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Schedule AUTUMN 2016

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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.

Wine & Cheese Tasting FriDAY • 5:30 - 7:30 PM • $5

Tasty appetizers, a dozen local wineries, and music with Marty Cohen & the Sidekicks

Craft Beer Tasting

SATURDAY • 4 - 6pm • $5

Bites and brews and music with The Noize Club

CLASS REGISTRATION Pre-registration is required for all classes. Fees are due at the time of registration.

Free Cooking Classes

SATURDAY & SUNDAY

with Patrick Mulvaney, Rick Mahan and more!

ONLINE sacfood.coop

BY PHONE

Call Brown Paper Tickets 24 hours a day 800-838-3006

QUESTIONS ABOUT OUR CLASSES Call 916-868-6399 from 9am- 5 pm

CHILDREN IN CLASS We offer cooking classes designed especially for students aged 4-16. Students aged 16-18 need prior approval to attend adult classes. Please call 916-868-6399. We ask that babies and small children are not brought to class.

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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Welcome! 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 brand new 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.

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.

Hands-on Classes

must be 21 years or older to attend this class

Students get handson practice making one or more of the dishes listed in the menu. Samples of each dish will be served at the end of class.

a vegetarian menu

Demonstration Style Classes These classes are dynamic and interactive; students ask questions, watch the chef demonstrate essential techniques, learn about ingredients and sample each dish. All classes are demonstration style unless otherwise noted.

Seasonal Dinners We feature talented local chefs, farmers, winemakers and artisans. A full meal is served, including at least one wine pairing.

V

a vegan menu

a gluten-free menu

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 The Art & Science of Cheesemaking: Blue Cheese Monday, October 10 6-8:30 pm • $49, $40* Gorgonzola is a delicious Italian blue cheese made with whole cow's milk and cream. Join cheesemaker Sacha Laurin to learn the art and science of blue cheese making and create your own Gorgonzola to take home and age to perfection. Your blue will be a great complement to crisp fall apples. Sacha Laurin, Winters Cheese Company

Farm to Fork with Patrick Mulvaney Tuesday, October 11 6:30-8:30 pm • $75, $65* Local celebrity chef Patrick Mulvaney is back with a menu inspired by our region’s farmers, vintners and ranchers that highlights the season’s finest ingredients. Join us and spend the evening with one of Sacramento’s most treasured culinary icons. Chef Patrick Mulvaney

Thai Favorites Thursday, October 13 6:30-8:30 pm • $49, $40* Join Chef Dio and learn about key ingredients and techniques to help you create delicious Thai food at home: tom kha gai (coconut chicken soup); boo jah (crispy crab and shrimp cakes) with cucumber salad and chililime dipping sauce; clay pot red curry, and pad si ew noodles with pork and stirfried Asian greens. Dionisio Esperas

Can Do! Apples and Pears Saturday, October 15 10 am-12:30 pm • $49, $40* Apples and pears are at their peak of freshness and flavor—the perfect time to create tasty preserves to use throughout the year. Janet shares recipes and techniques for ginger pear preserves; maple sweetened apple butter, and pear and apple pie filling. Janet McDonald, The Good Stuff

Sausage Making Workshop Monday, October 17 6-8:30 pm • $65, $55 Learn the basics of sausage making in this interactive workshop. Participants will cut and grind meat and combine spices for three different sausages: chorizo, bratwurst-style and a chickenpesto-fontina, stuffed into natural casings. Mike Mitchell

Ramen Workshop Tuesday, October 18 6-9 pm • $55, $45* Discover how to make your own ramen and soup stocks from scratch! Sawako will share the basic techniques and the best ingredients for perfect noodles and flavorful broth, and we’ll discuss regional variations from Japan and how to customize your ramen. Sawako Ama

Grain-Free Favorites Thursday, October 20 6:30-8:30 pm • $49, $40 We’ll explore grain-free ingredients in some delicious recipes: zoodles (zucchini noodles) with savory meat sauce; shredded chicken enchiladas with egg tortillas; grain-free pepperoni pizza bread, and carrot cake with cream cheese frosting. Mayumi Tavalero

Perfect Pies Saturday, October 22 1-5 pm • $80, $70* Pies are a perfect way to enjoy autumn flavors like apples, sweet potatoes and nuts. We will make and roll out dough for beautiful double-crust pies, and practice decorating techniques to make a piece of edible art. Rose will discuss working with various fillings and flours, and each student will create his or her own fullsized pie. Rose Lawrence, Red Bread

