Cooking & Healthy Food Classes

Please email chelseacommunitykitchen@gmail.com to register for a class. Mail payment and this Class Registration following instructions on form or go to our “Contact Us” page for additional payment options.   Join us to help plan and promote these and future events.

Upcoming Classes:

There are no upcoming classes at this time. Check back soon for a list of winter and spring classes.

 

Help us plan these and future classes.  Contact us for information about program planning.

Past 2016 Classes: (We post photos and handouts from CCK classes on our Facebook page.

Venison Workshop: October 1. Learn how to butcher a deer and different ideas for preparing venison. Taught by Tab Moffet of Tab’s Custom Cuts & Bait and Tackle.

Healthy on a Budget demo series: Wednesdays July 20, August 17 and September 21 at Faith in Action. Cooking and healthy eating tips using items in FIA’s pantry and food from the farmers market. We will have a cooking demonstration and tasting. Demos are free for anyone to stop by and learn more. See recipes from the demos here.

Expert Knife Skills  

CANCELLED, Thursday, May 5, 6:30-8:30 pm, 128 Park St, Fee:$50

Learn about a cook’s most important tool – how to buy one, how to care for it, and most importantly how to use it properly to make cooking easy and enjoyable! The class instructor is Liza Baker, lead instructor of culinary classes at Knight’s Family Kitchen, integrative nutrition health coach, kitchen coach, and COO of a family of four, Liza brings her passion, knowledge, and experience to the table to help you cook from scratch using whole, close-to-the-source ingredients.  More info and registration here.

Craft Pork Butchery Workshop

Sat. April 23, 1-5 pm, Chelsea location TBA, Fee: $125

Join CCK this Spring for an exclusive hands-on workshop to learn how to break down a whole pig. All you’d ever want to know about butchering and sausage making, taught by a very special, local expert Chef Brandon Johns from Grange Kitchen and Bar.

Class has a 10 person maximum. Participants will leave with mix of sausage links and a bit of bacon: total 5-6 lbs each.  This 4 hour workshop will also include some  charcuterie sampling of the chef’s specialties.

Hungry for Change:  Food, Ethics, and Sustainability Discussion Series

Wednesdays for 6 sessions: March 23, April 13, April 27, May 11, May 25, and June 8

Held in partnership with Michigan Friends Center and Interfaith Council for Peace & Justice.  Sessions held at Michigan Friends Center 7748 Clark Lake Rd, Chelsea, MI

Fee: $60 for all six sessions and materials

“What we eat matters—the food choices we make everyday have an impact on our planet. Hungry for Change helps participants explore the true meaning of the phrase “you are what you eat.” Learn about our roles as both consumers and as creators—of food, of systems, and of the world we live in. Discuss how food choices have an impact on a range of issues, including ecosystem health, factory and farm worker treatment, and our global economy. Participants create personal action plans and discover how to create a healthy food environment. – See more at: http://www.nwei.org/discussion-course-books/hungry-for-change-food-ethics-and-sustainability/#sthash.loACJnOU.dpuf

Registration for this event is through the Michigan Friends Center.  For more information, send email to manager@mfcenter.org

Each session of this course developed by Northwest Earth Institute focuses on a different aspect of the overall food picture.  Each session consists of a set of readings from the official course handbook (included in fee) and a facilitated group discussion led by a local expert who works in local food, agriculture, and sustainability movement around the Chelsea area.

  • Wed March 23:  The First Bite (Intro)
  • Wed, Apr 13:  Politics of the Plate
  • Wed, Apr 27:  A Healthy Appetite
  • Wed, May 11:  Just Food
  • Wed, May 25:  Eating for Earth
  • Wed, June 8:  Hungry for Change (conclusion)

Healthy Baking & Treats–Vegan Style

Thursday, February 11, 7-8:30 pm, 128 Park St.  Fee: $15

In this cooking demonstration,the focus is on easy chocolate dessert ideas that are perfect for celebrating with friends and family for special occasions. We’ll make a few delicious, vegan treats – without using any butter, milk, or eggs. You’ll have a chance to learn what vegan baking is all about and how it’s different from vegetarian, plus ask lots of questions. Of course, we’ll sample all of our creations together, too! On our menu: Chocolate Valentine Cupcakes, Homemade Chocolate Pudding, Chocolate Peanut Butter Button Cookies and Hot Chocolate with Marshmallows

Class instructor is Vicki Brett-Gach, a Certified Vegan Lifestyle Coach and Educator, and a Certified Personal Chef. She studied Nutrition for a Healthy Heart and earned a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, and holds a Master of Arts and Bachelor of Fine Arts from Wayne State University.

