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 commercial kitchen at The Pod at Frinklepod Farm.

Please note:   All classes are vegan - free of meat, dairy, and eggs.   Some classes are completely gluten-free when noted.  Please let us know of any food allergies when registering.

Summer 2019 Classes

Wed., Aug. 14, 11am-1:30pm: Let’s Cook Lunch! A cooking class for all ages! We will harvest ingredients from around the farm and make a scrumptious lunch to enjoy together. $45/person. Children under 12 are free IF accompanied by an adult (no more than 2 children/adult, please). Children 7 and older may be signed up ($45/each) and dropped off for the class, without an adult. (Please indicate child’s name and age when registering if choosing this option.) Adults with no children are most welcome, too! All food is vegan; please note if you have any food allergies or sensitivities for us to plan around.

Thurs., Aug. 15, 5:30-8pm: Preserving Tomatoes! Ever wonder how to best preserve all those fresh summer tomatoes? This hands-on food preservation workshop taught by a UMaine Extension Master Preserver will teach you the basic steps for canning and freezing. Participants will receive a "Preserving the Harvest" food preservation packet, and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to ensure safety, and how to check for properly sealed jars. You’ll leave with your own jar of tomatoes! Please bring a potholder with you to the workshop. $30.

Thurs., Aug. 29, 5:30-8:30pm: Late Summer Feast Cooking Class. Celebrate the flavors of late summer with a hands-on, plant-based cooking class on the farm. Using the freshest of ingredients and an arsenal of herbs and aromatic spices, we’ll create a sumptuous multi-course meal that includes appetizers, an entree or two, and dessert (of course). Whether you attend by yourself, on a date, or with a group of friends, you are guaranteed to have a fun and delicious time! $68. BYOB.

Tues., Sept. 10, 5:30-8:00pm: Preserving Fruit Using Natural Sweeteners

Learn how to preserving summer fruits using less sugar in this hands-on workshop. A UMaine Extension Master Food Preserver will teach you how to safely substitute natural sweeteners like honey, maple syrup, and fruit juice into your favorite recipes when canning. Participants will receive a "Preserving the Harvest" food preservation packet, and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to insure safety, and how to check for properly sealed jars. You will leave with a jar of fruit preserves! Please bring a potholder with you to the workshop. $30.

I loved the low-key vibe of the class and the variety of dishes. It was fun to pair off and make recipes while still interacting with the other couples. Using local ingredients and food from the farm was a huge plus!
— Emily C., Portland, ME
Flora was so knowledgeable, friendly, and funny. We loved the space that the Pod provides.
— Jeff P., Kennebunk, ME
I really enjoyed the variety of recipes, the fun group, eating out back...everything!
— Lee S., Arundel, ME

This fall & winter we will offer more theme-based cooking classes, such as Non-Dairy Cheese and Journey to Japan. See some of our past classes here.

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 partnership with Community Harvest, we are able to offer a limited number of scholarships to our cooking classes! Please click here for more info.

  • Interested in scheduling a private/group cooking class? Please click here.

Prefer to pay with a check?  Please email us at 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!



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 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.