Fermentation Basics: Pickles, Krauts and Kimchi

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Monday, October 24 6:30-8:30 pm • $45, $35* Cultures from around the world celebrate fermented foods for their health benefits and unique flavors. Learn techniques for lactic fermented pickles: garlic tamari pickles; kimchi; carrotbeet-red cabbage kraut; ginger pickle, and curried cauliflower pickles. Marga den Hoed

Cook Once, Eat Healthy All Week Tuesday, October 25 6-8:30 pm, $49, $40* Learn how you can prepare key components ahead for healthy breakfasts, lunches, snacks and dinners all week. Staples such as roasted meats, sautéed greens, vegetables, and savory whole grains can be made ahead and transformed into stirfries, 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

PERFECT with

Rose Lawrence of Red Bread

Pies are a perfect way to enjoy autumn flavors like apples, sweet potatoes and nuts. Each student will create his or her own full-sized pie.

OCTOBER

SATURDAY

1-5PM

Winemaker with

RE VO LUTI O N W IN E S MENU Roasted Feta and Grapes with Fennel and Thyme on Crostini Kabocha Squash Soup with Smoked Paprika Crème Fraîche Pan Seared Gnudi with Chicken Confit Honey Cake with Caramelized Ginger Pears

Each dish is paired with a distinctive Revolution wine.

THUR. OCTOBER 27

6:30-8:30 PM CLASS SCHEDULE AUTUMN 2016

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Cooking Classes Winemaker Dinner with Revolution Wines Thursday, October 27 6:30-8:30 pm • $75, $65* Join us as Chef Ame Harrington creates a fabulous four course meal inspired by our neighbors at Revolution Wines: roasted feta and grapes with fennel and thyme on crostini; kabocha squash soup with smoked paprika crème fraîche; pan seared gnudi with chicken confit; and honey cake with caramelized ginger pears. Each dish will be paired with a distinctive Revolution wine, and dinner will be followed by an optional cellar tour at Revolution.

Homemade Gnocchi Workshop Monday, October 31 6-8:30 pm • $49, $40* Lucia teaches us how to craft light and fluffy gnocchi by hand, and top them with a variety of delicious sauces. We’ll make a polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce; ricotta gnocchi with olive oil and herbs, and a pumpkin gnocchi with savory brown butter sauce. Lucia Oliverio

All About Curries Tuesday, November 1 6-8:30 pm • $49, $40* Sweet and spicy, creamy and crunchy—curries are an explosion of flavors and textures. Learn to make your own curry sauces from fresh ingredients to create a variety of exotic curry dishes: Konkan Coast chili prawns flavored with coriander and coconut; vegetable coconut curry; chicken tikka masala, and chicken vindaloo. Shankari Easwaran

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The Dr. & the Chef: Healthy Digestion Wednesday, November 2 6-8:30 pm • $49, $40* In natural medicine, the digestive system is king. Come learn about key foods that support the digestive tract and how to incorporate them into a tasty menu that will nourish your whole body: quinoa and delicata squash sauté with herb oil; turmeric-ginger elixir; mashed cauliflower with a braised beef stew; fall salad with a fermented slaw, and chocolate hazelnut bars for dessert. Dr. Antonella Aguilera-Ruiz, ND and Chef Adam G. Lovelace

Knife Skills Thursday, November 3 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. Dionisio Esperas

Fresh Holiday Sides Monday, November 7 6:30-8:30 pm • $49, $40* Change up the traditional spread with these mouthwatering sides that are sure to be a hit. Terese will share some of her family favorites: farro stuffing with roasted winter squash and sage; sautéed greens with gremolata; honeysherry glazed roasted root vegetables; shaved apple and fennel salad, and roasted broccoli with pistachios. Terese Esperas

CLASS SCHEDULE AUTUMN 2016

Farm FORK TO TO

with with

Patrick Mulvaney

Local celebrity chef Patrick Mulvaney is back with a menu inspired by our region’s farmers, vintners and ranchers.

11

Tuesday

oct.

