Schedule SPRING 2017
ALL CLASSES AND EVENTS ARE HELD IN THE CO-OP COOKING SCHOOL & COMMUNITY LEARNING CENTER ON THE 2ND FLOOR OF THE CO-OP AT 2820 R ST. UNLESS OTHERWISE NOTED.
CLASS REGISTRATION Pre-registration is required for all classes. Fees are due at the time of registration.
ONLINE sacfood.coop
BY PHONE
Call Brown Paper Tickets 24 hours a day 800-838-3006
Welcome!
QUESTIONS ABOUT OUR CLASSES
The Co-op’s Cooking School & Community Learning Center offers something for everyone— cooking classes for cooks of all ages, interests and levels of experience; wellness seminars; events at local farms, and workshops to encourage healthy living and creativity.
Call 916-868-6399 from 9 am- 5 pm
CHILDREN IN CLASS We offer cooking classes designed especially for students aged 4-16. To maintain an adult learning environment, we ask that babies and children under 18 are not brought to adult classes.
PARKING Complimentary parking is available on the first floor of the parking garage at 28th and S. After 6 pm and on weekends all levels of the garage are available.
CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice. Menus may change due to availability of seasonal ingredients. We expect all students to behave in a safe and respectful manner, and we reserve the right to refuse service to anyone.
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Our classroom is located upstairs in the newly expanded Co-op at 2820 R St. It’s a great place to discover flavors and skills and enjoy everything the Co-op has to offer.
CO-OP OWNERS SAVE ON CLASSES!*
Most classes list two prices. The first price is for the general public. The second price, indicated with an asterisk, is for Co-op owners. Learn more about Co-op ownership at sacfood.coop/ownership
CLASS INFORMATION
Students receive copies of the recipes in all cooking classes. Snacks and a sample of each menu item will be served. A complimentary glass of wine is offered to students 21 and over in most classes.
DE Demonstration
MO Style Classes These are dynamic and interactive; students watch the chef demonstrate essential techniques, ask questions, learn about ingredients and sample each dish.
must be 21 years or older to attend
Hands-on Classes Students get hands-on practice making one or more of the dishes listed in the menu. Samples of each dish will be served at the end of class.
Farm to Fork Lunch We feature talented local chefs, farmers, and artisans. A full meal is served, and we explore where our food comes from.
a vegetarian menu
V
a vegan menu
a gluten-free menu (not a gluten-free facility)
Special Thanks! The following companies donate to our programs: Bob’s Red Mill • Celtic Sea Salt • Clover Stornetta Farms • Diestel Turkey Ranch East Bay Restaurant Supply • Eatwell Farm Salts • Emerald Valley • Equal Exchange KATZ • Lundberg Family Farms • Mary’s Poultry • Nancy’s Springfield Creamery • Nature's Path Organic Prairie • Organic Valley • Preservation & Co. • Simply Organic/Frontier Co-op Smart Chicken • Sola Bee • Straus Family Creamery • Veritable Vegetable • Woodstock Foods
Cooking Classes Back to Basics
Knife Skills
Mondays, April 3 April 10 • April 17 6-9 pm each day $175, $150* for 3 classes Cooking is a skill that can open up a new world of techniques, flavors and discoveries. This series presents the basic building blocks for a well-rounded home cook’s repertoire. Menus and more information at sacfood.coop. Chef Adam G. Lovelace This is a hands-on series of 3 cooking classes
Thursday, April 13 6-8:30 pm • $55, $45* Good knife skills make cooking easier, safer and more fun! Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. Snacks will be served, and you will take your prepped vegetables and chicken home with a recipe for dinner the next night! Bring a chef’s knife, boning knife and paring knife with you. Dionisio Esperas
The Art & Science of Cheesemaking: Alpine Cheeses Tuesday, April 4 6-8:30 pm • $49, $40* When you think Alpine cheeses, think Gruyère, Comté, Emmental and Swiss! Think high mountains and herds of cows making their annual journey up the slopes to find fresh spring grass and wildflowers after the long winter. Delicate floral and nutty cheese comes every year from that journey. Join cheesemaker Sacha Laurin and talk, taste and make Alpine-style cheeses, learn what makes them so unique and how to make your own "holey" cheese washed with ale or cider. Sacha Laurin, Winters Cheese Co.
