w�h

On New Year’s Day, 2016, we are

introducing Benefits with Friends,

part of our new Co-op Ambassadors

program. To say thanks for every

new owner you refer, the Co-op will

give you a $25 gift card.

Your friend must list your name and phone number on the ownership agreement form. Offer valid for the first 200 new owners. There is no limit on how many friends you can refer and how many gift cards you can receive. Owners must be current on fair-share payments to participate. Once this is verified the gift card will be mailed to your address on file in our owner database.

Receive a $25 Co-op Gift CardWhen You Refer a NewCo-op Owner

T he Sacramento Cooperative Community Fund (SCCF) is an endowment fund founded in

2001. Each spring the SCCF awards micro-grants to local non-profit or cooperative organizations to fund qualifying projects.

This year’s grant process will begin on March 1. Application forms will be available on the Co-op’s website and at the Customer Service Desk. Detailed criteria and eligibility information are available at sacfood.coop/sccf.

I n early 2016, the Co-op Community Kitchen will begin to offer free cooking and

nutrition classes to some of our most vulnerable community members, senior citizens. In partnership with LifeSTEPS Inc, these classes will be held at affordable housing sites that serve the senior population. Classes will focus on meeting the needs of seniors, including simple recipes that require little preparation. The Community Discount Program, Senior Day and Anti-Depression Friday shopping days, and our new Essentials program will be highlighted as ways that the Co-op helps make healthy food affordable.

The senior population in Sacramento County is growing and expected to increase by 100-149% by 2020. Many

seniors lost assets during the recession, adding to the strong concern about this growing population’s well-being. Along with increases in cost of living, there is an epidemic of senior food insecurity throughout California. Nearly half of all seniors in Sacramento County don’t have enough income to meet the most basic of expenses. Free nutrition and cooking classes can help give seniors some of the tools they need to take care of themselves.

Offering Co-op Community Kitchen classes to seniors is just another way that the Co-op can bolster our community members’ access to healthy foods and offer important tools to help them to eat well. We are excited about this new partnership and look forward to our upcoming classes for seniors.

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

PRE-REGISTER AT SACFOOD.COOP

FEBRUARYSATURDAY202 - 3:30pm • FREE

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C RAM E NTO

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TUR A L F O O DS C

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Walk

New Co-op Community Kitchen Classes for SeniorsBy Dawn Dunlap, Community Nutrition Programs Manager

C O - O P I N T H E C O M M U N I T YCOOKING CLASSES KIDS & TEENS HEALTH & WELLNESS GARDENING & MOREOur Cooking Class program offers something for everyone—Cooking Demonstrations and Hands-on Workshops for a variety of dietary preferences, as well as Seasonal Dinners featuring special guests. At our Cooking Classes, students will be served a sample-sized portion of each dish prepared; at our Seasonal Dinners, a full meal will be served.

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

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.

V

Indicates a seasonal dinner

hands-on class, otherwise all classes are demonstration.

a vegetarian menu

a vegan menu

a gluten-free menu

a class where students must be 21 years or older.

Homemade Pasta BasicsThursday, January 7 6-8:30 pm • $49, $40*Lucia shares her secrets to perfect, homemade pasta. We’ll make farfalle in a prosciutto and green pea sauce; garganelli in a fresh marinara sauce, and orecchiette with broccolini.Lucia Oliverio

Now You’re Cooking! with Elaine CornSaturdays, January 9, 16, 23 9 am-noon • $195, $175* for three classesIf this is the year you vow to learn to cook, let local food legend Elaine Corn personally take you there by teaching you the basics. Hands-on classes and simple, delicious recipes!Elaine Corn

Cooking for Vibrant Health: Fresh StartMonday, January 11 6-8:30 pm • $45, $35*This tasty menu will inspire you to kick off the new year with a healthy start, focusing on vibrant whole foods for good health: za’atar chicken with turmeric rice; ruby parsley salad, and chocolate date cake. Antonella Aguilera-Ruiz, ND

Sensational SushiTuesday, January 12 6-8:30 pm • $55, $45*Learn how to choose the best fish and techniques for making nigiri, 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

In the Kitchen with Ame: One Pot MealsThursday, January 14 6-8:30 pm • $49, $40*Chef Ame shares recipes and tips for cooking for a busy family. We’ll make saffron chicken and rice; baked white beans, fennel and prawns with Romesco sauce, and roasted salmon, chorizo and new potatoes.Ame Harrington

Lightened up Indian FavoritesMonday, January 18 6:30-8:30 pm • $45, $35*Terese will share lightened up versions of chicken tikka with mint chutney; palak paneer; lime saffron brown basmati rice, and crispy spiced cauliflower with cucumber raita.Terese Esperas

The Art & Science of CheesemakingTuesday, January 19 6-8:30 pm • $49, $40*Explore the craft of artisanal cheesemaking and the complexities of the famous pressing process known as cheddaring. Each student will make a cheddar to take home to age and enjoy later. We will taste different cheddars and discuss what makes each one distinct.Sacha Laurin, Winters Cheese

Braising BasicsThursday, January 21 6:30-8:30 pm • $49, $40*Braising enhances the flavor of any dish and makes meat and vegetables juicier and more tender. Menu: classic pot roast with perfect mashed potatoes; Brussels sprouts with bacon; red wine-braised short ribs, and caramelized braised fennel.Mayumi Tavalero

Essentials: What’s for Dinners Monday, January 25 6:30-8:30 pm • $25, $20*Using ingredients that are a part of the Co-op’s new Essentials program, Adam will create a menu of versatile cozy suppers on a budget. Menu: coconut tofu curry; one-bean-two-bean-three -bean soup, and Indian spiced kitchari.Adam G. Lovelace

Fermentation for the WinterTuesday, January 26 6-8:30 pm • $49, $40*Come learn the secret to harnessing the power of beneficial bacteria; we’ll make both a salt-based and salt-free sauerkraut using traditional techniques. We’ll also learn how to make fire cider with fermented honey to ward off winter colds. Rose Lawrence, Redbread

The Dr. & the Chef: Cancer Fighting KitchenWednesday, January 27 6-8:30 pm • $45, $35*see page 22 for details

Dim Sum WorkshopThursday, January 28 6-8:30 pm • $49, $40*Learn to make a variety of warming dim sum: chicken and shiitake mushroom pot stickers; pork siu mai (a Cantonese steamed dumpling), and vegetable spring rolls.Dionisio Esperas

