Upcoming Classes & Events
This class has been sold out!
*Please note, this class is 21+.
This class has been sold out!
Pierogis are the pride of the Polish people. Cities and towns host festivals devoted to them. No holiday feast would be complete without them. Want to know the secret to making the perfect pierogi? Come join the chef and owner of Luiza’s Homemade with Love, Luiza Bloomberg, who will guide participants through making both the classic cheese and potato pierogi and one other vegetable variety.
This class has been sold out!
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.
Join City Market, Sangha Studio, and ThrivInspired Nutrition in a mindful morning practice of yoga followed by mindful eating. We’ll begin with an all-levels yoga class focused on stretching and accessible movement where we link our breath with poses and transitions. After our yoga practice, we’ll transition into 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 teachers:
Dana Notte, MS, RD, CD
Dana Notte is an experienced non-diet dietitian, nutrition educator, and mindful eating expert who is passionate about helping people cultivate a balanced, healthful, and joyful relationship with food. Dana is the owner of ThrivInspired Nutrition, a nutrition counseling practice that will begin accepting clients in summer 2019.
Taylor Downs
Taylor is a mindfulness practitioner and yoga teacher at Sangha Studio, Vermont’s only nonprofit, donation-based yoga studio. Taylor teaches from the foundation that everyone has the ability to practice, and her goal in all classes is to create space that allows for introspection, exploration, and empowerment.. She teaches classes weekly at Sangha Studio’s two locations in Downtown Burlington and the Old North End. Learn more about Sangha Studio at sanghastudio.org.
This class has been sold out!
Join us for a Filipino feast! In this class, we will learn how to make Siopao (sho-pow). Siopao literally means “hot bun” and is a Cantonese steamed or baked bun with a variety of fillings. Siopao is a popular street snack in the Philippines and is traditionally filled with chicken or shredded pork. In this class we will make a pork and a vegetarian variety. This class will be taught by Maria Garrido. Maria was born and raised in Florida in a Chamorro and Filipino household. After living in Louisiana and San Francisco, she moved to Vermont in 2005 to attend the New England Culinary Institute (NECI) and was most recently at the Burlington School Food Project.
Recently, there’s been a rise in popularity of fermented food and beverages, but this ancient technique has been around since the Stone Age. Traditionally used as a means to preserve food, the technology has evolved to encompass a broad range of flavors and products while shaking up the culinary landscape. From bread to beer, kombucha to kimchi, fermentation plays a role in many of the food and drinks we consume each day. Join us for a special Restaurant Week edition of The Dish to explore the wild world of fermentation. We’ll hear from brewers, farmers, chefs and business owners about their experiences with fermented products while exploring claimed health benefits, opportunities for preservation of local food, and whether or not this food trend is here to stay.
Join us for the first Crop Mob of the 2019 season as we help the River Berry crew prepare for the summer harvest. Now’s your chance to get your hands dirty and help out around the farm with weeding, planting, 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 mquilty@citymarket.coop.
This class has been sold out!
This monthly series is a collaboration with the US Committee for Refugees and Immigrants (USCRI) Vermont. In May, we will learn to make three dishes from Bhutan. Our instructor, Duk Luitel, cooks for many events in the Bhutanese community and is known for her momo making skills, often preparing hundreds of momos by hand for festivals and parties. Duk will teach us the art of making Bhutanese momos, delicious wheat dumplings stuffed with cabbage, onion, ginger and cilantro and folded into a half-moon pattern before steaming. Duk will also teach us how to make the flavorful tomato sesame chutney that traditionally accompanies momos, including how to toast and grind fresh spices to bring out their flavors. Finally, we will learn to make Duk's family's recipe for kheer, a filling rice pudding flavored with coconut and jaggery, which can be eaten for dessert or as a main dish. Duk came to Vermont with her family in 2008 and loves sharing her food and knowledge of Bhutanese cooking with the Burlington community.
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.
Have you ever been curious about how to bake delicious, nutrient-dense treats that are both gluten and grain free? Have you been struggling with how to incorporate treats into your life while honoring food allergies and taking a health-focused approach to diet and wellness? In this class, Mike Proia and Stephanie Bless will share the ins and outs of grain-free baking, including the healthiest and tastiest ingredients, and how to make your grain-free shopping list more affordable. Located at Bread & Butter Farm in Shelburne, Blank Page Café focuses on providing the community with what Mike calls, ‘Performance Coffees’ as well as gluten- and grain-free baked goods that highlight local, seasonal ingredients.
