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 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.
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 a shared meal. $25 each or $95 for all 4 classes.
- Tuesday, September 26th: 6:30-8pm Let's Talk about Breakfast.
- Tuesday, October 10th: 6:30-8pm Let's Talk about Lunch.
- October 24th: 6:30-8pm Let's Talk about Dinner.
- November 7th: 6:30-8pm Let's Talk about Snacks.
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
- Holiday Feast: Sunday, November 12th: 4-7pm. Celebrate the season with new friends in the kitchen and around the table, as we make and enjoy a full-course meal featuring plant-based twists on holiday classics.
- Holiday Baking Party: Thursday, December 7th: 5-7:30pm. What says holiday season better than sharing a plate of treats with family and friends? In this hands on class you will learn healthier plant based baking using a variety of ingredients including whole grains, unrefined sweeteners, nuts and non-dairy milks to make delicious cookies, brownies and desserts. Leave class with an assortment of desserts to bring home. $55
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. We are not able to offer refunds with less than 48 hours advance notice. 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.
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!
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 - MaryJo is passionate about bringing people together around the table to savor good food, good beer, and better conversation. As a farmer, she is inspired by the plant world and seeks to celebrate nourishing, seasonal produce with others. Having lived in many corners of the world, MaryJo's cooking is influenced by global culinary traditions, adapted to her vegan kitchen. She is excited to contribute to the dialogue on food and health at The Pod as part of the Frinklepod Farm team.
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. Leah shares her skills and expertise in our Mindful Mornings breakfast series.