Upcoming Classes:

NEW! WINTER/SPRING 2019 SCHEDULE JUST ANNOUNCED.

Fri., Jan. 18 (5:30pm)  Film Screening: “Eating Animals”  Finger-food vegan potluck at 5:30, film starts at 6pm and will be followed by an informal discussion.  All are welcome. Free.

Sun., Jan. 20 (2-3:30pm)  Herbal Cocktails and Mocktails. Part workshop and part scintillating cocktail party, this class will be hands on- we will be discussing basic bar techniques as well as how to incorporate herbal tonics into a daily ritual that can be personalized for your health: help combat stress with adaptogens, target specific systems in the body like the health of your nervous system or heart and enjoy plant remedies that will truly help to calm and ease Mind-Body & Spirit. We will make one cocktail and one mocktail in class as well as an herbal preparation to bring to your home bartending experience!   Ages 21+. Instructor: Cassandra Elizabeth. $30

Wed., Jan. 23 (6-8pm) Easy Gluten-Free Meals  Don’t sacrifice flavor and nutrition for your busy schedule - there are many ways to create a wholesome, gluten-free and vegan meal from scratch in a short amount of time.  In this demonstration-style class, we will create one main dish and a side or two to enjoy together. We’ll also share tips for gluten-free ingredients and products, shopping on a budget, and meal planning, with plenty of time for Q&A. Instructor: Flora Brown.  $48

Sun., Jan. 27 (3-5pm)  Foraging Through the Seasons, Part 1.   Join us in an exploration of the wild foods that are all around us.  Discuss the ethics of foraging, sample food she has preserved from previous seasons, and learn techniques for sustainably gathering and preparing wild foods.    Examples include various inner tree barks (flour and medicine) juniper berries, rose hips, pine needles, and chaga.  Instructor: Lisa Willey. $30

Sun., Feb. 10 (4-7pm) Journey to Japan.  Sushi! Ramen! Katsu!   Instructor Alex Pine has just returned to his ancestral home of Japan and has so much to share.  In this class you will learn traditional and western style Japanese dishes including miso/rice/dashi 101, shojin ryori seasonal veg dishes, and traditional teriyaki.   Basic Japanese staples and techniques will also be discussed. Enjoy a full meal with the group at the end. If you took Alex’s previous Japan class, come again as this one will feature an entirely new menu. Instructor: Alex Pine. $68.  

Fri., Feb 15 (5:30pm)   Film Screening: “Okja.”  Finger-food vegan potluck at 5:30, film starts at 6pm and will be followed by a discussion.  All are welcome. Free.

Sun., Feb. 17  (4-7pm) Dairy-Free Cheese   Giving up dairy cheese can feel impossible, but with a little magic in the kitchen, you will be creating your own sliceable, meltable cheeses, spreads and dips, party platters and desserts in no time.   This is one our most popular classes because, well, CHEESE! Includes snacks/light meal. Instructor: Flora Brown. $68.

Sat., March 2 (5-8pm)  Date Night Spend the evening with your sweetie making a beautiful dinner that nourishes your heart and soul.  Mingle with the other couples in the kitchen but then retire to your own personal candlelit table. A non-alcoholic beverage will be provided, but feel free to BYOB.  Includes full meal. Instructor: Flora Brown. $130/couple.

Wed., March 13 (6-8pm) Quick & Easy Meals  Don’t sacrifice flavor and nutrition for your busy schedule - there are many ways to create a wholesome meal from scratch in a short amount of time.  In this demonstration-style class, we will create one main dish and a side or two to enjoy together. We’ll also share tips for shopping on a budget, meal planning, and transitioning to a plant-based diet, with plenty of time for Q&A.  Instructor: Flora Brown. $48.

Fri., March 15 (5:30pm). Film Screening; title TBD. Finger-food vegan potluck at 5:30, film starts at 6pm and will be followed by an informal discussion.  All are welcome. Free.

Sun., March 17 (3-5pm)   Foraging Through the Seasons, Part 2.   Continue exploring and discussing wild foods with Lisa, at this exciting time when spring is awakening.  Dress for the weather because we will be tapping birch and maple trees for syrup-making!  Note: You do not need to have attended Part 1 to sign up for Part 2.  Instructor: Lisa Willey. $30  

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Sat., March 30 A Special 2-Part Workshop with Warren Kramer, Macrobiotic Counselor, Lecturer and Cooking Teacher.

Cooking Class:  All About the Protein  (9:30am to 12:30pm) How many times have you been asked or heard: So where do you get your protein if you are not eating animal or dairy foods?  In this informative and fun class Warren will demonstrate a number of delicious dishes using beans, tempeh and tofu. We will also discuss exactly where protein is found in a well rounded natural foods diet.   Warren will also discuss the digestibility of beans and how to enhance that in our cooking if that is a concern. Recipes will be provided anda full meal will be served from soup to dessert. Everything you wanted to know about protein and more!

Lecture:  Understanding Cravings and Addictions  (1:30-3pm) Cravings are our friend; they are there to help us find balance and satisfaction.  They are influenced by our activity, the environment, foods we are eating and of course our emotions.  As many of us have experienced when our cravings are out of control, emotionally we are up and down as well.  In this class we will look closely at what specific cravings mean and how to satisfy them without compromising our health.  Some of the cravings we will address include: sugar, chocolate, baked flour, chips and crunchy snacks, animal protein, coffee, dairy food, salt and others.  

Full-Day Workshop: $90/ Fee for cooking class/lunch only: $65/ Fee for lecture only:  $35

Warren Kramer has been practicing macrobiotics for 30 years.  He is a counselor, lecturer and cooking teacher and is recognized internationally.  He was assistant to Michio Kushi for 11 years. Mr. Kushi and his wife Aveline started the natural foods movement in the 1960's.  Warren was on the faculty of the Kushi institute for many years and taught with Denny Waxman at his school as well. Currently Warren teaches in 13 cities in the US and Canada on an ongoing basis.  He is one of the presenters at the Taste of Health Conference at Sea. Warren lives in Brighton, MA with his wife Fatim and son Adam.

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Sun., April 14 (4-7pm): Meet Your Mock Meat One of the original mock meats, seitan is a versatile plant-based protein for any recipe needing a something with a little more heft. In this class we will make some classic preparations of seitan and a few modern ones, including Asian-style and BBQ. We will also cover some of the science and history behind this fantastic food. Plenty of seitan snacks and samples to eat.  Not a class for the gluten intolerant. Instructor: Alex Pine. $58

Sun., April 21:  Earth Day Gardening Workshops, More Details TBA

  • Grow That Vegetable Garden

  • Cut Flower Growing

  • ReWilding Your Yard & Garden with a Permaculture Approach

Wed., April 24 (6-8pm):  The Egg-free Kitchen When you are trying to reduce or eliminate eggs from your diet, it can seem that they are in everything!  Never fear, we will demonstrate a variety of traditionally egg-laden dishes (think quiche, scramble, meringue) that are perhaps even better when made vegan!  We will also share tips for replacing eggs in baked goods. Instructor: Flora Brown. $48.


Please note:

  • 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 food@frinklepodfarm.com 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!