Pizza & Calzones Saturday, April 8 1-3:30 pm • $55, $45* Join us as Lucia reveals how to make Italian specialties at home. In this hands-on class, we’ll make a basic dough and then use it to create prosciutto and mushroom calzones; fresh mozzarella, Italian sausage and red pepper calzone; pizza bianca with goat cheese and seasonal greens, and herbed three-cheese pizzettas. Lucia Oliverio
Homemade Gnudi Workshop Saturday, April 15 1-3:30 pm • $55, $45* Gnudi are not pasta, not gnocchi, but they are light, fluffy and delicious. Gnudi are essentially ravioli filling without the dough wrappers. If you like gnocchi, you'll be a fan of gnudi, too. We’ll make spinach and ricotta gnudi with sage butter; ricotta gnudi in a pomodoro sauce, and Swiss chard ricotta gnudi with mushrooms. Lucia Oliverio
acclaimed chef and owner of the waterboy and onespeed Restaurants
IN THE
Kitchen With Rick Mahan
Join Chef Mahan as he shares recipes and tricks for some inspired dishes to replicate at home. A BENEFIT FOR
M O N D AY
MAY 8 6-8:30pm
In the Kitchen with Ame: Soufflés Tuesday, April 18 6-8:30 pm • $49, $40* A light and airy soufflé is a quintessential springtime dish, and not as difficult to master as you might think. Chef Ame shares her secrets for creating perfect soufflés— in savory, sweet, and novel preparations: blue cheese and Italian parsley soufflé; Mexican chocolate soufflé, and a leek and crème fraîche roulade. Ame Harrington
Whether it’s a unique teambuilding event for your office, an interactive experience for clients, or simply a fun get-together for friends, our hands-on cooking class is the perfect gathering. For more information, please email teambuilding@sacfoodcoop.com or call (916) 868-6399
CLASS SCHEDULE SPRING 2017
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Cooking Classes The Keto Kitchen: Main Dish Salads
Tamale Party DE
Thursday, April 20 MO 6:30-8:30 pm • $49, $40* The Ketogenic Diet is a high-fat, moderate protein, and very low-carb eating plan that many are finding beneficial to fat loss and health. Tonight's menu will feature: Thai shrimp salad with keto-friendly glass noodles; tuna salad with hard-boiled eggs and shallot-anchovy dressing; buffalo chicken salad with blue cheese dressing, and cucumber and radish salad with cilantro-lime vinaigrette. Mayumi Tavalero
Whole Grain Sourdough Workshop Saturday, April 22 1-4 pm • $80, $70* Jane will introduce you to the basics of baking with whole grains using a fermented sourdough starter. We’ll discuss a variety of whole grains, and together we will learn to create our own artisan loaves, with beautiful crust and crumb. Jane Hollander Bonifazzi
Veggie Burger Bash Monday, April 24 DE 6:30-8:30 pm • $49, $40* MO If you’re trying to cut down on meat, that doesn’t mean you have to give up one of life's culinary pleasures! Learn how to make delicious vegetarian burgers using fresh and healthy ingredients: spicy chickpea burger; chipotle spiced black bean burgers; samosa burgers and portobello mushroom burgers. Shankari Easwaran
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Tuesday, April 25 6-8:30 pm • $55, $45* In this hands-on workshop, you’ll learn to make delicious tamales right in your own kitchen. We will start by making homemade organic masa, and then we’ll prepare and enjoy; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Dionisio Esperas
COOK ONCE Eat Healthy All Week Cook a few things ahead of time to create a week’s worth of delicious wholesome meal options.
THURS.