Ramen WorkshopSaturday, January 30 1-3:30 pm • $49, $40*Discover how to make your own ramen from scratch! We will learn the basic techniques and the best ingredients as we create perfect noodles and traditional broth.Sawako Ama

Olive Curing Workshop at Good Humus ProduceSaturday, January 30 10 am-1 pm • $59, $50*Explore the world of olives with expert Pablo Voitzuk. We will cure raw olives using three different methods with no lye. Students will take home olives to continue the curing process at home. Pablo Voitzuk, Pacific Sun Olive Oil

Healing with TurmericMonday, February 1 6:30-8:30 pm • $45, $35*Turmeric has a wealth of health-supportive benefits. Learn more about it and taste it in lemony spinach lentil soup; whole wheat fettuccine with tofu in a creamy turmeric sauce; yellow curry with veggies, and aloo gobi.Emily Honeycutt

Knife SkillsThursday, February 4 6-8:30 pm • $55, $45*Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. You will take your prepped vegetables and chicken home with a recipe for dinner the next night! Dionisio Esperas

Vegan Winter SoupsSaturday, February 6 10 am-noon • $45, $35*Soups are an excellent way to showcase winter produce in a warming and nourishing bowl. Marga shares her secrets for potato kale soup; sweet and savory minestrone; hearty miso, and sweet winter squash soup.Marga den Hoed

Can-Do! CitrusSaturday, February 6 3-5:30 pm • $49, $40*Preserve the bounty of the citrus season, and enjoy the fruit’s bright flavors all year. We will make luscious lemon curd, orange ginger marmalade, and a blood orange shrub.Janet McDonald, The Good Stuff

The Art of Sourdough: Artisan RyeMonday, February 8 6-9 pm • $80, $70*Learn to make traditional rye bread using a wild fermented starter. We’ll learn a different technique and formula than in the Intro to Sourdough class, so come and expand your repertoire. This class is geared for beginners and intermediate bread bakers alike. Jane Hollander Bonifazzi

The Art of Sourdough: Savory and Sweet CreationsTuesday, February 9 6-9 pm • $80, $70*In this intermediate class, you’ll learn to apply your sourdough techniques to make new breads and treats. We’ll make sweet cardamom twists, hearty sourdough morning buns, and rustic dinner rolls.Jane Hollander Bonifazzi

The Dr. & the ChefWednesday, February 10 6-8:30 pm • $45, $35*see page 22 for details

Passion for PorkThursday, February 11 6:30-8:30 pm • $49, $40*Mayumi highlights Pure Country Pork in this tasty menu: Kalua pig loco moco; pulled pork sandwiches with Asian cole slaw; quick chile verde, and braised pork chops with sage and tomatoes.Mayumi Tavalero

Valentine’s Dinner with The Roaming SpoonSunday, February 14 6 pm • $65, $55*Join The Roaming Spoon for an explosion of colors, tastes and textures.Sylvanna Mislang

Make-Ahead BakingMonday, February 15 6:30-8:30 pm • $45, $35*Freshly baked goodies are a special treat. We’ll focus on some that can be made ahead to enjoy any time: cranberry scones; sweet potato biscuits; fruited bran muffins, and California streuselkuchen.Evie Lieb

Sausage Making WorkshopTuesday, February 16 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 a bratwurst-style sausage, and then stuff the mix into natural casings.Mike Mitchell

Farm to Fork with Patrick MulvaneyThursday, February 18 6:30-8:30 pm • $75, $65*Local celebrity chef Patrick Mulvaney shares a menu inspired by our region’s farmers and ranchers. Chef Patrick Mulvaney

Cook Once, Eat Healthy All WeekMonday, February 22 6-8:30 pm • $49, $40*Terese will show how staples such as roasted chicken, sautéed greens, roasted vegetables, and savory whole grains—all cooked ahead—can be transformed into healthy meals and snacks to enjoy throughout the week.Terese Esperas

Cooking Classes Cooking Classes

SUN.14FEB.6 - 8 PM

VALENTINE’SDi�erEnjoy a four-course menu inspired by a modern take

on vegan cuisine.

SLOW FOOD

THURS. MARCH 10 | 6-8 PM

S A C R A M E N T O

Celebrate foods we love with Simran Sethi, author of

Bread, Wine, Chocolate.

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

18MON.JAN.6 PM-8:30 PM

CO-OP OWNERS SAVE ON CLASSES!* Each class lists 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

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V

V

THE FORK WINTER 201618

Homemade Pasta BasicsThursday, January 7 6-8:30 pm • $49, $40*Lucia shares her secrets to perfect, homemade pasta. We’ll make farfalle in a prosciutto and green pea sauce; garganelli in a fresh marinara sauce, and orecchiette with broccolini.Lucia Oliverio

Now You’re Cooking! with Elaine CornSaturdays, January 9, 16, 23 9 am-noon • $195, $175* for three classesIf this is the year you vow to learn to cook, let local food legend Elaine Corn personally take you there by teaching you the basics. Hands-on classes and simple, delicious recipes!Elaine Corn

Cooking for Vibrant Health: Fresh StartMonday, January 11 6-8:30 pm • $45, $35*This tasty menu will inspire you to kick off the new year with a healthy start, focusing on vibrant whole foods for good health: za’atar chicken with turmeric rice; ruby parsley salad, and chocolate date cake. Antonella Aguilera-Ruiz, ND

Sensational SushiTuesday, January 12 6-8:30 pm • $55, $45*Learn how to choose the best fish and techniques for making nigiri, 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

In the Kitchen with Ame: One Pot MealsThursday, January 14 6-8:30 pm • $49, $40*Chef Ame shares recipes and tips for cooking for a busy family. We’ll make saffron chicken and rice; baked white beans, fennel and prawns with Romesco sauce, and roasted salmon, chorizo and new potatoes.Ame Harrington

Lightened up Indian FavoritesMonday, January 18 6:30-8:30 pm • $45, $35*Terese will share lightened up versions of chicken tikka with mint chutney; palak paneer; lime saffron brown basmati rice, and crispy spiced cauliflower with cucumber raita.Terese Esperas

