Upcoming Classes & Events

Thursday, March 2
6:00pm to 7:30pm
City Market

It’s Vermont Cider Week! Join us to celebrate with a workshop on how to taste, analyze, and pair your favorite craft ciders. Kim Beaty from Shacksbury Cider will lead this workshop, where you will taste three ciders, each paired with an assortment of cheeses, charcuteries, and other items. Come away from this workshop with a new and deepened appreciation for the art and science behind this traditional beverage. Must be 21+ to participate. IDs will be checked at the door.

Food Education
Monday, March 6
6:30pm to 7:30pm
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.

If the date and time above don’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, Meredith Knowles, at mknowles@citymarket.coop or 802-861-9757.

Pennywise Pantry
Tuesday, March 7
6:00pm to 8:00pm
McClure Multigenerational Center

Do you ever hear the saying about how eating healthy means eating a rainbow? It’s true! Join us for this hands-on cooking class loaded with nutrition information about the wonderful benefits all the colors of food have to offer. This class will be taught by Jessica LaBrie, an herbalist and owner of Blackbird's Daughter Botanicals.

Food Education
Saturday, March 11
10:00am to 2:00pm
UVM Davis Center

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 making your own butter! Shake up a small batch of butter using a common jar and local cream.

Burlington Farmers Market
Monday, March 13
4:00pm to 8:00pm
VCIH at Burlington Herb Clinic

Have you ever been interested in using herbs to improve your health? Join the clinical interns from Vermont Center for Integrative Herbalism (VCIH) for a personalized, confidential consultation, and leave with valuable information tailored to suit your specific needs. Students are supervised by professional herbalists and have already completed over 1000 hours of training. VCIH offers consultations and herbs using a sliding-scale and gift model--this means you only pay what you can, when you can. All sessions are held on the second Monday of the month and last two hours. By appointment only. Contact VCIH at info@vtherbcenter.org or 802-244-7100.

Please note: Consultations offered by VCIH will now be hosted at the Burlington Herb Clinic, located at Railyard Apothecary, 280 Battery Street. Please sign up directly through VCIH.

Herbal Clinic
Saturday, March 18
1:00pm to 2:00pm
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.

Food Education
Tuesday, March 21
5:30pm to 7:30pm
McClure Multigenerational Center

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In March we will make two dishes from Bosnia, sogan dolma, a savory dish of onions stuffed with ground beef, rice and spices, as well as tufahije, a sweet dish made of apples stuffed with walnuts. 

A Mosaic of Flavor
Wednesday, March 22
6:00pm to 7:30pm
City Market

Discover the joys of baking with sourdough bread starter with this classroom-based class. 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 Brotbakery (formerly known as Bee Sting Bakery) in Fairfax, a small artisan bakery specializing in whole grain naturally leavened breads and pastries.

Food Education
Thursday, March 23
5:30pm to 7:30pm
McClure Multigenerational Center

St. Patrick ’s Day menus are full of Irish soda bread, corned beef, and cabbage. They’re all great, but what do you do with all the leftovers? Join City Market’s Chef and Prepared Foods Manager, Rod Rehwinkel, as we transform forgotten leftovers into a delicious brunch meal! We’ll make an adapted version of “bubbles & squeak”, Irish soda bread French toast, and a Rueben sandwich for the lunch-lovers. 

Food Education
Saturday, March 25
11:00am to 12:00pm
Phoenix Books

Enjoy your Saturday morning with City Market and Phoenix Books, and join us for a reading of the children’s book Harold and the Purple Crayon by Crockett Johnson. After we read the story together, we will play with some healthy and tasty purple foods! This event is free and does not require pre-registration.

Food Education
Tuesday, March 28
5:30pm to 7:00pm
McClure Multigenerational Center

In this class, you'll learn to make even the simplest foods irresistibly delicious. We'll create simple, seasonal dishes with techniques that maximize flavor, and then practice seasoning them to perfection. Participants will learn how to use salt, acidic ingredients, sweeteners, and fats to balance flavor and make everything they serve incredibly delicious. You'll walk away with the knowledge of how to do this with every single thing you cook. This class will be taught by chef Suzanne Podhaizer from Farm to Table Consulting.

Food Education
Wednesday, March 29
5:30pm to 7:00pm
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, Licensed Acupuncturist, Nutritionist, Educator, and director of Bliss Healing Acupuncture in Montpelier.

Food Education