27
APRIL 6-8:30 PM
Honey and Gifts from the Hive Wednesday, April 26 6:30-8:30 pm • $30, $25* Bees bestow on us incredible gifts full of flavor and nutrition. Amina Harris from the Honey and Pollination Center at UC Davis joins us to explore honey’s nuanced flavors, guiding a tasting of honey and mead, paired with some of our favorite cheeses. We will also discuss the status of the bees and other pollinators, and what we can do to help them thrive. This is not a cooking class. Amina Harris, Director, Honey and Pollination Center
Cook Once, Eat Healthy All Week Thursday, April 27 6-8:30 pm • $55, $45* Learn how you can prepare key components ahead such as roasted meats, sautéed greens, vegetables, and savory whole grains and transform them into stir-fries, wraps, simple pastas, main dish salads and more. Leave with recipes, ideas and a menu for the week, plus you'll get to taste everything in class! Terese Esperas
CLASS SCHEDULE SPRING 2017
DE
MO
The Art of Fermentation: Pickled Vegetables
V
Saturday, April 29 DE 10 am-noon • $45, $35* MO Learn techniques for lactic fermented pickled veggies: red cabbage sauerkraut with ginger and carrots; radish ume-su pickles; carrot-garliccabbage pickles; onion shoyu pickles, and miso daikon pickles. Marga den Hoed, Common Kettle Farm
Tamale Party Monday, May 1 6-8:30 pm • $55, $45* See description for Tamale Party on this page.
In the Kitchen with Ame: Spring Salads Tuesday, May 2 6-8:30 pm • $49, $40* Chef Ame shares some of her favorites with us: frisée salad with croutons, bacon and pickled mustard seed; shaved radish, carrot, fennel and arugula salad with mint, orange and Parmesan walnut vinaigrette; asparagus and lentil salad with escarole, capers and pistachios, and spring potato salad with pickled onions. Ame Harrington
In the Kitchen with Rick Mahan
DE
MO
Monday, May 8 6-8:30 pm • $65, $59* Local Chef Rick Mahan has always embraced cooking with seasonal, local and organic ingredients. Join this acclaimed chef as he shares recipes and tricks for some inspired dishes, including the Waterboy Caesar, and other distinctive seasonal recipes to enjoy and replicate at home. Rick Mahan, Waterboy and OneSpeed
Farm to Fork Lunch with Community Grains Wednesday, May 10 12:30-2 pm • $25, $20 Get to know where your food comes from at this special lunch featuring Community Grains, an Oakland-based producer of fabulous whole-grain pastas and flours from wheat grown on local farms. Fifth generation farmer Fritz Durst joins the folks from Community Grains to tell the story behind the wheat we eat!
Cooking Classes All About Curries
Saturday, May 13 9 am-noon • $55, $45* Sawako will teach you the techniques essential for making the best noodles from scratch. She will demonstrate how to make authentic vegetarian broth and fish stock to use as a base, and you will learn how to make pan-fried teriyaki noodles. This class combines hands-on practice with cooking demonstrations. Sawako Ama
Co-op Wine Tasting with La Riojana Coopertiva Saturday, May 13 3-5 pm • $10 Pre-registration required Five hundred wine grape growing families in Argentina make up La Riojana Cooperativa. Celebrate Fair Trade Day with a tasting of this co-op’s delicious and value-priced fair trade wines, along with appetizers inspired by Argentinian cuisine. Note: This is not a cooking class
The Dr. & the Chef: Spring Cleanse
DE
MO
Monday, May 15 6-8:30 pm • $49, $40* The Doctor and the Chef are going green! Our wonderful cleansing menu will help support your liver and natural detox pathways. Carrot ginger soup; crunchy salad with poached chicken; lemon asparagus soup; bitter greens with a poached egg, and cauliflower "couscous" with peas, mint and radishes. Dr. Antonella Aguilera-Ruiz, ND and Terese Esperas
Tuesday, May 16 6-8:30 pm • $49, $40* Learn to use freshly ground spices to create your own curry sauces for a variety of exotic curry dishes: lamb meatballs in a spicy malabari curry; marinated chicken in a creamy cashew curry; coconut veggie curry, and Madras shrimp curry. Shankari Easwaran
Wine Tasting>
CO-OP
WITH
The Keto Kitchen: Desserts and Treats
DE Thursday, May 18 MO 6:30-8:30 pm • $49, $40* The Ketogenic Diet is a highfat, moderate protein, and very low-carb eating plan that many are finding beneficial to fat loss and health. Tonight's menu will feature: lemon cheesecake with coconut-almond crust; chocolate espresso mousse; carrot cake cupcakes with cream cheese frosting, and mint meringues. Mayumi Tavalero
Homemade Ravioli Workshop Monday, May 22 6-8:30 pm • $55, $45* Learn to make fresh pasta the old-fashioned way with Lucia’s traditional methods. You’ll mix, roll and cut fresh pasta dough and create a variety of ravioli stuffed with a variety of tasty fillings. We’ll make a four-cheese ravioli with fresh herbs; mushroom ravioli, and spinach ravioli with a tomato-basil cream sauce. Lucia Oliverio
Celebrate Fair Trade Day with a tasting of this Co-op’s delicious and value-priced Fair Trade wines, along with appetizers inspired by Argentinian Cuisine.
