General

City Market Event

Free Herbal Consultations

Monday, October 14, 2013 - 12:00pm to 3:00pm

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 an hour and a half and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

My Child & Me Cooking Class: Nourishing Fall Soups (ages 0-5 + Parent) CANCELLED

Monday, October 21, 2013 - 5:30am to 6:30am

This class has been cancelled. We apologize for any inconvenience.

This class is especially for parents and caregivers with children under age 5. In this class, we’ll explore traditional foods and having fun in the kitchen as we engage our little ones in the process of learning how to mix, measure, and cook delicious and nourishing food. All the food served in this class will be organic, follow the rhythms of local farms, and will introduce traditional foods principles such as soaking grains, culturing dairy products, fermenting vegetables, making nourishing broths, and using fruit in probiotic beverages the whole family will enjoy.  The class is held in the family-friendly McClure Multi-Generational Center. For mothers/caregivers and children up to age 5.

When registering, please select a ticket for each child attending. Accompanying adults are free and do not need a ticket.

The Pennywise Pantry

Sunday, October 20, 2013 - 9:00am to 10:00am

Sign-up!

Learn how to shop for fresh, long-lasting, and nutritious foods in Produce and Bulk. With this interactive and hands-on tour, we’ll explore 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. You’ll learn tips for selecting and storing these foods at home to get the longest use out of them, develop a better understanding of Co-op sales, and get inspiring recipes to start cooking quick and affordable meals at home. No matter what kind of diet you follow, these pennywise tools help you stock your kitchen with variety of healthy, local, and even organic foods.

A Mosaic of Flavor: Nepali Goat Meat Curry

Tuesday, October 15, 2013 - 2:00pm to 3:30pm


Sign-up!

As Amrit Kami and her vivacious daughter Naina prepare dinner together every night, they laugh a lot, sharing their day and reminiscing about their earlier lives back in Bhutan and Nepal. In class they will be preparing a delicious goat curry, fragrant with cilantro, garlic and ginger. It is traditional to serve this dish in September and October, during Dasain, the important national festival of Nepal marking the victory of good against evil.

Sourdough Bread Class: Rye Bread

Monday, October 14, 2013 - 2:00pm to 4:00pm


Sign-up!

Nothing beats the hearty taste and nutrition of true rye bread! In this class you’ll learn the basics of working with rye sourdough breads, from starter culture to the finished loaf. Whether you’re new to sourdough bread baking or have built up a foundation, this class will teach you how to work with sourdough in general and rye in particular. Every participant will get a rye starter culture to take home, and there will be a tasting of different rye breads during the class. Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan bakery specializing in whole grain naturally leavened breads and pastries.

The Fall Inspired Vegetarian

Monday, October 7, 2013 - 2:00pm to 3:30pm

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Be inspired by fall’s harvest with tasty new vegetarian recipes featuring local produce. We’ll start with a freshly juiced Warm Carrot and Apple Tonic spiced with rosemary, cinnamon, and turmeric. Then we’ll continue the warming theme with a smooth and mellow Cauliflower Soup with Blue Cheese and Pickled Pear Relish. A zesty Autumn Coleslaw gets a twist with toasted hazelnuts, pomegranate seeds, and pomegranate molasses dressing. Finally, we’ll round out the meal by making Poached Butternut Squash with Labne (homemade yogurt cheese) and Walnut Praline topping. Jessica Bongard joins us as the instructor from Sweet Lime Cooking Studio and Slow Food Vermont.

Free Herbal Consultations

Monday, October 7, 2013 - 12:00pm to 3:00pm

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 an hour and a half and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Free Herbal Consultations

Monday, September 16, 2013 - 12:00pm to 3:00pm

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 an hour and a half and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Free Herbal Consultations

Monday, September 9, 2013 - 12:00pm to 3:00pm

Have you ever been interested in using herbal medicine to improve your health?

Dehydrating Class

Sunday, September 8, 2013 - 9:00am to 10:30am

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