Cooking ClassesCOOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MOREOur program offers something for everyone—cooking classes and workshops for a variety of ages and dietary preferences, wellness seminars and more. Cooking classes include a sample-sized portion of each dish prepared.

CLASS REGISTRATIONAll classes and events are held in the Co-op Community Learning Center & Cooking School at 1914 Alhambra Blvd. unless otherwise noted. Pre-registration is required for all classes. Fees are due at the time of registration.

ONLINEsacfood.coop

By Phone 916-868-6399 weekdays from 9 am to 5 pm or call Brown Paper Tickets 24 hours a day 800-838-3006

CANCELLATION POLICY: Fee is nonrefundable and classes are nontransferable with less than a 48-hour cancellation notice.

We reserve the right to change any menu 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.

Fermented DairySaturday, April 210 am-12:30 pm • $49, $40*Cultured or fermented dairy products are nutrient dense and easy to digest. Learn to make yogurt, kefir, buttermilk and sour cream—and then use them in yogurt cheese, sour cream veggie dip, and some great kefir spiced muffins.Janet McDonald, The Good Stuff

A Taste of Spring Monday, April 46:30-8:30 pm • $49, $40*The chef from the Occidental Arts & Ecology Center shares inspiration and recipes from her new cookbook in a springtime celebration of food and nature! She will also sign copies of her beautiful cookbook.Olivia Rathbone, OAEC Co-Sponsored by Slow Food Sacramento

Taste & Enjoy: A Taste of our Cooking SchoolThursday, April 76-7 pm • FreeJoin us for a preview of our cooking classes and taste what our Cooking School has to offer. Our chef demonstrates one fabulous recipe for students to sample. Receive a special discount when you sign up for future classes during this class.

Gnocchi WorkshopSaturday, April 91-3:30 pm • $49, $40*

In the Kitchen with Ame: SoufflésMonday, April 116-8:30 pm • $49, $40*

Essentials: Pack your Lunch! Tuesday, April 126:30-8:30 pm • $25, $20*Packing a nutritious lunch on a budget is easy when you use ingredients from the Co-op Essentials program. Chef Adam shares tips and techniques for: lentil-greens dip with crunchy veggies; barley salad with herbs and feta; cucumber and tofu wrap with creamy mustard, and peanut butter cookies.Adam G. Lovelace

A Taste of the PhilippinesThursday, April 146:30-8:30 pm • $45, $35*Learn to prepare traditional Filipino dishes like crispy pork lumpia; chicken adobo; vegetable pancit noodles; kabocha and green beans in coconut milk, and rich and creamy flan.Dionisio Esperas

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

hands-on class, otherwise all classes are demonstration.

sat. | april 16 | 9am-1pm hands-on

workshopCreate wild yeasted whole grain dough for perfect bagels.

Create wild yeasted whole grain dough for perfect bagels.

a vegetarian menu

a vegan menu

a gluten-free menu

a class where students must be 21 years or older.

CHILDREN IN CLASSWe are proud to offer many kids and teens cooking classes designed especially for students aged 4-16. Students over 16 are welcome to attend most cooking classes designed for adults, accompanied by a parent or with written permission. If you would like your child to attend an adult cooking class, please request prior approval by calling 916-868-6399. We ask that babies and small children are not brought to class.

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Cooking Classes

Hands-on Bagel WorkshopSaturday, April 169 am-1 pm • $95, $85*Learn to create wild yeasted whole grain dough for perfect bagels. Rose will also go over how you can use your dough to make bialys and Jammy Dodgers, and students will be able to take dough home and practice their new skills!Rose Lawrence, Red Bread

The Art & Science of CheesemakingMonday, April 186-8:30 pm • $49, $40*Delicate floral and nutty Alpine cheeses like Gruyère, Comté, Emmental and Swiss come from high mountains and herds of cows that feast on fresh spring grass and wildflowers after a long winter. We’ll talk, taste and make Alpine-style cheeses in this hands-on class.Sacha Laurin, Winters Cheese