The Art & Science of CheesemakingTuesday, January 19 6-8:30 pm • $49, $40*Explore the craft of artisanal cheesemaking and the complexities of the famous pressing process known as cheddaring. Each student will make a cheddar to take home to age and enjoy later. We will taste different cheddars and discuss what makes each one distinct.Sacha Laurin, Winters Cheese

Braising BasicsThursday, January 21 6:30-8:30 pm • $49, $40*Braising enhances the flavor of any dish and makes meat and vegetables juicier and more tender. Menu: classic pot roast with perfect mashed potatoes; Brussels sprouts with bacon; red wine-braised short ribs, and caramelized braised fennel.Mayumi Tavalero

Essentials: What’s for Dinners Monday, January 25 6:30-8:30 pm • $25, $20*Using ingredients that are a part of the Co-op’s new Essentials program, Adam will create a menu of versatile cozy suppers on a budget. Menu: coconut tofu curry; one-bean-two-bean-three -bean soup, and Indian spiced kitchari.Adam G. Lovelace

Fermentation for the WinterTuesday, January 26 6-8:30 pm • $49, $40*Come learn the secret to harnessing the power of beneficial bacteria; we’ll make both a salt-based and salt-free sauerkraut using traditional techniques. We’ll also learn how to make fire cider with fermented honey to ward off winter colds. Rose Lawrence, Redbread

The Dr. & the Chef: Cancer Fighting KitchenWednesday, January 27 6-8:30 pm • $45, $35*see page 22 for details

Dim Sum WorkshopThursday, January 28 6-8:30 pm • $49, $40*Learn to make a variety of warming dim sum: chicken and shiitake mushroom pot stickers; pork siu mai (a Cantonese steamed dumpling), and vegetable spring rolls.Dionisio Esperas

Ramen WorkshopSaturday, January 30 1-3:30 pm • $49, $40*Discover how to make your own ramen from scratch! We will learn the basic techniques and the best ingredients as we create perfect noodles and traditional broth.Sawako Ama

Olive Curing Workshop at Good Humus ProduceSaturday, January 30 10 am-1 pm • $59, $50*Explore the world of olives with expert Pablo Voitzuk. We will cure raw olives using three different methods with no lye. Students will take home olives to continue the curing process at home. Pablo Voitzuk, Pacific Sun Olive Oil

Healing with TurmericMonday, February 1 6:30-8:30 pm • $45, $35*Turmeric has a wealth of health-supportive benefits. Learn more about it and taste it in lemony spinach lentil soup; whole wheat fettuccine with tofu in a creamy turmeric sauce; yellow curry with veggies, and aloo gobi.Emily Honeycutt

Knife SkillsThursday, February 4 6-8:30 pm • $55, $45*Learn to effortlessly chop, slice, dice and mince vegetables and herbs, and practice breaking down a whole chicken step by step. You will take your prepped vegetables and chicken home with a recipe for dinner the next night! Dionisio Esperas

Vegan Winter SoupsSaturday, February 6 10 am-noon • $45, $35*Soups are an excellent way to showcase winter produce in a warming and nourishing bowl. Marga shares her secrets for potato kale soup; sweet and savory minestrone; hearty miso, and sweet winter squash soup.Marga den Hoed

Can-Do! CitrusSaturday, February 6 3-5:30 pm • $49, $40*Preserve the bounty of the citrus season, and enjoy the fruit’s bright flavors all year. We will make luscious lemon curd, orange ginger marmalade, and a blood orange shrub.Janet McDonald, The Good Stuff

The Art of Sourdough: Artisan RyeMonday, February 8 6-9 pm • $80, $70*Learn to make traditional rye bread using a wild fermented starter. We’ll learn a different technique and formula than in the Intro to Sourdough class, so come and expand your repertoire. This class is geared for beginners and intermediate bread bakers alike. Jane Hollander Bonifazzi

The Art of Sourdough: Savory and Sweet CreationsTuesday, February 9 6-9 pm • $80, $70*In this intermediate class, you’ll learn to apply your sourdough techniques to make new breads and treats. We’ll make sweet cardamom twists, hearty sourdough morning buns, and rustic dinner rolls.Jane Hollander Bonifazzi

The Dr. & the ChefWednesday, February 10 6-8:30 pm • $45, $35*see page 22 for details

Passion for PorkThursday, February 11 6:30-8:30 pm • $49, $40*Mayumi highlights Pure Country Pork in this tasty menu: Kalua pig loco moco; pulled pork sandwiches with Asian cole slaw; quick chile verde, and braised pork chops with sage and tomatoes.Mayumi Tavalero

Valentine’s Dinner with The Roaming SpoonSunday, February 14 6 pm • $65, $55*Join The Roaming Spoon for an explosion of colors, tastes and textures.Sylvanna Mislang

Make-Ahead BakingMonday, February 15 6:30-8:30 pm • $45, $35*Freshly baked goodies are a special treat. We’ll focus on some that can be made ahead to enjoy any time: cranberry scones; sweet potato biscuits; fruited bran muffins, and California streuselkuchen.Evie Lieb

Sausage Making WorkshopTuesday, February 16 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 a bratwurst-style sausage, and then stuff the mix into natural casings.Mike Mitchell

Farm to Fork with Patrick MulvaneyThursday, February 18 6:30-8:30 pm • $75, $65*Local celebrity chef Patrick Mulvaney shares a menu inspired by our region’s farmers and ranchers. Chef Patrick Mulvaney

Cook Once, Eat Healthy All WeekMonday, February 22 6-8:30 pm • $49, $40*Terese will show how staples such as roasted chicken, sautéed greens, roasted vegetables, and savory whole grains—all cooked ahead—can be transformed into healthy meals and snacks to enjoy throughout the week.Terese Esperas

Cooking Classes Cooking Classes

SUN.14FEB.6 - 8 PM

VALENTINE’SDi�erEnjoy a four-course menu inspired by a modern take

on vegan cuisine.

SLOW FOOD

THURS. MARCH 10 | 6-8 PM

S A C R A M E N T O

Celebrate foods we love with Simran Sethi, author of

Bread, Wine, Chocolate.

