The classes emphasize basic Indian dishes, seasonal soups and breads and other scratch-made courses. The idea of from-scratch cooking is a core ideal to the local food movement, says Kraft. "All the best intentions (and money spent on local food) in the world won't do you any good if you don't know how to cook. And learning to cook from real ingredients also helps to distance us somewhat from the industrial food system. That's why I'm so excited about our cooking classes," she explains.
And since seasonal foods are the focus, the key ingredients emphasize winter vegetables, including kales, squash and beets.
Chefs utilizing and raising local livestock is a rapidly growing trend in America, and some of our own local chefs, such as Alex Siedel and Elise Wiggins , are jumping into the mix. With Kraft's backyard chicken and goat-keeping classes, you can learn the basics on how to get fresh eggs and milk, as well as tips on raising your own livestock.
Classes begin in mid-January and cost between $25 and $80. For for more information, call 303-956-7203 or visit the Heirloom Gardens website.
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