Brattleboro: On Monday, January 14th, 6-8pm, learn how to prepare several nutritious, plant-based comfort foods perfect for winter enjoyment. Hosted by Edible Brattleboro, a project of Post Oil Solutions that is transforming public spaces in Brattleboro into help-yourself edible landscapes. Snow Date: Monday, January 21. This class is free, however a $5 donation to Edible Brattleboro would be appreciated. In the Brattleboro Food Co-op Cooking Classroom, Canal St. entrance. To register: 802-246-2821 or .
Join Edible Brattleboro chefs at the Brattleboro Co-op on Monday, November 12, 6-8pm, for a fun and educational hands-on cooking class celebrating squash in three plant-based recipes perfect for holiday gatherings. Participants will make a soup, a salad and a dessert. Instructors: Marilyn Chiarello and Edible Brattleboro members. Cost: $5 suggested donation to help cover class materials (squash, etc.). BFC Cooking Classroom/Community Room via Canal Street entrance. Registration required: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Learn how to make fromage blanc, a sweet, tangy, and smooth spreadable cheese from northern France and southern Belgium. Participants will have the opportunity to flavor their own with sweet or savory additions and take home recipes perfect for the holidays. Instructors: Jeannette Fellows (BFC Cheese Dept. buyer and Cheesemaker Extraordinaire) and Lizi Rosenberg (BFC Education Outreach Coordinator) Cost: $10/$5 Shareholders. In the BFC Cooking Classroom/Community Room on Tuesday, November 6, 6-7:30pm. Registration required: 802-246-2821 or Shareholders@BrattleboroFoodCoop.coop
Almond ﬂour is a popular ingredient in many healthy gluten free recipes. Whether you have celiac, a sensitivity to gluten, or are simply drawn to a gluten free diet, these three recipes will work for you– deliciously. We’ll make ﬂuffy pancakes, chocolate chip cookies, and tart lemon cakes. In the Co-op’s Cooking Classroom, at the 7 Canal St entrance.