6:30 - 8:30 PM

Paleo-Style Thanksgiving

Your First Thanksgiving

Tuesday, November 8 6:30-8:30 pm • $49, $40* If you or someone in the family is voting for a paleo or gluten-free feast this year, join Mayumi for a menu that satisfies both parties! She’ll demonstrate: roasted Diestel organic turkey breast; sausage and vegetable-herb stuffing with apples, raisins, and toasted pecans; fresh cranberryorange sauce; mashed parsnips with Irish butter, and paleo pumpkin pie. Mayumi Tavalero

Saturday, November 12 10 am-1 pm • $65, $55* Don’t be intimidated by the big day—relish it! This handson class for beginning or tentative cooks will eliminate the guesswork and fear. You’ll learn the perfect traditional menu; recipes that work; essential techniques and ingredients, and how to plan the day, step by step. Menu: roast turkey; stuffing; gravy; mashed potatoes; vegetables, and great pumpkin pie. Elaine Corn

Intro to Sourdough Bread Baking

In the Kitchen with Ame: Soufflés

Thursday, November 10 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. We’ll practice shaping, scoring and baking bread, and you'll take home a sourdough starter and bread dough to bake the next day. Jane Hollander Bonifazzi

Monday, November 14 6-8:30 pm • $49, $40* A light and airy soufflé makes a special dish for the holidays or any time—and it’s not as difficult to master as you might think. Chef Ame shares her secrets for creating perfect soufflés: Gruyère and cauliflower gratin soufflé; goat cheese, leek and thyme soufflé, and molten chocolate soufflé. Ame Harrington


Cooking Classes Meat & Potatoes

Indian Fusion

Tuesday, November 15 6:30-8:30 pm • $59, $50* The classic combination of meat and potatoes comes to life in this class as Chef Dio highlights these hearty comfort foods. Add these recipes to your repertoire to help you get through the long winter ahead: braised brisket with creamy root vegetable purée; ciderbrined pork roast with hasselback potatoes, and chicken marbella with olive oil crispy smashed potatoes. Dionisio Esperas

Tuesday, November 29 6-8:30 pm, $49, $40* In our global village, there is no reason to limit our tastebuds! This class is a mash up of everyday foods made with flavors borrowed from across the globe. We'll make tandoori chicken tacos; curried turkey chili; paneer picata, and Indian-spiced quinoa pilaf. Shankari Easwaran

Vegan Thanksgiving V Thursday, November 17 6-8:30 pm $49, $40* Thanksgiving is a time to come together in the spirit of gratitude. Emily will show you how to make a plantbased celebratory meal full of traditional flavors: beet and arugula salad with cranberry-pomegranate dressing; herbed lentilwalnut croquettes with wild mushroom gravy; stuffed delicata squash, and cranapple pie with oat-nut crust. This is a vegan menu with no gluten, soy or oil. Emily Honeycutt

Handmade Bauletti Workshop Monday, November 28 6-8:30 pm, $49, $40* Join Lucia and learn to make bauletti, a traditional pasta that hails from her mother’s region of Abruzzo, Italy. We’ll make bauletti with spinach and ricotta and a butter lemon cream sauce; ground beef and tomatoes and melted cheeses; pancetta, mushrooms and ricotta with a roasted hazelnut sauce, and a dessert bauletti stuffed with cappuccino cream. Lucia Oliverio

Tamales for the Holidays Thursday, December 1 Tuesday, December 20 6-8:30 pm • $55, $45* Tamales are a holiday tradition in many Latin cultures, where everyone gathers for a tamale-making party. Chef Dio leads a “tamalada” at the Co-op; we’ll make homemade masa, then we’ll prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Dionisio Esperas

Wholesome Holiday Treats

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Saturday, December 3 10 am-noon • $49, $40* Baked treats are one of the most difficult things to adapt to gluten free, sugar free and vegan. Learn recipes, ingredients and techniques that will impress your friends, your family and yourself in these delicious yet healthy desserts: fall apple crisp; chewy fig bars, and ginger chocolate chunk cookies. Marga den Hoed

Homemade Bitters and Mixers for Handcrafted Cocktails Saturday, December 3 3-5:30 pm $49, $40* A cocktail renaissance is sweeping the nation, inspiring bartenders and home mixologists to revisit the ingredients and techniques of classic cocktails. Janet will guide you in crafting homemade tonic; cranberry syrup; coffee-pecan bitters, and homemade amaretto. Janet McDonald, The Good Stuff

Festive Cocktail Party Appetizers

with

Elaine Corn CREATE THE PERFECT MENU

RECIPES THAT WORK

HOW TO ESSENTIAL PLAN THE TECHNIQUES & INGREDIENTS DAY STEP BY STEP

Monday, December 5 6:30-8:30 pm • $55, $45* Host a cocktail party with great food as part of the festivities! Terese shares recipes from her repertoire of hits: deviled eggs with filet mignon and blue cheese; spicy scallop and shrimp cocktail; lightened up latkes with smoked salmon; spinach quinoa croquettes with pistachio pesto, and vegetable satay with hoisin peanut sauce. Terese Esperas

