Upcoming Classes & Events
Join us for a fall Crop Mob as we help the Pitchfork crew with projects on the farm. Now’s your chance to get your hands dirty and help out around the farm with harvesting, weeding, and other team projects. Light snacks will be provided. Please come prepared with appropriate layers, sturdy shoes, work gloves, and water. City Market Member Workers can earn hours for their time. We will meet at the farm at 9am, so if you’re interested in carpooling (either hitching a ride or offering one) please contact Mae at email@example.com.
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.
This class has been sold out!
Welcome back as we begin another season of our very popular, Taste of Eritrea cooking class series! In the first class of our 2019/2020 season, we will be making three dishes popular in Eritrea and Ethiopia. Yemisir Wat is a dish made up of lentils, cooked with onions, tomatoes, curry, ginger, and garlic. We will also make a curry chicken stew called Doro Wat, spiced generously with berbere. Lastly, we will make a crunchy vegetable salad with fresh cucumbers, tomato and parsley! We have injera, fermented flatbread made from teff, corn, self-rising flour and barley flours to enjoy with the meal. 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.
Cooking without gluten can seem daunting, but it doesn't have to be. In this hands-on cooking class, we will cover the fundamentals of cooking your favorite brunch meals without gluten and talk about strategies to build staple, healthy meals into your diet. In this class, we will make a fun, decadent meal of gluten free Dutch apple coffee cake, and a yummy vegetable frittata!
*Please note that while we will make every effort to avoid contamination, this class will take place in the Community Teaching Kitchen, which is not a certified gluten free kitchen.
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.
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 and 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 a variety of healthy, local, and even organic foods and develop a better understanding of Co-op sales.
If the date and time above doesn’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, Elena Palermo at firstname.lastname@example.org or 802-861-9757.
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 tour of the bakehouse, school & kitchen and an evening focused on tasting different breads & pastries, learning about the process of making natural sourdough breads & a short hands on introduction to baking with sourdough. All participants will have the opportunity to take home their very own sourdough starter along with information on how to maintain their starter culture at home and successfully bake with it.
We will all be meeting at the Brotbakery. If you are interested in driving others to this workshop or are looking for a ride, please call or e-mail Elena Palermo at (802) 861-9757 or email@example.com.
Come join us for round two of our Southern Comfort cooking series with Nectar's Co-owner and private chef Jason Gelrud. In this class we’ll learn how to make one of the most popular Southern dishes around: Blackened Shrimp and Cheesy Grits! We will also prepare a mouthwatering jalapeno-infused oil to drizzle on top. Participants will learn about different types of grits, how to clean, prepare and handle shrimp, and a few other culinary tips along the way.
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.
Join us for a volunteer work party at Intervale Community Farm with Andy and his crew down in Burlington’s Intervale. ICF is a member-owned, Community Supported Agriculture (CSA) farm that has been in operation since 1990, serving the Burlington community through their summer and winter shares.
Come get your hands dirty and celebrate the fall harvest. Light snacks will be provided. Please come prepared with appropriate layers, sturdy shoes, work gloves, and water. City Market Member Workers can earn hours for their time.
Join us for an interactive and engaging discussion about mindful eating. You'll learn what mindful eating is, how it can support your health and well-being, and strategies for incorporating more mindfulness into your current eating routine. We'll wrap up our time together with a tasty, full-sensory, mindful eating exercise (and don't worry, it's not a raisin).
About the Instructor: Dana Notte MS, RD, CD
Dana is an experienced non-diet registered dietitian, nutrition educator, and mindful eating expert committed to helping people heal their relationship to food, body, and self. She is the owner of ThrivInspired Nutrition, a Burlington-based nutrition counseling practice that specializes in working with individuals who experience eating disorders, disordered eating, chronic dieting, and emotional eating through mindfulness and intuitive eating based interventions. In addition to her private practice Dana also sits on the board of directors for The Center for Mindful Eating and teaches at the University of Vermont.
Join us at ArtsRiot for a special Trivia edition of The Dish! We’ve teamed up with the Intervale Center to present a night of food-focused fun. We’ll have tasty samples, fun prizes, and of course a little competition! Bring your knowledge and food and beverage, agriculture, and Vermont culinary history and leave with cool prizes from local businesses!
Registration/Doors open at 6pm and trivia starts at 7pm
This monthly series is a collaboration with US Committee for Refugees and Immigrants Vermont (USCRI). Together we will learn to make three classic, festive dishes from Morocco. Dajaj Mohamer is a roast chicken dish flavored with olives, spices and pickled lemons. It is traditionally served at weddings and is eaten with a baguette. We will learn the secrets for pickling lemons at home to give full flavor to this dish. To accompany the chicken, we will learn to make two vegetable sides that are served throughout Morocco, each region having its own variation. Zaalouk is a popular salad made with fried eggplant and tomatoes and Taktouka is a flavorful dip made with charred green pepper, tomato, garlic and fresh herbs. Our instructor, Houda Musanovic, is originally from Meknes, Morocco and came to the US in 2001. She is a mother of two, as well as an amazing cook and enthusiastic instructor. Houda writes, "I love Vermont because of the diversity and friendly people. I miss home still so I love to make Moroccan food. I hope you will like the dishes I will teach you."
Join us for a fun morning of making healthy Halloween-themed snacks! We will make pretzel & cheese broomsticks, clementine “pumpkins”, and fruit monster faces. This is a drop-in event, so no need to sign up. We’ll also have coffee and music to enjoy. Feel free to drop in for a few minutes, or stay for the morning.