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

18MON.JAN.6 PM-8:30 PM

CO-OP OWNERS SAVE ON CLASSES!* Each class lists 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

V

V

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THE FORK WINTER 2016 19

Cooking Under PressureTuesday, March 15 6:30-8:30 pm • $45, $35*Homemade meals are faster with a pressure cooker. Learn to create white beans with sausage and peppers; 7-minute mushroom and Parmesan risotto; Creole pork stew with quick herbed mashed potatoes, and creamy rice pudding.Dionisio Esperas

Grain-Free BakingThursday, March 17, 6-8:30 pm • $49, $40*Explore grain-free ingredients as you make Meyer lemon mousse; New York cheesecake with almond-coconut crust; blueberry muffins with streusel topping, and almond-orange shortbread cookies.Mayumi Tavalero

Filled Pasta WorkshopSaturday, March 19 1-3:30 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

Spring BrunchMonday, March 21 6-8:30 pm • $45, $35*This crowd-pleasing brunch menu is perfect for spring gatherings: sweet and savory French buckwheat crêpes; warming rice porridge; a perfect fruit salad with seasonal produce, herbs and syrups, and grapefruit mimosas.Rose Lawrence, Redbread

Dosas & SamosasTuesday, March 22 6-8:30 pm • $49, $40*Indian cuisine is filled with delicious and savory snacks. We’ll make samosas with mint chutney; pakoras (crispy vegetable fritters) and dosas stuffed with potato curry. Chutneys and raitas will accompany these delectable treats.Dionisio Esperas

Lightened Up Comfort FoodsMonday, March 28 6:30-8:30 pm • $49, $40*Terese shares tips for lightening up classics that don’t skimp on flavor: green chile chicken enchiladas; lasagna Bolognese; savory beef and mushroom stroganoff, and Southern shrimp and grits.Terese Esperas

Thai Favorites Tuesday, March 29 6:30-8:30 pm • $45, $35*Discover how to make great Thai food at home. Menu: pad si ew noodles; savory pork larb served in lettuce cups; tom kha goong, and red curry beef, made with homemade red curry paste.Dionisio Esperas

Wine Country Cuisine: Loire ValleyThursday, March 31 6-8:30 pm • $59, $50*Chef Ame brings us a menu inspired by the Loire Valley, and sommelier Adam pairs each dish with a distinctive wine from the region. Menu: duck rillettes with cornichons and crostini; vichyssoise; seared scallop with tarragon beurre blanc, and a seasonal tarte tatin.Ame Harrington and Adam G. Lovelace

Fermented DairySaturday, April 2 10 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, veggie dip, and some great kefir spiced muffins.Janet McDonald, The Good Stuff

A Taste of Spring Monday, April 4 6:30-8:30 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!Olivia Rathbone, OAEC Co-Sponsored by Slow Food Sacramento

Gnocchi WorkshopSaturday, April 9 1-3:30 pm • $49, $40*Craft light and fluffy gnocchi by hand and top them with a variety of delicious sauces: classic potato gnocchi; polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce, and ricotta gnocchi with olive oil and herbs.Lucia Oliverio

In the Kitchen with Ame: SoufflésMonday, April 11 6-8:30 pm • $49, $40*Chef Ame guides us in making perfectly light airy soufflés—in savory, sweet, and novel preparations: blue cheese and Italian parsley soufflé; Mexican chocolate soufflé, and a leek and crème fraîche roulade.Ame Harrington

The Farmer & The ChefTuesday, February 23 6-8:30 pm • $45, $35*John and Gretchen Ceteras of Blue Heron Farm have brightened up dreary winters with their sweet citrus fruits since 1985. Chef Ame Harrington prepares a delicious meal highlighting Blue Heron citrus, and we discuss the journey from soil to plate.

My Mother’s KitchenThursday, February 25 6-8:30 pm • $45, $35* Local author Meera Klein brings the rich flavors of India to life in her book My Mother’s Kitchen, where the kitchen is a special place of healing and rejuvenation. Join us for conversation with the author and cooking demonstrations and tastes of recipes from the book.Co-sponsored by Slow Food Sacramento

Hands-On CalzonesSaturday, February 27 1-3:30 pm • $49, $40*Lucia will lead us in preparing dough and making calzones from scratch: one stuffed with mushrooms and spinach; one with fresh mozzarella, Italian sausage and roasted peppers, and an Italian meatball calzone.Lucia Oliverio

Beer and Bites with Bike Dog Brewing Co.Monday, February 29 6-8:30 pm • $55, $45*Celebrate Sacramento Beer Week with a menu paired with some of our favorite beers that represent different styles: crab cakes with lemon aioli; Thai drunken noodles; smoked pork chops; Mexican chicken mole; chocolate orange mousse.Dionisio Esperas with Tyson Herzog

The Art of RisottoThursday, March 3 6-8:30 pm • $49, $40*Once you master the art of Risotto, you can create countless variations. Lucia leads us in making a saffron-rich risotto Milanese; luscious seafood risotto with shrimp, and a vegetable risotto with lemon and fresh herbs. Lucia Oliverio

Hand-Made Pot StickersSaturday, March 5 10 am-12:30 pm • $49, $40*Sawako shares her pot sticker wrapper recipe and guides us in making a shrimp filling and a vegetarian filling. You will learn to make your own spring rolls, wonton soup and more.Sawako Ama

New Belgium Brewery Beer TastingSaturday, March 5 4-6 pm • $20, $15*Hop in and meet the brewer and taste fabulous New Belgium beers! Sample beer-friendly snacks prepared by Chef Dio, and learn all about the brewer’s art!

In the Kitchen with Ame: SpicesMonday, March 7 6-8:30 pm • $49, $40*Join Chef Ame and explore a variety of seasonings and techniques as we make Moroccan spiced cauliflower; spiced lentil dip with grilled naan; winter greens with cumin and orange vinaigrette, and mini b’stillas—savory chicken pies.Ame Harrington

Middle Eastern VeganTuesday, March 8 6:30-8:30 pm • $45, $35*Many Middle Eastern dishes are naturally vegan and packed with flavor. Learn to make homemade hummus, muhammara, baba ghanoush and tzatziki; baked falafel with tahini sauce; mujaddara, and za’atar roasted tofu.Emily Honeycutt

Slow Food Sacramento MixerThursday, March 10 6-8 pm • $25, $20*Celebrate foods we love with Simran Sethi, author of Bread, Wine, Chocolate a book that Alice Waters calls, “a loving call to action that we must heed.” We will examine food’s history and cultural importance as we taste artisan foods and libations from some of our favorite “Snail of Approval” award-winning local producers.