Hanukkah Traditions Tuesday, December 6 6:30-8:30 pm • $49, $40* It’s time for a culinary celebration of the Festival of Lights! Evie will share traditional recipes and discuss their special roles in the holiday story: sesame cheddar crackers; dukkah— a flavorful seasoning for dipping and sprinkling; sweet and sour red cabbage to go with briskets and delistyle sandwiches; baked applesauce for latkes, and olive oil cake with crunchy toasted almond topping. Evie Lieb

Holidays Chef Dio Esperas leads a tamalada in this hands on workshop where you’ll learn how to make delicious tamales in your own kitchen.

THURS.

DEC.

1

6-8:30PM

&

TUES.

DEC.

20

6-8:30PM

CLASS SCHEDULE AUTUMN 2016

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Cooking Classes Elegant Vegan Holiday

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Thursday, December 8 6-8:30 pm • $49, $40* Chef Adam shares ideas for a celebratory vegan menu that is seasonal, delicious and beautifully presented. He’ll prepare: carrot soup with coriander oil; escarole, avocado and hazelnut salad with sherry vinaigrette; “illusion of scallops” with mushrooms, haricots verts, and pearl onions in a sakesoy emulsion, and coconut mousse with persimmons for dessert. Adam G. Lovelace

Homemade Ravioli Workshop Saturday, December 10 1-3:30 pm • $49, $40* Make a great impression on your holiday guests with homemade ravioli! We’ll make fresh pasta from scratch for roasted beet ravioli with mascarpone thyme filling; Gorgonzola butternut squash ravioli; pumpkin ravioli, and sweetened ricotta dessert ravioli. Simple sauces accompany each dish. Lucia Oliverio

In the Kitchen with Ame: Appetizers for Entertaining Monday, December 12 6-8:30 pm • $49, $40* Far from ordinary, Ame’s collection of appetizers will get your gathering off to a memorable start. Keep your holiday party guests happy with these tasty bites: apple, kale and bacon salad in frico cups; chorizo prawns and romesco with crunchy tortillas, and crispy polenta with radicchio, basil and Parmesan. Ame Harrington

Regional Indian Cuisine: Kerala Tuesday, December 13 6-8:30 pm, $49, $40* Kerala is a state in southwestern India known for its lush green coconut trees. Shankari will take you on a culinary journey of Kerala through some traditional home recipes. We'll make yellow split pea fritters; basmati rice and onions slowly sautéed in ghee; coconut fish curry, and theeyal—a rich coconut vegetable curry. A dessert of tapioca kheer rounds out this menu. Shankari Easwaran

Decadent Holiday Desserts Thursday, December 15 6:30-8:30 pm • $49, $40* A fabulous holiday feast has to end with a showstopping dessert! Join us and add some traditional favorites and delicious new possibilities to your repertoire: classic crème brûlée; holiday bread pudding with bourbon sauce; molten chocolate lava cake, and maple baked pears with pecans and vanilla ice cream. Mayumi Tavalero

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CLASS SCHEDULE AUTUMN 2016

Wholesome HOLIDAY TREATS with Marga den Hoed

Decadent

HOLIDAY

DES S ERT S

with Mayumi Tavalero

Festive

HOLIDAY TREATS with Jill Simmons

SAT. DEC.

3

10AM - NOON

15

THURS.

DEC.

6:30 - 8:30 PM

17

SAT. DEC.

10 AM - 12:30 PM

Pre-register at sacfood.coop

Festive Holiday Treats

Tamales for the Holidays

Saturday, December 17 10 am-12:30 pm • $49, $40* Making cookies and special treats is one of the great traditions of the holidays. We will make double chocolate boscotti and white chocolate lollipops decorated with dried cherries and roasted cashews; we'll also practice decorating techniques to make sugar cookies that are fancy and fun. We’ll enjoy rich European hot chocolate with freshly whipped peppermint cream, and everyone will receive decorative bags to create edible gifts. Jill Simmons

Thursday, December 1 Tuesday, December 20 6-8:30 pm, $55, $45* Tamales are a holiday tradition in many Latin cultures, where everyone gathers for a tamale-making party. Chef Dio leads us in a “tamalada” at the Co-op; we’ll make homemade masa, then we’ll prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema. Dionisio Esperas


Kids and Teens

Kids

and

Teens

COOKING CLASSES

We are proud to offer cooking classes designed especially for students ages 4 -16. Classes are hands on and all students will have the experience of making each recipe on the menu. They will use high quality ingredients, learning essential cooking skills and techniques along the way. Students will enjoy the food they have made together at the end of class.

