Upcoming Classes & Events
Educational Class Update from Your Co-op!
The health and safety of our community is our top priority at the Co-op. Due to heightened concern around COVID-19 and the guideline to halt all public gatherings as part of overall preventative measures, we've taken our class programming schedule 100% virtual, and will reassess at a later date. We appreciate your cooperation at this time and want to assure you that we are taking every measure across our stores to ensure the safety of our customers, Members, and broader community. Thank you for your understanding.
Please contact City Market’s Assistant Outreach & Education Manager, Carrie Putscher with any questions and suggestions at cputscher@citymarket.coop or (802) 861-9757.
Click here to view all of our pre-recorded virtual classes!
Join Laura in this 75 minute all-levels class to inspire appreciation for our planet & creating change through your donation! Practice will incorporate movement & stillness inspired by the natural elements of earth (stability & structure), water (breath & movement) & fire (connecting to the power within). And yes, you can anticipate doing Tree pose ;) Please have a folded blanket handy for the end of practice.
More about One Tree Planted: Based in Shelburne, VT, this environmental charity is dedicated to making it easier for individuals and businesses to give back to the environment, create a healthier climate, protect biodiversity and help reforestation efforts around the world, all by planting trees! In 2020, over 10,000,000 trees were planted around in more than 28 countries. In 2021, they are committed to planting over 20,000,000 trees in over 100 different restoration projects.
Nestled in the hills of Fairfax, Vermont, Brotbakery was opened in 2012 by bakeress Heike Meyer. Growing up in Germany, Heike was heavily influenced by the rustic, hearty country loaves you still find in many European bakeries, with inspiration from the rich food traditions and bread skills in the Americas. Over the summer, you can find hand-shaped breads freshly baked in the wood-fired oven at the Brotbakery along with other ancient grain breads and even some unusual pastries and cakes. Join us for a virtual lecture-style class where we’ll learn about the process of making natural sourdough breads from Heike & get an introduction to maintaining a starter and baking with sourdough. This class will be held on Zoom, and joining instructions will be sent to participants in advance.
Did you know that the average American produces 4.5 pounds of waste per day? With increasing greenhouse gas emissions and overflowing landfills, it’s apparent individuals need to take a stance and push for change. Come learn about the waste epidemic and the foundational principles on how you can start reducing your impact by adopting zero waste principles in your daily life, in our Zero Waste 101 workshop for Earth Week! In this workshop, Marina McCoy and Alexandra Thompson from Waste Free Earth will empower attendees to reinvent how they produce and consume waste. Together, they have over 14 years of experience within the sustainability industry. The workshop will end with a Q&A to discuss how you can apply what you have learned moving forward.
Waste Free Earth creates award-winning systems that inspire others to reinvent how they produce and consume waste through education that empowers and engages. Waste Free Earth is an LGBTQ+ and BIPOC led company that is 100% women-owned and operated out of Burlington, VT. This workshop will be held on Zoom, and a link/joining instructions will be sent to participants in advance.
Join us for a Filipino feast! In this class we will learn how to make Lumpia, also known as egg rolls. Lumpia is a traditional snack commonly found in the Philippines and Indonesia. These rolls can be made with a variety of fillings, but in this class we will make a Lumpia filled with seasoned ground pork and a vegetable mix. 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.
This class is designed as demo and not as a cook-along. The livestream class will be held on the Microsoft Teams platform, and a link/joining instructions will be sent to participants in advance.
April is finally here, and with the warmer weather comes that first taste of spring: asparagus! Join our Executive Chef Michael Clauss as he demonstrates his delicious asparagus risotto recipe, topped with a perfect poached egg. He’ll also give us some other ideas for cooking with this hyper-seasonal veggie.
This class is designed as demo and not as a cook-along. The livestream class will be held on the Microsoft Teams platform, and a link/joining instructions will be sent to participants in advance.
This class has been sold out!
Turning local produce into ferments is a great way to add nutrition and flavor to your winter dishes, and kimchi is an amazing ferment that can spice up any meal. Learn some of the history and basics of kimchi making from Julia of Pitchfork Farm & Pickle, then follow along to make your own! We'll discuss basic rules, troubleshooting, tips and tricks of fermentation, then test them out by making your own kimchi from home.
