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Posts Tagged ‘Nourish: Using Food As Medicine For Optimum Health’

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Lisa Sadleir-Hart, left center, watches as Julie Platson, Cheryl Call, Libby Stortz and Kristen Homer heat milk during a Nov. 14, 2016, Cooking From Scratch class on making homemade yogurt held at the Sitka Kitch.

(NOTE: The following article appeared in the Daily Sitka Sentinel‘s Weekender section on Friday, Feb. 17, 2017. It was written by Sitka Local Foods Network board president and Sitka Kitch advisory team member Charles Bingham, who also took the photos.)

By CHARLES BINGHAM
For the Daily Sitka Sentinel

kitch_logo_mainWith a mission to “Educate, Incubate, Cultivate,” the Sitka Kitch community rental commercial kitchen serves a variety of functions to improve food security in Sitka. It’s a classroom, a maker space and a community meeting place.

The Sitka Kitch project was a result of the 2013 Sitka Health Summit and is coordinated by the Sitka Conservation Society. Located inside the First Presbyterian Church (505 Sawmill Creek Road), the Sitka Kitch is best known for the variety of cooking and food preservation classes it regularly hosts.

Right now, registration is open for five classes in a Cooking Around The World series, where a variety of instructors will teach students international dishes from Morocco, Chile, Thailand, Austria (strudel), and Turkey. Registration also is open for a five-class series called “Nourish: Using Food As Medicine For Optimum Health,” taught during National Nutrition Month (March) by Sitka nutritionist Holly Marban.

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Jasmine Shaw and Joyce Pearson add brine to a jar of squash during a July 18, 2016, Preserving The Harvest class on simple pickles and sauerkraut held at the Sitka Kitch.

The Sitka Kitch plans a series of food preservation classes this summer, and may host a cottage foods entrepreneurship class in the future. It also has offered basic culinary skills and Cooking From Scratch classes in recent months. In addition, the Sitka Spruce Tips 4H Club has hosted cooking and food preservation classes for kids at the Sitka Kitch.

The Sitka Kitch offers a full schedule of classes because learning how to cook and preserve your own food allows Sitkans to improve their nutrition and extend their food budgets.

“The Sitka Kitch programming team already has plans underway for a dynamic 2017 Preserving the Harvest series,” said Lisa Sadleir-Hart, a member of the Sitka Kitch advisory team. “In addition to some old time favorites like pickling, jam, jelly and fruit butter classes, the Sitka Kitch team is hoping to offer classes focused on local foods and medicinals like seaweed, devil’s club, rhubarb and rosehips. June will showcase a ‘Clean Out Your Freezer’ class and an ‘Introduction to Food Dehydration’ class as well.”

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Lisa Sadleir-Hart, left, shows Lavina Adams, Sue Falkner and Cheryl Call how to knead and pinch their dough during a Nov. 28, 2016, Cooking From Scratch class on baking whole-grain breads using the Tassajara bread technique held at the Sitka Kitch.

While it isn’t as well known as the classes, the Sitka Kitch also provides an Alaska Department of Environmental Conservation-certified commercial kitchen for local cottage food entrepreneurs to use as a maker space. One of the businesses that rents the Sitka Kitch (by the hour) is Simple Pleasures, a Sitka company that sells jams, jellies, kelp pickles and other products around the state. In addition, other groups have used the Sitka Kitch as a meeting venue, such as the Sitka Conservation Society, which hosted its 2016 annual meeting in the Sitka Kitch.

“The Sitka Conservation Society is proud of the Sitka Kitch’s work to build community connection and celebrate local, healthy and delicious food,” said Sitka Conservation Society Community Catalyst Chandler O’Connell, another member of the Sitka Kitch advisory team. “We hope that the community kitchen will continue to be a positive space for Sitkans to come together and share their skills.”

The Sitka Kitch has a website where people can learn how to rent the kitchen, http://www.sitkakitch.org/, and a Facebook page which posts class updates and other info, https://www.facebook.com/SitkaKitch. To learn more about and register for classes, go to the online registration page, http://sitkakitch.eventsmart.com/, and click on the class title. You can pay for classes online using credit/debit cards or PayPal, or you can call Chandler or Clarice at the Sitka Conservation Society (747-7509) to arrange a time to pay with cash or check.

