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.

WINTER/SPRING SCHEDULE:

Jan. 14, 4-7pm:  Quick & Easy Dinners.   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.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Flora Brown

Jan. 21, 11am-2pm:  Plant-based breakfast.  Learn several easy recipes that you can mix and match to fuel your day the healthy way.  You will make homemade almond milk, popped amaranth "granola", pineapple mojito smoothie, coconut milk chia pudding, maple cinnamon quinoa, tofu scramble and sweet potato hash. Chef Stacey teaches intuitive cooking so she will make many suggestions on how to alter each recipe slightly to create variety. Includes full meal. $65.  Instructor: Stacey Hamblett

Jan. 28, 4-7pm: Non-dairy 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.   Includes snacks/light meal. $65. Instructor: Flora Brown

Feb. 4, 3 -5:30pm:  Snack Attack! Parent-Child Class.   Whether your child is a natural-born foodie or you are simply hoping to get them more engaged in the kitchen, this class is for both of you.  We’ll cover safety basics before launching into hands-on prepping, cooking, and baking of healthy snacks and small bites.  Geared towards parents or caregivers and kids ages 6 and up; fee of $65 is for 1 adult + 1 child.  Includes snacks. Instructor: Flora Brown

Feb. 11, 4-7pm:  Quick & Easy Dinners.   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.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Kathleen Coullard

Feb. 18, 5-8pm:  Couples 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.  We will concoct a lovely non-alcoholic drink together but feel free to bring your own beer or wine. Includes full meal. $120 for two.  Instructor: Flora Brown

March 4, 3:30-7pm:  Anti-Inflammatory Eating:  Presentation followed by Cooking Class & Meal.   Join Dr. Aline Potvin, a Naturopathic Doctor based in Biddeford, for an hour-long presentation on inflammation, diet, and what you can do to help heal your body.  This talk will be followed by a cooking class that is part hands-on, part demonstration, that will create a delicious, low-inflammation meal for the group to enjoy.  $75 for the full program; OR $15 for the talk only (3:30-4:30).

March 11, 4-7pm:  Quick & Easy Dinners. 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.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Kathleen Coullard

March 18, 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 a sampling of the vibrant, colorful healthy foods that can be easily incorporated into your culinary repertoire.  Menu will be determined after Chef Stacey returns from Thailand! Includes full meal. $65.   Instructor: Stacey Hamblett

March 25, 2-5pm: Amazing Vegan & Gluten Free Desserts. In this class Chef Stacey will teach you her tips and secrets in making delicious simply vegan, gluten free and even raw desserts.  As she teaches intuitive cooking you will learn dessert basics so that you can get creative and make a variety of different flavors.  Learn how to make desserts for your Easter gathering such as chocolate cream pie, fruit tart, coconut macaroons, salted caramel truffles, and/or chocolate chia mousse.  Includes desserts to sample and take home. $65. Instructor: Stacey Hamblett

April 8, 4-7pm:  Quick & Easy Dinners. 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.  We’ll create several entrees (and a side or two) that you can replicate or adapt for your   household.  We’ll also share shortcuts and tips for keeping a well-stocked plant-based kitchen.  Note: Each of the 4 Q & E Dinners class in this schedule features a different set of recipes from the others, so sign up for one, some, or all!  Includes full meal. $65. Instructor: Flora Brown

April 15:   Snow Date (any previous class that was postponed due to weather will be rescheduled for this date)

April 22, 4-7pm:  Easy Breads. Have you avoided making bread as you thought you needed some fancy appliance?  In this class we will make a variety of basic favorites:  breakfast quick breads, pita bread, rolls, and pizza dough.  No breadmaker required!  Includes breads to sample and take home. (Note: This class is definitely NOT gluten-free.) $55.  Instructor: Kathleen Coullard

April 29, 5-7pm: Community Potluck.  Free. Details TBA.

Stay tuned for a listing of Spring/Summer classes!

Please note:

  • Sign up for 4 (or more classes) and receive $20 off your 4th class!  You do not have to sign up for all 4 at once; it is accumulative.  Before signing up for your 4th class, email us at food(at)frinklepodfarm.com for a discount code to use when paying online.
  • Classes are held in our licensed kitchen at The Pod at Frinklepod Farm (244 Log Cabin Road, Arundel ME)
  • Each class requires a minimum of 4 participants to run.  If we do not reach that minimum by 72 hours of the scheduled class, we will cancel the class and issue you a refund.  
  • We are sometimes able to accommodate a last-minute sign-up, but please do not assume this is always possible.  Please try to register for a class as early as you are able to; this helps us plan ahead and know if a class is going to run.
  • We are not able to offer refunds with less than 48 hours advance notice. 
  • If you have any food 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!

Name *
Name

 

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 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.  

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 Integrative 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.  

IMG_0290.jpg