Upcoming Classes & Events
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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.
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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.
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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.
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.
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.
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.
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.
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.
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.