The book Nourishing Traditions is filled with so many recipes that one often wonders where to begin. As
such, we offer a class that covers appealing recipes for nutrient-dense breakfasts, lunches,
snacks and easy-to-prepare dinners, as well as basic techniques for making broths, processing
grains and nuts, and preparing lacto-fermented foods and beverages that aid digestion.
To sign up for cooking classes which support the campaign, please visit Foundational Cooking Classes taught by Sandrine Hahn.
In addition, board members Jessica Prentice of Wise Food Ways and Julie Matthews of Healthful Living teach cooking classes.
To sign up for cooking classes which support the campaign, please visit Foundational Cooking Classes taught by Sandrine Hahn.
In addition, board members Jessica Prentice of Wise Food Ways and Julie Matthews of Healthful Living teach cooking classes.
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Students' Testimonials
"The class was efficient, informative, and very well organized. Your knowledge, experience, and willingness to experiment (and have fun with) with real foods was inspiring to me, as I recently began this journey of Nourishing Traditions. It made it all less overwhelming. I would recommend the class to anyone who is starting out and feels they don't know where to begin, and to seasoned cooks who could use a refresher and some great tips! ... I appreciate you opening your home up to us all – I will definitely be returning for more events!" – Jessica Whitney "In a nutshell, the class was delightful. The recipes were demonstrated to be easy and not labor intensive. The instructress delivered information with a robust sense of humor, was responsive to the questions and compassionate towards the beginner "Weston Pricer". I was inspired to go home and start making the recipes immediately. There is something very comforting in witnessing the making of the recipe, in sampling (using different ingredients) the products and in the camaraderie of like minded people. Thank you, Sandrine, for the effort and organization that went into the class. It was well appreciated." – Suzan Hahn, DDS "The class was so much fun yesterday and you are a wonderful teacher. I really enjoyed seeing you again and enjoyed learning how to make the recipes I have previously found to be intimidating. As I think you know, I have been a nutritionist and a cooking teacher myself for a number of years, but I had not yet taken on board many of the Nourishing Traditions principles. The reason for this is that they can be somewhat confusing when merely described in a book. Your teaching and demonstration methods are so clear and easy to follow, I now understand many of the principles better and feel I can adopt them in my own kitchen. Thank you!" – Sarah Bearden, DN Med, CN, NC "I found the class interesting and I know that for many years to come, I will integrate many things that I learned with you today in my daily extensive homemade cooking routine. The class was easy to follow and well structured." – Gabrielle Figueroa "Even though I have been following some of the principles from Sally Fallon's book Nourishing Traditions, this class went over some areas that I was not as comfortable with and now I can confidently say that I feel extremely well prepared to incorporate all of these principles into my daily life!" – Jamie Leiber An excerpt – "Sandrine, it was wonderful! One of the things this class did for me was to let me compare the taste of things I've tried making before (kefir mostly) with someone else's, to let me know I was on the right track. That was very valuable to me. I think when I first started making kefir, I just wasn't used to the taste and I wasn't sure it was coming out right. ... I don't know why I never considered making creme fraiche before ... it's so easy! Thanks so much for an excellent class. I appreciate all the time you put into the preparation (growing kefir grains etc.) so that you could not only demonstrate, but let us taste and buy starters for our own needs." – Jeanmarie Todd |