SATURDAY
MAY
13
3-5PM
KETO
THE
Udon Noodle Workshop
KITCHEN good fats
“Good” fat from pastured animals, coconut oil, olive oil, avocado oil, butter, and ghee will be featured in our menus in these two Keto-focused classes with Chef Mayumi Tavalero.
Main Dish Salads
Desserts & Treats
Thurs. April 20 6:30-8:30 pm
Thurs. May 18 6:30-8:30 pm
CLASS SCHEDULE SPRING 2017
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Cooking Classes Weeknight Chicken Dinners
DE
MO
Tuesday, May 23 6:30-8:30 pm • $49, $40* Break out of the routine and learn some new recipes to jazz up chicken dinners. Chef Dio offers some of his best recipes using the Co-op’s airchilled organic chicken. He will demonstrate Thai coconut-lemongrass chicken and vegetable stirfry: chicken adobo; orange rosemary chicken marsala, and a green chili and goat cheese enchilada recipe using the Co-op’s fabulous rotisserie chicken. Dionisio Esperas
Sausage Making Workshop Thursday, May 25 6:30-8:30 pm • $65, $59* Learn the basics of sausage making in this interactive workshop. We’ll discuss the best cuts of meat to use; then we’ll cut and grind meat and combine spices for three different sausages: chorizo, bratwurst-style and a chicken-pesto-fontina, stuffed into natural casings. Mike Mitchell
Summer Pies Thursday, June 1 6-9 pm • $65, $59* Pies are a blank canvas for delicious summer fruit and your own creative expression. We’ll cover all the pie basics, practice making and rolling out dough, as well as decorating the top to make an edible work of art. Each student will create a full-sized seasonal fruit pie. Mayumi Tavalero
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Canning Basics
DE
MO
Saturday, June 3 10 am-noon • $45, $35* Imagine having a larder stocked year-round with delicious goodies you made yourself! Janet shares the basics of canning for food preservation in this interactive class. She’ll discuss how canning works and the tools and know-how you need to get started. You’ll learn the whole process from sterilizing to filling your jars. Janet McDonald, The Good Stuff
BEEF
Perfect Grilled Rib Eye Steaks With Chipotle Herb Butter
with
Spaghetti Bolognese
WELL DONE
Beef Well Done
DE
MO
Thursday, June 8 6:30-8:30 pm • $55, $45* Join Doug Stonebreaker of Prather Ranch to learn what it takes to bring a steak from the field to the table while Chef Dio discusses different cuts and prepares dishes that deliciously showcase the meat: perfect grilled rib eye steaks with chipotle herb butter; spaghetti Bolognese; steak tacos with pickled vegetables, and Thai beef salad. Dionisio Esperas and Doug Stonebraker, Prather Ranch
CLASS SCHEDULE SPRING 2017
MENU
Steak Tacos With Pickled Vegetables Thai Beef Salad
THURSDAY
Vegan Curries Tuesday, June 6 6-8:30 pm • $49, $40* V We’ll create vegan curries and accompanying dishes: Punjabi rajma— red beans cooked with freshly ground spices; crispy vegetable pakoras; massaman curry vegetables with our own fresh vegan massaman curry paste, and a sweetly spiced coconut burfi for dessert. Shankari Easwaran
Learn what it takes to bring a steak from the field to the table.