The Art of Pickling & Fermentation at Good Humus FarmSaturday, March 12 10 am-3 pm • $75, $65*Join us on the farm and learn to use the ancient art of lactic acid fermentation to preserve fresh produce for better health. A farm fresh lunch and lots of fermented snacks are included. Cathy Suematsu

Ethiopian CuisineMonday, March 14 6:30-8:30 pm • $45, $35*Marga teaches us how to make injera—Ethiopia’s iconic fluffy fermented bread, along with savory chickpeas; a tasty cabbage stew with potatoes, carrots and caramelized onions, and the quintessential Ethiopian spice mix berbere.Marga den Hoed, Common Kettle Farm

Cooking Classes Cooking Classes

LoireVa�ey

MENUDuck Rillettes

Vichyssoise

Seared Scallops with Tarragon Beurre Blanc

Seasonal Tarte Tatin

THURSDAYMARCH

6-8:30 PM31

Join chef Olivia Rathbone as she transforms Spring’s bounty into an array of satisfying dishes.

MON. 6:30 -8:30 PMAPRIL 4 ׀

SpringSpringwith

ofofTaste Taste

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Visit sacfood.coop for more class details and additional spring classes.

Bagels • Tamales • Alpine Cheeses • More!

THE FORK WINTER 201620

Cooking Under PressureTuesday, March 15 6:30-8:30 pm • $45, $35*Homemade meals are faster with a pressure cooker. Learn to create white beans with sausage and peppers; 7-minute mushroom and Parmesan risotto; Creole pork stew with quick herbed mashed potatoes, and creamy rice pudding.Dionisio Esperas

Grain-Free BakingThursday, March 17, 6-8:30 pm • $49, $40*Explore grain-free ingredients as you make Meyer lemon mousse; New York cheesecake with almond-coconut crust; blueberry muffins with streusel topping, and almond-orange shortbread cookies.Mayumi Tavalero

Filled Pasta WorkshopSaturday, March 19 1-3:30 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

Spring BrunchMonday, March 21 6-8:30 pm • $45, $35*This crowd-pleasing brunch menu is perfect for spring gatherings: sweet and savory French buckwheat crêpes; warming rice porridge; a perfect fruit salad with seasonal produce, herbs and syrups, and grapefruit mimosas.Rose Lawrence, Redbread

Dosas & SamosasTuesday, March 22 6-8:30 pm • $49, $40*Indian cuisine is filled with delicious and savory snacks. We’ll make samosas with mint chutney; pakoras (crispy vegetable fritters) and dosas stuffed with potato curry. Chutneys and raitas will accompany these delectable treats.Dionisio Esperas

Lightened Up Comfort FoodsMonday, March 28 6:30-8:30 pm • $49, $40*Terese shares tips for lightening up classics that don’t skimp on flavor: green chile chicken enchiladas; lasagna Bolognese; savory beef and mushroom stroganoff, and Southern shrimp and grits.Terese Esperas

Thai Favorites Tuesday, March 29 6:30-8:30 pm • $45, $35*Discover how to make great Thai food at home. Menu: pad si ew noodles; savory pork larb served in lettuce cups; tom kha goong, and red curry beef, made with homemade red curry paste.Dionisio Esperas

Wine Country Cuisine: Loire ValleyThursday, March 31 6-8:30 pm • $59, $50*Chef Ame brings us a menu inspired by the Loire Valley, and sommelier Adam pairs each dish with a distinctive wine from the region. Menu: duck rillettes with cornichons and crostini; vichyssoise; seared scallop with tarragon beurre blanc, and a seasonal tarte tatin.Ame Harrington and Adam G. Lovelace

Fermented DairySaturday, April 2 10 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, veggie dip, and some great kefir spiced muffins.Janet McDonald, The Good Stuff

A Taste of Spring Monday, April 4 6:30-8:30 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!Olivia Rathbone, OAEC Co-Sponsored by Slow Food Sacramento

Gnocchi WorkshopSaturday, April 9 1-3:30 pm • $49, $40*Craft light and fluffy gnocchi by hand and top them with a variety of delicious sauces: classic potato gnocchi; polenta gnocchi with tomato cream sauce; spinach gnocchi with gorgonzola sauce, and ricotta gnocchi with olive oil and herbs.Lucia Oliverio

In the Kitchen with Ame: SoufflésMonday, April 11 6-8:30 pm • $49, $40*Chef Ame guides us in making perfectly light airy soufflés—in savory, sweet, and novel preparations: blue cheese and Italian parsley soufflé; Mexican chocolate soufflé, and a leek and crème fraîche roulade.Ame Harrington

The Farmer & The ChefTuesday, February 23 6-8:30 pm • $45, $35*John and Gretchen Ceteras of Blue Heron Farm have brightened up dreary winters with their sweet citrus fruits since 1985. Chef Ame Harrington prepares a delicious meal highlighting Blue Heron citrus, and we discuss the journey from soil to plate.

My Mother’s KitchenThursday, February 25 6-8:30 pm • $45, $35* Local author Meera Klein brings the rich flavors of India to life in her book My Mother’s Kitchen, where the kitchen is a special place of healing and rejuvenation. Join us for conversation with the author and cooking demonstrations and tastes of recipes from the book.Co-sponsored by Slow Food Sacramento

Hands-On CalzonesSaturday, February 27 1-3:30 pm • $49, $40*Lucia will lead us in preparing dough and making calzones from scratch: one stuffed with mushrooms and spinach; one with fresh mozzarella, Italian sausage and roasted peppers, and an Italian meatball calzone.Lucia Oliverio

Beer and Bites with Bike Dog Brewing Co.Monday, February 29 6-8:30 pm • $55, $45*Celebrate Sacramento Beer Week with a menu paired with some of our favorite beers that represent different styles: crab cakes with lemon aioli; Thai drunken noodles; smoked pork chops; Mexican chicken mole; chocolate orange mousse.Dionisio Esperas with Tyson Herzog

The Art of RisottoThursday, March 3 6-8:30 pm • $49, $40*Once you master the art of Risotto, you can create countless variations. Lucia leads us in making a saffron-rich risotto Milanese; luscious seafood risotto with shrimp, and a vegetable risotto with lemon and fresh herbs. Lucia Oliverio

Hand-Made Pot StickersSaturday, March 5 10 am-12:30 pm • $49, $40*Sawako shares her pot sticker wrapper recipe and guides us in making a shrimp filling and a vegetarian filling. You will learn to make your own spring rolls, wonton soup and more.Sawako Ama

New Belgium Brewery Beer TastingSaturday, March 5 4-6 pm • $20, $15*Hop in and meet the brewer and taste fabulous New Belgium beers! Sample beer-friendly snacks prepared by Chef Dio, and learn all about the brewer’s art!

