Upcoming Classes & Events

Saturday, March 28
9:00am to 12:00pm
Adam's Berry Farm

Join us for a volunteer work party at Adam’s Berry Farm in Charlotte! We will help cover a hoop house and do other fun projects to get them ready for the coming growing season. Please come prepared for the weather with warm layers, sturdy shoes, work gloves, and water. Light snacks will be provided. City Market Member Workers can earn hours for their time.

Note: In the event of bad weather, this work day will be postponed to Sunday, March 29. We will do our best to notify you as early as possible.

Questions? Please contact Todd at ttaylor@citymarket.coop or 861-9756.

Crop Mob
Monday, March 30
4:00pm to 8:00pm
City Market

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.

Herbal Clinic
Wednesday, April 1
6:30pm to 8:30pm
UVM Davis Center, Silver Maple Ballroom

Doors open at 6:00pm

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.

City Market Event
Thursday, April 2
5:30pm to 7:30pm
McClure Multi-Generational Center

For thousands of years, ancient grains and seeds have sustained civilizations around the world. This class will introduce students to quinoa and teff, highlighting their health benefits and nutritional profiles, and will show how they can be easily prepared and incorporated into our daily diet. We will learn to make healthy breakfast, main course, soup and dessert dishes that feature quinoa and teff. We will also learn about their regions of origin, cultivation and traditional cooking methods, and discuss how export has impacted the local economy and farming communities where these grains are grown. Preparation techniques for enhancing flavor and increasing nutrient absorption will be discussed. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being.

Nutrition Education
Wednesday, April 8
6:00pm to 8:00pm
Edmunds Middle School

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. This month, we will be preparing three traditional Moroccan dishes that are favorites in households throughout Morocco. We will learn to make chicken tagine, a slow-cooked entree prepared in a special domed dish using an array of colorful spices, onions and raisins. To accompany the tagine, we will make chicken and vegetable couscous, using steam from the vegetables to cook the couscous. To finish off the meal, we will learn to make sweet mint tea, a favorite drink that is enjoyed in the morning, afternoon and evening in Morocco. Souad Akka is originally from Marrakesh and moved with her family to Winooski in 2013. She has three children and works in the Winooski School cafeteria. Souad has been cooking since the age of 15 and loves teaching people about Moroccan food and how to use Moroccan spices.

A Mosaic of Flavor
Friday, April 10
5:30pm to 7:30pm
McClure Multi-Generational Center

One of the basic steps towards good health is to have a diet rich in different colors and a variety of wholesome ingredients. Different colors of whole foods indicate different nutrients and eating a combination of them provides you with your multi nutrients without having to rely on pills. In this class, we will talk about the importance of eating a rainbow on your plate and walk through two Indian recipes that show you how simple it can be to introduce color into your life.

Nutrition Education
Saturday, April 11
10:00am to 2:00pm
Memorial Auditorium

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 April activity is all about natural sweeteners. Try different grades of maple syrup and honey – two local, unrefined, and versatile sweeteners.

Burlington Farmers Market
Sunday, April 12
11:30am to 1:30pm
McClure Multi-Generational Center

The name ‘empanada’ comes from the Spanish verb ‘empanar’, meaning to wrap or coat in bread.  Empanadas resemble a pie that has been cut into pieces, which creates a portable and hearty meal for the working people. Cuban empanadas are typically filled with seasoned meats (usually ground beef or chicken) folded into dough and then baked or fried. Cubans eat empanadas at any meal, but they usually consume them with lunch or as a snack. Ammy Martinez will teach participants to make chicken empanadas with chorizo and olives.

Food Education
Monday, April 13
4:00pm to 6:00pm
City Market

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.

Herbal Clinic
Monday, April 20
4:00pm to 8:00pm
City Market

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.

Herbal Clinic
Tuesday, April 21
10:00am to 11:00am
City Market

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 you’ll walk away with a better understanding of Co-op sales.

Pennywise Pantry
Wednesday, April 22
5:30pm to 6:30pm
City Market

Learn how to gently detox your body so you can transition into spring feeling light, fresh, and rejuvenated! Krissy Ruddy, Holistic Health Coach, will lead you step-by-step into the often intimidating world of detoxification. She will clearly explain how cleansing works, what to expect, and everything you will need to try it at home. Krissy will demonstrate how to make a delicious spring smoothie, a detox-friendly main course, and even a dessert! If you are looking to maintain health, lose weight, slow down the aging process, purify the organs, and clear your mind, this class is for you.