Vegan Indian CurriesTuesday, April 196-8:30 pm • $49, $40*We’ll create vegan dishes full of flavor and texture: chana masala; potato and cauliflower curry cooked with freshly ground spices; carrot-mung bean salad with lime; mixed vegetable korma in a rich cashew nut sauce, and a sweetly spiced coconut burfi for dessert.Shankari Easwaran

The Dr. & the Chef: Spring Cleanse Wednesday, April 206-8:30 pm • $45, $35*This wonderful cleansing menu will help support your liver and natural detox pathways and support the transition into spring: green goddess avocado and collard green wraps; marinated asparagus salad with olives and chopped egg; beet-apple slaw; green pho, and spinach quinoa croquettes.Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

Fit to Eat!Thursday, April 216:30-8:30 pm • $49, $40*To get the peak performance from your body, nutrition is a key component. Learn about macro nutrients and how they can affect fat loss, muscle gain and performance as we create nutrient-dense dishes: chicken cacciatora with broccoli Parmesan; baked salmon with oven roasted root vegetables, and spinach salad with feta, oranges and almonds. Mayumi Tavalero, ISSA Certified Specialist in Fitness Nutrition

Lightened Up AsianMonday, April 256:30-8:30 pm • $49, $40*Asian classics get a healthy twist! Learn to use fresh ingredients to create fabulous flavors in fresh maitake mushroom spring rolls; shrimp and asparagus stir-fry; spicy Thai beef lettuce cups; vegetable chow mein, and siu mai dumplings with ground turkey and ginger.Terese Esperas

THURMAY126-9PM

BAKING

TO

Thi s fun hands-on workshop wi l l te ach you to u s e and ma i nta i n a wi ld-yea st, natu ra l ly fermented s ou rdough sta rter .

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

BRAINHEALTH

WED.

6 - 8:30PM

18MAY

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

HERBS &SPICES

SPRING CLEANSE

MON.

6 - 8:30PMJUNE 27WED.

6 - 8:30PMAPRIL 20

THE

theandExplore cooking tips and health strategies to make meals that are both nourishing and delicious!

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Cooking Classes

Vegan Fresh MexTuesday, April 266:30-8:30 pm • $49, $40*This light and fresh Mexican-inspired menu features the best of springtime produce: green margarita smoothies; avocado-mango salad with cucumber lime dressing; red chile tofu with black beans, cilantro lime rice, and garlicky greens, and Mexican chocolate arroz con leche with fresh strawberries.Emily Honeycutt

Tamale Party! Thursday, April 286-8:30 pm • $49, $40*

Hand-Made Pot StickersSaturday, April 301-3:30 pm • $49, $40*Make pot stickers from scratch in this hands-on class. Sawako guides us in making the wrappers, a shrimp filling and a vegetarian filling. Learn how to use this recipe to make your own spring rolls, wonton soup and more.Sawako Ama

Tamale Party! Monday, May 26-8:30 pm • $49, $40*Just in time for Cinco de Mayo, learn how to make delicious tamales in your home kitchen. We will make homemade organic masa, and then prepare and enjoy red chili chicken tamales; green chili and pepper jack cheese tamales; fire-roasted salsa, and avocado crema.Dionisio Esperas

Indian FusionThursday, May 56-8:30 pm • $49, $40*In our global village, there is no reason to limit our tastebuds! We’ll make naan pizza topped with grilled paneer and Indian spices; chicken kheema tacos; fresh mint masala veggie burgers, and cardamom rose ice cream for dessert.Shankari Easwaran

Family Secrets: Lasagne BologneseTuesday, May 106-8:30 pm • $59, $50*Mother and daughter team Jane and Terese hail from the Emilia Romagna region of Italy. Learn their old world techniques as they prepare lasagna Bolognese from scratch, including handmade spinach pasta, rich meat sauce and decadent béchamel. Jane Hollander Bonifazzi & Terese Esperas

Intro to Sourdough Bread BakingThursday, May 126-9 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. An equipment kit will be provided to each student to take home. Jane Hollander Bonifazzi

