Schedule SPRING 2018
Cooking Classes
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 sac.coop
BY PHONE
Call Brown Paper Tickets 24 hours a day 800-838-3006
QUESTIONS ABOUT OUR CLASSES
Welcome!
Call 916-868-6399 Monday - Friday from 9 am- 5 pm
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. Our teambuilding cooking classes offer a hands-on and co-operative experience for your office, clients or group of friends.
CHILDREN IN CLASS
Our classroom is located upstairs in the newly expanded Co-op at 2820 R St. It’s a great place to discover new flavors and skills and enjoy everything the Co-op has to offer.
We offer cooking classes designed especially for young people. 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; 7 days notice for Kids & Teens camp. 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.
CO-OP MEMBERS 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 Members and Co-op Community Discount recipients. Learn more at sac.coop.
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, and additional glasses are available for purchase.
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.
Hands-on Classes Students get hands-on practice making one or more of the dishes listed in the menu. Samples of each recipe will be served at the end of class.
Seasonal Dinner These Prix Fixe dinners include tax and gratuity. Wine pairings may also be included, as noted.
must be 21 years or older to attend
a vegetarian menu
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 • Simply Organic/Frontier Co-op Smart Chicken • Sola Bee • Veritable Vegetable • Woodstock Foods
18
Cooking Classes Cooking with Turmeric Monday, April 2 6-8:30 pm • $55, $45* Turmeric, an eastern spice, has become well known as a powerful antiinflammatory here in the West. Learn how to use turmeric in your cooking in order to gain the benefits of this powerful root. We will make golden milk; a turmeric and ginger salad; kitchari - a one pot dish with protein, carbs and vegetables; lemony quinoa with peanuts and carrots, and a cabbage curry salad. Shankari Easwaran
A Taste of the Co-op Cooking School Tuesday, April 3 6:30-7:30 pm • $10 Join us for a mini cooking class and get a taste of what our Cooking School has to offer. Chef Lucia will offer tips for great knife skills, share some favorite ingredients and prepare a delicious spring recipe. Special deals on Co-op classes! Pre-registration is required. Lucia Oliverio
French Croissants Saturday, April 7 1-4 pm • $85, $75
Jill will demonstrate making croissant dough with tips and techniques. Students will gain handson experience rolling, folding and shaping dough while making croissants to take home and bake—plain and chocolate filled. After shaping croissants, we will enjoy flaky plain croissants with jam. Jill Simmons
Vegan Curries
Fearless Fish
Tuesday, April 10 6-8:30 pm • $59, $50* Sweet and spicy, creamy and crunchy—curries are an explosion of flavors and textures. We’ll create vegan curries and accompanying dishes: Spinach tofu curry; potato eggplant curry; green jackfruit curry; cabbage dal, and cumin rice. Shankari Easwaran
Thursday, April 19 6-8:30 pm • $65, $55 Many home cooks are intimidated by seafood. Mayumi will help to banish your fears in this class, as you learn to choose the freshest seafood and masterfully prepare it by frying, poaching and braising. We’ll make Baja fish tacos with cabbage slaw and pico de gallo; filet of sole with beurre blanc sauce; poached salmon with dill hollandaise sauce, and braised cod with roma tomatoes and basil. Mayumi Tavalero
Grilled Cheese Celebration
DE
MO
Thursday, April 12 6:30-8 pm • $29, $25* Celebrate National Grilled Cheese Day with our grilled cheese and beer pairing class. We’re pairing the Co-op’s very own grilled cheese gourmand with our cheesemonger to learn how to select cheeses and fillings for mouthwatering sandwiches. We’ll also discuss tips for pairing our sandwiches with beers and ciders and taste the delicious results! Angie Venrick-Mardon and Sara Crocker