Herbal Education
Thursday, April 23
5:30pm to 7:30pm
McClure Multi-Generational Center

Did you know that the proteins in unfermented soy cannot be digested into your system? What?! Yup. Enter Tempeh. This is really the "good for you" soy. And, there is a way to make it taste good! Come join us in mixing up a great meal with marinated and seared BBQ tempeh, wilted herbed greens, and savory rice cakes. This is a hands-on class and we'll all be rewarded with a yummy tempeh meal as the finale.

Food Education
Sunday, April 26
9:30am to 10:30am
Brio Coffeeworks

City Market has partnered with Brio Coffeeworks to offer a brand new line of coffee only available at City Market. Brio has carefully crafted a dark, medium, light and decaf roast just for us. As the spring and summer season approach, come tour Brio’s new roasting facility run by Nate and Magda Van Dusen and learn about the cold brew and iced coffee methods. The workshop will explore different coffees and variables for producing great tasting coffee brewed using these two methods. Lots of tasting during class! Coffee and light refreshments will be provided.

Food Education
Sunday, April 26
12:30pm to 2:00pm
McClure Multi-Generational Center

Strudels are little crispy pockets filled with fresh vegetables which make great appetizers for parties, snacks between meals or may even serve as a main vegetarian course if enlarged. Using phyllo dough, participants will wrap up a variety of vegetables mixed with Vermont cheddar and other ingredients to make crispy little pockets of vegetables to eat straight out of the oven or to freeze for another day. Adele Dienno has taught Italian cooking classes for many years and is president of the Vermont Italian Club.

Food Education
Sunday, April 26
2:30pm to 4:00pm
McClure Multi-Generational Center

Strudels are little crispy pockets filled with fresh vegetables. Using phyllo dough, kids and teens ages 8 and up and their parents will wrap up a variety of vegetables mixed with Vermont cheddar and other ingredients to make crispy little pockets of vegetables to eat straight out of the oven or to freeze for another day. Adele Dienno draws on her experience cooking with her extended Italian family as she teaches kids how to cook. For kids ages 8 and up, children must be accompanied by an adult. When registering, please select a ticket for each child attending. Accompanying adults are free and do not need a ticket.

Food Education
Wednesday, April 29
5:30pm to 7:30pm
Edmunds Middle School

A Momo is a comfort food made during special gatherings for guests in the Nepalese community. Sherpas are known for their climbing skills, warm hospitality, rich culture, and delicious momos. Momos are more than just food for Sherpas; they are a symbol of camaraderie, of coming together as a family and a community, as well as an expression of love and appreciation towards each other. Flavorful fillings of minced meats and vegetables are thickly wrapped in flour dough and served steamed or fried. In this class Radha Sherpa and her son and daughter in law, Nurbu and Phura Sherpa, of Sherpa Foods will be offering lesson on how to mix ground beef with other ingredients, how to hand mix the flour wrappers and techniques to wrap momos. Sherpa Foods is a small family owned prepared foods business based in Burlington, Vermont. 

Food Education
Thursday, April 30
6:00pm to 7:00pm
City Market

Discover how to design, establish and maintain edible ecosystems that mimic the structure and function of natural forests. Explore different plant materials that include: medicinal herbs, perennial vegetables, fruits and berries and their role in increasing biodiversity, nutrient accumulation, habitat for beneficial insects and nitrogen fixation. More broadly at an agricultural scale, we’ll examine sites established in perennial polycultures, enterprises established in these systems and the possibility of moving agriculture from sustainable to regenerative. Meghan Giroux is the owner and director of Vermont Edible Landscapes, a land planning business specializing in the development of agro-ecosystems. Native to Vermont, Meghan is deeply passionate about her home state, working alongside landowners and farmers to protect and enhance its natural resources.

Grow Your Own
Saturday, May 2
7:00pm to 9:00pm
Main Street Landing

Join us, Americas Media Initiative, and Vermont Caribbean Institute for a showing of Tierralismo: Stories from a Cooperative Farm.  Tierralismo is a documentary  about the history and practices of one of Cuba’s most successful and important urban farms, the Organoponico Vivero Alamar.  What began as a necessity - farming without pesticides and chemical fertilizers - has become a source of pride to co-op members.  Learn more.

This film will be shown at the Main Street Landing Film House, Third Floor of the Lake and College Building at 60 Lake St.  There will also be a showing of this film on Tuesday, April 28, 4-6pm, UVM Davis Center, Livak Ballroom.

City Market Event