Recipe: Undecided. Leaning towards Butternut Squash Pancakes.
Event Location: @ The Golden Earthworm Farm in Riverhead, Long Island.
We're very excited to partner with our Astoria-based CSA farm for this one-- ON the farm! We're heading to the East End for this class. Much fun for the whole family -- the class will be part of a larger Fall Harvest Fest!
Note: This class will use organic seasonal ingredients donated by Golden Earthworm Farm.
Allergic to Salad specializes in healthy, fun, and hands-on cooking classes. We believe healthy, wholesome food is for everyone, making sure our classes are affordable to everyone: they're free! We utilize fresh, local, seasonal, and organic ingredients whenever possible. We are allergy aware -- none of our classes utilize nuts, many are vegetarian, many are lactose-free, many are gluten-free. All dishes are fun, simple, flavorful, nourishing, and hands-on. We know that many kids are "allergic to salad" and push tastes beyond the basics in dishes like homemade tomato pasta, spinach-raisin fatayer, sweet corn and tomato papusa, rainbow harvest tacos, and more!
Classes provide basic kitchen safety, food handling, food prep and technique, including knife skills. We encourage cleanliness, proper table setting and manners. Cooking is known to increase motor skills, math skills, and more!
How can you offer free classes to the public?
Our classes are currently funded by generous tax-deductible donations from people like you. More information, or to make a donation, can be found at ioby.
Where are classes held?! What's the address?
Our classes take place at various partner locations around New York City. If the exact location is not provided, we provide a general location to help you plan your day and travel needs and at least 2 days prior to the event we will send out detailed class location.
When & Where
Allergic to Salad
Allergic to Salad specializes in healthy, fun, and hands-on cooking classes.
We realize many claim they are “allergic to salad”– a convenient and understandable excuse in this era of pre-packaged industrialized food. Our work combats this widespread “allergy,” while increasing skills, technique, and familiarity with healthy foods, and creating a platform for a lifetime of nourishing exploration through hands-on, activity-filled classes.
While we are cognizant and sensitive to the variety of food allergies prevalent, the foods we share are for most every child, whatever the age, who declares he is “Allergic to Salad.”