In the Kitchen with Rick Mahan
DE
MO
Tuesday, April 17 6-8:30 pm • $75, $65* Local Chef Rick Mahan has always embraced cooking with seasonal, local and organic ingredients. He was also one of the pioneers in the Green Restaurants Alliance Sacramento. Join this acclaimed chef and owner of The Waterboy and OneSpeed restaurants as he demonstrates recipes for a French-style dinner party that you’ll be able to replicate at home. Enjoy samples of gougère; a frisée salad with bacon and poached egg; French onion soup "gratinée," and beef bourguignonne. Rick Mahan
The Art and Science of Cheesemaking: Burrata Tuesday, April 24 6-8:30 pm • $55, $45* A specialty of Puglia, Italy, burrata resembles a soft mozzarella with a surprise inside: a creamy, lava-like center that derives its name from burro, Italian for butter. We will develop an understanding of protein elongation and pasta filata cheeses and create delicious burrata, filled with our own stracciatella and cream. Sacha Laurin
Vegan Ramen Workshop Wednesday, April 25 6-9 pm • $55, $45* A steaming bowl of noodles in a rich and savory broth is so comforting; join us and discover how to make your own vegan ramen and soup stock from scratch! Sawako will share the basic techniques and the best ingredients for perfect eggless noodles and miso broth with healthy toppings. She will also offer tips about regional variations from Japan and how to customize your ramen for your own personal ramen house. Sawako Ama
Taco Fiesta! Monday, April 30 6-8:30 pm • $55, $45* It's time to party! Learn the secret to making fresh, healthy, and delicious tacos in this festive handson class. We will make corn tortillas from scratch; lime and cumin chicken; Mayan guacamole, and smoky drunken beans. Go home with all the skills you need to create your own festive Cinco de Mayo party. Meadow Linn
IN THE
KITCHEN With Rick Mahan acclaimed chef and owner of the waterboy and onespeed Restaurants
T U E S D AY
APRIL 17 6-8:30pm
CLASS SCHEDULE SPRING 2018 • REGISTER AT SAC.COOP
19
Cooking Classes Elegant Spring Salads
Veggie Burger Bash Monday, May 14 6-8:30 pm • $55, $45* If you’re trying to cut down on meat, that doesn’t mean you have to give up one of life’s classic pleasures! Learn how to make delicious vegan burgers using fresh and healthy ingredients: chipotle spiced black bean burger; Thai inspired chickpea burger; portobello mushroom burger, and an Indian vegetable cutlet burger. Shankari Easwaran
Tuesday, May 1 6-8:30 pm • $55, $45* Salads are a great way to get creative—layering flavors and textures while packing in nutrients. Combine the flavors of spring, learn new techniques and creative plating tips. Our menu includes: frisée salad with croutons, bacon and pickled mustard seed; shaved asparagus salad with peas, mint and feta; spicy eggplant arugula salad with lemon, cumin and red onion; baby beet and crispy kale salad with Parmesan and pepita lemon vinaigrette. Ame Harrington
Essence of Spring: The Incredible Egg Wednesday, May 3 6:30-8:30 pm • $59, $50* Throughout history eggs have been a symbol of rebirth and renewal. Learn about the egg’s significance, taste organic, pastured eggs, and practice essential techniques. We’ll make these fresh and tasty recipes: egg salad tartine; hearty avgolemono soup, and leafy green bird nests with pesto. Meadow Linn
20
The Art and Science of Cheesemaking: Cashew Brie
DE
MO
Tuesday, May 15 6-8:30 pm • $65, $55* More and more people are turning to a vegan diet. While dairy cheese is often claimed to be one of the hardest foods to give up, there are ever increasing choices of non-dairy cheeses. You can even make your own at home; by culturing cashews you can create a creamy, delicious and healthy rinded brie in just a week! You’ll make and take home a small wheel for aging. Sacha Laurin
CLASS SCHEDULE SPRING 2018 • REGISTER AT SAC.COOP
Farm FORK TO TO
with with
Patrick Mulvaney
One of Sacramento’s treasured culinary icons prepares a menu inspired by the season’s finest ingredients.
