May 2013 City Market Classes and Events
Calendula Cream
City Market
Thursday, May 2
5:30 – 7:30 p.m.
$5 City Market Members, $10 non-members
Calendula is healing to bruises and chapped skin and is soothing for relief of pain, itching and irritation. In this class, we will be make calendula cream, and each person will take some home along with directions to make it at home. This recipe can be easily applied to making any homemade cream. Sage Zelkowitz has been studying herbalism for over 10 years with local herbalists, including Amy Goodman and Rosemary Gladstar.
Medicine Wheel
City Market
Saturday, May 4
10:30 – 11:30 a.m.
$5 City Market Members, $10 non-members
Learn about the energies within the wheel of the year that many cultures share. We will learn about the 4 directions and elements (air, fire, water, and earth) and plants and flowers associated with them. Maureen Short is a flower essence practitioner and creates flower essences for her business, Lightheart Healing Arts and Flower Essences in New Haven, Vermont.
A Twist on Flower Arranging
City Market
Saturday, May 4
12:30 – 1:30 p.m.
$12 City Market Members, $15 non-members
Flower arrangements have been used to adorn homes, businesses and celebrations for centuries. What you may not know is that flower arranging is very therapeutic and is used for reducing stress, increasing endorphins, and making people feel good. It is based on a few basic principles that anyone can learn. In this class, we will be using everyday things that you find in your kitchens along with therapeutic herbs and flowers. You will be amazed at how much fun it is to make an eye-catching and usable arrangement. Join us for an unforgettable hour with Horticulture Therapist and florist, Donna Covais. Blind since age 40, she will inspire your creative juices! No experience necessary and all materials are included.
Doctrine of Signatures
City Market
Saturday, May 4
2:30 – 4:00 p.m.
$5 City Market Members, $10 non-members
The Doctrine of Signatures is a very ancient recognition of the correspondence between a plant’s appearance and the human body. Our ancestors believed that nature had placed clues to each herb’s uses in its colors, structures and textures. For example blue or purple flowers are thought to indicate plants that are helpful for our nervous systems, like scullcap. In this class we’ll explore these correspondences and include some modern validation of the Doctrine. Betzy Bancroft is the co-director of the Vermont Center for Integrative Herbalism.
Kids’ Cooking Class: Vietnamese Spring Rolls
The McClure Multi-Generational Center
Sunday, May 5
11:30 a.m. – 1:00 p.m.
$5 City Market Members, $10 Non-Members
Learn to make delicious Vietnamese spring rolls filled with lettuce, cucumber, fresh herbs, and your choice of shrimp, pork, or tofu. A peanut dipping sauce on the side keeps us coming back for more. We will be learning a recipe taught in our adult Mosaic of Flavor class and will get hands-on as we prep the veggie and wrap the spring rolls ourselves. For kids and teens ages 8 and up, accompanied by an adult.
Herb Walk
Arethusa Farm at the Intervale
Sunday, May 5
1:00 – 2:30 p.m.
Free!
City Market and Urban Moonshine partner to present an afternoon herb walk where we’ll identify, talk about and taste some of the wild edible and medicinal plants growing all around us. We’ll discuss traditional spring uses of herbs, and the Chinese medicine understanding of living in balance with the season. Brendan Kelly is an acupuncturist and western and Chinese herbalist practicing at Jade Mountain Wellness in Burlington, VT. He is an herbalist of 20 years, and has been combining the potency of local western herbs with the depth of Chinese medicine diagnosis for the past decade. He is currently on the faculty at Johnson State College in VT, and at the Academy for Five Element Acupuncture in FL, and teaches about herbs and natural medicine nationally. Please dress appropriately for the day as the class will be outside, and children are most welcome. No pre-registration necessary.
Cooking with Wild Foods
The McClure Multi-Generational Center
Sunday, May 5
3:00 – 4:30 p.m.
