Upcoming Classes & Events
Join Jim Gorman for a presentation on how to tap and produce maple syrup in an urban setting. Unlike Winnie the Pooh, the urban sugar maker does not require a 100-acre wood! Jim will demonstrate how to tap a single tree and how to use the Native American technique of freeze concentration to reduce boiling time. He will also provide information on producing syrup for the least amount of cost. Jim comes from a multigenerational Vermont family and now lives in Burlington. He learned his sugar making at the family farm, where it was an annual affair to produce maple syrup.
Frozen, packaged veggie burgers aren’t the only way that you can enjoy a good burger! In this class, we'll learn how to cook up your own flavorful options. On the menu is a savory Black Bean Burger and a spicy Lentil Walnut Burger. Yes, they are vegetarian. Yes, they are DELICIOUS! And no, you won't have to be stuck with just the potato salad at those backyard gatherings anymore. Chef Lisa Ruoff has over 15 years of experience in cooking up award winning vegetarian culinary delights. Come join her and expand your veggie repertoire.
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.
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, clinical herbalist, nutritionist, and founder of Rooted Wisdom in Middlesex.
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 two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.
This monthly series is a collaboration with the Vermont Refugee Resettlement Program. This month, we will be preparing tabbouleh, a traditional Syrian salad that is typically eaten as an appetizer. It primarily consists of parsley, tomatoes, onions, some type of grain, and lemon juice. For dessert, we will be preparing and baking kanafe, a sweet and delicious dessert enjoyed by many in both Syria and Jordan. It's made using shredded filo dough, butter, ricotta and mozzarella cheese, with a syrup of sugar and orange blossom water drizzled on top. Maha Akkeh is currently a senior at the University of Vermont, studying Global Studies with a concentration on the Middle East. Spending countless summers in Syria, and a semester abroad in Amman have furthered her passion and interest in the culture of the region, especially in terms of food and cooking.
Come learn the latest info on fabulous fungi and different ways to use them for health and healing. We will taste a few recipes and make some medicinal wonders together. Recipes provided. This class will be led by Marie Frohlich, a Certified Health Coach and an herbalist.
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 March activity is all about spices! Mix and match your own custom blend of spices to take home.
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 bread. 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.
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 two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.
City Market and the Intervale Center have teamed up for their exploratory series called The Dish. With support from ArtsRiot, we host quarterly panel discussions to dive into hot food issues with the help of local experts.
This Dish discussion will explore the themes of labor and social justice within Vermont’s vibrant local food system, discussing both what’s working and what we can do better. We’ll learn about some of the challenges facing agricultural production today, both nationally and right here in Vermont, and about some alternative models that are responding to these issues. We’ll also talk about how migrant workers fit into Vermont’s food system, what their current situation is and how it can be improved. Finally, we’ll learn how we can inform ourselves of the conditions and environment in which our food is produced, as well as how our choices can bring about real change.
Join Dr. Greg Giasson DC, MSACN, MS of Alternative Roots Wellness for a class where participants will learn techniques for using knives safely and efficiently at home. The course will focus on the most useful knife in the kitchen - the Chef's Knife. You will learn how to hold the food with your stabilizing hand and how to position and cut with your knife hand. We will cover techniques for soft, irregular and hard vegetables, slicing, dicing, fine chopping, mincing and pasting. Participants will also learn how to sharpen knives and see a demo of different tools used for doing so. Additionally, we will use the food we chop to make a delicious Smokey Black Bean Soup with Guacamole.
Learn about common and uncommon medicinal plants you can grow in any garden – or even in containers! Heather Irvine will walk us through a variety of plants, showing us how to grow and harvest them, and discussing some of their most popular uses. Heather grows many herbs for her small tincture business, Giving Tree Botanicals, in small gardens in Burlington.
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 two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.
Join us and several of our partner organizations for a showing of the documentary Food Chains and a panel discussion with Migrant Justice and the Coalition of Immokalee Workers (moderated by author Barry Estabrook). Food Chains tells the story of the Coalition of Immokalee Workers’ Fair Food program, which works with growers and retailers to improve farmworker working conditions. This screening kicks off the 30th anniversary of VT International Film Foundation in honor of its historical roots as a peace and justice film festival.
