A Force To Be Reckoned With Part 6: BIPOC Womxn and Femmes: Navigating Vermont’s Food System
Thursday, October 15, 2020 – 12:00pm to 1:00pm
Online Webinar
The purpose of this panel is to support, celebrate, and reflect on the contributions of BIPOC womxn and femmes in Vermont’s food system. Together we explore their experiences as business owners, earth tenders, healers, faces of organizations, and advocates. Additionally, we aim to build community, honor the dynamic spaces that these folx are creating specifically for marginalized Vermonters, and unpack the inequities that exist at the crossroads between race and gender within Vermont’s food system.
Panelists:
Candace Taylor, Conscious Homestead
Akua Deirdre Smith, Black Land Power Network
Liv Peña, Vermont Releaf Collective
Representative from Susu Healing Collective
Free
Herbal Salve Making & Indigenous Plant Medicine
Thursday, November 5, 2020 – 6:00pm to 7:30pm
Community Room, South End Store (map)
Join Community Herbalists Katherine Elmer (Celtic) and Carl Brokenhorse Koehler (Haudenosaunee/Seneca) for an introduction to medicinal plants from two indigenous lineages, and go home with a tin of first aid salve made from local healing plants! This class will be held in the Community Room of the South End City Market location, and face coverings will be required at all times.
$10 City Market Members, $25 Non-Members
Food For Talk, Fletcher Free Library cookbook club: Pasta Grannies
Sunday, November 8, 2020 (All day)
Virtual Class
Food for Talk is a book group for anyone interested in cooking. If reading about food, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us! Chef Richard Witting has selected some delectable cookbooks for us. Cookbooks are available at the Library with your FFL library card. If you aren’t a member of FFL, you can sign up here. November’s featured cookbook is Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks by Vicky Bennison. Join us for a book discussion and demo! Preregistration through the Fletcher Free Library is required.
Free (Registration Required)
Livestream: Sweet and Savory Crêpes with Anna Mays
Tuesday, November 10, 2020 – 5:30pm to 7:00pm
Virtual Class
Crêpes are not only a festive, fun-to-make dessert, they can be a healthy main dish, too. In this livestream demo class, you will learn to make traditional sweet crêpes (crêpes sucrées) along with the classic lemon syrup (sirop de citron) topping that is revered throughout France. We will also learn to make savory galettes, made from buckwheat flour and filled with cheese, vegetables and fresh herbs. We will discuss the origins and customs around crêpe-making in Northwestern France and learn to make traditional Breton crêpes as they are still enjoyed in crêperies throughout Brittany today. We will also learn some French baking terms as we work. Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France.
This event is designed as a demo-style class, and not as a cook-along, and will be hosted on the Microsoft Teams platform. You will receive instructions and a link to join the live event in an email after registering online. We recommend setting up Teams in advance and joining the live event few minutes in early.
Free
A Mosaic of Flavor livestream: Gulu Mu Mako (Congolese Plantains and Pork)
Wednesday, November 11, 2020 – 5:30pm to 7:00pm
Virtual Class
The Mosaic of Flavor cooking series is a collaboration between City Market and USCRI Vermont (US Committee for Refugees and Immigrants Vermont, formerly the Vermont Refugee Resettlement Program). In November, we will learn to make Gulu Mu Mako, a popular Congolese dish originating in La Bouenza District and eaten throughout the country. The literal translation from the Bembe language is “plantains and pork” and the dish is made by simmering pig feet with green plantain and vegetables. Gulu Mu Mako is a popular Congolese dish served at family gatherings and parties. Our instructor, Gertrude Moundouti Mitoumbi, came with her family to Vermont from Congo-Brazzaville in 2007 and now lives in the South End of Burlington. She says, “I cook food from back home so my children will have an idea of where they are coming from, so they will not get lost.” The class will include a livestream cooking demo and Q&A with the instructor.
This event is designed as a demo-style class, and not as a cook-along. The livestream will be held virtually on the Microsoft Teams platform, and instructions to join will be sent to participants after registration. In lieu of our usual ticket fees suggest a minimum $10 donation to USCRI’s efforts aiding refugee populations in Vermont when registering for a ticket.
Free, suggested minimum donation of $10
Webinar: Managing Forests for Carbon and Climate Change
Thursday, November 12, 2020 – 7:00pm to 8:30pm
Virtual Class
Climate change, shifts in disturbance regimes, massive fragmentation and loss of forests, an increasing prevalence of non-native invasive insects, diseases, plants and animals have created considerable uncertainty around how to best care for our forests into the future. In response to these challenges, foresters, forest landowners and ecosystem managers are adapting their management techniques to help keep forests healthy and functional in light of massive environmental changes.
Responsible forest management can help our forests adapt and respond to a changing climate, encouraging the growth of healthy, diverse forests with huge carbon sequestration and storage benefits. Responsible forest management can do all this while producing local, renewable resources; lowering adverse social effects linked to resource extraction and presenting a kinder, more just and more sustainable source of resources.
Join City Market and Ethan Tapper, the Chittenden County Forester, for a webinar discussing the effects of climate change on our forests, and opportunities to manage forests for climate mitigation and for adaptation and resilience in a changing climate.