TUES.
29
MAY
6:30 - 8:30 PM
Fermentation Basics
DE
Calzone Workshop
DE
Farm to Fork with Patrick Mulvaney
MO Saturday, May 19 10 am-12:30 pm • $49, $40* Cultures from around the world celebrate fermented foods for their health benefits and unique flavors. Learn techniques for lactic fermented pickled veggies: red cabbage, carrot and beet sauerkraut; radish umesu pickles; kimchi; garlic tamari pickles, and curried cauliflower pickles. Marga den Hoed
Vegan Comfort Food Essentials Tuesday, May 22 6:30-8:30 pm • $55, $49 Join Chef Marina and expand your go-to vegan comfort foods, great for a weeknight pick-me-up or for entertaining. Learn helpful techniques, how to build flavors and ways to adapt to different dietary needs. Menu: fauxcarbonara with creamy cauliflower alfredo and tempeh bacon; baked spinach artichoke dip, and shepherd’s pie. Marina Kercher
MO
Saturday, May 26 11 am-1:30 pm • $55, $45* Learn to create your own tasty calzones filled with cheese, meats and vegetables. Lucia will lead us first in preparing the dough from scratch, then we’ll make and bake fresh calzones with pesto, mozzarella, Italian sausage, and roasted peppers to share. Lucia Oliverio
Tuesday, May 29 6:30-8:30 pm • $85, $75* Patrick Mulvaney is back to dazzle us with a celebration of the agricultural bounty that surrounds us! Our meal is inspired by our region’s farmers, vintners and ranchers and highlights the season’s finest ingredients. Spend the evening with one of Sacramento’s most treasured culinary icons; he'll share stories and cooking tips as we enjoy dinner. Patrick Mulvaney
Cooking Classes Italian Date Night
Fresh Summer Pies
Asian Summer Salads
Intro to Keto Cooking
Friday, June 1 • 6-8:30 pm $120, $110* per couple The sun is up late, the nights are warm and nothing says romance like an Italian dinner for two. Bring a date, or a friend, for a night of hands-on fun. Each couple will learn to make artichoke filled ravioli; lemon cream sauce; a crisp green salad, and zabaglione with summer fruit for dessert. Then we will all enjoy our dinner together. Lucia Oliverio
Thursday, June 7 6-9 pm • $75, $65 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 size, mixed berry pie. Mayumi Tavalero
Wednesday, June 13 DE MO 6-8:30 pm • $55, $45* Salad can be a quick, healthy and delicious main dish for the heat of summer. Sawako will show how to whip up some key Asian dressings and share her recipes for avocado kale radish salad with sesame goddess dressing; Japanese summer udon salad with vegan ponzu dressing, and Asian chicken salad with temple soy sauce dressing. Sawako Ama
Monday, June 25 DE 6:30-8:30 pm • $55, $45 MO The Ketogenic Diet is high-fat, moderate protein, and very low-carb, and many are finding it beneficial to fat loss and health. Good fats from pastured animals, coconut oil, olive oil and avocado oil will be featured in our menu: poached eggs in tomatotomatillo sauce with queso fresco and cilantro; sausage and mozzarella stuffed zucchini boats; chicken stir-fry with seasonal vegetables and cauliflower rice, and no-bake chocolate almond bars. Whether you are serious about this kind of diet or simply keto curious, join us! Mayumi Tavalero
Canning Basics: Strawberries! Saturday, June 2 11 am-1:30 pm • $55, $45* Imagine stocking your pantry with goodies you made yourself to enjoy all year! Janet shares the basics of canning for food preservation in this interactive class. She’ll discuss the techniques, the tools and give you the know-how you need to get started. You’ll learn the whole process from sterilization to filling your jars. Janet will make strawberry pie filling; strawberry syrup, and you will make and take home strawberry jam. Janet McDonald