This class will be held on the Microsoft Teams platform as a cook-along class. A list of ingredients and equipment as well as joining instructions will be sent to participants ahead of time, and we’ll all create a jar of delicious kimchi together!
Learn to bake a foolproof French quiche, just in time for Mother's Day! The early quiches of the Alsace-Lorraine region of France made use of diverse ingredients, based on seasonality, cost and what could be found or foraged nearby. In this class, we will learn to make a classic French quiche using wild spring greens that can be harvested in Vermont (and beyond) in May. We will start by learning to make a classic pâte brisée savory pie crust, including techniques for creating its crisp and crumbly texture and rich buttery flavor. We will then learn to make a custard filling and tricks for ensuring a well-baked crust. We will discuss fats traditionally used for pie crusts, cheese options and how to improvise and make a quiche with your favorite garden or foraged ingredients. The class will include a brief history of quiche-making in France and regional variations.
Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France. This class will be held on Microsoft Teams, and a link/joining instructions will be sent to participants in advance.
Food for Talk is a book group for anyone interested in cooking. If reading about food, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us! Chef Richard Witting has selected some delectable cookbooks for us. Cookbooks are available at the Library with your FFL library card. If you aren't a member of FFL, you can sign up here. May’s featured cookbook is The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir. Join us for a book discussion and demo! Preregistration through the Fletcher Free Library is required.
Join us for an evening of Ethiopian/Eritrean cooking! Watch as Mulu makes her Atkilt Alicha, a stew of carrot, cabbage, and potato flavored with delicious herbs and spices. Mulu Tewelde came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. This class will be held on the Microsoft Teams platform, and joining instructions will be sent to participants in advance.
Join us for a relaxing acrylic painting lesson from the comfort of your own home! The event is sponsored in part by Arts So Wonderful and hosted by a local artist Kadina Malicbegovic of www.littleartsyfaces.com. She’ll introduce participants to her favorite art techniques, then guide them step by step through the process of painting on canvas using acrylic paint. These painting sessions are beginner friendly, but all skill levels are welcome. The goal is to bring the community together, socialize, explore our hidden talents, and most importantly relax and have a good time! Participants will be able to pick up material kits prior to class; more information on pickup times will be sent out to participants after signing up.
The livestream will be held on the Microsoft Teams platform and joining instructions will be sent to participants in an email.
As the weather continues to warm and we barrel towards summer, you might be in need of some light, bright, and fresh dinner options! Join Chef Jason Gelrud for a demo of his chicken souvlaki on pita bread with tzatziki sauce and a lovely side dish of Spanakorizo (Greek Spinach Rice). This virtual class will be held on the Microsoft Teams platform, and joining instructions will be emailed out to participants.
Early spring (yes, May is still early Spring in Vermont!) brings bushels of local greens and the first crisp radishes to the table. Join instructor Melissa Pasanen to throw a couple substantial salads together that make great use of what's in season, with maybe a few select guest ingredients from farther away. Depending how the weather has been, we might do a wilted dandelion (or other bitter greens) salad with buttered croutons, a soft-boiled egg and roasted radishes, or a chopped spring salad of asparagus, peas, fresh mozzarella balls and (optional) prosciutto. We might even cook lettuce—Melissa promises it’s delicious! Melissa has worked as a food and agriculture journalist and cookbook author for close to 20 years. She is currently a staff writer for the food and drink section of Vermont’s alt-weekly, Seven Days. She has authored or co-authored three cookbooks, including the New York Times notable cookbook, Cooking with Shelburne Farms: Food and Stories from Vermont, and her newest book, The Little Local Vermont Cookbook: Recipes for Classic Dishes. Her work has been published in The New York Times, USA Today, Saveur, EatingWell, and on Foodnetwork.com, among many others.
This virtual class will be held on the Microsoft Teams platform, and joining instructions will be emailed out to participants.
Join other physically distanced volunteers at the Intervale Center’s People’s Farm to help and steward a farm growing food for people experiencing food insecurity. Bring water, gloves and a mask and dress for the weather in long pants, closed toed shoes and a hat!
Spaces are limited and advanced registration is required. Go to https://www.intervale.org/get-involved#volunteer to learn more about our safety protocols and find the required waivers. City Market Member Workers can earn hours for volunteering their time.
Parking is available in the lot across from the farmhouse. Please gather at the farmhouse to walk to the farm together.