As a personal vegan coach, Vicki works closely with individual clients trying to make smarter, healthier, and more compassionate food choices, and shares effective strategies and customized recipes that help establish and support new healthy habits, one delicious meal at a time.

Vicki teaches heart-healthy vegan cooking classes at Washtenaw Community College, and is a contributing writer for the Center for Nutrition Studies NewsletterHonest Cooking, and Vegan Magazine, as well as the recently published Vegan Friends Cookbook, a unique collection of original recipes from 19 chefs around the world.

Volunteer Appreciation and Open House

Tuesday, February 2, 7:00-8:30 pm, home of Board President Kathy Carter

Potential and current volunteers are invited to join the CCK Board in recognizing the past year’s volunteers, meeting new people, sharing what we do, and learning how you can help CCK in 2016.  Email us for details and more information.

Past 2015 Classes: (We post photos and handouts from CCK classes on our Facebook page.

 

Growing Local

CCK sponsored the Michigan premiere of this great documentary–click here for more details.  Over 50 people participated in the Farm-to-Table dinner hosted by Robin Hills Farm and another 20 joined in for the movie and discussion.

2015 Kids Cooking Camp

Summer wouldn’t be complete without CCK’s signature Kids Cooking Camp. This year the theme was “Cooking Around the U.S.A.” Teacher Judy Radant lead sessions featuring healthy foods from different parts of the country. As always, each day will include practicing kitchen safety, keeping food clean (sanitation), cooking techniques, clean-up and following directions.

 

Good and Cheap–Eating Well on $4/Day
Using the new cookbook Good and Cheap: Eat well on $4/day these classes will explore budget friendly concepts and yummy recipes the whole family will like. January and February sessions will feature hands-on activities and tastings, accompanied by a discussion. Final session will be only a demonstration and discussion. Register for one. Sponsored by Interfaith Council for Peace and Justice in partnership with Faith in Action, MSU Extension, Chelsea Community Rec and Ed, Chelsea District Library, and Chelsea Community Kitchen.

Wednesday, January 28, 2015 @ 7:00 pm at Faith in Action – 603 S Main St Chelsea
Thursday, February 26, 2015 @ 7:00 pm at Beach Middle School Food Lab, Chelsea
Register for a just added session in Ypsi! Tuesday, March 10, 2015 @ 7:00 pm at Ypsilanti First United Methodist Church – 209 Washtenaw Ave.
Thursday, March 26, 2015 @ 7:00 pm at Chelsea District Library – 221 S Main St, Chelsea

 Past 2014 Classes: (We post photos and handouts from CCK classes on our Facebook page.

Gluten Free for the Rest of Us
Planning holiday meals and have family with gluten allergies? Not sure what you can serve to your friends going gluten free? Chelsea Community Kitchen’s “Gluten Free for the Rest of Us” on Nov 6, 7:00-9:00 pm at 128 Park St in Chelsea is just for you. This Expert Series class features Mona Ottum, RD, providing hands-on instruction in planning menus, local sources of gluten-free food and flours, hidden sources of gluten, and tips for cooking and entertaining gluten-free. Class fee is $20

Farm Fresh Demonstrations
Cosponsored with the Chelsea Farmers Market and the Bushel Basket Farmers Market with support from CWF. Cost: Free, No registration required.
June 7 (Garden Fresh with Tantre Farm), July 26 (Fruit Reboot w/Courtney Stinson from SavorLifeNutrition), August 23 (Heart Healthy w/Judy Radant),Oct 4 (Healing Foods W/ Elaine Economou from MOVE) 2014 at Chelsea Farmers Market
June 11, July 30 (Fruit Reboot), August 27(Heart Healthy),Oct 8 (Healing Foods) 2014 at Bushel Basket Market

Senior (and Friends) Series
Cosponsored with the Chelsea Senior Center with support from CWF. Cost: Free
June 2014–Garden Fresh with Tantre Farm
July 2014–– Fruit and Veggie Smoothies with Courtney Stinson
August 18, 2014–– Heart Healthy with Judy Radant
September 15, 2014–Tomatoes Galore with Anne Elder and Paul Bantle from Chrysalis Biodynamic Agricultural Learning Center.
October 13, 2014–– Healing Foods with Elaine Economou from MOVE Fitness.

