Farm to Fork builds dishes from produce you’d find at your local farmers market. Learn about interesting foods you’ve seen at the market, but never knew what to do with, as well as classic dishes with seasonal flair. Here’s some things we have made in the past…
When Calafia (Bay-Area almond milk maker) asked me to teach the Latin American class “vegan,” I was surprised at first. But the end result was delicious and here are some of the pictures… Above is our meal featuring Classic Cuban Ropa Vieja made with plant-based beef, snuggled between Easiest Black Beans, Coconut Rice and sliced… continue reading
Here’s some dishes we made during the Thanksgiving season.
Both topics could use a whole hour of explanation and recipes if not more, but we combine into one class which focuses on Keto and introduces fasting. I am not a big keto fan, but believe the practice can teach us a lot about how we eat. It is a good short term experiment that… continue reading
Click here for a video describing how corporate online classes fit into your HR program
Stuck at home this Covid season? Nothing on the grocery store shelves? Learn some new ideas with foods already in your kitchen.
The current trend and best way of eating is plant-forward, building your meals with plant foods and adding meat (if at all) as a condiment or side dish. Plants feed the microbiome that live in our gut and help keep our digestive system working well. Plants help keep our skin looking bright and our eyes… continue reading
“How many of you suffer from inflammation?” This is the first question asked to students of the class, Inflammation be Gone. There are over 100 different types of inflammation, including the most common inflammatory arthritis. Since we all have different reactions to outside influences such as food, and different triggers to pain, it’s hard for… continue reading
Snack Attack! started as a volunteer presentation given to students in local schools (ask me to come to your school). It’s popularity transferred into an adult class, focusing on vegetables as snack. Here’s some of the snacks we make in class…
We taught a Summer Reading series for local libraries called The Food Classics (+ one) Exploration of a Sauce. Students read or cooked from the books of Julia Child, Jacques Pepin, Charles Phan, Harold McGee, and Laura Stec, and shared what they learned while we cooked from the books in class. “Exploration of the Sauce”… continue reading