Cooking Classes
COOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MORE
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Our program offers something for everyone— cooking classes and workshops for a variety of ages and dietary preferences, wellness seminars and more. Cooking classes include a sample-sized portion of each dish prepared.
workshop Create wild yeasted whole grain dough for perfect bagels.
CLASS REGISTRATION All classes and events are held in the Co-op Community Learning Center & Cooking School at 1914 Alhambra Blvd. unless otherwise noted. Pre-registration is required for all classes. Fees are due at the time of registration.
ONLINE sacfood.coop
By Phone 916-868-6399
weekdays from 9 am to 5 pm or call Brown Paper Tickets 24 hours a day 800-838-3006
CHILDREN IN CLASS We are proud to offer many kids and teens cooking classes designed especially for students aged 4-16. Students over 16 are welcome to attend most cooking classes designed for adults, accompanied by a parent or with written permission. If you would like your child to attend an adult cooking class, please request prior approval by calling 916-868-6399. We ask that babies and small children are not brought to class.
sat. | april 16 | 9am-1pm Fermented Dairy Saturday, April 2 10 am-12:30 pm • $49, $40* Cultured or fermented dairy products are nutrient dense and easy to digest. Learn to make yogurt, kefir, buttermilk and sour cream—and then use them in yogurt cheese, sour cream veggie dip, and some great kefir spiced muffins. Janet McDonald, The Good Stuff
A Taste of Spring Monday, April 4 6:30-8:30 pm • $49, $40* The chef from the Occidental Arts & Ecology Center shares inspiration and recipes from her new cookbook in a springtime celebration of food and nature! She will also sign copies of her beautiful cookbook. Olivia Rathbone, OAEC Co-Sponsored by Slow Food Sacramento
Taste & Enjoy: A Taste of our Cooking School
Essentials: Pack your Lunch!
Thursday, April 7 6-7 pm • Free Join us for a preview of our cooking classes and taste what our Cooking School has to offer. Our chef demonstrates one fabulous recipe for students to sample. Receive a special discount when you sign up for future classes during this class.
Tuesday, April 12 6:30-8:30 pm • $25, $20* Packing a nutritious lunch on a budget is easy when you use ingredients from the Co-op Essentials program. Chef Adam shares tips and techniques for: lentil-greens dip with crunchy veggies; barley salad with herbs and feta; cucumber and tofu wrap with creamy mustard, and peanut butter cookies. Adam G. Lovelace
Gnocchi Workshop Saturday, April 9 1-3:30 pm • $49, $40*
In the Kitchen with Ame: Soufflés Monday, April 11 6-8:30 pm • $49, $40*
A Taste of the Philippines Thursday, April 14 6:30-8:30 pm • $45, $35* Learn to prepare traditional Filipino dishes like crispy pork lumpia; chicken adobo; vegetable pancit noodles; kabocha and green beans in coconut milk, and rich and creamy flan. Dionisio Esperas
CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to change any menu due to availability of seasonal ingredients.
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
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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CLASS SCHEDULE SPRING 2016
hands-on class, otherwise all classes are demonstration.
V
a vegetarian menu
a gluten-free menu
a vegan menu
a class where students must be 21 years or older.