All About Curries Monday, June 4 6-8:30 pm • $59, $50* Sweet and spicy, creamy and crunchy—curries are an explosion of flavors and textures. Learn to use freshly ground spices and make your own curry sauces from fresh ingredients to create a variety of exotic curry dishes: slow roasted curry chicken; Kerala coconut shrimp curry; chicken kheema-a minced chicken curry dish; pineapple curry, and cooling raita. Shankari Easwaran
Empanada Workshop Saturday, June 9 11 am-2 pm • $65, $55* Empanadas are a tantalizing Spanish specialty; essentially a turnover made with a flaky pastry crust and a sweet or savory filling. In this class we will prepare chicken, carrot and potato empanadas served with a four herb chimichurri sauce, and a sweet pineapple and dried cherry version. Students will gain skills in making pastry dough, rolling, filling and shaping empanadas. At the end of class, we will enjoy them with a glass of vino tinto. Jill Simmons
Homemade Sausage Workshop Monday, June 11 6:30-8:30 pm • $69, $60* Learn the basic sausage making techniques in this hands-on interactive workshop. We will discuss fundamentals that will make your sausage a success every time. Mike will explain how the lean and fatty parts of pork are not created equal, but they each have specific uses for creating superior products. Participants will cut and grind meat and combine spices for German Bratwurst; sweet Italian, and chicken pesto Asiago sausage. Mike Mitchell
The Art of Tempeh
DE
MO
Thursday, June 14 6:30-8:30 pm • $49, $40 Tempeh is a traditional Indonesian food that has been adopted into many cuisines. It is a great source of protein, especially for those eating a plant based diet. It is great as a salad topping, in soups, and its amazing in tacos! Marga will show you how to ferment your own tempeh and how to use it in sweet and sour tempeh triangles, and Baja ground-tempeh tacos. Marga den Hoed
Tuscan Summer
DE
MO
Thursday, June 28 6:30-8:30 pm • $55, $45* Nothing says summer more than a savory Italian meal, a glass of wine and a warm sunset. Join Lucia as she teaches you fresh Italian recipes to enjoy all summer long: stuffed eggplant with prosciutto and provolone; spaghetti viareggio style; green beans and tomatoes, and Tuscan wine grape pie. Lucia Oliverio
CLASS SCHEDULE SPRING 2018 • REGISTER AT SAC.COOP
21
2018
Kinder
COOKS & BOOKS
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, Monday - Friday 9am - 1pm. Limited to 24 students • ages 10-15• $350, $300 Co-op Members Fee is nonrefundable and classes are nontransferable with less than 7 days notice.
SESSION
2 JULY 9 TO JULY 13
SESSION
3 JULY 23 TO JULY 27
SESSION
4 AUG. 6 TO AUG. 10
Story time meets snack time as we read a fun and fantastical Dragon story and make homemade salsa with whole grain chips. With guest reader, Nate Halsan, from the Sacramento Public Library
Ages 4-6
JUNE 18 TO JUNE 22
SESSION
Dragons Love Tacos
Friday, April 20 2-3 pm • $15, $10*
Peas and Carrots! Sprouting
Register WWW.SAC.COOP OR CALL 916.868.6399
Ages 6-9
In this class, we work together in the kitchen to make real food with a healthy helping of fun! Cheesy Peasy Pockets; Green Pea Hummus; Carrot Cupcakes with Honey Frosting.