In the Kitchen with Ame: SpicesMonday, March 7 6-8:30 pm • $49, $40*Join Chef Ame and explore a variety of seasonings and techniques as we make Moroccan spiced cauliflower; spiced lentil dip with grilled naan; winter greens with cumin and orange vinaigrette, and mini b’stillas—savory chicken pies.Ame Harrington

Middle Eastern VeganTuesday, March 8 6:30-8:30 pm • $45, $35*Many Middle Eastern dishes are naturally vegan and packed with flavor. Learn to make homemade hummus, muhammara, baba ghanoush and tzatziki; baked falafel with tahini sauce; mujaddara, and za’atar roasted tofu.Emily Honeycutt

Slow Food Sacramento MixerThursday, March 10 6-8 pm • $25, $20*Celebrate foods we love with Simran Sethi, author of Bread, Wine, Chocolate a book that Alice Waters calls, “a loving call to action that we must heed.” We will examine food’s history and cultural importance as we taste artisan foods and libations from some of our favorite “Snail of Approval” award-winning local producers.

The Art of Pickling & Fermentation at Good Humus FarmSaturday, March 12 10 am-3 pm • $75, $65*Join us on the farm and learn to use the ancient art of lactic acid fermentation to preserve fresh produce for better health. A farm fresh lunch and lots of fermented snacks are included. Cathy Suematsu

Ethiopian CuisineMonday, March 14 6:30-8:30 pm • $45, $35*Marga teaches us how to make injera—Ethiopia’s iconic fluffy fermented bread, along with savory chickpeas; a tasty cabbage stew with potatoes, carrots and caramelized onions, and the quintessential Ethiopian spice mix berbere.Marga den Hoed, Common Kettle Farm

Cooking Classes Cooking Classes

LoireVa�ey

MENUDuck Rillettes

Vichyssoise

Seared Scallops with Tarragon Beurre Blanc

Seasonal Tarte Tatin

THURSDAYMARCH

6-8:30 PM31

Join chef Olivia Rathbone as she transforms Spring’s bounty into an array of satisfying dishes.

MON. 6:30 -8:30 PMAPRIL 4 ׀

SpringSpringwith

ofofTaste Taste

V

V

Visit sacfood.coop for more class details and additional spring classes.

Bagels • Tamales • Alpine Cheeses • More!

THE FORK WINTER 2016 21

Healthy Eating on a BudgetWednesday, January 6 Wednesday, May 4 6-7:30 pm • $10, $5 for Community Discount ProgramLearn about ways to save at the Co-op so you can stretch your budget and still be able to put healthy meals on the table!Dawn Dunlap

Mindful EatingWednesday, January 13 6:30-8:30 pm • $15, $10*The way that you eat correlates to everything else you do in your life. Learn how to bring mindfulness to mealtimes, understand the connection between stress and metabolism, and discover secrets to burning more fat and staying more relaxed.Michelle Mahlman

Strengthening Digestion Wednesday, January 20 6:30-8 pm • $15, $10*We will focus on diet and lifestyle strategies to improve digestion according to Chinese Medicine. We will discuss ways to boost immunity, bolster digestion and improve quality of life during the winter. Grayson Estrada, MTCM, BA

The Dr. & the Chef: Cancer Fighting KitchenWednesday, January 27 6-8:30 pm • $45, $35*Terese prepares a menu featuring cancer-fighting foods: kefir kale smoothie; Thai coconut kabocha soup; ginger salmon cakes with avocado relish; garlicky roasted broccoli and romanesco, and honeyed turmeric milk. Dr. Max explains how cooking with health-enhancing foods boost your immune system.Terese Esperas with Dr. Maxine Barish-Wreden

Fibromyalgia: Moving ForwardWednesday, February 3 6:30-8 pm • $15, $10*Fibromyalgia is a complex autoimmune connective tissue disorder. This class will educate you to its potential cause, ways to stop the progression and how to formulate a lifestyle that can help eliminate it. Diet and stress reduction, therapies and movement techniques will be covered. Dr. Damon West, D.C.

The Dr. & the Chef: Eating for a Healthy HeartWednesday, February 10 6-8:30 pm • $45, $35*We’ll discuss why anti-inflammatory foods are key to a healthy and happy cardiovascular system while preparing beet and vegetable borscht; fish en papillote with julienne vegetables; winter cauliflower couscous; kale and arugula salad with pecorino and walnuts, and chocolate date truffles.Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

Kids and Teens

Fun with PotatoesWednesday, March 16 3-4:30 pm • $15, $10*Story time meets snack time as we read Jamie O’Rourke and the Big Potato and make baked potato mice. Featuring guest reader, Nate Halsan, from the Sacramento Public Library.Suggested ages: 4-6

Welcome SpringWednesday, March 23 10 am-noon • $25, $20*Let’s work together to make real food with a healthy helping of fun! Menu includes rainbow salad with creamy dressing; cheesy toasts, and lemon bars.Suggested ages: 6-9

Chef Rose will teach young chefs essential techniques using the best quality ingredients. Suggested ages 10 -16

Cozy Winter FeastSaturday, February 13 10 am-12:30 pm • $45, $35*

Sweet and Savory Hand PiesSaturday, March 12 10 am-12:30 pm • $45, $35*

Welcome Spring!Saturday, March 19 9:30-11:30 am • $15, $10*Gardens are magical! Join us and create fairy and gnome hideaways, plant spring flowers, make a farm fresh snack and meet the farm animals.Suggested ages 3-9 Class held at Soil Born Farms American River Ranch

Sprouting

KinderCOOKS

BOOKS&COOKS TEENS

KITCHENINTHE

&

Health and Wellness

FARMFUN on

the

FARMFUN

Health and Wellness

Healthy Heart- Healthy BodyWednesday, February 17 6:30-8 pm • $15, $10*Heart disease can be prevented if you assess your risks and make changes for a healthier heart. We’ll discuss how diet, nutrition and other factors can impact high blood pressure and cholesterol. Bring your most current blood test to address your personal results.Dr. Suzette Lanzarotta