Cooking Classes Hands-on Bagel Workshop
The Dr. & the Chef: Spring Cleanse
Saturday, April 16 9 am-1 pm • $95, $85* Learn to create wild yeasted whole grain dough for perfect bagels. Rose will also go over how you can use your dough to make bialys and Jammy Dodgers, and students will be able to take dough home and practice their new skills! Rose Lawrence, Red Bread
Wednesday, April 20 6-8:30 pm • $45, $35* This wonderful cleansing menu will help support your liver and natural detox pathways and support the transition into spring: green goddess avocado and collard green wraps; marinated asparagus salad with olives and chopped egg; beetapple slaw; green pho, and spinach quinoa croquettes. Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
The Art & Science of Cheesemaking Monday, April 18 6-8:30 pm • $49, $40* Delicate floral and nutty Alpine cheeses like Gruyère, Comté, Emmental and Swiss come from high mountains and herds of cows that feast on fresh spring grass and wildflowers after a long winter. We’ll talk, taste and make Alpine-style cheeses in this hands-on class. Sacha Laurin, Winters Cheese
Vegan Indian Curries
V Tuesday, April 19 6-8:30 pm • $49, $40* We’ll create vegan dishes full of flavor and texture: chana masala; potato and cauliflower curry cooked with freshly ground spices; carrotmung bean salad with lime; mixed vegetable korma in a rich cashew nut sauce, and a sweetly spiced coconut burfi for dessert. Shankari Easwaran
Fit to Eat! Thursday, April 21 6:30-8:30 pm • $49, $40* To get the peak performance from your body, nutrition is a key component. Learn about macro nutrients and how they can affect fat loss, muscle gain and performance as we create nutrient-dense dishes: chicken cacciatora with broccoli Parmesan; baked salmon with oven roasted root vegetables, and spinach salad with feta, oranges and almonds. Mayumi Tavalero, ISSA Certified Specialist in Fitness Nutrition
THE
and the
Explore cooking tips and health strategies to make meals that are both nourishing and delicious! SPRING CLEANSE
BRAIN HEALTH
HERBS & SPICES
with Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
with Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
with Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
WED. APRIL
20
6 - 8:30PM
WED. MAY
18
MON. JUNE
6 - 8:30PM
27
6 - 8:30PM
TO
Lightened Up Asian Monday, April 25 6:30-8:30 pm • $49, $40* Asian classics get a healthy twist! Learn to use fresh ingredients to create fabulous flavors in fresh maitake mushroom spring rolls; shrimp and asparagus stir-fry; spicy Thai beef lettuce cups; vegetable chow mein, and siu mai dumplings with ground turkey and ginger. Terese Esperas
BA KI NG
T hi s fu n ha nd s -on work s hop wi l l t e ach you to u s e a nd m a i nt a i n a wi ld-ye a s t , nat u r a l ly fer m ent e d s ou r dou gh s t a r t er .
THUR
MAY 12
6-9 PM
CLASS SCHEDULE SPRING 2016
3
Cooking Classes
Co-op Cooking School instructor Mayumi Tavalero is an ISSA Certified Specialist in Fitness Nutrition, and she's an amazing chef! Join Mayumi and learn how to create delicious dishes that will fuel your body for ultimate fitness and nutrition.
THURS. | APRIL 21 | 6:30-8:30PM Vegan Fresh Mex
V
Tamale Party!
Tuesday, April 26 6:30-8:30 pm • $49, $40* This light and fresh Mexicaninspired menu features the best of springtime produce: green margarita smoothies; avocado-mango salad with cucumber lime dressing; red chile tofu with black beans, cilantro lime rice, and garlicky greens, and Mexican chocolate arroz con leche with fresh strawberries. Emily Honeycutt
Monday, May 2 6-8:30 pm • $49, $40* Just in time for Cinco de Mayo, learn how to make delicious tamales in your home kitchen. We will make homemade organic masa, and then prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Dionisio Esperas
Tamale Party!
Thursday, May 5 6-8:30 pm • $49, $40* In our global village, there is no reason to limit our tastebuds! We’ll make naan pizza topped with grilled paneer and Indian spices; chicken kheema tacos; fresh mint masala veggie burgers, and cardamom rose ice cream for dessert. Shankari Easwaran
Thursday, April 28 6-8:30 pm • $49, $40*
Hand-Made Pot Stickers Saturday, April 30 1-3:30 pm • $49, $40* Make pot stickers from scratch in this hands-on class. Sawako guides us in making the wrappers, a shrimp filling and a vegetarian filling. Learn how to use this recipe to make your own spring rolls, wonton soup and more. Sawako Ama
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FATS THE
GOOD BAD UGLY THE
EAT
MENU Chicken cacciatora with broccoli Parmesan Baked salmon with roasted root vegetables Spinach salad with feta, oranges and almonds
& THE
FITTO
Discuss how macro nutrients can affect fat loss, muscle gain and performance.
