Our popular cooking classes resume in July 2017 in our new, on-farm kitchen!  Join our mailing list to receive the new schedule and other updates!

WHOLISTIC COOKING CLASSES @ 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 classes, you will learn how to cook delicious plant-based dishes using whole foods 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.

Join us for our first COOKING SCHOOL OPEN HOUSE on Sunday, Sept. 10th from 4-6pm!  Tour the space, meet the instructors, sample some refreshments, and learn more about our offerings!

Mindful Mornings:  Join us for one or all days of this 4-class series focused on a healthy start to the day. We'll begin with tips and activities to incorporate into your morning routine, helping you feel good as you begin each day. Look forward to a lively discussion at the end of each class as we enjoy the meal we create together.  $65 each or $250 for all 4 classes

  • Sunday, July 30th: 10am-1pm: Easy Everyday Mornings - Quick and nourishing foods that appeal to all ages
  • Sunday, August 27th: 10am-1pm: Savory & Satisfying - Breakfast doesn’t have to be sweet.  
  • Sunday, October 1st: 10am-1pm:  Brunch Party - Impress your friends with these easy, elegant dishes
  • Sunday, October 29th: 10am-1pm: Autumn Harvest - Cozy up with nourishing foods that highlight fall vegetables and flavors.

Intro to Plant-Based Cooking & Lifestyle: Have you been thinking about how to eat more vegetables or maybe less meat, or are you feeling ready to embrace a plant-based lifestyle? These classes will serve as an introduction to plant-based nutrition and will arm you with the practical tools needed to live and eat a plant-based diet.  Each class will include a cooking demonstration, information-sharing and discussion, and dinner.  $25 each or $95 for all 4 classes.

  • Tuesday, September 26th: 6:30-8pm
  • Tuesday, October 10th: 6:30-8pm
  • October 24th: 6:30-8pm
  • November 7th: 6:30-8pm

Easy Weeknight Dinners:  Weeknight meals don’t have to suffer because of your hectic schedule.  In these classes you will learn to make healthy, delicious dinners that don’t have you spending hours in the kitchen.  You’ll be amazed at how many ways you can transform these basic comfort foods into vibrant and interesting plant-based meals for all ages.   $65 each or $250 for all 4 classes

  • Thursday, September 21st: 6-9pm:  Pasta
  • Thursday, October 5th: 6-9pm: Pizza
  • Thursday, October 19th: 6-9pm:  Sandwiches & Salads
  • Thursday, November 2nd: 6-9pm:  Soups & Stews

Notes:  All classes are held at The Pod at Frinklepod Farm (244 Log Cabin Road, Arundel ME) and require a minimum of 4 participants to run.   The food in all of our classes is vegan (no meat, eggs, or dairy) and while no class currently offered is exclusively gluten-free, every class will include several dishes that are gluten-free.  If you have any food sensitivities or allergies, please let us know when you register.  

Register Online by Clicking HERE!

Prefer to pay with a check?  Please sign up below and then 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!

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About the Instructors:

Flora Brown.  Flora's experiences as a farmer, mother, high school teacher, and lifelong vegetarian (now vegan, for 18 years) inform her passion for cooking 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!

MaryJo Scott - coming soon

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.

Leah Wentworth is a Certified Holistic Health Coach and Reiki Practitioner.  As a graduate from the Institute for Integration Nutrition in 2015 and Traditional Usui Reiki Healing in 2016, Leah is passionate about helping people discover their Inner Wisdom.  She supports her clients to uncover and overcome the emotional roots of their health and wellness issues, find joy and meaning in their lives, and bringing the body, mind, and spirit back into balance.  Her wealth of knowledge also includes a BA in Environmental Science, living and working on her cooperative organic farm, working as a doula and childbirth educator, raising her three children, and traveling the world.