CSA Supper Club: Herbal Agua Fresca
About this Event
Join us for CSA Supper Club for collaborative cooking, recipe-sharing, and conversations around the table as we explore the cultural, ecological, and personal dimensions of food.
Cool down with a refreshing agua fresca (drink) made with cooling herbs and fruits from the CSA and garden.
Join us to make your own cooling syrup to use for your own agua fresca at home.
Your Facilitator: Diana Arellano
Diana is a clinical herbalist raised in the southside of Chicago with roots in Durango, Mexico now based in Brooklyn, NY. For the past 15 years, herbal medicine has played a key role in Diana’s healing journey and she has been working closely with plants, teachers, and curanderas to continue deepening her knowledge of plants. She loves to teach single herb workshops to highlight the extensive magic and medicine that any herb holds. During her herbal workshops, Diana empowers participants to use their intuition and senses to guide their own relationship with plants. Through establishing a reciprocal relationship with plants, we’re reminded of the connection and aliveness in ourselves and in plant beings.
Cooking, sharing, and storytelling through the harvest of the season.
History, place, and imagination are all deeply rooted in what and how we grow and eat.
Each Friday evening, this supper club gathers around ingredients of the week--produce grown in the garden and food from our local CSA. A CSA (Community Supported Agriculture) is rooted in the idea that community members share in the risks and rewards of farming. By committing to a season’s harvest, we support farmers through the lands’ and our current food system’s uncertainties and in return, receive food that is grown in integrity and largely outside of the current extractive and exploitive, harmful food systems.
Together, we’ll gather to deepen our relationships with the sources of our food and our empathy for the people’s whose hands that food has passed through.
Through collaborative cooking, recipe-sharing, and conversations around the table, we explore the cultural, ecological, and personal dimensions of food. Drawing inspiration from our kitchen’s stories, cookbooks, and the week’s harvest, we’ll discover how the simple act of preparing and sharing a meal can connect us more deeply to land-workers, food-workers, and to the land theirself.
This is a free drop-in program. Come to every class or come to one or two that you are available for.
Workshops are rain or shine.
Accessibility: Our kitchen/classroom space is wheelchair accessible. With prior planning, we can add a few small mats onto the pebbled ground of greenhouse to make a small wheel-chair accessible path. Our learning garden has grass paths, and the entrance is through a gate with a small, raised entrance. Our tables can be lowered/raised, and we have several backless benches or stools. Our kitchen is in regular use, and while we try to cook without peanuts, much of our cookware is shared and we cannot guarantee a nut-free environment. We have a first aid kit, and the closest AED is in another building several yards away. Drinking water is made available in refillable pitchers.
When inside the greenhouse and kitchen we will open our double-doors and windows to vent the space and encourage masking and social distancing when in more closed-in spaces.
Our closest bathrooms are a building away, about a one-minute walk. A gender neutral bathroom is also available, and this is accessible by key which you can request from staff. We are not a scent-free zone, and because herbalism classes take place here, cannot guarantee that the site will be clear of any essential oil smells. If you have needs not addressed here, please reach out to Mallory Craig at [email protected].
Where is it happening?
Event Location & Nearby Stays:
USD 0.00
