for oral health. We will create a number of all natural self-care items; tooth powders made of familiar and unusual herbs, herbal mouthwash and several versions of creamy natural toothpastes, not the plain baking soda and water mix you may have tried! Heather Irvine is an herbal product maker who loves to garden and teach about the many practical uses of medicinal herbs.

Herbal Education
Saturday, February 28
10:00am to 2:00pm
Memorial Auditorium

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. This month we will have samples of the top 3 recipes from our We ♥ Local Beans Recipe Contest. Try all three and vote for your favorite – the most popular recipe wins a $100 gift card to City Market!

Burlington Farmers Market
Sunday, March 1
12:30pm to 2:30pm
McClure Multi-Generational Center

For thousands of years, ancient grains and seeds have sustained civilizations around the world. This class will introduce students to quinoa and teff, highlighting their health benefits and nutritional profiles, and will show how they can be easily prepared and incorporated into our daily diet. We will learn to make healthy breakfast, main course, soup and dessert dishes that feature quinoa and teff. We will also learn about their regions of origin, cultivation and traditional cooking methods, and discuss how export has impacted the local economy and farming communities where these grains are grown. Preparation techniques for enhancing flavor and increasing nutrient absorption will be discussed. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being.

Nutrition Education
Monday, March 2
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Sunday, March 8
12:00pm to 1:00pm
City Market

Square Foot Gardening is an easy way to plan and plant your garden, using permanent beds to maximize production in small spaces. Peter Burke will join us to discuss all aspects of your garden from planning to planting, constructing raised beds, creating permanent paths, trellising, and methods to avoid a jungle of weeds in August! Peter Burke is a Certified Square Foot Garden Teacher and has been using and teaching the Square Foot Gardening method since 1981.

Grow Your Own
Sunday, March 8
2:00pm to 3:30pm
City Market

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, clinical herbalist, nutritionist, and founder of Rooted Wisdom in Middlesex.

Herbal Education
Monday, March 9
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Wednesday, March 11
6:00pm to 8:00pm
Edmunds Middle School

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. This month, we will be preparing tabbouleh, a traditional Syrian salad that is typically eaten as an appetizer. It primarily consists of parsley, tomatoes, onions, some type of grain, and lemon juice. For dessert, we will be preparing and baking kanafe, a sweet and delicious dessert enjoyed by many in both Syria and Jordan. It's made using shredded filo dough, butter, ricotta and mozzarella cheese, with a syrup of sugar and orange blossom water drizzled on top. Maha Akkeh is currently a senior at the University of Vermont, studying Global Studies with a concentration on the Middle East. Spending countless summers in Syria, and a semester abroad in Amman have furthered her passion and interest in the culture of the region, especially in terms of food and cooking.

A Mosaic of Flavor
Saturday, March 14
10:00am to 2:00pm
Memorial Auditorium

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. Our March activity is all about spices! Mix and match your own custom blend of spices to take home.

Burlington Farmers Market
Sunday, March 15
2:00pm to 3:30pm
McClure Multi-Generational Center

Discover the joys of baking with sourdough bread starter. You will learn how versatile (and forgiving) this living organism is and how you can put it to work in your favorite bread recipe. You can even use it for pastries! We will see the different stages of a starter, learn when it's ripe and ready, and taste freshly baked slices of several varieties of sourdough bread. There will be plenty of time for discussion and questions, and every participant will go home with a starter culture to start his or her very own sourdough for home baking. Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan bakery specializing in whole grain naturally leavened breads and pastries.

Food Education
Monday, March 16
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Wednesday, March 18
5:00pm to 7:00pm
Edmunds Middle School

A Momo is a comfort food made during special gatherings for guests in the Nepalese community. Sherpas are known for their climbing skills, warm hospitality, rich culture, and delicious momos. Momos are more than just food for Sherpas; they are a symbol of camaraderie, of coming together as a family and a community, as well as an expression of love and appreciation towards each other. Flavorful fillings of minced meats and vegetables are thickly wrapped in flour dough and served steamed or fried. In this class Radha Sherpa and her son and daughter in law, Nurbu and Phura Sherpa, of Sherpa foods will be offering lesson on how to mix ground beef with other ingredients, how to hand mix the flour wrappers and techniques to wrap momos. Sherpa Foods is a small family owned prepared foods business based in Burlington, Vermont. 

Food Education