Upcoming Classes & Events

month list

Summer Update from Your Co-op!

We’re excited to be able to resume offering class programming to our community this summer, blending virtual events with socially-distanced in-person classes. We’ll be following strict protocols to ensure the health and wellbeing of our community members, instructors, and staff. 

Policies & Procedures

For our in-person outdoor cooking classes:

  • Workstations will be set up to allow for appropriate social distance between all participants and staff. 
  • Face coverings will be mandatory at all in-person events and are only to be removed when eating or drinking at a 6ft distance from other participants. 
  • Gloves and hand sanitizer will be provided. 
  • All food will be consumed from compostable dishware. 
  • For all other in-person classes, similar policies will be followed to maintain appropriate social distance; please follow the instructions of City Market staff and class instructors. 
Please note, due to COVID-19 and physical distancing recommendations, hands-on learning opportunities may not be possible in a given class depending on the required meal preparation.
 

Please do not attend classes if you have experienced any of the following:

  • Experienced symptoms such as a fever, cough or shortness of breath that could be related to COVID-19 in the last 14 days 
  • Been around anyone who has tested positive for COVID-19 in the last 14 days 
  • Traveled to any foreign country / been on a cruise or been in an airport in the last 14 days 
  • Been to an event where more than 50 people were in attendance in the last 14 days 
  • Current VT Health Department guidelines require 14 days self-quarantine for anyone who recently entered (or reentered the state). 

Please contact City Market’s Assistant Outreach & Education Manager, Carrie Putscher with any questions and suggestions at cputscher@citymarket.coop or (802) 861-9757.

 

Tuesday, September 22
5:30pm to 7:00pm
Intervale Center

This class has been sold out!

Join us for a new series brought to you by OGE and City Market: Backcountry Cooking Classes! Tired of living off trail mix and dehydrated meals when you’re camping/hiking/climbing/etc.? Then come on down to one of these seasonal classes! Our resident OGE backcountry chef extraordinaire, Amy, will guide you through how to make nutritious and delicious meals you never thought possible on a camp stove. Get ready for a mouth-watering good time. For this class, we will be preparing Backcountry Eggs Benedict! All attendees will receive a small gift from OGE. We will be cooking outside, so please wear appropriate layers for the weather, close-toed shoes, and bring some bugspray/sunscreen.

Food Education
Thursday, September 24
12:00pm to 1:00pm
Online Webinar

Strong communities are resilient communities, able to support those in need through troubling times. This panel highlights grassroots organizers who are strengthening their communities’ ability to address and repair systemic inequities, rising food insecurity, and other vulnerabilities  that have been exacerbated by the COVID-19 pandemic. These womxn discuss the power of grassroots organizing, strategy adaptations to the current situation, and envision what strong communities can look like in Vermont.

Panelists:

Carolina LukacVermont Community Garden Network

Cat Buxton, Rural Vermont

Sara Jean Whelan, Slow Food Vermont 

Liv Peña, Vermont Releaf Collective

Representative from Food Not Bombs

 

City Market Event
Thursday, September 24
5:30pm to 7:00pm
June Farm at the Intervale Center

This class has sold out!

Come down to June Farm in the Intervale to learn how to make your own handpicked market bouquet. We’ll give you a rundown of the best ingredients to use including foliage, supporting foliage, textual ingredients, filler flowers, focal flowers, and airy accents, then give you a list to harvest. We will then learn how to put this together with wrapping supplies to make a foolproof hand-tied market bouquet that you'll then be able to bring home and enjoy!

June Farm is a two-acre cut flower farm located on the Intervale in Burlington, VT. You can find our flowers at the Burlington Farmers’ Market, local grocery stores/farm stands, & small businesses. We offer a flower CSA & sell wholesale to florists/designers. 

City Market Event
Tuesday, September 29
5:30pm to 7:00pm
Intervale Center

This class has been sold out!

In this workshop we will discuss the basics of lactofermentation, the science behind how it works, the health benefits and how you can do it yourself. The first part of the session will be discussion based, followed by getting our hands dirty making mixed vegetable ferments. No experience is necessary, but everyone should come to class with a curious mind and expect to leave with a jar of their ferment, class handouts, and fermentation fervor! This class will be led by Christa Gowen, a fermentation enthusiast who has been turning stray vegetables into delicious ferments for over a decade. Her favorite ferment is radicchio with fennel seed and lemon zest. She lives in Essex with her husband and son.

Food Education
Thursday, October 1
12:00pm to 1:00pm
Online Webinar

This panel will focus on the experience of womxn and femmes within the booming hemp and cannabis industry. We will dive into the inner workings of what it means to be a femme farmer growing hemp and cannabis in Vermont with an emphasis on the challenges that they face, the crucial need for racially conscious structural change, and how this industry can sustainably strengthen Vermont’s working landscape.

Panelists:

Harmony Edosomwan

Monica Donovan, Heady Vermont

Jessilyn Dolan, VT American Nurses AssociationNurse Grown Organics

Laura Sullivan, Pipe Dreams Hempworks

 

City Market Event
Wednesday, October 7
5:30pm to 7:00pm
Community Room, South End Store

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. Note: this class will only go over the first, or primary, fermentation process. This class will be led by Suzanna Bliss, Licensed Acupuncturist, Nutritionist, Educator, and Director of Bliss Healing Acupuncture in Montpelier. This class will be held in the Community Room of the South End store, and face coverings will be required at all times.