Indian Fusion
CLASS SCHEDULE SPRING 2016
Discuss which dietary fats are best to eat and which are best to avoid. MENU Homemade avocado oil mayo Arugula and strawberry salad Poached salmon with fresh dill mayo Asparagus with shallot champagne vinaigrette No-bake dark chocolate coconut bars
THURS. | MAY 19 | 6:30-8:30PM Family Secrets: Lasagne Bolognese
In the Kitchen with Ame: Sauces
Tuesday, May 10 6-8:30 pm • $59, $50* Mother and daughter team Jane and Terese hail from the Emilia Romagna region of Italy. Learn their old world techniques as they prepare lasagna Bolognese from scratch, including handmade spinach pasta, rich meat sauce and decadent béchamel. Jane Hollander Bonifazzi & Terese Esperas
Monday, May 16 6-8:30 pm • $49, $40* Learn to use basic techniques and great ingredients to master sauces that will elevate your cooking. Chef Ame shares her secrets for chermoula with seared seasonal fish; mornay sauce with mini ham and cheese sandwiches; tahini yogurt sauce with roasted vegetables, and two cashew sauces—queso cashew and ranch cashew. Ame Harrington
Intro to Sourdough Bread Baking Thursday, May 12 6-9 pm • $80, $70* This fun hands-on workshop will teach you to use and maintain a wild-yeast, naturally fermented sourdough starter. You’ll make a well-structured loaf of sourdough bread, with beautiful crust and crumb. An equipment kit will be provided to each student to take home. Jane Hollander Bonifazzi
Now You’re Cooking! with Elaine Corn Tuesdays, May 17, 24 and 31 6-9 pm • $195, $175* Local food legend Elaine Corn shares the basics of how to cook in these hands-on classes with simple, delicious recipes! Elaine Corn
Cooking Classes The Dr. & the Chef: Brain Health
Cook Once, Eat Healthy All Week
Wednesday, May 18 6-8:30 pm • $49, $40* We’ll discuss how food choices affect the brain and learn to create a menu to support brain health: spicerubbed halibut tacos with avocado salsa and rainbow vegetable slaw; lemon mustard salmon salad lettuce cups; spring asparagus soup; radish salad with Parmesan and basil, and rhubarbstrawberry almond cake. Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
Monday, May 23 6-8:30 pm • $49, $40* Terese will show how to cook staples such as roasted meats, sautéed greens, grilled vegetables, and savory whole grains ahead and transform them into healthy meals and snacks to enjoy throughout the week. All new seasonal recipes! Terese Esperas
Fats: The Good, the Bad and the Ugly Thursday, May 19 6:30-8:30 pm • $49, $40* Learn about how the body uses different kinds of fats, and how good fats can benefit total body wellness. Our menu includes: avocado oil mayo; arugula and strawberry salad with candied walnuts; poached salmon with fresh dill mayo; asparagus with shallot champagne vinaigrette, and no-bake dark chocolate coconut bars. Mayumi Tavalero, ISSA Certified Specialist in Fitness Nutrition
Hearty Vegan Breakfasts
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Saturday, May 21 10 am-noon • $45, $35* Breakfast may be the most important meal of the day— but it can get so boring! Change up your routine with these sweet and savory breakfast ideas that are full of whole grains and free of cane sugar: Marga’s famous beer pancakes; shiitake quiche with a millet crust; rainbow smoothies, and pumpkin-maple-goji granola. Marga den Hoed
Dim Sum Workshop Thursday, May 26 6-8:30 pm • $49, $40* Learn to make a variety of dim sum in this fun hands-on class: chicken and shiitake mushroom pot stickers; pork siu mai (a Cantonese steamed dumpling), and vegetable spring rolls. Dionisio Esperas
Filled Pasta Workshop Saturday, May 28 1-3:30 pm • $49, $40* Practice traditional pasta making as you mix, roll and cut fresh pasta and stuff it with a variety of tasty fillings. We’ll make a four-cheese tortellini with fresh herbs; mushroom mezzaluna, and spinach ravioli with a tomato-basil cream sauce. Lucia Oliverio
Sensational Sushi Thursday, June 2 6-8:30 pm • $49, $40* Learn to choose the best fish and practice techniques for making hand rolls and maki sushi rolls. We’ll make a spicy California roll with avocado; a smoked-salmon hand roll with pickled red onions, and a seasonal veggie roll. Dionisio Esperas
FRESH
Mai Pham
WITH
Mai Pham, the chef behind Lemon Grass and Star Ginger restaurants shares some of her favorite recipes.