In the Kitchen with Ame: SaucesMonday, May 16 6-8:30 pm • $49, $40*Learn to use basic techniques and great ingredients to master sauces that will elevate your cooking. Chef Ame shares her secrets for chermoula with seared seasonal fish; mornay sauce with mini ham and cheese sandwiches; tahini yogurt sauce with roasted vegetables, and two cashew sauces—queso cashew and ranch cashew.Ame Harrington

Now You’re Cooking! with Elaine CornTuesdays, May 17, 24 and 31 6-9 pm • $195, $175* Local food legend Elaine Corn shares the basics of how to cook in these hands-on classes with simple, delicious recipes!Elaine Corn

FITEAT

TOFITEAT

TO FATSGOOD

BADUGLY

Discuss how macro nutrients can affect fat loss, muscle gain and performance.

MENUChicken cacciatora with broccoli Parmesan Baked salmon with roasted root vegetablesSpinach salad with feta, oranges and almonds

Discuss which dietary fats are best to eat and which are best to avoid.

MENUHomemade avocado oil mayo Arugula and strawberry salad Poached salmon with fresh dill mayo Asparagus with shallot champagne vinaigrette No-bake dark chocolate coconut bars

Co-op Cooking School instructor Mayumi Tavalero is an ISSA Certified Specialist in Fitness Nutrition, and she's an amazing chef! Join Mayumi and learn how to create delicious dishes that will fuel your body for ultimate fitness and nutrition.

THURS. | APRIL 21 | 6:30-8:30PM THURS. | MAY 19 | 6:30-8:30PM TH

ETH

E&

THE

FATSGOOD

BADUGLY

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CLASS SCHEDULE SPRING 20164

Cooking Classes

Mai PhamWITH

F R E S H

FRIDAY | JUNE 10 | 6 - 8PM

Mai Pham, the chef behind Lemon Grass and Star Ginger restaurants shares some of her favorite recipes.

COOK ONCEEat Healthy All WeekCook a few things ahead of time to create a week’s worth of delicious wholesome meal options.

23MON.MAY6 PM-8:30 PM

The Dr. & the Chef: Brain HealthWednesday, May 186-8:30 pm • $49, $40*We’ll discuss how food choices affect the brain and learn to create a menu to support brain health: spice-rubbed halibut tacos with avocado salsa and rainbow vegetable slaw; lemon mustard salmon salad lettuce cups; spring asparagus soup; radish salad with Parmesan and basil, and rhubarb-strawberry almond cake.Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

Fats: The Good, the Bad and the UglyThursday, May 196:30-8:30 pm • $49, $40*Learn about how the body uses different kinds of fats, and how good fats can benefit total body wellness. Our menu includes: avocado oil mayo; arugula and strawberry salad with candied walnuts; poached salmon with fresh dill mayo; asparagus with shallot champagne vinaigrette, and no-bake dark chocolate coconut bars.Mayumi Tavalero, ISSA Certified Specialist in Fitness Nutrition

Hearty Vegan BreakfastsSaturday, May 2110 am-noon • $45, $35*Breakfast may be the most important meal of the day—but it can get so boring! Change up your routine with these sweet and savory breakfast ideas that are full of whole grains and free of cane sugar: Marga’s famous beer pancakes; shiitake quiche with a millet crust; rainbow smoothies, and pumpkin-maple-goji granola.Marga den Hoed

Cook Once, Eat Healthy All WeekMonday, May 236-8:30 pm • $49, $40*Terese will show how to cook staples such as roasted meats, sautéed greens, grilled vegetables, and savory whole grains ahead and transform them into healthy meals and snacks to enjoy throughout the week. All new seasonal recipes!Terese Esperas

Dim Sum WorkshopThursday, May 266-8:30 pm • $49, $40*Learn to make a variety of dim sum in this fun hands-on class: chicken and shiitake mushroom pot stickers; pork siu mai (a Cantonese steamed dumpling), and vegetable spring rolls.Dionisio Esperas

Filled Pasta WorkshopSaturday, May 281-3:30 pm • $49, $40*Practice traditional pasta making as you mix, roll and cut fresh pasta and stuff it with a variety of tasty fillings. We’ll make a four-cheese tortellini with fresh herbs; mushroom mezzaluna, and spinach ravioli with a tomato-basil cream sauce.Lucia Oliverio

