Start the fun at the Brattleboro Museum and Art Center (BMAC) to enjoy the current art exhibit, followed by a creative art project with Linda. See how art inspires our creativity and how food mirrors art, when you follow Lizi up to the Co-op’s Cooking Classroom where you will do just that —by making something inspirationally delicious! This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop.
Appetizers give us the opportunity to experiment with new flavors, and in this class, we will cook and sample some luxurious and healthy ways to prepare dinner — tapas style. Then we can all sample some of our creations with sparkling cider to celebrate Valentine’s Day. Bring a date, a bestie, or your favorite relative to this fun and foodie-fabulous evening. Brattleboro Food Co-op Cooking Classroom, Canal St. entrance. Free, but MUST be reserved 24+ hours in advance. Space is limited. 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Join Lizi and Donna Lee of the BFC Marketing Team to make classic, easy to prepare pumpkin pies. Every family will bake a mini pie, sample the results, and take home a free can of organic pumpkin and enough pie crust dough to make one for the coming holidays. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance, Saturday, December 8th, 10:00am-12pm. This class is free for all, but you must register: 802-246-2821 or . Everyone is welcome!
Meet Lizi, the Brattleboro Food Co-op educator, to learn about the free kid’s cooking classes that are available each month while sampling some foods that we will be preparing in December. Tuesday, December 4th, 3:30-4:30pm, at our Co-op Demo Counter.
Caldo Verdé is a traditional Portuguese soup and the star dish on our culinary journey to Portugal this month. We will make this soup which calls for sausage, potatoes, cabbage and Swiss chard (the Vermont Harvest of the Month vegetable). Don’t worry, we will make a vegetarian version as well, so everyone can enjoy this delicious soup. Kids will be introduced to the culture of this vibrant country and even learn a few words of Portuguese during the class. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance, Thursday, September 20, 3:30-5pm. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Join Edible Brattleboro volunteers in preparing protein-rich plant-based salads while learning cutting techniques and health benefits of 3 delicious salads hearty and satisfying enough to be a refreshing meal. The salads prepared during this hands-on workshop 2-4pm will be sampled afterwards during their first Celebrate Salad! event, a celebration of our local farmers and gardeners, during Brattleboro Gallery Walk from 5-7pm outside the front entryway of the Co-op. @ BFC Cooking Classroom/Community Room via Canal Street entrance.
In this class, kids will learn how to make simple pickles using the bounty of summer vegetables and fruits available. Co-op tween Shoshana Davidovits will lead the way, sharing the recipe for her family’s famous sweet pickle relish. We will chop, mix, season and store our flavorful creations in a mason jar to bring home. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance, Wednesday, August 29, 3:30-5pm. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Meet us at the Brattleboro Museum first for an up-close look at the current art exhibit followed by a hands-on creative activity there led by Linda Whelihan. Then we will walk up to the Co-op Kitchen to make something delicious Tuesday, August 28, 3:30-5:30pm. This class is free for all, but you must register: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
This workshop will provide an in-depth overview and demonstration of the process for safe, simple, and effective fermentation of vegetables, a timeless strategy for preserving and enhancing the taste of seasonal produce. It will include a demonstration of how to properly prepare and set up a fermentation vessel, and principles and practices for successfully managing your ferment. taught by Mark Phillips of Hosta Hill, a local producer of sauerkraut and kimchi based in Pittsfield, Massachusetts.