Join Allergic to Salad in these STEM-based culinary classes that foster a stronger connection to the food we eat and where it comes from. Through hands on learning in the kitchen and garden, students will engage in discussions surrounding sustainability and seasonality, apply the scientific method to culinary practice, learn how to follow a recipe and cultivate an understanding of seed starting and planting.

Topics for Exploration Include (sequence and recipe subject to change):

Lacto-fermentation: Pickled Cucumbers
Spice Exploration: BBQ
Lacto-fermentation: Kimchi
Food Waste and Vegetable broth/Summer Risotto
Spice Exploration: Veggie Patties
Nutrient Cycling, Compost and Scrap Vinegar
Chicken Anatomy and Egg Exploration

Cooking is known to increase motor skills and math skills as well as build self-esteem and self-reliance. Our classes create a platform for a lifetime of adventurous eating and purposeful life-skills including basic kitchen safety, food handling, food prep and technique. We encourage cleanliness, proper table setting and respect for peers.

All classes are nut-free and vegetarian. Further allergies can be accommodated with 48 hours+ notice. Please inform us of any allergies pre-class during sign up.
See more at www.allergictosalad.com.