Food Education
Thursday, October 8
12:00pm to 1:00pm
Online Webinar

In this panel we explore the different approaches to building land sovereignty in Vermont. Because access to land is central to identity, culture, food production, and wealth creation, land theft has long been a tool of oppression against marginalized communities. These leaders are building alternative land-access models to strengthen their communities, increase local food security, right past wrongs, and bring lasting change to the state of Vermont. 

Panelists:

Tracy Zschau, Vermont Land Trust

Akua Deirdre Smith, Black Land Power Network

 

City Market Event
Thursday, October 8
5:30pm to 6:30pm
South End Children's Garden

This class has been sold out!

Consuming plants as food and medicine is an excellent way to deepen your relationship to the natural environment while nourishing yourself and preventing disease.  Join community herbalist and co-founder of Railyard Apothecary, Katherine Elmer, to explore common medicinal weeds growing in backyards and urban spaces.  Safe harvesting of plants from urban areas will also be discussed.  You might come away with a newfound appreciation for those “nuisance weeds”!  Katherine teaches and practices as a clinical herbalist at Spoonful Herbals, the University of Vermont Program in Integrative Health, the Burlington Herb Clinic and the Railyard Apothecary.

Herbal Education
Monday, October 12 to Sunday, October 18
(All day)
Online

The 9th Annual Harvest Run for Sustainability, hosted by the Sustainability Academy, will look a little different this year! This year, community members are invited to pick one of the specially curated routes in the Intervale or around the Old North End (1k, 3k, 5k, and 10k options available!) and walk or run this route anytime during the week of Monday, October 12th-Sunday, October 18th. Participants are also encouraged to note the social and/or natural history of our community during their walk/run, and there will be a place to submit photos and/or descriptions of what you see/hear/smell along your route.

City Market Event
Tuesday, October 13
5:30pm to 7:00pm
Community Room, South End Store

Join local artist Haley Rockwood for a night of mixed media collaging. In this class you will experiment by layering different types of paper, text, images and glue on canvas! You don’t have to have any previous skills or be good at crafting. Let’s enjoy the night and leave with something you can give as a gift or keep for yourself. Haley Rockwood is a local Burlington artist who works with watercolors, acrylic and book making. She co-runs an artist collective called The PoppyClock Collective and wants to encourage people to create and feel good about their artwork.

City Market Event
Wednesday, October 14
5:30pm to 7:00pm
Virtual Class

The Mosaic of Flavor cooking series is a collaboration between City Market and USCRI Vermont (US Committee for Refugees and Immigrants Vermont, formerly the Vermont Refugee Resettlement Program). We are excited to resume our Mosaic of Flavor cooking class series with a new online format that will include a livestream cooking demo and discussion. In October, we’ll welcome back to the Teaching Kitchen Davorka Gosto, who will teach us how to make Sarma. Sarma is a traditional stuffed sour cabbage dish popular throughout Bosnia-Herzegovina. Cabbage leaves are fermented and then stuffed with a seasoned mixture of rice and ground beef, laid on a bed of sauerkraut and simmered to completion. Our instructor, Davorka Gosto, came to Vermont from Bosnia-Herzegovina over 20 years ago. A professional caterer, Davorka will share all her secrets for making this tasty fall dish, including how she makes sauerkraut at home. She feels blessed to be one of two daughters raised by a mother who trained and worked as a professional cook in Mostar. Davorka has written a cookbook, From Mama's Kitchen: Cuisine of Herzegovina and loves sharing her knowledge of cooking.

This event is designed as a demo-style class, and not as a cook-along. The livestream will be held virtually on the Microsoft Teams platform, and instructions to join will be sent to participants after registration. Please consider a donation to USCRI’s efforts aiding refugee populations in Vermont when registering for a ticket.

Thursday, October 15
12:00pm to 1:00pm
Online Webinar

The purpose of this panel is to support, celebrate, and reflect on the contributions of BIPOC womxn and femmes in Vermont’s food system. Together we explore their experiences as business owners, earth tenders, healers, faces of organizations, and advocates. Additionally, we aim to build community, honor the dynamic spaces that these folx are creating specifically for marginalized Vermonters, and unpack the inequities that exist at the crossroads between race and gender within Vermont’s food system.

Panelists:

Candace Taylor, Conscious Homestead

Akua Deirdre Smith, Black Land Power Network

Liv Peña, Vermont Releaf Collective

Representative from Susu Healing Collective 

 

City Market Event
Tuesday, October 27
5:30pm to 7:00pm
South End Community Room

Nestled in the hills of Fairfax, Vermont, Brotbakery was opened in 2012 by bakeress Heike Meyer. Growing up in Germany, Heike was heavily influenced by the rustic, hearty country loaves you still find in many European bakeries, with inspiration from the rich food traditions and bread skills in the Americas. Over the summer, you can find hand-shaped breads freshly baked in the wood-fired oven at the Brotbakery along with other ancient grain breads and even some unusual pastries and cakes. Join us for a lecture-style class in our Community Room where we’ll learn about the process of making natural sourdough breads from Heike & get an introduction to maintaining a starter and baking with sourdough.

Food Education