#cooking

Cooking with Food Waste


  • October 22, 2019
    6:00 pm - 7:30 pm

Waste is a hot topic in the food world right now, as we attempt to shrink our carbon footprint. Home food waste, as well as food wasted in the field are major contributors to inefficiencies that contribute to global warming. In this session, Meredith Leigh will highlight some of the ways we have been addressing (more…)

What if you Couldn’t Buy It? A Cooking Class


  • August 6, 2019
    6:00 pm - 7:30 pm

There are some things for which we just depend on the supermarket or co-op, but what would happen if you couldn’t? This class puts a fun spin on a semi-troubling question, by exploring how to grow and make from scratch some of the very items you may not consider local or handmade. Capers? Sriracha sauce? (more…)

Tortilla Making


  • April 9, 2019
    6:00 pm - 8:00 pm

Note: This event is being re-scheduled due to illness. We apologize for any incovenience. Stay tuned for updates! Join Kelley Wilkinson for a cooking class focused solely on the tortilla. She will share her passion for traditional flint and dent corn varieties, as well as the transformation from ground cornmeal to masa harina. Then, participants (more…)

Essentials of Cooking: FAT


  • July 17, 2018
    6:00 pm - 7:30 pm

In the third class of our Essentials of Cooking series, we explore the importance of fat in good cuisine. In this class, we will share the food science behind fat, good sources of fat for your kitchen (both plant and animal based) and practical applications for using fat to enhance your dishes. Cook and Farmer (more…)

Koji in Every Kitchen


  • May 29, 2018
    6:00 pm - 7:30 pm

PLEASE NOTE: This event has reached capacity. Be on the lookout for the video of the event! Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of (more…)