JUNE 8 6:30 - 8:30PM
Mastering Teriyaki
DE
MO
Saturday, June 10 10 am-noon • $49, $40* As with every type of cuisine, a good sauce can make your Japanese cooking really shine. Join Sawako to learn how to make a perfect teriyaki sauce and how to use it in a variety of dishes. She will demonstrate both authentic and modern ways to use it as we enjoy: teriyaki chicken; agedashi (deep fried) tofu, and stir-fry noodles with seasonal vegetables. Sawako Ama
Family Dinner
DE
MO
Monday, June 12 6:30-8:30 pm • $49, $40* Judi and Terese, both chefs and mothers, share ideas and recipes for quick weeknight meals that are adaptable for everyone at the table. Learn tricks for sneaking vegetables into the diets of even the pickiest eaters and a few simple tweaks to turn spaghetti and meatballs into a dish everyone will enjoy. Instructors: Judi Eidam and Terese Esperas
The Dr. & the Chef: Hormone Health
DE
MO
Thursday, June 15 10 am-12:30 pm • $49, $40* We'll discuss the nutritional strategies to promote optimal hormonal health with a delicious lineup of dishes: grilled salmon and cherry tomato relish, roasted carrots and avocado; gingery cucumber salad; chocolate avocado mousse, and Terese's turmeric, ginger and lime tonic. Dr. Antonella Aguilera-Ruiz, ND and Terese Esperas
Cool Vegan Salads
V
DE Monday, June 26 MO 6:30-8:30 pm $45, $35* Summer is a time of incredible fresh produce, and a plant-based menu takes full advantage of the abundance. Our menu includes: refreshing potato salad with pickles and fresh dill; all-in-one barley salad with summer vegetables, olives and pickled tofu; crunchy coleslaw with raisins and almonds, and garbanzo bean salad with fresh herbs and seasonal vegetables. Marga den Hoed, Common Kettle Farm
2017
Kids and Teens
SAVE THE DATES! SESSION
SESSION
2
MONDAY
MONDAY
FRIDAY
FRIDAY
JUNE 19 TO
JUNE 23
SESSION
3
SESSION
4
MONDAY
MONDAY
FRIDAY
FRIDAY
JULY 10 TO
JULY 24 TO
JULY 14
JULY 28
AUG. 7 TO
AUG. 11
Register WWW.SACFOOD.COOP OR CALL 916.868.6399
Our Summer Cooking Camp is a great activity for young people who love to cook! Each day’s menu will focus on a different cuisine from around the world. We’ll also include a fitness break to make fitness fun. Each session is identical, and limited to 18 students • ages 9-15• $350, $300 Co-op owners
Ages 4-6
Kinder
COOKS & BOOKS
PIZZA PARTY Pizza is even more fun when you make it yourself! Families will work together to make dough from scratch and then shape and build pizzas. Each team will create a signature pizza with different sauces and toppings.
&
TEENS KITCHEN IN THE
Ages 10-16
Cooking is a skill that can be developed over a lifetime. Young people get a head start in our fun, hands-on class.
Friday MAY
19
4 - 6 : 30 pm
$45, $35* per student Children should be at least 6 years of age to participate
MEXICAN FIESTA Homemade Corn Tortillas Seasoned Ground Turkey Filling
MENU Homemade Salsa Mexican Chocolate Brownies
Friday, May 26 4-6:30pm • $45, $35*
TOPS & BOTTOMS Story time meets snack time as we read Tops & Bottoms by Janet Stevens and make chips and dips from veggie tops and bottoms.