Sensational SushiThursday, June 26-8:30 pm • $49, $40*Learn to choose the best fish and practice techniques for making hand rolls and maki sushi rolls. We’ll make a spicy California roll with avocado; a smoked-salmon hand roll with pickled red onions, and a seasonal veggie roll. Dionisio Esperas

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Cooking Classes

Homemade Gnudi WorkshopSaturday, June 42-4:30 pm • $49, $40*Gnudi are essentially tasty ravioli prepared without the dough wrappers. We’ll make spinach and ricotta gnudi with sage butter; ricotta gnudi in a pomodoro sauce, and Swiss chard ricotta gnudi with mushrooms.Lucia Oliverio

Summer PiesMonday, June 66-9 pm • $65, $55*Pies are a blank canvas for delicious summer fruit and your own creative expression. We’ll cover 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-sized seasonal fruit pie.Rose Lawrence, Red Bread

Art & Science of CheesemakingThursday, June 96-8:30 pm • $49, $40*Beer and cheese complement each other in both aroma and flavor. Sacha shares her recipe for beer-washed cheese that is perfect for beginners as well as for advanced cheesemakers ready for a challenge. Sacha Laurin, Winters Cheese

Fresh Asian Flavors with Mai PhamFriday, June 106-8:30 pm • $65, $55*The chef behind Lemon Grass and Star Ginger restaurants joins us for a celebration of fresh Asian flavors. Mai Pham will share some of her favorite recipes, as well as ingredients and techniques that are essential for contemporary Asian cuisine. Mai Pham

Wine Country Cuisine: A Taste of SpainSaturday, June 113-5:30 pm • $59, $50*Chef Ame brings us a menu inspired by Spain’s traditions of great food and fabulous wine. Sommelier Adam pairs each dish with a distinctive Spanish wine. Menu: batter-fried tapas—a mix of vegetables, fish and olives—with saffron-orange aioli; garbanzo creamy soup with chorizo oil and croutons; lamb meatballs with tomato mint sauce, and churros and drinking chocolate for dessert!Ame Harrington and Adam G. Lovelace

Super Summer Salads Monday, June 136:30-8:30 pm • $49, $40*Make salad your main course with these satisfying recipes: cool soba noodle salad with five-spice rubbed pork tenderloin; Mediterranean grilled vegetable salad with warmed goat cheese; crispy buttermilk chicken salad with tarragon dressing and corn bread croutons, and BLT salad with baby gem lettuce, heirloom tomatoes, smoked bacon and grilled country bread.Terese Esperas

Falafel FestTuesday, June 146-8:30 pm • $49, $40*Gather your friends and family for a celebration of everyone’s favorite Middle Eastern street food! Learn to make perfectly crispy falafel, with accompanying sauces, tabbouli, hummus, and basboosa—a sweet semolina coconut cake.Shankari Eswaran

Asian GrillingThursday, June 16 6:30-8:30 pm • $49, $40*Mayumi shares essential grilling techniques using Asian flavors for tangy dishes that will get you through the summer: teriyaki chicken; beef bulgogi with rice in lettuce wraps; chicken satay with spicy peanut sauce, and baby back ribs with hoisin-BBQ sauce.Mayumi Tavalero

Can Do! Small Batch CanningSaturday, June 1810 am-12:30 pm • $49, $40*Small batch canning is a minimal time commitment with maximum creative potential! Janet will equip you with the technical knowledge and delicious recipes to make the summer bounty last: strawberry honey jam with orange zest; peach rosemary shrub, and blueberry jam with crystallized ginger.Janet McDonald, The Good Stuff

The Dr. & the Chef: Herbs and SpicesMonday, June 276-8:30 pm • $49, $40*We’ll focus on the nutritional value of key herbs and spices with a deliciously eclectic menu: salad of bitter lettuces, herbs and goat cheese; ginger, spinach and lentil soup; avocado chimichurri with herb marinated grilled prawns; potatoes with zucchini and thyme, and cardamom-cinnamon rice pudding.Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

SPAINA T A S T E O F

MENUBatter Fried Tapas

Creamy Garbanzo Soup

Lamb Meatballs

Churros & Drinking Chocolate

JUNE 11|3-5:30 PMSATURDAY

A T A S T E O F

Visit sacfood.coop for more class details.

