Cooking

BEYOND CANCER: THE POWERFUL EFFECT OF PLANT-BASED EATING

An overview regarding the powerful effect of food choices in preventing, fighting and even reversing cancer.  Included will be information on how to adopt plant-based eating to optimize cancer survival and long-term health.   Class will be held October 24.

Tuesday   7:00-8:30 P.M.
Location: SHS-122
Class  Limit: 25
No. of Weeks: 1
Tuition: $19
Instructor: Sally Lipsky
Course Representative: Jenny Leung

COOKING WITH HERBS

Learn how to add flavor to your food without adding extra calories.  This class will help you pair various herbs with your favorite foods to add zip to sauces, dips, main dishes and even desserts.  Class will be held September 26.

Tuesday  7:00-9:00 P.M.
Location: SHS-122
No. of Weeks: 1
Tuition: $19
Instructor: Becky Griffith
Course Representative: Pat Price

MAKING SOURDOUGH WAFFLES

Every participant will receive a sourdough starter to be used for pancakes, waffles or sourdough bread.  We will cook waffles in class from scratch using instructor’s starter.  Recipes will also be provided.  Tuition includes cost of materials.  Class will be held October 16.

Monday  7:00-8:30 P.M.
Location: MS-302
No. of Weeks: 1
Class Limit: 10
Tuition: $39
Instructor: Anna Hardman
Course Representative: Willie Sotos

SLOVAK ‘REAL POTATO’ HALUSKY

Learn to slovak haluskimake “real” halusky like Baba (grandma) made.  Potato halusky (not noodle halusky) has been made for more than 100 years in eastern Slovakia.  This is a working class—not a demo.  Enjoy the fare that you prepare.  Tuition includes cost of materials.  Class will be held November 13.

Monday   6:00-9:00 P.M.
Location: SHS-107
Class Limit: 12
No. of Weeks: 1
Tuition: $25
Instructor: Dennis Ragan
Course Representative: Kathy Folts

SOURDOUGH BREAD FOR BEGINNERS

In this class you will learn everything you need to know about how to bake your first loaf of sourdough bread using wild yeast.  The oldest sourdough bread dates back to 3700 BC and today it is one of the healthiest bread-types you can eat.  This bread has no commercial yeasts, sugars, oil or milk added.  Every participant will take home a leavening agent or sourdough starter.  Recipes and interesting links will also be provided.  Tuition includes cost of materials.  Class will be held October 23.

Monday  7:00-8:00 P.M.
Location: MS-302
Class Limit: 25
No. of Weeks: 1
Tuition: $39
Instructor: Anna Hardman
Course Representative: Willie Sotos