We are a 501(c)3 non-profit supporting local food and farms through educational programs and a year round indoor farmers market.
CENTRAL OREGON LOCAVORE’S FOOD SCHOOL
Locavore Food School is a monthly, on the third Thursday of each month, offering of nutrition and cooking classes taught by volunteers and community members including farmers, local food producers, nutritionists, chefs and alternative health care practitioners.
with Ron Lane
Natural Beekeeping is becoming more popular than ever, as well it should be. This class will explore some of the facts that will help you be successful as well as some of the fallacies that get many well intentioned beekeepers into trouble. From top bar hives to the “James Bond” method of beekeeping, we will cover many of the topics that confront beekeepers wanting to move away from some of the traditional practices of beekeeping. Topics will include mite treatments, foundation vs foundationless, types of hives and more. Come prepared for what will likely be a lively round of discussion and questions following the presentation.
Learn more about Ron and beekeeping here!
Thursday February 16th from 430-530pm
The Basics of Stocking Your Kitchen for Optimal Health
with Heather Helmy, Registered Dietician
A Fresh Start- The Basics of Stocking your Kitchen for Optimal Health. This class will go over revamping your pantry and shopping list to ensure that you have all you need to prepare simple and healthful meals at home. Whether you are cooking for a family of six, or just yourself, you will learn strategies that will simplify meal planning, free up time, and help prevent food waste.
Heather has two teenage boys and knows all about making meals work for families, as well as adapting for specific nutritional needs. She also loves working with older clients, and likes to focus on making meal prep easy and simple. For Heather, eating well is all about what is manageable and sustainable.
Thursday March 16th from 430-530pm
Professional Chef Tips and Short Cuts
with Suzanne Landry
Learn about kitchen knives and fundamental knife skills, professional tricks of the trade (like how to cut an onion without crying!) and enjoy tasty recipes. Learn the right knife to use for different foods, the best knives to own and how to sharpen them and use them like a pro. Demonstrated cutting techniques including easy matchstick carrots and preparation of delicious, simple
Suzanne Landry states, “I have been teaching my love and passion for cooking for over 30 years. My own family’s history of health challenges is what sparked this passion. We changed our diet from a S.A.D. (standard American diet) to a more natural diet centered around whole grains and fresh produce. Our health improved dramatically and I have been inspired to continue to grow and learn since. My favorite recipes are in my first cookbook “The Passionate Vegetable.” Find out more information about Suzanne at www.suzannelandry.com
Thursday April 20th from 430-530pm
Plant Based Desserts
with Dianne Porter, Registered Dietician
Dianne Porter is clinical nutritionist who is completing a M.S. in Human Nutrition. With an integrative and functional medicine approach, she seeks to assist individuals to help themselves to better heath through education as well as dietary and lifestyle changes. Dianne loves all things related to food – from reading cookbooks in bed to grocery shopping and from experimenting with textures and tastes in the kitchen to enjoying a colorful meal with friends. After spending 22 winters in Fairbanks, Alaska, Dianne and her husband are enjoying access to the diversity of fresh fruits and vegetables and local meats that are so abundant in the Central Oregon area.
Thursday May 18th from 430-530pm
Intro to Raw Food
with Angelena Bosco
An introduction to raw foods. You’ll learn the why and the how of eating raw foods. You’ll receive simple recipes, resources, and food samples prepared in front of you. A simple meal including a fabulous guilt-free dessert made with fresh local ingredients. Will be determined as we get a little closer.
Angelena Bosco is a certified raw food chef and author. She has been teaching raw food preparation as well as vegetarian cooking classes since 2005, and believes that food should taste amazing and be simple to prepare. You can learn more and download your copy of Eat Fresh and Feel Good Beginners Guide, by going to her website at www.simpleNfresh.com
Thursday June 15th from 430-530pm
Past Food School Classes
Fermentation 101 with Linda Anspach and Amy Neilsen
Spice It Up – Using spices to enhance local food by Matt Perry of Savory Spice Shop
Healthy Fats and How to Use Them by Anna Witham
Unleashing the Delicious Secrets of Grassfed Beef with Jerre Kosta Dodson of Dancing Cow Farm
Bone Broth 101 with Jeff Roop-Bierens of Bootleg Bones
Indian Food 101 with Runi of Khara Foods & The Curry Shack
Cooking with Medicinal Herbs with Holly Hutton
Eat for your Genetic Type with Birgitta Bella, PA-C, MHR, Health Coach
Soaking, Sprouting and Fermenting with Robbie Bianchi, NTP, cpt, lmt
Debunking the sumo wrestler myth by Birgetta Bella, PA-C, MHR, Health Coach
Does Fat Make You Fat? by Birgitta Bella, PA-C, MHR, Health Coach
Kefir 101 (and what to do with it) by Sarah Wilder, NTP
Champion Your Health, Become a Trans Fat Detective
Perfect Fermentation – Homemade Saurkraut by Kelly Henry, NTP
Bone Broth 101 by Kelly Henry, NTP
Healthy and Delicious Snacks for Back to School
How to Make Kimchi in your Own Home
Organ Meats 101: How to make One of Natures Superfoods Taste Great!
Bone Broth 101 with Jeff Roop-Bierens of Bootleg Bones