Upcoming Classes & Events

Wednesday, February 28
5:30pm to 7:00pm
City Market, Downtown Store

This class has been sold out!

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.

Food Education
Thursday, March 1
6:30pm to 7:30pm
City Market, South End Store

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.

 

Pennywise Pantry
Sunday, March 4
11:00am to 1:00pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Join us for a Spanish-language cooking class, with instruction entirely in Spanish! We’ll make Mexican Empanadas, a stuffed pastry made from corn flour and filled with cheese and chicken. A vegetarian option will be available. The instructor, Alejandra Perez is from Querétero, Mexico. She now lives in Addison County with her husband and three daughters. She is known for her cooking and authentic Mexican food. This class will be taught entirely in Spanish but we will have a translator there for questions.   

 

Food Education
Sunday, March 4
11:00am to 3:00pm
Intervale Center

Please note that this event has been rescheduled from February 25 to March 4 due to weather! 

Head on down to the Intervale Center for good food, hot drinks, outdoor recreation and winter fun. They will have free ski and snowshoe rentals for the whole family, kids’ activities and games, delicious food and drink for purchase, a chili cook-off and a bonfire to stay warm!

Food Education
Tuesday, March 6
6:00pm to 7:30pm
Community Teaching Kitchen, South End Store

Do you feel inundated by messages of what not to eat? Intuitive eating is a refreshing alternative to the prescriptive, conflicting and harmful dieting culture. Instead of telling you what to eat, it teaches your how to eat. This class will briefly introduce you to the 10 principles of Intuitive eating and teach you how they can help you create a healthy relationship between the body, mind, food, and exercise. There will also be a hands-on food component where you will be able to test your new intuitive eating knowledge and create a personalized, nourishing meal in our very own Community Teaching Kitchen! 

Food Education
Wednesday, March 7
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Discover the joys of baking with a sourdough starter culture with this workshop-style class. You will learn how versatile (and forgiving) this living organism is and how you can put it to work in your favorite bread recipe - gluten-free or not, you can use it in any baked goods and even for pastries! We will talk about sourdough alchemy & health benefits, see the different stages of a starter, learn when it's ripe and ready, and finally taste freshly baked slices of several varieties of sourdough bread. There will be plenty of time for discussion and questions, and every participant will go home with a starter culture for home baking. Heike Meyer is the owner of Brot Bakehouse School and Kitchen in Fairfax, a micro bakery and culinary school specializing in whole grain, naturally leavened breads and pastries www.brotbakery.com

Food Education
Thursday, March 8
6:00pm to 7:00pm
City Market, Downtown Store

Join local ancestral food and health enthusiast Eric Garza for a workshop on the role that microbes play in our gut health. Eric will discuss cutting edge research linking gut microbe diversity with chronic ailments like obesity and neurodegenerative conditions. He will also talk about key foods we can add to our diets to feed and increase the prevalence of particular microbes known to enhance gut health, and will note foods that increase the prevalence of gut bugs known to contribute to poor gut health. Samples will be provided as well as recipes to try at home!

Food Education
Monday, March 12
4:00pm to 8:00pm
City Market, Downtown Store

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 at City Market’s downtown location and last two hours. By appointment only. Contact VCIH at info@vtherbcenter.org or 802-244-7100. 

Herbal Education
Tuesday, March 13
6:00pm to 7:30pm
Community Teaching Kitchen, South End Store

So many recipes scale for four or six people. And while sometimes it's nice to have leftovers, it's good to have quick, easy and delicious meals that are just enough to feed you (and maybe one more). This class will have plenty of ideas for cooking and shopping without waste and will feature delicious, easy meals like chickpeas and spinach & fried egg and twice baked sweet potatoes.

