How can a family of four on an average Maine income save 4-6% of their earnings? Join us and see through this extensive overview of food budgeting, planning, and shopping; avoiding food waste; how to make fast, inexpensive, and nutritious meals; meal prep; and food safety. Free professional materials from major institutions will be used. Class meets every other week, allowing students time to put what they learn into practice. Optional: Interested participants can join an informal study comparing the amount spent on groceries and food services for the two weeks before the class and the final two weeks of class. Pre-registration is required for access to online link.

John Kirk is Director of the AOK Basic Skills Project in Portland, ME, a nonprofit sharing workshops to help people learn important basic educational and nutritional skills. John holds an AA5 Dietetic Technician certification.

Join our talented local chef, Ron Armentino, in preparing another complete, delicious Italian dinner! First, everyone raved about his excellent lasagna. Now he will grace us with yet another special recipe as we all work together to prepare a feast! Please pre-register as a minimum of 5 people is required to run the course.

From cooking to cars and much more, Ron is an avid aficionado of many trades. He regularly cooks for community and family events. Anyone who eats his cuisine will be sure to be back for seconds!

GROWING GREAT GARLIC

Do you love garlic in your cooking? Did you know you can grow it yourself?  Growing garlic in the north with our cold winters differs from growing it in the warmer south.  Get some tips on when and how to raise your own crop here in Maine.  It’s good for your taste buds and your health! And it’s time to plant here in Maine! Please pre-register as we need a minimum of 4 people to run this class.

About Brigit: An avid gardener, researcher, and teacher, Brigit loves teaching classes where everyone learns new things, and where she goes home having learned more herself, for her own gardens, and for teaching future classes.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added and allowed to ferment. We'll make both a primary and a secondary ferment with your favorite fruit/juice (yum! Blueberry kombucha!). Learn some fascinating history, some microbiology, troubleshooting, the right glassware, and what the heck a SCOBY is. Easy, economical, and delicious! Zoom link and materials list will be provided upon registration. Registration closes October 12 to ensure participants get all needed information and supplies including the scoby from the instructor. FMI, contact Emma via her site at emmaholder.com/fermentation

Join experienced breadmaker Martine for this two-part course. In the first class, students will learn how to feed their sourdough starter and make goodies from their excess sourdough. In the second class students will learn how to make and form the levain (dough) and how to bake their sourdough loaves. Fresh sourdough bread - it’s easier than you think and as delicious as you imagine! Please bring a large container for your starter (starter is provided by the instructor) and a cooking scale (preferable but not necessary) to the first meeting.  For the second meeting, bring your fed starter (from the previous class), a large mixing bowl, and a cooking scale (preferable but not necessary).  All ingredients will be provided. Materials fee of $8 is payable to instructor at class. Please pre-register as a minimum of 4 people is required to run the course.

      Wed. Oct. 25, 5pm-7pm

          AND

     Thu. Oct. 26, 10am-12pm

Lacto-ferment cabbage and other local veggies resulting in delicious safe home-made signature ferments. You’ll learn a bit of microbiology and basic techniques to create sauerkraut and how to culture almost any vegetable. Zoom link and materials list will be provided upon registration. Registration closes October 23 to ensure participants get all needed information and supplies. FMI, contact Emma via her site at emmaholder.com/fermentation

Yet another feast to be had! Join Ron in preparing a dinner featuring major comfort foods. After all, we all need some comfort - and delicious food! Please pre-register as a minimum of 5 people is required to run the course.

From cooking to cars and much more, Ron is an avid aficionado of many trades. He regularly cooks for community and family events. Anyone who eats his cuisine will be sure to be back for seconds!

Fermenting your own pepper-sauce condiment is fun and full of variety. Your blend can be as hot or as laid-back as you would like. We’ll make a basic mash and discuss how to spice it up or down, add flavors, monitor progress, and eventually store it. Create a delicious gift for the holidays! Zoom link and materials list will be provided upon registration. Registration closes November 6 to ensure participants get all needed information and supplies. FMI, contact Emma via her site at emmaholder.com/fermentation