CLASS SCHEDULE SPRING 20166

Kids and Teens

2016

Each day’s menu will focus on a different cuisine from around the world. We’ll also take a break from the kitchen each day and incorporate ways to make fitness fun.

FRENCH MENU: Savory Broccoli, Ham & Cheese Crepes with Béchamel Sauce

Salad with Classic Vinaigrette

Summer Fruit Galette

MEXICAN MENU:Bean and Cheese Pupusas

Calabacitas

Avocado Salsa

Mexican Chocolate Brownies

ITALIAN MENU:Individual DIY Calzones with Handmade Pizza Dough

Caesar Salad

Strawberry Gelato

MEDITERRANEAN MENU:Chicken Gyro Wraps with Tzatziki Yogurt Sauce

Greek Salad

Baklava

CHINESE MENU:Chicken Potstickers

Vegetable Spring Rolls

Stir-Fried Garlic and Sesame Green Beans

Almond Cookies

Ages 9-14$350 • $300 CO-OP OWNERS

Mon. JUNE 20to Fri. JUNE 249AM-1PM each day

TUES.

WED.

THURS.

KNIFE SKILLS ¦ STIR-FRYING ¦ SAUTÉING

JUNE Chicken and Vegetable Stir-Fry, Pan Fried Asian NoodlesCaramelized Bananas

Sweet Potato BiscuitsRosemary FocacciaSummer Fruit Pie

Handcut Noodles with Bolognese SauceHerbed Ricotta Ravioli & Three-Herb PestoGelato with Raspberry Sauce

Designed for teens who are experienced in the kitchen and wish to hone their skills.

Each day focuses on a different set of techniques, ending with a fabulous meal that we will all enjoy together.

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JUNE

29

JUNE

309:30AM-1:30PM EACH DAY

BAKING: SWEET & SAVORY BREAD ¦ PASTRY

HANDMADE PASTA & SAUCES

$210, $180 Co-op owners

Favorite ThingsFriday, April 293-4:30 pm • $15, $10*Story time meets snack time as we read Yoko by Rosemary Wells and make vegetarian sushi rolls together.Featuring guest reader, Nate Halsan, from the Sacramento Public Library. Ages 4-6

Sprouting

KinderCOOKS

BOOKS&COOKS

TEENSKITCHENIN

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&

Spring PicnicFriday, May 204-6 pm • $25, $20*Let’s work together in the kitchen to make real food with a healthy helping of fun! Menu: leafy green tarts candied carrots strawberry lemonadeAges 6-9

Pizza PartySaturday, April 2310 am-12:30 pm • $45, $35*We will work together to shape and build pizzas, practice with homemade dough and use different sauces and toppings, inspired by the regional pizzas of Italy. Rose Lawrence, Red Bread Ages 10-16

CLASS SCHEDULE SPRING 2016 7

Community Education

Spring Farm Tour to the Capay ValleySaturday, April 29 am-4 pm • $85, $75*Transportation and a farm fresh lunch included.Explore the fertile Capay Valley and enjoy the bounty of the region. We will begin and end at the Co-op and stop at three organic farms.with Slow Food Sacramento

Rethink Food “Waste”Saturday, April 30 9 am-noon • $10 benefits ReSoil SacramentoKick off Compost Week with a short journey exploring different ways to rethink food “waste.” Starting at the Co-op, we will make the rounds with ReSoil Sacramento, ending at Midtown Freedom Farm for snacks and a composting demonstration. Bicycling is recommended, but directions will be provided to drivers. ReSoil Sacramento

Healthy Eating on a BudgetWednesday, May 4 6-7:30 pm • $10, $5 for people on the Co-op Community Discount Program

Shop by Bike ClinicWednesday, May 116:30-8:30 • $15, $10* Proceeds benefit SABA (Sacramento Area Bicycle Advocates)May is Bike Month—the perfect time to resolve to shop, commute and explore by bike. We will demo bike gear and inspire you to easily run your everyday errands by bike—riding more and driving less. Meet fellow cyclists and enjoy refreshments from Bike Dog Brewing and the Co-op. City Bicycle Works of Sacramento

DIY with Camellia Waldorf SchoolSunday, May 222-4 pm • FreeSince 1989, Camellia Waldorf School has been inspiring children to make, craft, tinker, and problem solve, leading to spatial thinking skills that support achievement in math and science. Come see what Camellia’s K-8 students have been working on and try your hand at some fun DIY projects designed for children aged 4 and up!

