Upcoming Classes & Events
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.
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.
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 email@example.com or 802-861-9757
Join us for our cooking series all about making cooking from scratch as easy as possible! Our own Outreach and Education Coordinator, Meredith Knowles, will lead this hands-on class about making healthy, simple, minimal-fuss dishes all while creating as little waste as possible. We’ll focus on creatively using commonly discarded food parts and making sure you use up everything you buy! Along the way, you’ll learn easy kitchen tricks and tips to help make cooking at home easy and fun.
As we shift from winter into spring, our bodies are looking to shed some of the toxins we've accumulated over the colder months. A range of new fresh foods are becoming available that can help us with that process, and many of these, both on the wild side and in cultivation, are blessed with a bitter flavor. Join Dr. Eric Garza for a Mindful Eating workshop that will focus on exploring the subtle tastes, textures and mouthfeels associated with the bitter tasting vegetables of spring. We'll sample a range of both wild-gathered and cultivated plants, helping participants make peace with the bitter flavors that can be so beneficial this time of year.
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 April activity is all about one of our local natural sweeteners: maple syrup! Try different grades of maple syrup and choose your favorite.
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 firstname.lastname@example.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.
This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In April we will be making two dishes from Iraq. Lubia is a simple bean dish that uses black-eyed peas and an oil and salt fry preparation technique to make a delicious dish that can be eaten as a snack or main meal. Mahalabia is a cardamon and rose water pudding, often decorated with coconut and almonds. It's a favorite dessert throughout Iraq, particularly during Ramadan. We will also sample Hadeer's Dolma, grape leaves stuffed with lamb, rice, tomato, eggplant and mushrooms and Abeer's chocolate coconut balls. Hadeer and Abeer Almogalli are sisters from Baghdad who came to Vermont in January 2017. Hadeer hopes to one day be a chef and Abeer's dream is to be a fashion designer. Hadeer prepares the savory dishes for her family and Abeer loves making decorative desserts. They are excited to share some of their favorite recipes with us.
Proper nutrition is a vital component to any training plan and plays a large part in performance. This class will teach you how to use healthy foods to build up your endurance levels in time for any marathons or events you participate in. Learn about healthy snacks, improving digestion and managing caloric needs. This class will be taught by Akshata Nayak, MSACN, MS and co-founder of Alternative Roots Wellness Center.
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.
Join us for an evening of Eritrean cooking! Together, we will be making two dishes popular in Eritrea and Ethiopia. Yebeg Tibs is a marinated lamb dish with rosemary, garlic, onion, tomato, jalapeño and the East African spice berbere. We will also make a vegetarian dish, Ingudai Tibs, a mushroom dish also made with berbere, onion, tomato, and fresh ginger. We will also have injera, a fermented flatbread made from teff and barley flours. This class will be taught by Mulu Tewelde, who came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.
Enjoy your Saturday morning with City Market and Phoenix Books, and join us for a reading of the children’s poetry book Fresh-Picked Poetry: A Day at the Farmers’ Market, written by Michelle Schaub and illustrated by Amy Huntington. Amy Huntington, a local Vermonter, will read aloud. After we read together, you will get to walk around our specially set-up mini farmers’ market and explore the fresh fruits and vegetables! This event is free and does not require pre-registration.
Join us for our cooking series all about making cooking from scratch as easy as possible! Our own Outreach and Education Coordinator, Meredith Knowles, will lead this hands-on class about making healthy, simple, minimal-fuss dishes. We will learn how protein from different plant sources combine to make complete protein that our bodies need. This class is perfect for omnivores who want to incorporate some new cost-effective, healthy recipes into their repertoire just as much as vegans who want some new recipe inspiration. Along the way, you’ll learn easy kitchen tricks and tips to help make cooking at home easy and fun.
As Vermont's local food culture becomes more entrenched and increasingly mainstream, many farmers are looking to grow staple crops such as wheat, oats, rye, spelt and dry corn. Many of these cultivars flourished in the northeast in centuries past, but are sensitive to erratic weather and require long growing seasons, extensive acreage and lots of machine-based tillage, among other inputs. Local chefs, bakers, brewers, distillers and other food-related consumers are keen to find a steady supply of quality local grains. To what extent can the state supply these businesses with homegrown grain? In this panel discussion, Vermont grain farmers chat with bakers, distillers and maltsters about what is possible, practical and sustainable for the land and its people.