FRIDAY | JUNE 10 | 6 - 8 PM
COOK ONCE Eat Healthy All Week Cook a few things ahead of time to create a week’s worth of delicious wholesome meal options.
MON.
MAY
6 PM8:30 PM
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CLASS SCHEDULE SPRING 2016
5
Cooking Classes Homemade Gnudi Workshop
Wine Country Cuisine: A Taste of Spain
Saturday, June 4 2-4:30 pm • $49, $40* Gnudi are essentially tasty ravioli prepared without the dough wrappers. 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
Saturday, June 11 3-5:30 pm • $59, $50* Chef Ame brings us a menu inspired by Spain’s traditions of great food and fabulous wine. Sommelier Adam pairs each dish with a distinctive Spanish wine. Menu: batter-fried tapas—a mix of vegetables, fish and olives—with saffron-orange aioli; garbanzo creamy soup with chorizo oil and croutons; lamb meatballs with tomato mint sauce, and churros and drinking chocolate for dessert! Ame Harrington and Adam G. Lovelace
Summer Pies Monday, June 6 6-9 pm • $65, $55* Pies are a blank canvas for delicious summer fruit and your own creative expression. We’ll cover 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. Rose Lawrence, Red Bread
Art & Science of Cheesemaking Thursday, June 9 6-8:30 pm • $49, $40* Beer and cheese complement each other in both aroma and flavor. Sacha shares her recipe for beer-washed cheese that is perfect for beginners as well as for advanced cheesemakers ready for a challenge. Sacha Laurin, Winters Cheese
Fresh Asian Flavors with Mai Pham Friday, June 10 6-8:30 pm • $65, $55* The chef behind Lemon Grass and Star Ginger restaurants joins us for a celebration of fresh Asian flavors. Mai Pham will share some of her favorite recipes, as well as ingredients and techniques that are essential for contemporary Asian cuisine. Mai Pham
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Super Summer Salads Monday, June 13 6:30-8:30 pm • $49, $40* Make salad your main course with these satisfying recipes: cool soba noodle salad with five-spice rubbed pork tenderloin; Mediterranean grilled vegetable salad with warmed goat cheese; crispy buttermilk chicken salad with tarragon dressing and corn bread croutons, and BLT salad with baby gem lettuce, heirloom tomatoes, smoked bacon and grilled country bread. Terese Esperas
Falafel Fest Tuesday, June 14 6-8:30 pm • $49, $40* Gather your friends and family for a celebration of everyone’s favorite Middle Eastern street food! Learn to make perfectly crispy falafel, with accompanying sauces, tabbouli, hummus, and basboosa—a sweet semolina coconut cake. Shankari Eswaran
CLASS SCHEDULE SPRING 2016
A TASTE OF
SPAIN MENU Batter Fried Tapas Creamy Garbanzo Soup Lamb Meatballs Churros & Drinking Chocolate
SATURDAY
3-5:30 PM
| JUNE 11
Asian Grilling Thursday, June 16 6:30-8:30 pm • $49, $40* Mayumi shares essential grilling techniques using Asian flavors for tangy dishes that will get you through the summer: teriyaki chicken; beef bulgogi with rice in lettuce wraps; chicken satay with spicy peanut sauce, and baby back ribs with hoisinBBQ sauce. Mayumi Tavalero
Can Do! Small Batch Canning Saturday, June 18 10 am-12:30 pm • $49, $40* Small batch canning is a minimal time commitment with maximum creative potential! Janet will equip you with the technical knowledge and delicious recipes to make the summer bounty last: strawberry honey jam with orange zest; peach rosemary shrub, and blueberry jam with crystallized ginger. Janet McDonald, The Good Stuff
The Dr. & the Chef: Herbs and Spices Monday, June 27 6-8:30 pm • $49, $40* We’ll focus on the nutritional value of key herbs and spices with a deliciously eclectic menu: salad of bitter lettuces, herbs and goat cheese; ginger, spinach and lentil soup; avocado chimichurri with herb marinated grilled prawns; potatoes with zucchini and thyme, and cardamomcinnamon rice pudding. Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND
Visit sacfood.coop for more class details.
