Cooking for Climate Action- Lunch & Learn Series - Herbs, oils, vinegars, spices

In this series of Lunch & Learn we will take a look at some simple, easy, cost effective and nutritious foods we can cook and make using and sourcing foods that are least impactful to our climate. In each session, we will examine a different food and talk about sources, ways to cook or preserve it, and how to avoid waste. 

 The more we cook at home, the more we become aware of what we eat and how it's sourced. We begin to understand that the food web is far more impactful than just the plants and animals in it, and that humans are decimating our future crops at an alarming rate due to farming methods and toxic biproducts that are harming the environment.  Agriculture is only a portion of the greenhouse gass issues, transportation, and electricity generation lead as the largest contributors.  Being mindful of our actions, and starting with what we consume as food will lead us to make more mindful decisions in how we consume information and energy.  

The $5 fee is for you to reserve your spot. If you are unable to attend, I will email you the link which will be available for a week to view.  

Salads (5/5)- how to buy, store, healthiest leaves, toppings, quick fixes, and demo of 2 easy dressings.

Beans, grains and legumes(5/12)- Good protein and how to make some heart and gut healthy meals without costing you much. 

Broths and Soups(5/19)- quick, delicious, comforting, environmentally friendly options that will cover you for dinner and lunch.

Herbs, spices, oils, vinegars (flavor bombs)(5/26)- We will talk about how to use these to enhace your foods, easy ways to make flavorful seasonings at home, and how these can be used for health and wellness.