$5 City Market Members, $10 Non-Members
Spring is the season of ephemeral wild edibles – the ramps, fiddleheads, mushrooms, dandelion greens and more whose tender shoots are gathered along the streams and from the forests of Vermont. These spring delicacies add all kinds of interesting flavors to our kitchens and, in this class, Margaret Osha from Turkey Hill Farm will teach us to prepare inspiring and creative recipes. Because of the fleeting nature of wild-crafted foods, the ingredients will vary based on the season. We will prepare artisan flatbreads, topped with the wild edibles of the moment, and a wilted salad, featuring dandelion greens or other wild greens. Homemade wild ginger ice cream rounds out the meal. Margaret Osha farms in Randolph, where she also runs The Farmer’s Kitchen cooking series and is a chapter leader for the Weston A. Price Foundation.
Free Herbal Consultations
City Market
Mondays, May 6, 13, and 20
4:00 – 7:00 p.m.
Free!
Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about an hour and a half and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.
The Pennywise Pantry
City Market
Monday, May 6
6:00 – 7:00 p.m.
Free
Learn how to shop for fresh, long-lasting, and nutritious foods in Produce and Bulk. With this interactive and hands-on tour, we’ll explore the Produce and Bulk departments, learning a simple method for finding the best value on fruits, vegetables, grains, and beans by paying attention to the price per pound. You’ll learn tips for selecting and storing these foods at home to get the longest use out of them, develop a better understanding of Co-op sales, and get inspiring recipes to start cooking quick and affordable meals at home. No matter what kind of diet you follow, these pennywise tools help you stock your kitchen with variety of healthy, local, and even organic foods.
Take a Walk on the Wild Side
Intervale
Saturday, May 11
10:00 – 11:30 a.m.
$5 City Market Members, $10 non-members
Join naturalist, herbalist, and registered dietitian Melanie Putz Brotz for a wild plant treasure hunt in the Intervale. There are so many amazing edible and medicinal plants growing in this region; come join the adventure. Participants in this workshop traditionally uncover many delectable surprises, from to stinging nettles, burdock root, lambs quarters, yellow dock, wild violets, Japanese knotweed, wild grapes and invasively prolific and delicious garlic mustard greens. Meet at the small parking lot on the right after the dirt road begins, by the entrance to the Rena Caulkins trail.
Getting Started with Lacto-Fermented Veggies
The McClure Multi-Generational Center
Monday, May 13
6:00 – 7:30 p.m.
$5 City Market Members, $10 Non-Members
Spring is the perfect time to learn how to lactoferment veggies, using local radishes, baby turnips, baby carrots, asparagus, ramps, or just about anything the fields and forests send our way. In the first part of the class, learn how to pickle spring vegetables using the lacto-fermentation method. In the second part, we’ll use lactofermented veggies as the basis for a quick and healthy meal. Each participant will take home their own jar of fermented veggies! Jason Frishman runs the FolkFoods stand at the Burlington Farmer’s Market in the summer and enjoys teaching about fermentation year-round.
The Frugal Fridge
City Market
Wednesday, May 15
6:00 – 7:00 p.m.
Free
The Frugal Fridge tour complements the Pennywise Pantry shopping tour. This tour focuses on how to shop for healthy, affordable foods once you leave Produce and Bulk and enter the grocery aisles and perishables coolers. We’ll learn to become savvy label readers as we shop for nourishing, long-lasting foods that contain 5 ingredients or fewer. Have fun turning packages over to look at labels and compare prices across similar products. We’ll keep the pantry in mind for a few of these products, but spend the bulk of our time examining 5-ingredient choices for the fridge and freezer as we focus on dairy, eggs, meat and seafood, frozen veggies, breads, tortillas, and more.
Raw Milk Yogurt
The McClure Multi-Generational Center
Sunday, May 19
1:00 – 2 :30 p.m.