&

TEENS KITCHEN IN THE

Cooking is a skill that can be developed over a lifetime. Young people get a head start in our fun, hands-on classes.

Ages 10-16

Homemade

Holiday

Learn to make fresh pasta the oldfashioned way with Lucia Oliverio!

Join Jolie Laudicina and Julia Thomas and create homemade treats to eat and share!

Pa sta Party Menu

Menu

Fresh Handmade Bowtie Pasta

Double Chocolate Snowballs

Creamy Alfredo Sauce

Cranberry-Orange Shortbread Cookies

Sautéed Veggies

White Chocolate Peppermint Bark

Devine Gelato will be served

Friday October

$45, $35* for each class.

Treats

21

4 - 6 :30 p m

Ages 3-9

Spiced Apple Cider will be served

Friday December

4 -6 p m

16

FUN FARM Explore the Youth Garden and Soil Born Farms American River Ranch Engage in fun, educational activities. Make a farm fresh snack Meet the farm animals. Create something special to take home.

Sat. Oct. 15 9:30 - 11:30am • $15

Sprouting

Taco Time! We’ll make handmade corn tortillas and stuff them with tasty fillings, topped with our own fresh guacamole. Then we’ll make Mexican chocolate brownies for dessert!

Wed. Nov. 9 3:30 - 5:30pm • $25, $20*

C o-op

!

Monday

OCTOBER 31 Free

Stop by the Co-op at 4 pm on Halloween Wear Your Costume, Bring Your Bag and Trick or Treat on Every Aisle!

Ages 4-6

Ages 6-9 on the

at th e

Kinder

COOKS & BOOKS

The Gingerbread Man L o o s e o n the Fi r e Tr u c k We’ll read a fun twist on a classic holiday character and make gingerbread cookies. Featuring guest reader, Nate Halsan, from the Sacramento Public Library

Wed. Dec. 14 3:30 - 5pm • $15, $10* CLASS SCHEDULE AUTUMN 2016

7


Health and Wellness The Brain-Gut Connection Wednesday, October 12 6:30-8 pm • $15, $10* When your gut is unhealthy, it can cause more than just stomach pain. A growing body of research reveals that gut health is critical to overall well-being. The quality of our memory, mood, stress, and sleep are all dependent upon the health of our microbiome. Join us and discuss how to improve brain functioning through diet, lifestyle and supplementation. Dr. Suzette Lanzarotta, D.C.

Eating for the Season: Fall Wednesday, October 19 6:30-8:30 pm • $15, $10* The human body is linked to the seasonal cycles found in nature. Being mindful of what and how we eat during the seasons plays a pivotal role in the strength of our digestion and immunity, which can help us feel vibrant and energized. This course will discuss these concepts in relation to Chinese Medicine, as well as basic yin yang theory and specific foods to be consumed during the fall season. Gray Estrada, MTCM

The Dr. & the Chef: Healthy Digestion Wednesday, November 2 6-8:30 pm • $49, $40* In natural medicine, the digestive system is king. Come learn about key foods that support the digestive tract and how to incorporate them into a tasty menu that will nourish your whole body: quinoa and delicata squash sauté with herb oil; turmeric-ginger elixir; mashed cauliflower with a braised beef stew; fall salad with a fermented slaw, and chocolate hazelnut bars for dessert. Dr. Antonella Aguilera-Ruiz, ND and Chef Adam G. Lovelace 8

Strengthening the Immune System Naturally Wednesday, November 9 6:30-8 pm • $15, $10* Held upstairs in the training and conference room When our immune system functions perfectly, we can live long and healthy lives, but when it is compromised, our health suffers. We will discuss the advances in strengthening the immune system and foods and nutrients that support strong immune functioning, and how some ancient practices are being used for tremendous results. Dr. Damon West, D.C.

