Upcoming Classes & Events

Sunday, November 23
12:30pm to 2:30pm
McClure Multi-Generational Center

Discover German Holiday baking with some of the true classics: We will learn all about Stollen, Lebkuchen and Vanillekipferl, how they are made and what makes them so special. We start the class with a tasting, and then go through the steps of making the traditional Stollen (a yeasted cake with almonds and candied fruits). You will even form your own little Stollen to take home! A fun class with lots of tastings and recipes to take home. Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan bakery specializing in naturally leavened breads and pastries. She grew up in Germany, where she learned to bake in Berlin's oldest biodynamic bakery.

Food Education
Monday, December 1
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, December 3
5:30pm to 7:00pm
ArtsRiot

Food Solutions New England’s A New England Food Vision is a bold vision for what New England’s local food economy might look like if it were able to provide 50% of clean, fair, just and accessible food for New Englanders by 2050. But what about the other 50%, including favorite global foods like coffee, chocolate, tropical fruit and others? We hope to have a fun, uplifting holiday conversation about the opportunities and possibilities of a global food system that operates with the same values as a community-based food system. Learn how Vermont-based food businesses are investing in global sustainability -- and what to look for when buying sustainable edibles this holiday season!

Brought to you by City Market and the Intervale Center with support from ArtsRiot.

The Dish
Thursday, December 4
6:00pm to 8:00pm
McClure Multi-Generational Center

The next time you need dinner in a hurry, you can skip the pasta and serve healthy, hearty lentils instead. These heart-healthy, protein- and fiber-rich legumes will cook in 25 minutes or less and can be spiced in an amazing range of flavors. We will look at the variety of lentils that are available locally and make an Indian dahl, a Syrian rice and lentil dish, an Italian lentil stew with sausage and greens, a French lentil salad with goat cheese. Andrea Chesman food writer, cooking teacher and cookbook editor. Her recent cookbooks include The Pickled Pantry, Serving up the Harvest, and Recipes from the Root Cellar. She lives in Ripton, Vermont.

Food Education
Sunday, December 7
1:00pm to 2:30pm
McClure Multi-Generational Center

We will make two elegant holiday favorites, Amoretti and Florentine cookies, which are so simple and delicious and gluten free, too!  They can be made ahead and enjoyed throughout the season. Adele Dienno has taught Italian cooking classes for many years and is president of the Vermont Italian Club.

Food Education
Monday, December 8
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, December 10
6:00pm to 8:00pm
Edmunds Middle School

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In the December class, 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, and ricotta and mozzarella cheese, with syrup drizzled on top (water, sugar, orange blossom water). 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
Thursday, December 11
5:30pm to 7:00pm
City Market

The colder months are a great time to learn to make your own lip balm. Not only do our lips need extra care at this time of year, but a tube or tin of custom-made lip balm also makes a fantastic gift. Come see how fun and easy it is to make your own! You will make some to take home with you, and leave the workshop with the knowledge and skills to make more at home. Skye Ellicock, a lifelong herb student and educator, will lead this class.

Herbal Education
Sunday, December 14
12:00pm to 1:00pm
City Market

Kids will learn the simple and fun technique to grow fresh salad greens all winter.  Or they will just have fun planting a tray and watch it grow to harvest a week later. Every day they will get to witness the changes as the tiny seeds grow into greens right in the tray. The class is a great intro to gardening and can become a lifelong hobby.  For kids age 3 and up, accompanied by a parent. Peter Burke writes and teaches about organic gardening at The Daily Gardener.

For ages 3 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.

Grow Your Own
Sunday, December 14
3:00pm to 4:30pm
McClure Multi-Generational Center

It’s no coincidence that almost every culture in the world has a long tradition of yogurt making. Yogurt is simple to make, nutritious and a convenient way to preserve dairy in the form of a protein-rich snack. In this class we will learn how to make yogurt from scratch, using milk and a live heirloom culture. You will learn a simple process for making yogurt at home with tools you probably already have in your kitchen. Students will take home a live culture they can use to make yogurt at home. The class will also cover the history of yogurt making, the health benefits of lacto-fermentation and discuss cultured dairy product traditions from around the world. We will sample yogurt-based recipes for Tzatziki and the Turkish drink Ayran. 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
Tuesday, December 16
9:30am to 10:30am
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 variety of healthy, local, and even organic foods and develop a better understanding of Co-op sales.

Pennywise Pantry
Wednesday, December 17
6:00pm to 8:00pm
Edmunds Middle School

Pabellón is a traditional Venezuelan dish, considered by many to be the Venezeulan national dish. It is a plate of shredded beef in stew and rice and black beans, a combination commonly served throughout the Caribbean. Maigualida Rak loves to teach and cook Venezuelan and Spanish food and is a Spanish tutor.

Food Education
Thursday, December 18
5:30pm to 7:00pm
City Market

Learn about healthful herbs for relaxation in time for the holidays and New Year.  This class will cover many herbs and the ways they can be used as teas, tinctures, powders, capsules and food. We will cover incredibly easy ways to use herbs daily and ways to incorporate the herbs into calming and restorative foods and drinks you will love this winter.

Herbal Education
Sunday, December 21
10:30am to 11:30am
City Market

The perfect way to celebrate winter solstice and bring light and warmth to the cold winter nights is to light a beeswax candle. Back by popular demand, let your youngsters get crafty and create their own unique rolled candles with beeswax sheets and then decorate them. For ages 3 and up. Children must be accompanied by a parent. Clem Nilan, City Market’s Local Food Project Manager, and Cristi Nunziata, City Market’s Outreach and Education Coordinator will lead this class.

For ages 3 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.

Herbal Education
Sunday, December 21
2:00pm to 3:30pm
McClure Multi-Generational Center

Have you ever wondered why the humble scone can be so challenging to make? In this class we'll explore the tricks and techniques to create the perfect English scone: delicate, crumbly and not too sweet. Come and get your hands into some dough. This is a fun, hands-on exploration of one of our most beloved pastries. Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan bakery specializing in naturally leavened breads and pastries.

Food Education
Thursday, January 8
5:30pm to 7:00pm
City Market

In this class we'll cover what you need to know to do a simple 5-day kitchari cleanse in order to move from feeling bloated, sluggish, and having low energy, to feeling lighter, refreshed, and ready for the new year! Kitchari is an ancient Ayurvedic dish praised for its cleansing and healing properties. You'll leave with recipes, done-for-you resources, support, and the know-how you need to do this simple and effective cleanse at home.

Herbal Education
Thursday, January 15
5:30pm to 7:30pm
Edmunds Middle School

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.

Nutrition Education
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