3rd Annual Kid’s Cooking Camp
Cosponsored with Chelsea Community Education with support from CWF.
Cost: $25 per 3-hour session includes all supplies and food cost. Sign up for all week or just a few sessions.
July 21-25, 2014 Beach Middle School Food Lab
9 am – noon (1-3 grade) 1 – 4 pm (4-6 grade)
See Chelsea Community Education Registration for registration details.

Mushroom Cultivation and Earth Ovens–An Introduction
An EXPERT Series Class
Sunday, June 1, 1:00 – 3:00 pm at 16750 Farnsworth Road Stockbridge 49285
$15 per person.

Brendan Bradley will lead this hands on, informational demonstration class from his own home woods just north of Chelsea. During the presentation Brendan will discuss the positive impact that mushrooms have had and continue to have on the environment, people and communities. Brendan will also offer an introduction on outdoor mushroom cultivation and the simplest ways to begin growing mushrooms outdoors. Mushroom starter kits will be offered for participants to take home with them. Added bonuses include a brief introduction to earth ovens and sampling of fresh mushroom earth oven pizza! Yummy!

Brendan Bradley is a sustainable agriculturalist with a focus on nutrition and health. He promotes easy ways to start outdoor mushroom cultivation, giving talks to local, small garden communities. Mushrooms make use of abundant natural resources and wastes while providing a nutrient dense food.

 Past 2013 Classes: (We post photos and handouts from CCK classes on our Facebook page.

Warm One Pot Meals for Chilly Fall Evenings

Thursday, November 14, 7 – 9 PM at the Chelsea First United Methodist Church kitchen. Instructor: Peter di Lorenzi.

Quick, easy, healthy and all in one-pot!  Peter di Lorenzi will lead this practical get-your-hands-dirty class in the commercial kitchen at CFUMC. You will learn skills and techniques to make delicious, family (and budget) friendly, full-flavored meals that meet the demands of busy schedules. Added bonuses: samples, recipes and a take-home, prepared version of the training meal. Register early as this class is limited to 10 participants.

CCK Board member Peter di Lorenzi provides healthy cooking and eating education, training, presentations, and demonstrations through his business called Lo-TECH Foodways. He shares his love and knowledge of food as a consultant/presenter of Healthy Garden Cooking for the MSU Dept. of Community Agriculture, Recreation, and Resource Studies and the Michigan Farmers’ Market Association.

DYI Root Cellars

Thursday, October 24 (Food Day), 7 – 9 PM at the Michigan Friends Center.  Instructor: Emily Springfield. An enthusiastic group of participants joined esteemed expert Emily Springfield and explored the time-honored tradition of root cellaring. The natural cold storage technique is as old as dirt, literally. This hands on learning experience answered attendees’ questions and provided them with mini-root cellars of their own.

Emily Springfield is the founder of Preserving Traditions, a SE Michigan group dedicated to year-round local eating. She teaches classes in gardening, food preservation, and cooking with local ingredients and is dedicated to the idea that cooking is not a spectator sport!

This class was co-sponsored by Chelsea Community Kitchen and Michigan Friends Center and will take place at Michigan Friends Center located at 7748 Clark Lake Road in Chelsea.   http://mfcenter.org/

Farm Tour and Tasting – Zatkovich Pastures, a beef, chicken, and egg farm

Sunday, September 29, 2 – 4 PM.  Ten folks braved the rainy weather and had a great time on the tour of this Stockbridge family farm.  Zatkovich Pastures currently sells their grass-fed beef and pastured chickens (and eggs) at the Chelsea Farmers Market on Saturdays as well as direct from the farm. They do everything they can to ensure their animals are physically healthy and comfortable; free from stress, hunger and crowded conditions; eat a natural diet free from GMO products, animal by-products or any other adulterations; and, most importantly, are respected and loved.

They are a grass-based farm and, accordingly, everything revolves around grass. They use symbiotic strategies wherever possible to maximize the permaculture, biodiversity, and fertility of the pastures. Neither of the first two principles matter without transparency and honesty. They invite questions, interrogations, skepticism. Their invitation is open – Come visit us. Take pictures, peer into the dark corners, see for yourself how we operate and how the animals live. Ask questions. Ask more questions. That’s how food decisions should be made. As our unwitting mentor Joel Salatin says, “Trespassers will be impressed.”

