Saturday May 30th, 2026

10:00 am - 1:00 pm

During this hands-on pasta making class you will learn how easy and fun it is to make tortelloni! I was first taught how to make this recipe by Benedetta Vitali while at Badia a Coltibuono in the Tuscan region. There is a special surprise ingredient that I sourced from Italy for everyone to use as well as local, organic ingredients. We will enjoy tortelloni for lunch together and you will go home with the batch that you made to enjoy with your friends and family.

This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).

Sunday June 28th, 2026

12:00-2:00 pm

Bone broths have a rich history dating back to the beginning of time. Together we will learn how to make bone broths that have many health benefits. These amazing broths offer excellent support to our skin, joints, and gut health. After sampling a variety of sipping broths, we will explore different methods (beyond your grandmother’s recipe!) and discuss how to use them as a base for soups, meals, and simply for sipping! We will be using organic, local beef and chicken bones.

The class includes an organic, local beef bone and printed materials for you to take home so you can customize your own broth.

This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).

Saturday July 11th, 2026

2:00-4:00 pm

Are you interested in the health benefits of kombucha?

Would you like to learn how to brew affordable kombucha at home?

Join us for a hands-on Kombucha Class where you’ll brew your own gallon of kombucha and go home with everything you need to become a confident brewmaster!

The class includes 1 gallon jar, organic ingredients, your own SCOBY, and instruction. Additional jars and swing top bottles are available to purchase. We will discuss the medicinal properties of flavors like calendula-honey, elderberry, ginger, and more.

This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).

Tuesday June 2nd, 2026

6:00 pm - 7:30 pm

Learn the basics of fermenting kimchi. We will use organic ingredients to make this flavor-packed condiment that is rich in probiotics, high in antioxidants and promote a healthy gut microbiome.

The class includes one quart-sized jar of your own kimchi to take home and a light dinner together!

This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).

Saturday February 21st, 2026

10:00 am - 12:00 pm

Fire Cider is a powerhouse tonic of horseradish, garlic, peppers, and more that is full of vitamins and minerals, anti-inflammatory properties, and antioxidants.

You will be making your own quart of Fire Cider with all organic ingredients, dried peppers from my garden, and apple cider vinegar from Sewall Organic Orchard in Lincolnville, ME.

This class is being taught by Kari Tyson who has completed courses from the Institute of Integrative Nutrition and the Academy of Culinary Nutrition. She also has a certificate of completion for Fundamentals of Fermentation (ACN).