Kinder
COOKS & BOOKS
2016
Kids and Teens
Favorite Things Friday, April 29 3-4:30 pm • $15, $10* Story time meets snack time as we read Yoko by Rosemary Wells and make vegetarian sushi rolls together. Featuring guest reader, Nate Halsan, from the Sacramento Public Library. Ages 4-6
Each day’s menu will focus on a different cuisine from around the world. We’ll also take a break from the kitchen each day and incorporate ways to make fitness fun.
FRENCH MENU:
CHINESE MENU:
with Béchamel Sauce
Vegetable Spring Rolls
Savory Broccoli, Ham & Cheese Crepes
Salad with Classic Vinaigrette Summer Fruit Galette
MEXICAN MENU:
Bean and Cheese Pupusas
Sprouting
MEDITERRANEAN MENU:
Chicken Gyro Wraps
with Tzatziki Yogurt Sauce
Greek Salad Baklava
Mexican Chocolate Brownies
with Handmade Pizza Dough
Caesar Salad Strawberry Gelato
Mon. JUNE 20 to Fri. JUNE 24
9AM-1PM each day Ages 9-14
$350 • $300 CO-OP OWNERS
TUES.
&
JUNE
TEENS KITCHEN
28
IN THE
WED.
Pizza Party Saturday, April 23 10 am-12:30 pm • $45, $35* We will work together to shape and build pizzas, practice with homemade dough and use different sauces and toppings, inspired by the regional pizzas of Italy. Rose Lawrence, Red Bread Ages 10-16
Almond Cookies
Avocado Salsa
Individual DIY Calzones
Friday, May 20 4-6 pm • $25, $20* Let’s work together in the kitchen to make real food with a healthy helping of fun! Menu: leafy green tarts candied carrots strawberry lemonade Ages 6-9
Stir-Fried Garlic and Sesame Green Beans
Calabacitas
ITALIAN MENU:
Spring Picnic
Chicken Potstickers
JUNE
Designed for teens who are experienced in the kitchen and wish to hone their skills. Each day focuses on a different set of techniques, ending with a fabulous meal that we will all enjoy together.
9:30AM-1:30PM EACH DAY
29
THURS. JUNE
30
KNIFE SKILLS ¦ STIR-FRYIN
G ¦ SAUTÉING
Chicken and Vegetable Stir-Fry, Pan Fried Asian Noodles Caramelized Bananas
BAKING: SWEET & SAVO
RY BREAD ¦ PASTRY
Sweet Potato Biscuits Rosemary Focaccia Summer Fruit Pie
HANDMADE PASTA & SAUC
ES
Handcut Noodles with Bolognese Sauce Herbed Ricotta Ravioli & Three-Herb Pesto Gelato with Raspberry Sauce
$210, $180 Co-op owners
CLASS SCHEDULE SPRING 2016
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Community Education Spring Farm Tour to the Capay Valley
Healthy Eating on a Budget
Saturday, April 2 9 am-4 pm • $85, $75* Transportation and a farm fresh lunch included. Explore the fertile Capay Valley and enjoy the bounty of the region. We will begin and end at the Co-op and stop at three organic farms. with Slow Food Sacramento
Wednesday, May 4 6-7:30 pm • $10, $5 for people on the Co-op Community Discount Program
Rethink Food “Waste” Saturday, April 30 9 am-noon • $10 benefits ReSoil Sacramento Kick off Compost Week with a short journey exploring different ways to rethink food “waste.” Starting at the Co-op, we will make the rounds with ReSoil Sacramento, ending at Midtown Freedom Farm for snacks and a composting demonstration. Bicycling is recommended, but directions will be provided to drivers. ReSoil Sacramento
Shop by Bike Clinic Wednesday, May 11 6:30-8:30 • $15, $10* Proceeds benefit SABA (Sacramento Area Bicycle Advocates) May is Bike Month—the perfect time to resolve to shop, commute and explore by bike. We will demo bike gear and inspire you to easily run your everyday errands by bike—riding more and driving less. Meet fellow cyclists and enjoy refreshments from Bike Dog Brewing and the Co-op. City Bicycle Works of Sacramento
WED. MAY
11
6:30-8:30 PM
PR O C E E D S BE NE F I T S AB A ( S AC B I K E . O R G )
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CLASS SCHEDULE SPRING 2016
Exploring Time Banking
Sunday, May 22 2-4 pm • Free Since 1989, Camellia Waldorf School has been inspiring children to make, craft, tinker, and problem solve, leading to spatial thinking skills that support achievement in math and science. Come see what Camellia’s K-8 students have been working on and try your hand at some fun DIY projects designed for children aged 4 and up!