Exploring Time Banking Saturday, June 4 10-11:30 am • $5 benefits Community Skill Exchange~SacramentoTime banking is an innovative economic model in which community members trade their skills and talents with each other, hour for hour, instead of money. This concept is mobilizing people to make better use of their time and skills and connect with one another; join us to learn more and get involved! Community Skill Exchange~Sacramento.

Walk, Talk & TasteSaturday, June 25 1-3 pm • Free

Space is limitedPre-registration required

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

Wed. May6-7:30 PM

4

HEALTHY

ON AEATING

BUDGET

TASTE

Have you been searching for the best selection of local, organic and healthy foods? Check out our Co-op and learn what makes us unique.

REGISTER AT SACFOOD.COOP

JuneSat. 251 - 3 PM • FREE

Walk

Clinic

Ride More,Drive Less!

PROCEEDS BENEFIT SABA (SACBIKE.ORG)

WED.MAY 116:30-8:30 PM

Meet fellow cyclists and enjoy refreshments from Bike Dog Brewing and the Co-op.

City Bicycle Works of Sacramento wil l demo bike gear and inspire you to easily run your everyday errands by bike.

CLASS SCHEDULE SPRING 20168

Restoring Health with Fermented FoodsWednesday, April 66:30-8:30 pm • $25, $20*Fermented foods are rich in probiotics, enzymes, vitamins and minerals that can help aid digestion and boost the immune system. We will sample a variety of fermented foods and beverages and discuss the benefits of incorporating more of these foods into our diets.Dr. Goli Sahba and Dr. Maxine Barish-Wreden

Good Health in a Bottle! Homemade KombuchaWednesday, April 136-8:30 pm • $35, $25*Discover the healing power of kombucha—a 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.Sacha Laurin

The Dr. & the Chef: Spring CleanseWednesday, April 20See Class Schedule page 3 for details

Spring Cleaning for Your BodyWednesday, April 276:30-8 pm • $15, $10*Our immunity is dependent upon healthy working systems which require just as much maintenance as our cars. We will discuss the skin; colon; liver, and kidneys, as well as the diet, lifestyle, and herbal tools for detoxifying and maintaining these systems.Dr. Suzette Lanzarotta

Natural Sodas 101Monday, May 96:30-8:30 pm • $35, $25*Beat the heat with naturally effervescent, delicious and nutritious natural sodas! We will ferment seasonal fruits and roots to create homemade sodas and syrups: ginger bug; ginger ale; blueberry syrup soda; and a rhubarb shrub. Rose Lawrence, Red Bread

Fuel for PerformanceSaturday, May 1410 am-noon • $25, $20*An active lifestyle requires proper fueling for mind and body! We will go through a short circuit-style workout and discuss proper pre- and post-workout nutrition to support all the hard work you invest in movement. Jess Sayo, Fitness Rangers and Scott Estrada, Wholehearted Juice Co.

The Dr. & the Chef: Brain HealthWednesday, May 18See Class Schedule page 5 for details

DIY Green CleaningWednesday, May 256:30-8:30 pm • $25, $20*Could your conventional household cleaning products be doing more harm than good? Learn about safe, natural, highly effective cleaning alternatives that are easy to make yourself and discuss how to use antibacterial and antiviral essential oils too.Kat Fleming

Strengthening Digestion: Eating for SummerWednesday, June 16:30-8:30 pm • $15, $10*Our digestion fluctuates according to the seasons; while eating cooling foods is important during the summer heat, we must also protect our digestive fire so that our digestion doesn’t become “too cool.” Learn how to counterbalance the heat of summer according to principles found in Chinese Medicine.Grayson Estrada, MTCM

