Upcoming Classes & Events
Industrial hemp is planted on over 1,200 acres of Vermont’s working lands. While there has been much discussion of the oil extracted from the plant (CBD), it’s worth noting the many uses of this versatile crop. From animal feed to fuel, fabric to dietary supplements, industrial hemp provides opportunities for Vermont farmers to diversify their operations. With the increasing interest and popularity of CBD products, growers now have a new market for their crop. Here in Vermont we’ve seen a growth in CBD-infused products from coffee and juice to oils and supplements. We’ve even seen a number of restaurants experiment with cooking with CBD. Join us during Vermont Restaurant Week as we explore the hemp crop and hear from farmers, chefs, business owners, and agronomists about the ways in which the evolving understanding of hemp and CBD is impacting our food system.
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Enjoy your Saturday morning with City Market and Phoenix Books, and join us for a reading of the children’s book Miss Maple’s Seeds. After we read together, we will have a fun and interactive activity! This event is free and does not require pre-registration.
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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.
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Join our very own Executive Chef, Michael Clauss, for a lesson in crafting a well-balanced Ramen bowl for any occasion. This popular Japanese dish consists of curly noodles served in a meat or fish-based broth and is often flavored with toppings like miso, soft egg or pork belly. Why does everyone love ramen? Because it is quick, easy and delicious. Come learn some tips and tricks on how to turn the volume up on this tasty favorite.
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This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In May, we will make three traditional dishes from Nepal. Dal Bhat is a steamed rice and cooked lentil dish that is vegetarian and popular throughout the Indian subcontinent. We will also make a chicken curry and pickled cucumber and green lentil chutney, which are often served with Dal Bhat. Our instructor is Chandra Gurung who is ethnically Nepali and grew up in Bhutan. Chandra arrived in Vermont as a Bhutanese refugee in 2015. She has two beautiful children and is a busy mother and homemaker. She loves to cook and share her knowledge of Nepali food and has an infectious smile when cooking!
In this first of a series of collaboration classes with Sterling College’s School for the New American Farmstead, we will learn about the time-honored tradition of using natural fermentation to preserve vegetables, as well as the benefits of consuming nutrient-dense fermented, or “living”, foods. This will be a fun and casual evening of preparing veggie ferments, from traditional sauerkraut to variations on the traditional stuff, using seasonal veggies. All participants will go home with their own prepared jar of kraut and a wealth of knowledge about this fascinating form of food preservation. You will also receive a hand-illustrated recipe card for sauerkraut.
About the instructor: Nancy VanWinkle has been culturing food for over a decade, and teaching others the wonders of fermentation from her Montessori classroom in Tennessee to community centers and kitchens throughout central Oklahoma. She is excited to bring her love of living foods to her new Vermont community, and will be teaching "Living Foods: Fearless Fermentation from Farm, Field, and Forest" at Sterling College's School of the New American Farmstead this summer.
We’re throwing a Grand Opening celebration for the South End store and are teaming up with a few of our new neighbors. With Switchback Brewery right down the street and Citizen Cider’s new apple pressing facility opening up just around the corner, there’s no better time to throw a Flynn Avenue Block Party! Mark your calendars for Saturday, May 12 from noon-4pm for a free party with food, kids activities, music, libations, and more! Tour our new store, check out our amazing new murals, meet local food vendors, learn about our Member Loan Campaign, and help us celebrate your Co-op!
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.
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More and more people today turn away from eating certain foods, like wheat or dairy because of allergies, digestive sensitivities or other reasons. But what is “gluten” and how does it affect bread baking? Can you make a real, tasty bread using gluten-free flours? What does “Alternative Grain” mean and how can you integrate them into your familiar recipes - from breads to pancakes, muffins or fine pastries. And can we perhaps even work with natural fermentation of dough to reduce the risk of food intolerances? All of these questions (and more!) will be explored with Heike Meyer, owner of Brotbakery and Brot Bakehouse School and Kitchen. Heike has studied western nutrition and Ayurveda and learned the craft of bread-making at Weichardt Brot, Berlin’s oldest biodynamic bakery, and at Tartine bakery in San Francisco. In this class you will learn which grains are high and low in gluten, which baking methods are best for making healthy breads, how to make a simple bread and how to make a grain-free bread. Class participants will receive a handout with recipes and there will be plenty of time for tasting and Q&A.
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.
Cooking gluten free can seem daunting, but it doesn't have to be. In this hands-on cooking class, we will cover the fundamentals of cooking your favorite meals gluten free and talk about strategies to build staple, healthy meals into your diet. While in class, together we will make a fun, decadent meal of savory flaky buttermilk biscuits and a butternut squash & chorizo gravy.
*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.
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.
Join Sterling College students enrolled in Ren Weiner’s Forgotten Foods class for a meal prepared entirely from rescued food. This meal will be the culminating event in the class and the food will be prepared by the students.