Saturday, June 4 10-11:30 am • $5 benefits Community Skill Exchange~Sacramento Time banking is an innovative economic model in which community members trade their skills and talents with each other, hour for hour, instead of money. This concept is mobilizing people to make better use of their time and skills and connect with one another; join us to learn more and get involved! Community Skill Exchange~Sacramento.
Walk, Talk & Taste Saturday, June 25 1-3 pm • Free
Ride More, Drive Less!
Clinic
DIY with Camellia Waldorf School
$10, $5 for Community Discount Program (Proceeds go to the Co-op Community Kitchen)
HEALTHY
EATING ON A
City Bicycle Works of Sacramento will demo bike gear and inspire you to easily run your everyday errands by bike. Meet fellow cyclists and enjoy refreshments from Bike Dog Brewing and the Co-op.
BUDGET
Walk
Space is limited Pre-registration required
Wed.
May
Have you been searching for the best selection of local, organic and healthy foods? Check out our Co-op and learn what makes us unique.
Sat.
June
TASTE
4
6-7:30 PM
25
1 - 3 PM • FREE
REGISTER AT SACFOOD.COOP
Health and Wellness Restoring Health with Fermented Foods Wednesday, April 6 6:30-8:30 pm • $25, $20* Fermented foods are rich in probiotics, enzymes, vitamins and minerals that can help aid digestion and boost the immune system. We will sample a variety of fermented foods and beverages and discuss the benefits of incorporating more of these foods into our diets. Dr. Goli Sahba and Dr. Maxine Barish-Wreden
Good Health in a Bottle! Homemade Kombucha Wednesday, April 13 6-8:30 pm • $35, $25* Discover the healing power of kombucha—a sparkling, detoxifying fermented tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. You will leave class with your own mother culture and a customized brew to start your first batch. Sacha Laurin
The Dr. & the Chef: Spring Cleanse Wednesday, April 20 See Class Schedule page 3 for details
Spring Cleaning for Your Body Wednesday, April 27 6:30-8 pm • $15, $10* Our immunity is dependent upon healthy working systems which require just as much maintenance as our cars. We will discuss the skin; colon; liver, and kidneys, as well as the diet, lifestyle, and herbal tools for detoxifying and maintaining these systems. Dr. Suzette Lanzarotta
Natural Sodas 101 Monday, May 9 6:30-8:30 pm • $35, $25* Beat the heat with naturally effervescent, delicious and nutritious natural sodas! We will ferment seasonal fruits and roots to create homemade sodas and syrups: ginger bug; ginger ale; blueberry syrup soda; and a rhubarb shrub. Rose Lawrence, Red Bread
Fuel for Performance Saturday, May 14 10 am-noon • $25, $20* An active lifestyle requires proper fueling for mind and body! We will go through a short circuit-style workout and discuss proper pre- and post-workout nutrition to support all the hard work you invest in movement. Jess Sayo, Fitness Rangers and Scott Estrada, Wholehearted Juice Co.