Food Allergies + Healthy Weight ManagementWednesday, June 156:30-8 pm • $15, $10*Food allergies are responses mounted by the immune system, and there is a direct relationship between an inflammatory immune response and weight gain. If you are battling food allergies and have trouble losing weight, join us as we discuss the relationship between weight management and the immune response.Dr. Suzette Lanzarotta

Vitality and Balance: Nutrition for Optimal Women’s HealthWednesday, June 226:30-8:30 pm • $15, $10*Learn to support your health through all stages of life within the framework of nutrition, lifestyle and natural tips to promote proper hormonal balance. We’ll uncover the key stages in a woman’s lifetime and pertaining health issues such as thyroid, adrenal, PMS, menopause, and everything in between.Dr. Antonella Aguilera-Ruiz, ND

The Dr. & the Chef: Herbs and SpicesMonday, June 27See Class Schedule page 6 for details

Understanding and Alleviating HeadachesWednesday, June 296:30-8 pm • $15, $10*Headaches are no fun, and it’s difficult to alleviate them for good. Understanding your symptoms can lead to prevention and alleviation; we’ll discuss many causes of headaches, as well as some amazing solutions.Dr. Damon West

Health and Wellness

PERFORMANCE

FU E L FOR

SATURDAY, MAY 1410AM-NOON

CLASS SCHEDULE SPRING 2016 9

Propagation for the Home GardenerSaturday, April 29:30 am-12:30 pm $25, $20*Discover the magic of creating new plants! Learn how to make a balanced potting soil mix, sow for succession planting, germinate seeds and ensure that your seedlings thrive. You’ll walk away with confidence and new skills, and some new plants too!Michele Ranieri

DIY Succulent GardenWednesday, April 66-8 pm • $25, $20* (plus a $30 materials fee, payable to the instructor in class)Succulents are fascinating, beautiful, and easy to maintain. Bring your own container and create a self-contained succulent garden. A variety of succulents, soil, top dressings, and embellishments will be available to choose from.Pamela Marentis, The Succulent Marketplace

The Herbal WayWednesday, April 135:30-8:30 pm • $25, $20*Bring medicinal plants into your everyday life to promote overall wellness and address minor illness and injury. We will discuss the healing properties of several common herbs and how to incorporate them through cooking, everyday tonics, and simple home remedies.Daylin Wade

Succulents in a Wine BottleWednesday, May 45:30-8:30 pm • $25 (plus a $35 materials fee, payable to the instructor in class)The fun doesn’t have to end when the wine is gone! Learn how to create and design your own sweet mini succulent garden in a bottle—a perfect gift for Mother’s Day!Pamela Marentis, The Succulent Marketplace

Creating an Herbal Medicine Chest ISaturday, May 79:30 am-12:30 pm • $25 (plus a $10 materials fee, payable to the instructor in class)This hands-on class will provide an introduction to making simple herbal remedies at home, including teas, tinctures, salves, poultices, and more. Participants will practice medicine-making techniques and leave with remedies of their own. Taking “The Herbal Way” first is recommended but not required. Daylin Wade

Preparing your Summer GardenSaturday, May 219 am-noon • $25Plan 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.

Solar Cooking ClassSaturday, June 1110 am-2 pm • $40Solar cooking allows you to cook your food while saving time, energy and money! Learn how solar cooking works and the pros and cons of different types of cookers. We will discuss how and when to solar cook and provide recipes for success. Try solar-cooked foods and learn about how solar cookers are helping to change lives.Paul Barth

Creating an Herbal Medicine Chest IISaturday, June 189:30 am-12:30 pm • $25 (plus a $10 materials fee, payable to the instructor in class)For those who have taken “Creating an Herbal Medicine Chest I” or have some experience making basic herbal remedies, this class will delve deeper into the art and science of herbal preparations. We will discuss how to put together herbal formulas, effectively extract medicinal properties, and practice advanced medicine-making techniques. Daylin Wade

All classes will be held in the Schoolhouse 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.

Farm Classes

CLASS SCHEDULE SPRING 201610