17050 Kane Road, Stockbridge, MI 49285

http://www.zatkovichpastures.com/

https://www.facebook.com/ZatkovichPasturesLLC

Intergenerational Garden Series @ Chelsea Senior Center

CCK partnered with the Chelsea Senior Center to offer a series of classes featuring fresh produce from the Intergenerational Garden.  These classes were for anyone who wants new ideas for what to do with the bounty of garden-fresh produce available locally.  All 4 classes were FREE, thanks to support from the Senior Center.  Thank you to all who donated to support the classes.

Late Summer Garden Classics: Catalan Gazpacho, Ratatouille, Pasta with Fresh Tomato-Basil Sauce and Salade NicoiseWednesday, September 11, 12:00 – 1:30 PM.  Taught by Peter di Lorenzi. This workshop focused on using what was growing in the Intergenerational Garden at the height of the harvest season. Samples of each food prepared were provided for tasting. Recipe cards were made available.

Chilled Summer Garden Soups

Wednesday, August 14, 12:00 – 1:30 PM.  Taught by Peter di Lorenzi. Peter’s specialty is demonstrations and tastings accompanied by engaging conversation about food and healthy eating. This session included demonstration and discussion of the many ways summer greens can be used to prepare healthy, flavorful soups. Samples of each food prepared were provided for tasting and recipes were made available.

From the Garden – Cooking in Season

Wednesday, July 10, 12:00 – 1:30 PM.  Taught by interns Beth and Erin from Tantre Organic Farm, experts in eating seasonally, this session highlighted favorite recipes from their Chelsea farm table. Samples of each food prepared were provided for tasting. Recipes demonstrated and many more are available on the Tantre Farm web site.

Simple Salad Dressings – Made from Scratch

Wednesday, June 12, 12:00 – 1:30 PM.  Taught by Judy Radant.  More than a dozen attendees were on hand to start summer with a handful of healthy, homemade salad dressing recipes.  Samples were provided for tasting and recipe cards were made available.  A tour of the Intergenerational Garden was included.

Family Circle Centennial Farm Tour & Tasting  (The August 25 Family Circle Centennial Farm tour was canceled due to illness.)

We hope to schedule this one-of-a-kind tour of a centennial farm paired with a tasting next summer.

Emily Griswold is the fifth generation to farm this Stockbridge property which has been in the family since 1907. She and her family started their CSA farm last year and are in the process of converting 60+ acres into organic production. FCCF also grows food year round in their passive solar hoop house and supplies fresh greens, carrots, beets, radishes and herbs to a growing number of community members.

Kid’s Cooking Camp

This year’s Kid’s Cooking Camp was held in August in four half-day sessions – one set for Fall 2013 grades 1-3 in the AM and another for Fall 2013 grades 4-6 in the PM. (Tues 8/6, Thur 8/8, Tues 8/13, Thur 8/15.)  Instructors Judy Radant and Callie Gavorek covered food and food prep safety as well as a variety of recipes for health snacks, salads and main courses.  Seventeen eager, energetic campers participated.

Wild Edible Greens

June 2, 2013 at the Michigan Friends Center/Friends Lake from 2:00 – 4:00 pm

A dozen participants learned how to identify the variety of edible abundant plants found “in the wild” and ways to use them in salads, soups and more. Pictures of the plants were available, and folks also took their own photos. The instructor was Nia Aguirre, ND, a naturopathic doctor in Chelsea, who teaches three levels of herb classes at the Naturopathic Institute of Therapies and Education, in Mt. Pleasant, MI.

Waiting on Your Garden: Cooking Fresh in Early Spring

5/9/13 at Chelsea District Library from 6:30 – 8:00 pm – Free.  Sponsored by the Library in partnership with CCK

Before gardens hit their peak in late spring, it can be challenging to find healthy, delicious recipes that make use of fresh ingredients.  Lo-TECH Foodways owner and CCK Board Member Peter di Lorenzi demonstrated and shared dishes that make use of the resources early spring offers.

Expert Series: Greystone Creamery Workshop/Tour

4/20/13 at 14325 Jerusalem Road in Chelsea (Greystone Creamery) from 1:30 – 3:30 pm – $35 per participant.