Celebrating the Spring EquinoxWednesday, March 9 6:30-8:30 pm • $25, $20*Spring is a time of renewal. Reconnect with the Earth by celebrating the Equinox and all this season has to offer. We’ll learn how to construct a basic ritual using the seasons, moons, and energies to guide us and how to make magic at home to stay connected throughout the year. Meredith Brungess

Anti-Inflammatory ToolkitWednesday, March 16 6:30-8:30 pm • $15, $10*Inflammation is an underlying factor in almost every chronic disease. Come learn how nutrition can support anti-inflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant.Antonella Aguilera-Ruiz, ND

Liquid VitalityWednesday, March 23 6:30-8:30 pm • $25, $20*Shift from sugar burning to fat burning to reduce inflammation, balance hormones, build immunity, support efficient digestion and slow down the aging process. Sample the best in juice blends, smoothies and nutrient dense ingredients—all geared to support vibrant health.Scott Estrada, WholeHearted Juice Co.

Healing with Essential Oils: Stress and Anxiety ReliefWednesday, March 30 6:30-8:30 pm • $25, $20*Headaches, skin breakouts, sleep disturbances and a weakened immune system are only a few of the signs associated with unaddressed long term anxiety. Essential oils can help us relax and ward off stress. In this experiential class we will learn which oils specifically relieve tension and restore a greater sense of balance and ease in the body.Katherine Fleming

Restoring Health with Fermented FoodsWednesday, April 6 6:30-8:30 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 13 6-8:30 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

Dr. & the Chef: Spring CleanseWednesday, April 20 6-8:30 pm • $45, $35*The Doctor and the Chef are going green with a wonderful cleansing menu to help support your liver and natural detox pathways. This delicious, nutrient rich meal will 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

Spring Cleaning for Your BodyWednesday, April 27 6:30-8 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

with Terese Esperas and Dr. Maxine Barish-Wreden

CANCER FIGHTINGKITCHEN

WED.

6 - 8:30PM

27JAN.

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

EATING FOR A HEALTHY

HEART

SPRING CLEANSE

WED.

6 - 8:30PMFEB. 10 WED.

6 - 8:30PMAPRIL 20

THE

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

HOMEMADE

WED.APRIL13

KOMBUCHALeave class with your own mother culture and a custom brew to start your first batch.

6 - 8:30pm

Wed. Jan.6-7:30 PM

6

Wed. May6-7:30 PM

4

HEALTHY

ON AEATING

BUDGET

and

THE FORK WINTER 201622

Healthy Eating on a BudgetWednesday, January 6 Wednesday, May 4 6-7:30 pm • $10, $5 for Community Discount ProgramLearn about ways to save at the Co-op so you can stretch your budget and still be able to put healthy meals on the table!Dawn Dunlap

Mindful EatingWednesday, January 13 6:30-8:30 pm • $15, $10*The way that you eat correlates to everything else you do in your life. Learn how to bring mindfulness to mealtimes, understand the connection between stress and metabolism, and discover secrets to burning more fat and staying more relaxed.Michelle Mahlman

Strengthening Digestion Wednesday, January 20 6:30-8 pm • $15, $10*We will focus on diet and lifestyle strategies to improve digestion according to Chinese Medicine. We will discuss ways to boost immunity, bolster digestion and improve quality of life during the winter. Grayson Estrada, MTCM, BA

The Dr. & the Chef: Cancer Fighting KitchenWednesday, January 27 6-8:30 pm • $45, $35*Terese prepares a menu featuring cancer-fighting foods: kefir kale smoothie; Thai coconut kabocha soup; ginger salmon cakes with avocado relish; garlicky roasted broccoli and romanesco, and honeyed turmeric milk. Dr. Max explains how cooking with health-enhancing foods boost your immune system.Terese Esperas with Dr. Maxine Barish-Wreden

Fibromyalgia: Moving ForwardWednesday, February 3 6:30-8 pm • $15, $10*Fibromyalgia is a complex autoimmune connective tissue disorder. This class will educate you to its potential cause, ways to stop the progression and how to formulate a lifestyle that can help eliminate it. Diet and stress reduction, therapies and movement techniques will be covered. Dr. Damon West, D.C.

The Dr. & the Chef: Eating for a Healthy HeartWednesday, February 10 6-8:30 pm • $45, $35*We’ll discuss why anti-inflammatory foods are key to a healthy and happy cardiovascular system while preparing beet and vegetable borscht; fish en papillote with julienne vegetables; winter cauliflower couscous; kale and arugula salad with pecorino and walnuts, and chocolate date truffles.Terese Esperas and Dr. Antonella Aguilera-Ruiz, ND

Kids and Teens

Fun with PotatoesWednesday, March 16 3-4:30 pm • $15, $10*Story time meets snack time as we read Jamie O’Rourke and the Big Potato and make baked potato mice. Featuring guest reader, Nate Halsan, from the Sacramento Public Library.Suggested ages: 4-6

Welcome SpringWednesday, March 23 10 am-noon • $25, $20*Let’s work together to make real food with a healthy helping of fun! Menu includes rainbow salad with creamy dressing; cheesy toasts, and lemon bars.Suggested ages: 6-9

Chef Rose will teach young chefs essential techniques using the best quality ingredients. Suggested ages 10 -16

Cozy Winter FeastSaturday, February 13 10 am-12:30 pm • $45, $35*

Sweet and Savory Hand PiesSaturday, March 12 10 am-12:30 pm • $45, $35*

Welcome Spring!Saturday, March 19 9:30-11:30 am • $15, $10*Gardens are magical! Join us and create fairy and gnome hideaways, plant spring flowers, make a farm fresh snack and meet the farm animals.Suggested ages 3-9 Class held at Soil Born Farms American River Ranch

Sprouting

KinderCOOKS

BOOKS&COOKS TEENS

KITCHENINTHE

&

Health and Wellness

FARMFUN on

the

FARMFUN

Health and Wellness

Healthy Heart- Healthy BodyWednesday, February 17 6:30-8 pm • $15, $10*Heart disease can be prevented if you assess your risks and make changes for a healthier heart. We’ll discuss how diet, nutrition and other factors can impact high blood pressure and cholesterol. Bring your most current blood test to address your personal results.Dr. Suzette Lanzarotta

