THURSDAYS, AUGUST 14, 21, 28 | 6 PM - 8 PM | *choose: $140 | $180 | $220
Join 2025 Teaching Fellow Jenny Breen for hands-on cooking classes that will bring together stories about our food, where it comes from, how we prepare and experience it, and why it matters for our health and the health of our planet. We will practice basic culinary techniques and play with local, seasonal ingredients while exploring the importance of the quality and sources of our food. We will discuss how to balance affordability, nutrition, flavor, and time, while also letting our creativity loose. Each class will be conversational and experiential, and together we will prepare a delicious 3-part meal while asking and answering important questions about how to nourish people, our communities, and the planet in the kitchen.
CLASS 1 - BOWLS
We will prepare simple nourishing bowls including a whole grain, 2 proteins, vegetables in different ways, condiments and extras, and simple sauces.
CLASS 2 - SOUPS AND STEWS
We will prepare a hearty seasonal stew, a soup, salad, and homemade crackers
CLASS 3 - PROTEINS AND FERMENTS
This meal will emphasize proteins and ferments and including a fabulous frittata, many bean salad with miso dressing, and kimchi tofu scramble.
Each class can be attended separately, or you can join Jenny for the whole series. The choice is yours!
Location: Main Campus. Look for Craigardan Event sign at the end of Main Campus driveway (two “doors” west of the farm store, towards Keene). Google Maps Link
PLEASE REGISTER
*PROGRAM FEE STRUCTURE
While many of our programs are free, we also offer classes and events with a fee. There are three prices to choose from on a sliding scale:
subsidized $140 | regular fee $180 | help others $220
Upon registration, we trust you to choose the right fee that matches what you can afford. Do you need financial assistance? Can you pay the regular rate? Do you have the ability to pay a bit more and make funds available for others?
If in doubt, give us a call at 518.242.6535
Jenny Breen is Craigardan’s 2025 Teaching Fellow. Jenny has been working at the intersection of human, community and environmental health in the Twin Cities and throughout the country for over 30 years. She co-creates training and learning experiences for individuals, communities, organizations and colleagues to explore and expand food, health and sustainability skills, and builds programming and community engagement based in human and planetary health, wellbeing, equity, justice and joy.
Jenny’s content and classes utilize cooking and basic nutrition to address human and community health including challenging the environmental and structural barriers within our systems. Culinary ‘medicine’ and regenerative food systems are foundational to her teaching, Jenny hopes for this collective work to impact the upstream effects of injustice within the food system and throughout our communities. All of Jenny's work in the kitchen happens within a culture of joy, connection and satisfaction which she believes to be fundamental to human and planetary wellbeing.
Jenny’s vision is to move toward equity and growth that translates to a healthier food system, a healthier community and a healthier planet.