* this class has 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. 

* all registrations in this walk have been filled! *

Visit a hidden gem in Burlington and learn tree ID in the woods of Starr Farm Park with Naturalist Christian Pages. This site has an interesting social and geological history, and a myriad of unique plants and natural features.

Spaces for this walk are limited and registration is required.

Join Ethan Tapper for “Understanding Forest Management,” a walk of an active forest management project at the Hinesburg Town Forest (HTF).

Done well, modern forest management can be restorative and regenerative, helping create more diverse, vibrant, resilient forests with great wildlife habitat, helping forests recover from the effects of human land use and creating old forest attributes sooner than they would naturally occur. At the same time, forest management generates local, renewable resources which get turned into building materials, paper, power and more. Like local food, local wood supports our working landscape and our rural communities and mitigates the use of resources produced under more adverse ecological and social conditions elsewhere in the country or the world. We will walk the management area and talk about forests, forest management, and forest ecology. Please bring an open mind and all those questions you’ve never had a chance to ask about forest management.

This walk will happen “rain (snow, mud) or shine.” Participants should be ready to spend a couple hours outdoors walking over uneven and potentially slippery surfaces in whatever weather we find ourselves in, and also to spend extended periods of time standing and talking. Directions on where to meet will be sent to participants in advance.

Ethan Tapper recently published How to Love a Forest: The Bittersweet Work of Tending a Changing World, he writes a monthly column for 11 newspapers and a quarterly column in Northern Woodlands magazine, maintains a YouTube channel with over 100 videos, and leads public events in Vermont and throughout New England which are attended by thousands of people each year. Ethan is the Northeast-Midwest State Foresters Alliance’s 2021 CFM Forester of the Year, the 2021 recipient of the Vermont American Tree Farm System’s Education and Outreach Award, 2020 recipient of Vermont Coverts’ James B. Engle Award, and the 2022 recipient of the Vermont Urban and Community Forestry Program’s Vermont Tree Steward Award.

In his spare time, Ethan manages his own homestead, orchard and 175-acre forest – “Bear Island” – in Bolton, with the help of his trusty Timberjack skidder, “Red.”

Learn more about Ethan’s work at: https://linktr.ee/ethantapper

Learn how to build a beautiful tasting board to share with friends and family this season! Whether you are looking to start a new tradition or broaden your culinary skills, this class will be an inspiring place to start. We will work together to prepare the ingredients, talk through arranging the board and then roll up our sleeves and let our creative sides shine. We will use local vegetables, fruits, cheese, meat, spreads, and bread on the board. Please note that while there will be many food options on the board, this is not an allergy-friendly class, as it will include dairy, gluten, nuts, etc. in the same kitchen.

Follow Laine along on Instagram @regenerate_the_plate for more colorful cooking and baking inspiration!

It's the time before the growing season in Vermont, and what better way to use those storage veggies than some fun ferments. It's a great way to add nutrition and flavor to your cooking, and get creative in the kitchen.

Learn some of the history and basics of veggie fermenting from Julia of Pitchfork Pickle, then follow along to make your own kimchi! We'll discuss basic rules, troubleshooting, tips and tricks of fermentation, then test them out by making your own batch of kimchi in the Kitchen to bring home.