Participants enjoyed a tour of the historic Chelsea farm and creamery. After the tour and an informative presentation, Greystone’s Fran and Greg offered each attendee a tasting plate with five different cheeses, plus grapes, almonds and dried apricot.

Greystone Creamery was the first Grade A sheep dairy licensed in Michigan by the Michigan Department of Agriculture. Sally has completed both the basic and advanced cheese-making courses at the Vermont Institute for Artisan Cheese (University of Vermont). In 2009, Greystone Creamery, LLC began producing artisan cow and ewe’s milk cheeses. They buy their sheep’s and cow’s milk from two local dairy farms. Both farms use sustainable farming practices, manage their animals humanely, permit the animals to pasture as much as possible and use no hormones or antibiotics to promote milk production.

Expert Series: The Brinery

4/11/13 at 114 North Main, Suite 2 in Chelsea from 6:30 – 8:30 pm – $35 per participant.

David Klingenberger, owner of The Brinery led this expert workshop focusing on the benefits of live lacto-fermentation. He provided instruction on how to make your own fermented food products! Participants enjoyed samples of The Brinery products and left with a greater understanding of the process and some recipes to try on their own.The Brinery specializes in all natural brine fermented vegetables such as sauerkraut, kimchi and pickles. Raw lacto fermented foods are rich in lactobacteria, similar to yogurt, and have many health benefits such as aiding digestion and boosting the immune system. David has been fermenting and farming since before the turn of the century.

Spice Up Your Rice!

3/21/13 at 603 South Main (Faith in Action) in Chelsea from 6:00 – 8:00 pm – Free

Attendees learned about common spices and herbs which add variety to rice entrees and provide health benefits as well.  Led by Nia Aguirre, NHT, NHP.

Looking back on 2012 CCK  and Community Read programs
(We post photos and handouts from CCK classes on our Facebook page. A report on the 3 Intergenerational Garden classes supported by the Chelsea Area Garden Club is available here.)

Holiday Healthy
Wednesday, December 5, 7:00 – 8:30 PM
Chelsea District Library, McKune Room

Guest expert Allison Shelters from Ann Arbor Cooks! shared her secrets to a healthy holiday, and got rave reviews!  Recipes like Maple Apple Pecan Bread Pudding (vegan); Fresh Cranberry & Dark Chocolate Bark with Almonds (gluten-free, full of antioxidants); and Chewy Ginger Molasses Cookies (vegan). Ann Arbor Cooks! (www.annarborcooks.com) is a recreational cooking school specializing in hands-on, full participation classes for all levels of aspiring cooks.  Sponsored by Chelsea District Library Community Read in partnership with Chelsea Community Kitchen.

Seasonal Cooking – How to Take Local Food into the Winter
Thursday, November 8, 7:00 – 8:30 PM
Chelsea District Library, McKune Room

Mary Wessel Walker owner of Washtenaw County-based Harvest Kitchen presented a session with tips on the storage of locally grown produce, the use of “non-seasonal” local items and how to prepare dishes using stored ingredients.  Attendees asked questions and offered their tips, too.  Harvest Kitchen (www.harvest-kitchen.com) makes ready-to-go meals using ingredients from local farms to make healthy, local eating convenient. Sponsored by Chelsea District Library Community Read in partnership with Chelsea Community Kitchen.

A Tale of Two Dishes (Nutritionism)
Thursday, October 18, 6:30 – 8:00 PM
Chelsea District Library, McKune Room

We held our Annual Meeting as planned, reviewing an Annual Report of CCK’s accomplishments and challenges. But the presentation and interactive discussion of “nutritionism” with CCK Board member Peter di Lorenzi was cancelled due to illness. Nutritionism is one of the issues raised in Michael Pollan’s In Defense of Food, this year’s Community Read. We engaged in a short but lively discussion of the book.

One Pot Meals
Tuesday, October 2, 7:00 – 8:30 PM
Chelsea District Library, McKune Room

Peter di Lorenzi discussed and demonstrated with tasting healthy, hearty one pot meals that can be made in conventional casseroles or using crock-pots or pressure cookers. The emphasis was on tips for smart prepping, maximizing flavor and using simple, healthy ingredients. In addition to tastings, participants received copies of discussion notes, recipes and tips.  Peter encouraged comments, sharing of experiences and questions throughout the presentation. Sponsored by Chelsea District Library Community Read in partnership with Chelsea Community Kitchen.

