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June 23 at 3 pm — ROOT TO STALK COOKING

Potato peels, fennel fonds, broccoli stalks, carrot tops, corn cobs…using all of each vegetable is heathy, economical and helps cut food waste at a time when the USDA estimates that every day in the US approximately one pound of food per person is wasted. Join Chef Susan as she shares tips for buying, storing and using ALL of produce, from root to stalk. She’ll also demo some dishes made with parts of vegetables too often thrown out as waste.

Susan Barocas is a writer, cook, teacher and speaker with a passion for healthy cooking and Mediterranean, Middle Eastern and Jewish cuisines. Founding director of the innovative Jewish Food Experience, she served as guest chef for three of President Obama’s White House Seders.

If you were registered for one of Susan’s classes, you will remain on the list for the others, and there is no need to reregister.

This is a Virtual Event