CSA Supper Club: Let's Eat (Exchange Authentic Thoughts)
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.
Gather around our garden table for a community supper where simple food creates space for meaningful conversation. With our guest chef Brandy, each month, we explore one everyday food through a short Food Spotlight, uncovering the ideas and simple frameworks that make healthy eating approachable. Then we gather around the table to share a seasonal meal and exchange authentic thoughts about food, wellness, culture, and life.
Join us as the table to slow down, connect with others, and rediscover the power of sharing a meal.
Today's Menu: The Anatomy of a Sandwich
Your Facilitator: Brandy Cochrane
Brandy Cochrane is a culinary educator for PPMNY, a licensed Food for Life Instructor through the Physicians Committee for Responsible Medicine, and a chef, recipe developer, and author. She is also the co-founder of Plant Candy, a food company committed to getting you just as excited about plants as you are about candy. Her fascination with plant-based living came after reading The China Study and converting one of her grandma’s cake recipes with butter beans and dates. Once she saw that it worked, she went down a rabbit hole exploring ways to leverage the textures of plants and building in familiar flavor profiles to create food that anyone could enjoy. A graduate of Rouxbe’s Plant-Based Culinary Program, Brandy has used her knowledge to introduce this healing lifestyle in a way that’s fun, accessible, and creative. Her cookbook, Plant Candy Gathering, shares simple recipes that can be enjoyed by the plant-committed and plant-curious alike. Her latest book, The Plant-Based Handbook, which simplifies the benefits and resources for sustaining a plant-based lifestyle, was released in 2024. Brandy wants to create a narrative that a splash of creativity, a dash of openness, and a lot of spice can make plant-based living enjoyable and fun!
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
