The Cooking School at Frinklepod Farm
Why wholistic cooking? Our approach to cooking focuses on preparing and eating food while using whole, unprocessed ingredients and being mindful of the effects of what we eat on our whole health, the health of others, and the health of our whole planet. Our new on-farm kitchen gives us access to fresh, organic produce and a visceral connection to the importance of knowing where your food comes from.
In these hands-on classes, you will learn how to cook delicious, nourishing dishes using whole foods, plant-based ingredients, and seasonal produce. Gain the confidence to cook with whatever ingredients you have on hand, learn how to make pantry staples, and discover new recipes and techniques for every occasion. You'll also leave with a packet of recipes and the inspiration to continue your cooking journey at home. Classes are held in our licensed kitchen at The Pod at Frinklepod Farm (244 Log Cabin Road, Arundel ME) Please note: All classes are vegan. Some classes are gluten-free when noted. Please let us know of any food allergies when registering.
It is our goal to keep our classes as affordable as possible, while covering our costs and providing a living wage to our instructors. New this Fall 2018, thanks to the support of Community Harvest, we are excited to offer scholarships to residents of the Kennebunks and Arundel! Please click here to apply.
If you'd like to contribute to the local scholarship fund, please mail a check with "cooking class scholarships" in the memo line. to Community Harvest
PO Box 1393
Kennebunk, ME 04043
If you'd like to help us start a scholarship fund that is accessible to people who live outside of this 3-town region, please contact us at email@example.com.
Sunday, May 19 (4-7pm): Journey to Thailand Chef Stacey will share her recent culinary adventures in vegan Thai cuisine and teach you how to make some of these exotic dishes. Learn about Thai culture and make a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire. (Offered for a fifth time due to popular demand!) Includes full meal. Instructor: Stacey Hamblett. $68.
Sunday, May 26 (2-5pm): Miso Making Join Mika and Nicholas of "go-en fermented foods" for a miso making workshop and discussion about; miso, its uses, and its history. go-en fermented foods is a small family owned fermentory in Whitefield, Maine. Specializing in traditionally fermented Japanese foods, "go-en" utilizes natural fermentation periods to create food the way it should be, delicious and nutritious. In this workshop students will mix and mash 1 kg (about 2.24 lbs) of fresh, organic miso to take home and ferment in the comfort of their own homes. Students will also have the chance to taste a few different preparations of miso, in the form of a light miso based snack. During the workshop we will be available to answer any questions that may arise as well as suggest sourcing for ingredients for making your own miso. $50
Our Summer 2019 schedule will be announced soon. To see some of our past classes, click here.
Each class requires a minimum of 4 participants to run. If we do not reach that minimum by 48 hours of the scheduled class, we will notify you that the class is cancelled and issue you a refund or offer credit towards an upcoming class (your choice).
Your full payment reserves your spot in a class. If a class is filled, we will place you on the waiting list and notify you if a spot becomes available.
Cancellation/Refund Policy: Your payment is non-refundable unless we must cancel or reschedule the class. If you are unable to attend a class you are signed up for, kindly give us 72 hours notice, when possible, and you can receive credit towards another class on our schedule, at our discretion. We thank you for understanding that planning, shopping for, and preparing for our classes is a lot of work!
Thanks to a new partnership with Community Harvest, we are able to offer a limited number of scholarships to our cooking classes! Please click here for more info.
Prefer to pay with a check? Please email us at firstname.lastname@example.org and include your name, the class(es) you wish to take, and the names of other participants if applicable. Then you can mail or drop off a check during business hours: Frinklepod Farm, 244 Log Cabin Road, Arundel ME 04046. Please note that your registration is not complete until we receive your payment. Thanks!
ABOUT THE INSTRUCTORS:
Flora Brown. Flora's experiences as a farmer, mother, high school teacher, and lifelong vegetarian (now vegan of 19 years) inform her passion for making healthy food with others! She holds certificates in Plant-Based Nutrition from Cornell University and Culinary Nutrition from Matthew Kenney Online, and is certified in ServSafe food safety practices. Since co-founding Frinklepod Farm in 2012, Flora has been working to establish an educational center that brings people together around food and health and is so excited to see it come to fruition as The Pod at Frinklepod Farm!
Stacey Hamblett. Chef Stacey has over 25 years of experience in plant based and holistic living, and has worked in numerous food establishments around the world. She is also a trained herbalist, health coach, yogi, and reiki practitioner, and thus brings this wealth of wellness knowledge to her cooking classes. Chef Stacey believes cooking is an art, a form of play, nourishing and healing, a way to connect, and most of all an expressive act of love. Join her classes for some fun and inspiration to find your love, your passion, and your joy in the kitchen. For more info visit chefstaceyjean.com or follow her on Instagram at @chefstaceyjean.
Alex Pine. A native of Los Angeles and a graduate of College of the Atlantic, Alex can't remember a time when he wasn't in the kitchen experimenting with something. Avid foodie and vegan for over a decade, Alex finds particular joy in "veganizing" dishes and experimenting with new ingredients. He has a soft spot for '"junk" food, tofu, and mildly complex cooking projects. Alex believes that food is the best way to connect and understand each other, and is an endless source of entertainment and knowledge when demonstrating practically anything.
Kathleen Coullard. Kathleen’s love for being in the kitchen began when her Mom was diagnosed with breast cancer and was too sick to make the annual family Christmas cookie trays. Not one to have previously spent much time in the kitchen she had to step up to continue this tradition. After her Mom passed away she found that baking became her meditation. From there, in an effort to lose weight, she began working with a health coach who helped open her eyes to the impact of the standard American diet on health and well being. It was at that point she delved into educating herself on the benefits of a whole food plant-based diet. She is passionate about impacting the lives and eating habits of people through the education of healthy foods and helping them succeed in the kitchen. She holds a certificate in Plant-Based Nutrition from Cornell University and a certificate of completion from the Forks Over Knives Culinary Course from Rouxbe.