General

City Market Event

Summervale: Dried Apple Rings on a String

Thursday, September 5, 2013 - 1:30pm to 4:00pm

Summervale celebrates community, Vermont farms, and local food every Thursday through September 5. Each week, City Market will be there with Make It From Scratch Food Activities.

Yerba Mate Tea CANCELLED

Saturday, October 19, 2013 - 10:00am to 11:15am

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

Yerba mate tea is a beverage that people enjoy around the world, and it is shocking how few people in the US tried it! Come learn about yerba mate tea and the benefits and tradition associated with it. Participants will learn how to prepare and drink yerba mate. Cold? Hot? With milk? With herbs? With a straw?  Alone? With friends? Constancia Gomez, originally from Buenos Aires Argentina, is a Spanish teacher, Spanish music teacher and Latin dance teacher, and a farmer who now lives in Warren, VT. She enjoys teaching her students, aged 5 – 90, about drinking yerba mate.

Kombucha

Thursday, October 3, 2013 - 2:00pm to 3:30pm


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In this class, you will gain all of the instruction and materials you need to start making kombucha, the amazing probiotic tonic tea! We'll also explore how and why lacto fermented foods are so beneficial. Please bring a wide-mouth half gallon Ball jar (or even a quart-size yogurt container) with a lid so that you can take home a scoby (a starter colony) and get started. This class will be led by Suzanna Bliss, clinical herbalist, nutritionist, and founder of Rooted Wisdom in Middlesex.

Living Against The Grain: Gluten Free Diet

Tuesday, September 24, 2013 - 1:30pm to 2:30pm

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Gluten is a protein found in many grains. It is a well-known fact that gluten sensitivities and the occurrence of celiac disease have increased in recent years. The idea that gluten sensitivities are related only to structural imbalances in the gastrointestinal tract has been now proven to be inaccurate. These are complex issues and need to be understood to help with treatment and management. This class will discuss the definition of gluten sensitivities, how it is different from celiac disease, its diagnosis, traditional treatments, the alternative remedies available and how to live gluten free. Dr. Gregory Giasson DC, MSACN, MS runs Alternative Roots Wellness Center in Essex Junction where he offers holistic chiropractic and nutrition counseling services to help people get their health back into their own hands.

Calcium and Other Vital Nutrients for Maintaining Your Health CANCELLED

Thursday, September 19, 2013 - 2:00pm to 3:30pm

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

Calcium's badge of honor is its usefulness in maintaining bone density. However, it serves many other important functions for maintaining optimal health. This workshop will update you about calcium, including its uses and misuses, along with 9 other crucial nutrients for maintaining overall wellness. Guidance about acquiring appropriate levels of minerals through the diet and supplementation will be offered. Participants will be empowered with current research and clinical applications. Suzanna Bliss is a clinical herbalist, nutritionist, and a faculty member for VT State Colleges.

Ethan Allen Herb Walk

Monday, August 26, 2013 - 1:00pm to 2:00pm

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Click here for directions to the picnic shelter

Join herbalist Guido Masé for a plant walk and learn about the many beautiful plants growing in the marshes and woods of the Ethan Allen Homestead. Bring a paper, pen, and a camera if you'd like to take notes. We will meet at the picnic shelter at the Ethan Allen Homestead. Guido Masé RH(AHG) is a clinical herbalist and "wild medicine" educator. He is a co-founder and director of the Vermont Center for Integrative Herbalism where he helps folks discover and use the plants that might be missing from their lives.

The Frugal Fridge

Tuesday, August 27, 2013 - 2:00pm to 3:00pm

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The Frugal Fridge tour complements the Pennywise Pantry shopping tour. This tour focuses on how to shop for healthy, affordable foods once you leave Produce and Bulk and enter the grocery aisles and perishables coolers. We’ll learn to become savvy label readers as we shop for nourishing, long-lasting foods that contain 5 ingredients or fewer. Have fun turning packages over to look at labels and compare prices across similar products. We’ll keep the pantry in mind for a few of these products, but spend the bulk of our time examining 5-ingredient choices for the fridge and freezer as we focus on dairy, eggs, meat and seafood, frozen veggies, breads, tortillas, and more.

The Pennywise Pantry

Sunday, August 25, 2013 - 9:00am to 10:00am

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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 will help you stock your kitchen with a variety of healthy, local, and even organic foods.

Homemade Hot Sauce

Monday, August 26, 2013 - 2:00pm to 3:30pm

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Hot sauce has a tangy bite that we all love, and the only thing better than putting it on everything is making your own with this season’s hot peppers! Learn how to make traditional hot sauce using the fermentation method and chop up some of your favorite varieties to bring a jar home. We will also make and eat a dish with homemade hot sauce for fresh ideas on how to use it. Jason Frishman can be found at the FolkFoods stand at the Burlington Summer Farmer’s Market and enjoys teaching about fermentation year-round.

Sourdough Bread

Monday, August 19, 2013 - 2:00pm to 4:00pm

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Discover the joys of baking with sourdough bread starter. 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 breads. 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 Bee Sting Bakery in Fairfax, a small artisan bakery specializing in whole grain, naturally leavened breads and pastries.

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