Celebrating the Spring EquinoxWednesday, March 9 6:30-8:30 pm • $25, $20*Spring is a time of renewal. Reconnect with the Earth by celebrating the Equinox and all this season has to offer. We’ll learn how to construct a basic ritual using the seasons, moons, and energies to guide us and how to make magic at home to stay connected throughout the year. Meredith Brungess

Anti-Inflammatory ToolkitWednesday, March 16 6:30-8:30 pm • $15, $10*Inflammation is an underlying factor in almost every chronic disease. Come learn how nutrition can support anti-inflammatory processes and the often overlooked systems that need support in order to keep your body healthy and vibrant.Antonella Aguilera-Ruiz, ND

Liquid VitalityWednesday, March 23 6:30-8:30 pm • $25, $20*Shift from sugar burning to fat burning to reduce inflammation, balance hormones, build immunity, support efficient digestion and slow down the aging process. Sample the best in juice blends, smoothies and nutrient dense ingredients—all geared to support vibrant health.Scott Estrada, WholeHearted Juice Co.

Healing with Essential Oils: Stress and Anxiety ReliefWednesday, March 30 6:30-8:30 pm • $25, $20*Headaches, skin breakouts, sleep disturbances and a weakened immune system are only a few of the signs associated with unaddressed long term anxiety. Essential oils can help us relax and ward off stress. In this experiential class we will learn which oils specifically relieve tension and restore a greater sense of balance and ease in the body.Katherine Fleming

Restoring Health with Fermented FoodsWednesday, April 6 6:30-8:30 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 13 6-8:30 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

Dr. & the Chef: Spring CleanseWednesday, April 20 6-8:30 pm • $45, $35*The Doctor and the Chef are going green with a wonderful cleansing menu to help support your liver and natural detox pathways. This delicious, nutrient rich meal will 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

Spring Cleaning for Your BodyWednesday, April 27 6:30-8 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

with Terese Esperas and Dr. Maxine Barish-Wreden

CANCER FIGHTINGKITCHEN

WED.

6 - 8:30PM

27JAN.

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

with Terese Esperas

and Dr. Antonella Aguilera-Ruiz, ND

EATING FOR A HEALTHY

HEART

SPRING CLEANSE

WED.

6 - 8:30PMFEB. 10 WED.

6 - 8:30PMAPRIL 20

THE

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

HOMEMADE

WED.APRIL13

KOMBUCHALeave class with your own mother culture and a custom brew to start your first batch.

6 - 8:30pm

Wed. Jan.6-7:30 PM

6

Wed. May6-7:30 PM

4

HEALTHY

ON AEATING

BUDGET

and

THE FORK WINTER 2016 23

Herbal Medicine for the Winter TimeSaturday, January 23 12:30-3:30 pm • $35, $30*Learn to enhance your health with herbs. We will focus on herbal teas, soups and honeys, poultices, foot baths, and more. This is an experiential class with lots of sampling and opportunity to make herbal medicines.Candis Cantin, EverGreen Herb Garden

Growing Medicinal and Culinary HerbsSaturday, February 6 9:30 am-12:30 pm •$25, $20*Herbs in the home garden can add flavor to your meals, home remedies to your medicine cabinet, and beauty, diversity and beneficial insect habitat to your landscape. Learn how to grow, harvest and use an array of herbs.Daylin Wade

Preparing your Spring GardenSaturday, February 20 9-11 am • $25, $20*Join Chanowk Yisrael for this fruitful discussion and hands-on class. You will learn how to plan your garden space and prepare, plant, and care for an abundant, thriving spring garden. This class is for new gardeners or for gardeners who are new to this growing region.Chanowk Yisrael, Yisrael Family Urban Farm

The Spring HerbalWednesday, March 23 5:30-8:30 pm • $25, $20* (plus $10 for materials, payable to the instructor at class)Spring brings a multitude of medicinal plants that are our natural allies and provide much of what we need during this season of renewal. Come learn about herbs to collect, eat, and use medicinally to support overall health and vitality. We will collect plants, make medicine, and sample some of the offerings of the season.Daylin Wade

Raising Backyard ChickensWednesday, March 30 5:30-8:30 pm • $35, $30*Raising chickens in your yard is educational, fun and rewarding. Besides fresh eggs, they provide the added benefits of soil fertility and pest control. Learn how to choose the right breeds, provide proper housing, and make sure your chickens are healthy.Greg Howes and Brian Fikes, Two Flew the Coop

Propagation for the Home GardenerSaturday, April 2 9:30 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 6 6-8 pm • $25, $20* (plus $30 for materials, payable to the instructor at 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 Herbal Way Wednesday, April 13 5:30-8:30 • $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

All classes will be held at Soil Born Farms American River Ranch 2140 Chase Drive in Rancho Cordova.

Visit soilborn.org for more classes and events at the farm!

Farm Classes

at

Learn TO cure raw

olives with expert

Pablo Voitzuk.

TH E AR T OF

PICKLINGFermentation&

< AT >

Join us on the farm and learn to use the ancient art of fermentation to preserve fresh produce.

MARCHSAT.

10am-3pm12

Spring Garden Clinic and Organic Plant Sale on Saturday, March 19!• Learn more about how to grow vibrant, tasty, and healthy plants

• Get a jump start on your spring garden with organically grown vegetable, flower and herb starts.

For more details visit soilborn.org.

Escape Everyday Stress with a Peaceful & Memorable Experience

Spa PackagesMassage TherapyBody TreatmentsSkin CareNail ServicesGift Certificates

Celebrating 15 Years in Business!Open Tuesday–Saturday

4250 H Street #1 • 455–6200 • blueskydayspa.com

Special: All Coop members receive $10 off any service of $55 or more.

7450 Pocket Road, Sacramento (916) 427–5022 • www.camelliawaldorf.org

Education that inspires. Education that transforms. Education for life.

NOW located in the Pocket

neighborhood

Turn to a friendly face with 40 years of Co-op experience.

mbistis@golyon.com

MATT BISTISRealtor

www.mbistis.golyon.com916 798-0822 cellBRE #01265248

THE FORK WINTER 201624