This class will be hosted on the Microsoft Teams platform. You will receive instructions and a link to join the live event in an email after registering online. We recommend setting up Teams in advance and joining the live event few minutes in early.
Free
Backcountry Cooking with OGE: Camp Stove Coffee
Sunday, November 15, 2020 – 10:00am to 12:00pm
Intervale Center (map)
Join us for the final installment of Backcountry Cooking classes, brought to you by OGE and City Market, all about that camping necessity: coffee! Our resident OGE backcountry chefs will guide you through how to make coffee using a variety of methods so you’re sure to find the one that’s right for you. Get ready for a mouth-watering good time! We’ll also be discussing tips and tricks for packing appropriately and cooking in the cold. All attendees will receive a small gift from OGE. We will be cooking outside, so please wear appropriate layers for the weather and close-toed shoes.
$10 City Market Members, $25 Non-Members
Meet the Makers: Cheese Tasting & Virtual Cellar Tour with Jasper Hill
Monday, November 16, 2020 – 5:30pm to 7:00pm
Virtual Class
Join City Market and Lilith Spencer of The Cellars at Jasper Hill for a virtual tour of the Cellars and a cheese tasting workshop from the comfort of your own home! We’ll get a virtual walkthrough of various portions of the caves and facilities, learn how the cheeses are made, and learn how to properly taste our way through samples of delicious cheeses! Sampling kits of a selection of Jasper Hill cheeses will be available to participants; pickup information and instructions for joining the livestream will be emailed to participants before the date of the class.
$10 City Market Members, $25 Non-Members
Livestream: Thanksgiving Harvest-Stuffed Squash with Melissa Pasanen
Wednesday, November 18, 2020 – 5:30pm to 7:00pm
Virtual Class
Looking ahead to the Thanksgiving holiday and not sure what to serve your vegetarian or vegan guests for a main course? Thinking about the piles of leftovers you’ll have after the meal, and already positive you don’t want to make another turkey sandwich? Join cookbook author Melissa Pasanen to make a recipe that can be used in both situations: Harvest-Stuffed Squash! Together we’ll learn how to make this beautiful autumn dish, deliciously satisfying for all.
Melissa has worked as a food and agriculture journalist and cookbook author for close to 20 years. She is currently a staff writer for the food and drink section of Vermont’s alt-weekly, Seven Days. She has authored or co-authored three cookbooks, including the New York Times notable cookbook, Cooking with Shelburne Farms: Food and Stories from Vermont, and her newest book, The Little Local Vermont Cookbook: Recipes for Classic Dishes. Her work has been published in The New York Times, USA Today, Saveur, EatingWell, and on Foodnetwork.com, among many others
This class is designed as a cook-along livestream class. The recipe and a list of ingredients & equipment will be emailed out approximately a week in advance, and you can cook along with the instructor if you wish or just watch and learn! The livestream will be held on the Microsoft Teams platform and joining instructions will be sent in an email; we recommend installing the platform ahead of time and joining the live event a few minutes early.
Free
Meet the Makers:
Livestream Cider Tasting
with Eden Ciders
Friday, November 20, 2020 – 5:30pm to 7:00pm
Virtual Class
Join Eleanor Leger, founder and co-owner of Eden Specialty Ciders, to taste a variety of the wonderful ciders they offer from the comfort of your own home! We’ll learn more about the orchards, apple varieties, and processes behind the specialty ciders Eden produces, sample a variety of ciders together while learning the proper way of tasting and describing them, and celebrate a wonderful local product from our great state.
We will send a list of which ciders to purchase for the tasting portion in advance of the class.
The livestream will be held on the Microsoft Teams platform and joining instructions will be sent to participants in an email; we recommend installing the platform ahead of time and joining the live event a few minutes early.
$10 City Market Members, $25 Non-Members
Check out more upcoming classes and events on our website.
Sign-Up!
Register for classes online! It’s easy and convenient. Just click the Sign-Up button below each class.
Prefer to pay by cash or check? Stop by our Customer Service desk.
Questions? Please consult our class policies and FAQs.
In-store Tours
Want to learn how to shop at the Co-op and find ways to save money?
Not comfortable signing up for a group Pennywise Pantry tour?
We’re happy to offer one-on-one tours with our Outreach and Education Team to help you feel more comfortable at the Co-op.
Please email
learn@citymarket.coop or
call 861-9757 for more information.
Scholarships
Mentoring pairs can sign-up to take City Market’s food and herbal education classes for free! To find out how, please contact:
learn@citymarket.coop.
Food for All Members
may attend classes for free. Please email learn@citymarket.coop
to sign up.
All others may inquire about a scholarship by emailing learn@citymarket.coop.
Connect
Stay up to date with news, information, giveaways, and fun content from your Co-op by following us on Facebook, Instagram, and our other social networks.
Facebook | Instagram | Twitter | Pinterest | LinkedIn | Google+
Copyright © 2020 City Market Onion River Co-op. All rights reserved.
www.citymarket.coop
Store Locations
Downtown Location
82 S. Winooski Ave.
Burlington, VT | 05401 US
South End Location
207 Flynn Ave
Burlington, VT | 05401 US