We’ll be working through a grain-free chocolate cake recipe, perfect for any occasion! In addition to spending time in the kitchen, we’ll explore why avoiding or minimizing grains can contribute positively to your overall health and wellbeing. Participants will receive several grain-free treat recipes as well as cake to take home! Come learn how to sweeten up your life in a way that’s both guilt and grain free!
*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.
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 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 epalermo@citymarket.coop or 802-861-9757.
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.
Since 1980, the Burlington Summer Farmers’ Market has been held every Saturday from late spring through fall in downtown Burlington. This year, the market is temporarily moving to Pine Street. With over 90 vendors, the market is a great way to meet your farmers and taste the bounty of the season. Once a month, stop by our activity table for samples and activities. In May, we will be sampling our locally roasted Co-op Cold Brew.
Start your Sunday with a yoga flow practice led by Sangha Studio yoga teacher Carrie Pratt followed by make-your-own smoothie bowls from City Market! Class will begin with centering and a grounded warm-up to gently awaken the body before transitioning into more active/standing postures to encourage strength, stability, and balance. Practice will end with stretches and a final rest, leaving you ready to make the smoothie bowl of your dreams and connect with community! Vegan and gluten-free options will be provided.
About the teacher:
Carrie has been practicing yoga for more than half her life and is honored to be able to share the practice with others. Carrie teaches alignment based flow classes focused on finding your breath, being present with your internal landscape and feeling good. You can expect a flow that leaves you feeling strong and ready for whatever comes your way off the mat. You can practice more with Carrie in her donation-based classes at Sangha Studio in downtown Burlington!
Square Foot Gardening 2.0 is open and accessible to anyone! The Square Foot Gardening method 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! Then, we will head outside to see the square foot gardening method in person! There will be a hands on demo and participants will go home with a packet of seeds to get their garden started. Peter Burke is a Certified Square Foot Garden Teacher and has been using and teaching the Square Foot Gardening method since 1981.
Note: We will be going outside rain or shine, so please dress appropriately.
Join us for an evening of Eritrean cooking! Together, 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 Yasa Tibs an Ethiopian sautéed fish dish cooked with onion, garlic, ginger, coriander, berbere, and lime juice. Lastly we will make, a potato, cabbage and carrot dish spiced with turmeric, curry powder, fresh rosemary and ginger. 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.
Join us for a guided wine and cheese pairing at Shelburne Vineyard. We’ll tour the vineyard and winery and hear from staff about the emerging Vermont wine industry. This class is ideal for wine lovers interested in learning more about wine tasting, growing grapes and making wine in Vermont or novices interested in learning more about one of our local vendors!
*Please note, this class is 21+
Join our very own Chef Michael Clauss for a lesson in making homemade pasta. In this class, we will learn the basics of making pasta dough. After we make the dough, we will learn how to roll out and form three traditional Italian pasta shapes, garganelli, orecchiette, and strozzapreti! At the end of the class, participants will be able to sit down and enjoy the food they created!
Join us for a Filipino feast! In this class, we will learn how to make Siopao (sho-pow). Siopao literally means “hot bun” and is a Cantonese steamed or baked bun with a variety of fillings. Siopao is a popular street snack in the Philippines and is traditionally filled with chicken or shredded pork. In this class we will make a pork and a vegetarian variety. This class will be taught by Maria Garrido. Maria was born and raised in Florida in a Chamorro and Filipino household. After living in Louisiana and San Francisco, she moved to Vermont in 2005 to attend the New England Culinary Institute (NECI) and was most recently at the Burlington School Food Project.
Adele Berrier from Jasper Hill will lead this tasting and workshop and provide a behind the scenes look into their award-winning cheeses. We will explore the art and science of Sensory Evaluation and how and why this occupies a great place in this iconic Vermont business. Adele will lead a guided tasting of cheeses aged in the famous Cellars at Jasper Hill. Participants will learn the vocabulary used to describe and communicate during a sensory evaluation using elementary tastes, flavors, aromas and textures. They will also learn the basics of pairing cheeses and other food items. This class will leave participants with a newly trained palette, and a deeper understanding of this “taste of place.”