Monday, April 23 4-6 pm • $45, $35*
Wellness and Community Total Self-Care Workshop
Homemade Kombucha
Wellness Wednesday with Fitsom Studios
Earth Friendly DIY Body Care
Wednesday, April 4 6-8:30 pm • $35, $30* Join Fitsom Studios in this participatory class and learn to use self myofascial release (SMR) and proper breathing mechanics to move more efficiently, while providing pain relief and release knots and tension. We'll then discuss how to take care of your body from the inside out with some healthy snacks: mini cucumber deli sandos; whole grain pita chips with hummus; and ooey gooey chocolate. George Martinez, CMT; Debra Panattoni, CMT; and Natalie Wallace, Nutritionist of Fitsom Studios
Wednesday, April 11 6-8:30 pm • $45, $35* Join our fermentation specialist Sacha Laurin to discover the healing power of kombucha. You will learn all about crafting this 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 of many! Sacha Laurin
Wednesday, April 18, 9-11 am • Free Come learn how to keep your body moving pain free using simple self care practices to leave you feeling loose, mobile, and happy. We will also prepare an anti-inflammatory snack to keep you energized while releasing tight and stiff muscles. This class is designed for seniors but open to everyone.
Wednesday, April 18 6-8:30 pm • $45, $35* By using just a few common ingredients and everyday kitchen tools, you can make your own body care products that are safe for you and the environment. Learn the art and science behind these natural products as well as a crash course on essential oils. We will make toothpaste, shave gel, shampoo, face wash and baby powder. Class includes recipes and samples of each product. Lucia Oliverio
22
CLASS SCHEDULE SPRING 2018 • REGISTER AT SAC.COOP
Wellness and Community Get A Better Night's Sleep
An Evening with
Melina Sempill Watts Kick off your Earth Day celebration by looking at history from a California Live Oak’s point of view. Melina Sempill Watts will read from her novel and sign copies of the book. Refreshments will be served.
Tree: An Evening with Melina Sempill Watts
Healthy Eating on a Budget
Friday, April 20 6:30 pm • Free Kick off your Earth Day celebration by looking at history from a California Live Oak’s point of view. This debut novel explores complex issues of mortality, relationships and ecology in a tale that blends environmentalism with magical realism.
Wednesday, May 16 10 am-noon • $10, $5* Join us for a cooking demonstration featuring a nutritious low-cost recipe and learn about ways to save at the Co-op to stretch your budget! Students will walk away with shopping tips, menu planning tools, a produce storage guide and delicious low cost recipes! Dana Andrak of the Co-op Community Kitchen
Homemade with Jolie: Skin Care Gifts Wednesday, May 2 6-8:30 pm • $45, $35* Learn how to make spa quality body care products using natural ingredients that will make great gifts for Mother’s Day. In this hands-on workshop, we’ll create a basic moisturizing face cream; a rich body butter; a fizzy bath bomb, and a facial serum. Students will take home what they make in class and have a framework for creating more gifts at home. Jolie Laudicina
Autoimmunity: The Five Top Triggers Monday, May 21 6:30-8 pm • $15, $10* Autoimmune conditions are challenging, and the steps to health can be frustrating. By looking at the body from a functional medicine perspective and investigating the root causes, you'll learn how to begin to heal your immune system. We will discuss strategies to help balance the body and talk about conditions like Hashimoto's, lupus, Crohn's disease, and rheumatoid arthritis. Antonella Aguilera-Ruiz, ND
F R I DAY
APRIL
20 6:30 PM • FREE
Wim Hof Breathing Wednesday, May 23 6:30-8 pm • $15, $10 Learn about the immense power of your breath! Join us for a background and history of Wim Hof, the "iceman" and his methods. You will be guided through the Wim Hof breathing technique and discuss its benefits, such as boosted energy levels, lowered stress and improved sleep. Katelyn O'Neil, Fitsom
Pioneering the Future of Hemp Thursday, May 24, 6:30-8 pm • $15, $10* Join us for an introduction to and exploration of CBD—its history and its potential health benefits. Learn the difference between hemp-derived CBD and cannabisderived CBD. Mr. Tomc is a recognized authority on dietary supplements, with twenty five years of experience in the nutritional health industry. Stuart Tomc, CV Sciences
Wednesday, May 30 6:30-8 pm • $15, $10* If you’re having trouble sleeping through the night you’re not alone. Environmental and societal changes have disrupted our normal cycles and sleep patterns, but this class will give you the information you need to get back to sleeping the way you should. You'll learn the latest research and technology in the study of sleep, and which proven (drug-free) techniques, practices, supplements and foods will give you satisfying rest night after night. Damon West
Foot Reflexology for Headaches Wednesday, June 6 6:30-8:30 pm • $35, $25* If you suffer from headaches, you are not alone. Avoid unwanted side effects from prescription drugs by learning to alleviate them naturally and effectively through foot reflexology, a safe approach to pain relief. Licensed acupuncturists teach simple hands-on techniques. Go home with tools to aid your practice! Bring a mat to sit on and clean white socks to write on. Tian Li. Wu and Rebekah Lake of Tian Chao Herbs & Acupuncture and Shine Wellness Inc.