The Dr. & the Chef: Brain Health Wednesday, May 18 See Class Schedule page 5 for details
DIY Green Cleaning Wednesday, May 25 6:30-8:30 pm • $25, $20* Could your conventional household cleaning products be doing more harm than good? Learn about safe, natural, highly effective cleaning alternatives that are easy to make yourself and discuss how to use antibacterial and antiviral essential oils too. Kat Fleming
Strengthening Digestion: Eating for Summer
Vitality and Balance: Nutrition for Optimal Women’s Health
Wednesday, June 1 6:30-8:30 pm • $15, $10* Our digestion fluctuates according to the seasons; while eating cooling foods is important during the summer heat, we must also protect our digestive fire so that our digestion doesn’t become “too cool.” Learn how to counterbalance the heat of summer according to principles found in Chinese Medicine. Grayson Estrada, MTCM
Wednesday, June 22 6:30-8:30 pm • $15, $10* Learn 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 uncover the key stages in a woman’s lifetime and pertaining health issues such as thyroid, adrenal, PMS, menopause, and everything in between. Dr. Antonella Aguilera-Ruiz, ND
Food Allergies + Healthy Weight Management
The Dr. & the Chef: Herbs and Spices
Wednesday, June 15 6:30-8 pm • $15, $10* Food allergies are responses mounted by the immune system, and there is a direct relationship between an inflammatory immune response and weight gain. If you are battling food allergies and have trouble losing weight, join us as we discuss the relationship between weight management and the immune response. Dr. Suzette Lanzarotta
FU E L
Monday, June 27 See Class Schedule page 6 for details
Understanding and Alleviating Headaches Wednesday, June 29 6:30-8 pm • $15, $10* Headaches are no fun, and it’s difficult to alleviate them for good. Understanding your symptoms can lead to prevention and alleviation; we’ll discuss many causes of headaches, as well as some amazing solutions. Dr. Damon West
FOR
E C N A M R O F PER SATURDAY, 10MAAM-NYO1O4N CLASS SCHEDULE SPRING 2016
9
Farm Classes Solar Cooking Class
Propagation for the Home Gardener Saturday, April 2 9:30 am-12:30 pm $25, $20* 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 and new skills, and some new plants too! Michele Ranieri
The Herbal Way
DIY Succulent Garden
Succulents in a Wine Bottle
Wednesday, April 6 6-8 pm • $25, $20* (plus a $30 materials fee, payable to the instructor in class) Succulents are fascinating, beautiful, and easy to maintain. Bring your own container and create a selfcontained succulent garden. A variety of succulents, soil, top dressings, and embellishments will be available to choose from. Pamela Marentis, The Succulent Marketplace
Wednesday, April 13 5:30-8:30 pm • $25, $20* Bring medicinal plants into your everyday life to promote overall wellness and address minor illness and injury. We will discuss the healing properties of several common herbs and how to incorporate them through cooking, everyday tonics, and simple home remedies. Daylin Wade
Wednesday, May 4 5:30-8:30 pm • $25 (plus a $35 materials fee, payable to the instructor in class) The fun doesn’t have to end when the wine is gone! Learn how to create and design your own sweet mini succulent garden in a bottle—a perfect gift for Mother’s Day! Pamela Marentis, The Succulent Marketplace
Creating an Herbal Medicine Chest I Saturday, May 7 9:30 am-12:30 pm • $25 (plus a $10 materials fee, payable to the instructor in class) This hands-on class will provide an introduction to making simple herbal remedies at home, including teas, tinctures, salves, poultices, and more. Participants will practice medicine-making techniques and leave with remedies of their own. Taking “The Herbal Way” first is recommended but not required. Daylin Wade
Preparing your Summer Garden Saturday, May 21 9 am-noon • $25 Plan your garden space for optimal production and enjoyment 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.
Saturday, June 11 10 am-2 pm • $40 Solar cooking allows you to cook your food while saving time, energy and money! Learn how solar cooking works and the pros and cons of different types of cookers. We will discuss how and when to solar cook and provide recipes for success. Try solar-cooked foods and learn about how solar cookers are helping to change lives. Paul Barth
Creating an Herbal Medicine Chest II Saturday, June 18 9:30 am-12:30 pm • $25 (plus a $10 materials fee, payable to the instructor in class) For those who have taken “Creating an Herbal Medicine Chest I” or have some experience making basic herbal remedies, this class will delve deeper into the art and science of herbal preparations. We will discuss how to put together herbal formulas, effectively extract medicinal properties, and practice advanced medicinemaking techniques. Daylin Wade
All classes will be held in the Schoolhouse 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. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.
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CLASS SCHEDULE SPRING 2016