Anti-Inflammatory Toolkit Wednesday, November 30 6:30-8 pm • $15, $10* Held upstairs in the training and conference room Inflammation is an underlying factor in almost every chronic disease. But what is it and how do we mitigate its detrimental effects? Come learn about the impactful ways nutrition can support anti-inflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant. Dr. Antonella Aguilera-Ruiz, ND

Healthy Eating on a Budget Wednesday, November 30 6-8 pm • $10, $5 for Community Discount Program members Join us for a cooking demonstration featuring a nutritious low-cost recipe and learn about ways to stretch your budget and still be able to put healthy meals on the table! Dawn Dunlap with Adam G. Lovelace

CLASS SCHEDULE AUTUMN 2016

DIY uertos Día de los M é Skulls Papier-mâch and create

ungess Join Meredith Br hé, using papier-mâc art ull your own sk ts. en hm llis be em paints and other

er 26 Wednesday • Octob 0* 5, $2 6:30-8:30 pm • $2

reaths Handmade W e mus Produc at Good Hu dried herbs, eaths of Make beautiful wr m. nery from the far flowers and gree

ember 3 Wednesday • Dec 10 am-4 pm • $75 nch sh lu

includes a farm fre

e+ DIY Skincar oliday Gifts H e d Homema Jolie’s Herbals na from Join Jolie Laudici dients use natural ingre and learn how to cream e fac ng izi ur moist to create a basic . lm ba lip and a simple

ember 7 Wednesday • Dec 0, $20* 6:30-8:30 pm • $3

PRE-REGISTER AT SACFOOD.COOP

HEALTHY

EATING ON A

BUDGET

Join us for a cooking demonstration featuring a nutritious low-cost recipe! Learn ways to save at the Co-op to stretch your budget and still be able to put healthy meals on the table.

$10, $5 for Community Discount Program (Proceeds go to the Co-op Community Kitchen)

Space is limited Pre-registration required

Wed.

Nov.

30

6- 8 PM


Farm Classes

The Autumn Herbal Tuesday, October 11 5:30-8:30 pm • $30 (includes dinner) This class introduces the plant remedies growing around us this time of year, and how to support the body and mind with herbs, diet, and habits. We will share a seasonal dinner which incorporates many of the ideas we discuss. Daylin Wade

Decorative Succulent Pumpkins Tuesday, October 18 6-8 pm • $60 These fabulous decorative succulent pumpkins make perfect Thanksgiving centerpieces, holiday gifts and office decorations. You’ll get hands-on experience designing with succulents and learn the secrets of growing these plants. Pamela Marentis, The Succulent Marketplace

Introduction to Urban Backyard Beekeeping Saturday, October 29 12-3 pm • $25 This class is designed for new beekeepers and those curious about bees; it 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 and maintenance, basic troubleshooting and more. Rachel Morrison, The Beecharmers

Succulent Terrarium Workshop

The Wonders of Fungi and Mushrooms

Wednesday, November 2 6-8 pm • $55 Learn about the tiny world of terrariums and create a sustainable healthy little ecosystem with succulents, moss, pebbles and miniature embellishments. You will take home one finished glass globe gleaming with succulents and treasures. Pamela Marentis, The Succulent Marketplace

Saturday, November 19 1-4 pm • $30 (plus $10 materials fee, payable to the instructor in class for those who want to take home a mushroom growing kit) Take a journey into the amazing fungi kingdom and learn how certain fungi and mushrooms can benefit your garden, health and the planet. Learn easy mushroom cultivation methods to grow food and medicine and bring vitality to your garden. Matthew Trumm, Treetop Permaculture and Sarah Jo Michalak, Master Gardener

Basics of Herbal Medicine Wednesday, November 16 5:30-8:30 pm • $25 Come learn how to bring medicinal plants into your everyday life to promote overall wellness and 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

Herbs for Healthy Digestion Saturday, December 3 9 am-noon • $30 Traditional medicine views the digestive system as the root of our health. This class will provide an introduction to building a healthy digestive system through herbs, diet and positive habits. Hands-on activities, recipes and materials needed to make herbal preparations are included. Daylin Wade

Fruit Tree Care Saturday, December 3 12:30-4:30 pm • $35 Proper care of fruit trees can boost their health and maximize their production. In this informational and handson workshop, we will cover general fruit tree science and how to prepare your trees for winter and early dormant season pruning. Please wear clothing and footwear for working in the orchard. Leo Buc, Common Vision

Succulent Wreath Workshop Wednesday, December 7 6-8 pm • $80 Discover how to make beautiful succulent wreaths while making your own to take home. You’ll learn how to prepare cuttings, and care for your wreath to keep it beautiful year after year. We'll discuss how to use different design principles to create a wreath that can be hung up or used as a holiday centerpiece. Students should bring a hot glue gun and 5-10 glue sticks. Pamela Marentis, The Succulent Marketplace

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. Soil Born Farms is a 501(c)3 and proceeds benefit the education program.

CLASS SCHEDULE AUTUMN 2016

9


Sacramento Natural Foods Co-op Fall Class Schedule