Wednesday, May 17 3:30-5 pm • $15, $10*
Sprouting
PIES & POCKETS
We will work together to make real food with a healthy helping of fun. Homemade Pastry Dough Cheesy Peasy Pockets Stone Fruit Hand Pies
Ages 6-9
Wednesday, June 28 10am-noon • $35, $30* CLASS SCHEDULE SPRING 2017
7
Wellness and Community Homemade Kombucha Wednesday, April 5 6-8:30 pm • $35, $25* Discover the healing power of kombucha, and learn to craft your own sparkling, detoxifying fermented tea. You will leave class with your own mother culture and a customized brew. Sacha Laurin
Asthma & Allergies— Breathe Easier Wednesday, April 12 6:30-8 pm • $15, $10* Don’t let allergies get you down—prepare yourself for allergy season. In this workshop, you will learn the basic anatomy of an asthma attack and an allergic reaction, their root causes, and preventative steps you can take to breathe easier. Dr Damon West
Creating an Urban Neighborhood with the Village in Mind Wednesday, April 19 6:30-8:30 pm • $15, $10 National cohousing expert Katie McCamant shares how this model has been adapted to dynamic urban environments. Find out why an increasing number of people are looking to cohousing for urban living with a strong sense of community. Katie McCamant Held in the Co-op Training Room, adjacent to the Cooking School
Introduction to 5 Rhythms Dance Saturday, April 29 3-4:30 pm • $15, $10* 5 Rhythms is a free-form, no-steps-to-learn moving meditation done to a wide variety of music. Come dance your heart out. Bella Dreizler
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Fibromyalgia is Real Wednesday, May 3 6:30-8:30 pm • $15, $10* Certified Fibromyalgia advisor and coach Terry McSweeney has a decade of personal experience with fibromyalgia. Join us to better understand the diagnosis and to become your own best advocate. Terry McSweeney
Bee Love Urban Hive Bicycle Tour
How to Detoxify Your Body for Life Wednesday, May 31 6:30-8 pm • $15, $10* We are exposed to harmful toxins at some level every day of our life. Learn how to recognize which toxins build up and rob your body of its natural healing energy and how to safely and effectively cleanse and detoxify with natural foods, nutrients and exercise. Dr. Damon West
Sunday, May 7 9:30 am-1 pm • $15, $10* Join Bee Love, a co-op of urban beekeepers, on a leisurely bike ride around Sacramento. Learn about bees and beekeeping and what you can do to help pollinators.
Anti-Aging Tips and Tricks Wednesday, May 10 6:30-8 pm • $25, $20* Keep your skin looking younger and healthier. We will discuss food and botanicals that have anti-aging properties, and how to choose the right clothes and sunscreens for keeping your skin protected. We will also create a rejuvenating skin cream and tonic. Dermveda
Introduction to the GAPS Diet Wednesday, May 24 6:30-8:30 pm • $15, $10* The GAPS (Gut and Psychology Syndrome) Diet focuses on removing foods that are difficult to digest and replacing them with nutrient-dense foods. Lucia has experienced GAPS firsthand and will discuss the six stages, how to prepare yourself and your pantry, and demonstrate some of the foundation foods. Lucia Oliverio
CLASS SCHEDULE SPRING 2017
Yoga Nidra Saturday, June 17 10-11:15 am • $7 Join us for a morning of restorative yoga and a deep guided meditation. Yoga nidra is a mindbody training to promote healing and resiliency. It's deeply restorative and beneficial to anyone looking for a practice to foster healing and relaxation. Please bring a mat and blanket. Dr. Antonella Aguilera-Ruiz, ND & Dolly Ruiz
Making Magic: Celebrating the Summer Solstice
Healthy Eating on a Budget Wednesday, June 7 6-8 pm • $10, $5 for Community Discount Program members Join us to sample a low-cost delicious recipe and learn about ways to save at the Co-op to stretch your budget and still be able to put healthy meals on the table! Held in the Co-op Training Room, adjacent to the Cooking School
Vitality and Balance: Nutrition for Optimal Women's Health Wednesday, June 14 6:30-8:30 pm • $15, $10* Learn how to support your health through all stages of life within the framework of nutrition, lifestyle and natural tips to promote proper hormonal balance. We'll discuss thyroid, adrenal, PMS, menopause, and everything in between. Dr. Antonella Aguilera-Ruiz, ND
Monday, June 19 6:30-8:30 pm • $20, $15* Learn about the symbolic meanings of the longest day of the year, the element of fire and its useful magical associations. Using ritual we will connect with the energies and blessings of this season and ignite our desires to bring them to action. Come celebrate in our circle to honor the light and warmth of our Mother Earth at Summer Solstice! Meredith Brungess