Community Farm Tour and Tasting
Saturday, September 29, 4:00 – 6:00 PM at Community Farm

Tourer saw how a totally member-owned and supported farm operates and got a “taste” of the community it supports. Community Farm of Ann Arbor (CFAA) celebrates its 25th year of Community Supported Agriculture (CSA) and biodynamic farming using principles of Rudolf Steiner.  One of the oldest CSAs in the United States, CFAA also won “Preservationist of the Year” in 2004 when the Washtenaw Land Trust completed purchase of the development rights on the land they farm.   See www.communityfarmofaa.org for more info. Sponsored by Chelsea District Library Community Read in partnership with Chelsea Community Kitchen.

5H Kids Edible Farm Walk @ Tantre Farm
Sunday, September 23, 10:00 – 11:30 AM at Tantre Farm

Cooking for One: Fresh from the Garden
Tuesday, September 18, noon – 1 PM
Chelsea Senior Center, WSEC cafeteria
Supported by a grant from the Chelsea Area Garden Club

Too much effort to cook fresh, healthy meals for just one person?   Instructor and CCK board member, Peter di Lorenzi, conducted a demonstration and tasting for 25 people featuring produce from the Intergenerational Garden with a hearty helping of ideas and tips for making low-effort, inexpensive, healthy, and very flavorful meals for one person or more.

Unbeatable Brown Bag Lunches
Thursday, September 13, 7:00 – 8:30 PM
Chelsea District Library, McKune Room

Limited time? Limited ideas? Participants learned to create easy, nutritious lunches that kids (and adults) will eat (and enjoy!).  Kid’s Cooking Camp instructor, CCK board member and owner of Ellie’s Chocolate Cafe, Judy Radant, shared ideas for making lunch fun.  Sponsored by Chelsea District Library Community Read in partnership with Chelsea Community Kitchen.

Simple Salads
Tuesday, August 21, noon – 1 PM
Chelsea Senior Center, WSEC cafeteria
Supported by a grant from the Chelsea Area Garden Club

About 20 people joined instructor and CCK board member, Peter di Lorenzi, as he returned to the Senior Center for a demonstration and tasting of garden salads using produce from the Intergenerational Garden. There was Peter’s usual engaging conversation about food, healthy eating and cooking tips.

Cooking “out of the box” demonstration and tasting with Capella Farm Tour 
Monday, August 13, 5:30-7:30 PM at Capella Farm
Registration is Required

This cooking demonstration and tasting using seasonal produce from “the box” of a CSA share was preceded by a tour of Capella Farm on Scio Church Road.  Attendees learned how to clean and store produce, and ways to prepare the delicious bounty of the season. The session was hosted by Capella farm owners David and Jennifer Kangas. Sponsored by Chelsea District Library Community Read in partnership with Chelsea Community Kitchen.

Cooking with Your Grandkids
Tuesday, August 14, noon – 1 PM, Chelsea Senior Center, WSEC cafeteria.
Supported by a grant from the Chelsea Area Garden Club

Kid’s Cooking Camp instructor, CCK board member and owner of Ellie’s Chocolate Cafe, Judy Radant, presented a demonstration and tasting selected from her archive of hands-on cooking activities that can be done under adult supervision with children of a variety of ages.  She used produce from the Intergenerational Garden supplemented by other readily available ingredients.

Kid’s Cooking Camp – July 9 – 13, Beach Middle School Food Lab; sessions were held in the morning for grades 1 -3  and  in the afternoon for grades 4 – 6 ( 1 – 4 pm).  (See photos of the budding chefs and their instructors on our Facebook page.)

We are grateful to the Chelsea -Area Wellness Foundation for supporting the Kid’s Cooking Camp with a sponsorship grant to enable us to keep the cost of the Camp as low as possible.  We also received support from Moore Pediatrics & Associates.

Growing, Preserving & Cooking with Herbs – Saturday, May 12 at Chelsea District Library.  Deb Harrington, who is active with the Chelsea Community Garden and often serves as chef for Chelsea Soup and Yellow Door fundraisers, led this session for a small but appreciative group.   (See photos from the event on our Facebook page.)

 

 

Comments are closed.