WINTER/SPRING 2019 SCHEDULE
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: SOUP! 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 focus on SOUP! We will cover making your own vegetable stock, how to cook dry beans, and InstantPot basics. We'll make two different soups from scratch and have 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
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.
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.
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!