SUNDAYS from 6:30-8:45pm, March 3-April 7 - Class is full and registration has closed.
If you're a veg beginner - or even if you're well beyond that stage - Veg 101 is the right place to start! This course is a 6-week series, featuring both a lecture and a cooking demonstration (with free samples) each week. The lectures provide an excellent grounding in topics such as health, nutrition, factory farming, environmental impact, and related subjects. A featured lecture will be Dr. Craig McDougall speaking on diet and chronic disease prevention. The cooking demonstrations include grains, legumes, tofu, tempeh, seitan, and more.
March 3 Lecture: Introduction - Team
Cooking Demo: Tempeh and Seitan - Deb Kay
March 10 Lecture: Chronic Disease Prevention - Craig McDougall, MD
Cooking Demo: Legumes - Linda Tyler
March 17 Lecture: Nutrition - Tammy Russell, R.D.
Cooking Demo: Tofu - Susan Hanson and Edith Schulz
March 24 Lecture: Diet Effects on Environment and Global Warming - Peter Spendelow, Ph.D.
Cooking Demo: Grains - Jill Schatz
March 31 Lecture: The Lives of Farmed Animals - Marsha Rakestraw, Certified Humane Educator
Cooking Demo: Non-dairy Cheeses - Kris Eisenman
April 7 Lecture: Plant-Based Living - Team
Cooking Demo: Baking Without Eggs - Carol Acker
Fee for series - all food included: $60
Low-Income fee - all food included: $30
Click here to register.