$5 City Market Members, $10 Non-Members
Fresh yogurt is incredibly easy to make at home. Lindsay Harris will demonstrate how to make yogurt in a glass mason jar using fresh, creamy raw milk from her own small dairy in Hinesburg. Whether you’re interested in learning more about raw milk, or want to apply the same yogurt making technique to your own favorite brand of milk from the Co-op, you’ll be able to make exactly the kind of yogurt you like when you leave. Lindsay Harris runs the first state-certified raw milk dairy in Vermont, Family Cow Farmstand.
The Inspired Vegetarian
The McClure Multi-Generational Center
Monday, May 20
6:00 – 7:30 p.m.
$5 City Market Members, $10 Non-Members
It’s a complete rush of happiness when the new spring vegetables start flowing into the market: asparagus, fresh greens, radishes, and more! Add eggs from pastured chickens and fresh cheeses from spring milk, and you can’t get much better than that! Join Jessica Bongard in making grilled zucchini rolls stuffed with goat cheese and pea shoots with a side of pickled radish; an omelet flecked with sorrel and fresh ricotta; and a warm asparagus and roasted sweet potato salad with a lemon-chile dressing. Jess runs cooking classes at Sweet Lime Cooking Studio in Jericho. She developed a love of vegetarian cuisine cooking at Moosewood Restaurant in Ithaca, NY and currently serves on the board of Slow Food Vermont.
A Mosaic of Flavor: A Traditional Burmese Banana Leaf Meal
The Sustainability Academy
Wednesday, May 22
6:00 – 7:30 p.m.
$5 City Market Members, $10 Non-Members
Join Poe Poh in making a perfect picnic food of mushrooms, bamboo shoots, lemon grass, banana, rice flour, cilantro, garlic and chili wrapped in a banana leaf. Poe Poh is a young woman from the Karen minority in Burma who arrived in Vermont as a refugee and now lives in Shelburne, studying at CCV to lay the foundation for becoming a nurse. A Mosaic of Flavor is a collaboration with the Vermont Refugee Resettlement Program.
Kombucha
City Market
Thursday, May 23
6:00 – 7:30 p.m.
$5 City Market Members, $10 non-members
In just one short hour, you will gain all of the instruction and materials you need to start making kombucha, the amazing probiotic tonic tea! We’ll also explore how and why lacto fermented foods are so beneficial. Please bring a wide-mouth half-gallon Mason jar (or even a quart-size yogurt container) with a lid so that you can take home a “scoby” (a starter culture) and get started. This class will be led by Suzanna Bliss, clinical herbalist, nutritionist, and founder of Rooted Wisdom in Middlesex.
Homemade Fruit Syrups
The Sustainability Academy
Wednesday, May 29
6:00 – 7:30 p.m.
$5 City Market Members, $10 Non-Members
Learn how to make homemade fruit syrups and delicious ways to use them (like sodas and snow cones) with John and Nancy Hayden from The Farm Between. They grow their own organic fruit on their farm in Jeffersonville and sell delicious fruit syrups at the Burlington Farmers’ Market including black currant, elderberry/ginger, strawberry/rhubarb, and raspberry apple cider. When not farming or making syrup for the farmer’s market, John travels to Haiti to help develop land for organic food production.
Homemade Toothpowder, Toothpaste, Mouthwash, and Flavored Toothpicks
City Market
Thursday, May 30
5:30 – 6:30 p.m.
$5 City Market Members, $10 non-members
Save money and avoid chemical ingredients by making your own toothpowders, toothpastes, mouthwashes, and flavored toothpicks. You will find that making your own dental care products is so fun and inexpensive that it will bring a smile to your face! City Market’s Herbal Education Coordinator, Cristi Nunziata, will lead this class.
Cristi Nunziata
Member Services Administrative Assistant and
Herbal Education Coordinator
cnunziata@citymarket.coop
(802) 861-9757
City Market/ Onion River Co-op
82 S. Winooski Ave.
Burlington, VT 05401