Food Education
Wednesday, March 14
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In March, we will make two traditional dishes from the Democratic Republic of the Congo that are great for wintertime. Muamba Nsusu is a hearty vegetable stew thickened with palm nuts or nut butter. We will also learn to make Ugali, a dish made of cornmeal boiled in milk or water until it reaches a dough-like consistency. Ugali is the staple starch in the African Great Lakes region and is enjoyed as a tasty and filling accompaniment to many meat and vegetable dishes. Our instructor is Tatu Moke who is from Kinshasa, the capital of the DRC. Tatu moved to Vermont with her family in September, 2016. 

A Mosaic of Flavor
Saturday, March 17
11:00am to 12:00pm
Phoenix Books

Enjoy your Saturday morning with City Market and Phoenix Books, and join us for a reading of the children’s book O’Sullivan Stew by Hudson Talbott. After we read together, we will have a fun and interactive healthy food activity! This event is free and does not require pre-registration.

 

Food Education
Sunday, March 18
12:30pm to 2:30pm
Community Teaching Kitchen, South End Store

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 from Blank Page Cafe and Stephanie Bless from Bread and Butter farm, 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. Together, we will work through a grain-free German Chocolate brownie recipe and participants will receive several grain-free treat recipes as well some brownies to take home! Come learn how to sweeten up your life in a way that’s both guilt and grain free!

*Note: Our Community Teaching Kitchen is not a certified gluten-free facility.

 

Food Education
Wednesday, March 21
10:00am to 1:00pm
City Market, Downtown Store

Join us for a fun morning where we will use natural dyes to make flower prints and dye eggs! This activity is open to kids of all ages and 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. 

 

Food Education
Thursday, March 22
5:30pm to 7:00pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Join us to play with chocolate and create your own dark chocolate bars! In this class, you will join Lauren Deitsch, Innovation Manager at Unreal Candy, to learn about the ingredients in chocolate, how best to melt and temper dark chocolate, and how to troubleshoot the most common issues. We will taste some chocolatey snacks, make our own unique chocolate bars to take home, and enjoy engaging conversation.  

Food Education
Saturday, March 24
10:00am to 2:00pm
UVM Davis Center

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 January activity is Maple Syrup Taste Test!

Burlington Farmers Market
Sunday, March 25
12:00pm to 2:00pm
Community Teaching Kitchen, South End Store

This monthly series is a collaboration with the Vermont Refugee Resettlement Program.  February's cooking class will be an adventure in the unique cuisine of the Karen tribe of Burma.  We will be making Moe Hay Ka, a wonderful noodle soup, rich in flavors of lemongrass, fish sauce and shallots, and finished with a handful of delicious toppings.  Our class will be taught by Ma Ley, a loving wife and mother of four children, who is overjoyed to share her love of her Karen culture and food.  Ma Ley lived in eastern Burma and then in a refugee camp in Thailand before coming to Vermont.  This will be the perfect dish to add to anyone's winter cold-weather recipe collection!

 
A Mosaic of Flavor
Thursday, March 29
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Join us for an evening of Eritrean cooking! In this class we will learn how to make Injera, a type of sourdough flat bread made with teff, corn, barley and self-rising flour. It originates from East Africa and is typically cooked over a large griddle, similar to a French crepe. It has a unique spongy texture and is meant to scoop up the delicious sauces and stews of your meal. We will also make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic. 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. 

 

Food Education
Saturday, March 31
10:00am to 12:00pm
Brio Coffeeworks

City Market has partnered with Brio Coffeeworks to offer a special line of coffee exclusively available at City Market. Included in the City Market blends are a dark, medium, light roast and decaf.  The beans are sourced from Fair Trade farms and roasted locally at Brio Coffeeworks’ facility on Pine Street. Come tour the coffee facility run by Nate and Magda Van Dusen and learn from them about the roasting process and the various methods of brewing coffee at home. Tyler Van Liew, Coffee Educator, will demonstrate various brew methods including a French press, chemex, pour-over, full-immersion brewers, aeropress, and espresso.

 

Food Education