Balancing Nutritional Deficiencies Wednesday, June 28 6:30-8 pm • $15, $10* Eating healthy is only half the battle when taking lifesaving, prescription medications. They can interfere with digestion and absorption, limiting our ability to be fully healthy. Join us for a talk on nutritional deficiencies: how to identify them, balance the digestion and learn which supplements will correct the most common drug-induced deficiencies. Dr. Suzette Lanzarotta
Farm Classes
Sowing Seeds for a Garden
Nature Journaling
Wednesday, April 12 5:30-8:30 pm • $25 Discover the magic of creating new plants. Learn how to make a balanced potting soil mix, sow for succession planting, germinate seeds and ensure that your seedlings thrive. You’ll walk away with confidence, new skills and lots of seeds. Michele Ranieri
Wormshop Composting Saturday, April 22 9 am-12 pm • $25 (plus a $30 materials fee, payable to the instructor in class) In this hands-on class, we will make a worm composting bin that can be used both indoors and outdoors. You will go home with a worm bin, worms and plenty of knowledge on the care and feeding of your new composting friends. Cheri Davis
Saturday, April 29 9:30 am-noon • $20 The key to nature journaling is learning how to observe your surroundings—the sights, sounds, smells, weather, colors and textures of the landscape. Explore Soil Born Farms and the adjacent American River Parkway to write, sketch, engage your senses and capture the unique stories of these places. Bring a notebook or sketchpad. Janice Kelley
Basics of Herbal Medicine Saturday, April 29 1-4 pm • $25 Learn how to bring medicinal plants into your everyday life to address minor illnesses and injuries. We will discuss the healing properties of several common herbs, and how to incorporate them through cooking, everyday herbal tonics and simple home remedies to use when ailments arise. Daylin Wade
Preparing a Summer Garden
Designing with Succulents
Saturday, May 6 9 am-noon • $25 In this hands-on class, you will learn how to prepare, plant and care for an abundant, thriving summer garden. We will discuss starting seeds, crop selection, garden layout, and more. This class is perfect for brand new gardeners or for those who are new to this growing region. Michele Ranieri
Wednesday, May 10 6-8 pm • $25 (plus a $20 materials fee, payable to the instructor in class) Create a stunning arrangement with a wide variety of succulents in different colors in a green mossed purse. This class will include a discussion about succulents and their care, along with design principles used to achieve this creative arrangement. Pamela Marentis, The Succulent Marketplace
Introduction to Urban Backyard Beekeeping Saturday, May 6 1-4 pm • $25 This class focuses on natural beekeeping practices in an urban setting and strategies to keep bees healthy. Learn the practical skills you will need to prepare your own backyard beehive and discuss bee biology, beekeeping equipment, maintenance and basic troubleshooting. Rachel Morrison, The Beecharmers
Family Herbalist COURSE Beginners Program Second Saturdays, April-September, 10 am–4:30 pm
Saturday, June 3 9 am-noon • $25 Learn simple techniques for taking your favorite plants and turning them into new plants that you can plant on your own land or share with your friends and family. Michele Ranieri
All classes will be held at Soil Born Farms American River Ranch 2140 Chase Drive in Rancho Cordova. For a complete schedule of classes, activities, events and volunteer opportunities happening at Soil Born Farms visit soilborn.org.
Next course begins in October 2017
Learn the basics of Western Herbology while integrating it with Ayurvedic and Traditional Chinese Medicine. This six-month course will include medicine-making, plant ID, how to treat acute ailments, use of tonic herbs and food for strengthening vitality, as well as how to harvest local herbs for medicine.
Greenhouse Basics Plant Propagation (Layering, Cutting & Division)
You will learn about your own constitutional needs and ways to balance yourself for better health and well-being. This program will include herb walks around the farm and the American River. There will be lots of tasting, smelling, and hands-on experience with the herbs! with Rev. Candis Cantin, Integrative Herbalist
To register, visit soilborn.org or call (916) 363-9685.
Soil Born Farms is a 501(c)3 and proceeds benefit the education program.
CLASS SCHEDULE SPRING 2017
9