CLASS SCHEDULE SPRING 2018 • REGISTER AT SAC.COOP
23
Farm Classes
Succulent Terrarium Workshop Tuesday, April 10 6-8 pm • $25 (plus a $45 materials fee, payable to the instructor in class) Learn about the tiny world of terrariums and design your own sweet garden of wonder in a beautiful hanging glass globe. Create a sustainable healthy little ecosystem with succulents, moss, pebbles and miniature embellishments. There will be a demonstration and handson help. You will take home one finished glass globe gleaming with succulents and treasures. Pamela Marentis, The Succulent Marketplace
Preparing a Summer Garden Saturday, April 21 1-4 pm • $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. Kellan MacKay, Soil Born Farms
Introduction to Permaculture and Forest Garden Design Saturday, April 28 1-4 pm • $25 Permaculture uses nature's design to grow food, fuel, fiber and medicine for our needs while also enhancing the land at the same time. You will get a crash course on how and why permaculture works, and then learn how to establish a food forest garden that is the best physical manifestation of nature. This class is lecture and hands-on. Matthew Trumm, Treetop Permaculture
Garden to Vase: Growing Cut Flowers Tuesday, May 1 5:30-8:30 pm • $25 Grow beautiful flowers without tilling the soil! We will talk about how to grow no-till flowering perennials and annuals that do well in our climate throughout the seasons. Students will learn the best flowers for cutting as well as the basics of harvesting and arranging. Katie Koch, Flower Mama
Introduction to Urban Backyard Beekeeping
Menopause: A New Life Cycle for Women
Saturday, May 26 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
Saturday, June 16 1-4 pm • $25 Menopause is the gateway to a major life cycle for women. There are physical, emotional and psychological changes that women experience. Most people talk about hot flashes and memory lapses, but there are so many more aspects of this transition. We will talk about how this is a time of great change in a woman’s life, and the foods, herbs and oils that can help her traverse this journey through the wilderness to the new self. Candis Cantin, Integrative Herbalist
Staying Healthy with the Seasons Thursday, May 31 6-8 pm • $20 According to Traditional Chinese Medicine, one of the best ways to maintain good health is to balance your body with the outside world. Nature's cycles affect not only the external climate, but also our internal health and wellbeing. This lecture will feature seasonal approaches to nutrition, disease prevention, and mind-and-body fitness. Tian Wu, Tian Chao Herbs & Acupuncture
All classes are held at Soil Born Farms American River Ranch 2140 Chase Dr. in Rancho Cordova. Register at sac.coop For a complete schedule of classes, activities, events and volunteer opportunities at Soil Born Farms visit soilborn.org. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.
Family Herbalist Course Beginners Program w i t h R e v. C a n d i s C a n t i n , I n t e g r at i v e H e r b a l i s t
S e co n d S at u r d ays , 1 0 a m – 4 : 3 0 p m April 14 • May 12 • June 9 • July 14 • August 11 • September 8 To register, visit www.soilborn.org or call (916) 363-9685
24
CLASS SCHEDULE SPRING 2018 • REGISTER AT SAC.COOP