Local businesses can sponsor upcoming classes for $300 per class, which helps cover the instructor stipend, facility rental and food/supply costs. Contact Chandler at 747-7509 or email sitkakitch@sitkawild.org for more info.

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Unlock the power of food as a pathway toward optimum health and wellness while learning to make delicious, vibrant meals that you can recreate at home. “Nourish: Using Food As Medicine For Optimum Health” is a five-week culinary nutrition cooking class series led by Holistic Nutrition Coach Holly Marban, MS, at the Sitka Kitch community rental commercial kitchen. In honor of National Nutrition Month in March, you’ll explore ways to nourish the body through healthy, delicious whole foods. Each class in this series will combine the science of nutrition with hands-on cooking for a fun, well-rounded experience. All recipes are plant-based and vegetarian, free from gluten and refined sugars, and can easily be made dairy-free.

  • Class 1: Nutrition Foundations — 6-8 p.m.on Monday, March 6
    • In this class you’ll learn the basics of nutrition and how to nourish your body through whole foods. We’ll explore healthy, delicious options for protein, carbohydrates, and fats for overall health, as well as simple guides for food proportions, meal frequency, and a discussion about intuitive eating. We’ll cook black bean and vegetable tacos with homemade roasted tomato salsa, southwestern quinoa, and flavorful guacamole from scratch.
  • Class 2: Balancing Blood Sugar Using Whole Foods — 6-8 p.m. on Monday, March 13
    • In this class, take the opportunity to explore the immense impact of blood sugar on overall health. Learn why balancing blood sugar is so important and how to use food to manage this aspect of health. We’ll make a vegetable frittata, simple green salad with homemade dressing, lentil salad with nuts and fresh herbs, and buckwheat granola. This class is sponsored by Sitka Community Hospital.
  • Class 3: Everyday Superfoods — 6-8 p.m. on Monday, March 20
    • In this class we’ll take a look at some nutritional superstars of the plant kingdom and explore ways to boost the nutrient content of everyday foods. Sprouting, soaking, and fermentation will be discussed as ways to amp up the nutritional profile of certain foods. We’ll create a colorful meal of quinoa vegetable “sushi” with sprouts, a super greens salad with hemp-ginger dressing, and chia pudding with herbed citrus compote.
  • Class 4: Foods to Fight Inflammation — 6-8 p.m. on Monday, March 27
    • In this class, we’ll explore the concept of inflammation in the body and how it can impact overall health. Learn what inflammation is, which foods more easily cause inflammation, and how to use food to decrease and/or prevent it. We’ll make a version of the recently popular warm beverage called “golden milk,” coconut-ginger braised leafy greens with chickpeas and steamed buckwheat, and a raw blueberry tart.
  • Class 5: Spring Detox — 6-8 p.m. on Monday, April 3
    • Learn how to use whole foods to support the natural detoxification processes in your body. With a focus on spring greens and other seasonal produce, we’ll make a simple green smoothie, red beet hummus with cruciferous vegetables, green goddess salad, and creamy cauliflower soup.

About the instructor:

Holly holds a Master’s degree in the Science of Nutrition and certification as a Holistic Health Coach. She runs a small nutrition and wellness business, Holly Marban Wellness, where she combines her knowledge of nutrition with skills in counseling and coaching to support individuals in nourishing themselves and reaching their personal health and wellness goals. A strong believer in the healing abilities of food, she is most at home in the kitchen and enjoys sharing that space with others. Her philosophy is rooted in the belief that food can be medicinal, therapeutic, and immensely enjoyable all at once.

Registration details:

This series consists of five cooking classes from 6-8 p.m. every Monday from March 6 through April 3. The classes will be held at the Sitka Kitch, located in the First Presbyterian Church at 505 Sawmill Creek Road.

The cost of the full five-class series is $117.50 (discounted from $137.50), plus a fee for ingredients and supplies. If you would prefer not to register for the whole series, you can purchase one or more classes individually at $27.50, plus a fee for ingredients and supplies. Registration for individual classes will open two weeks before each class date if space allows.

Your spot is not secured until you pay. You can pay through our online registration site, http://sitkakitch.eventsmart.com, using your debit/credit card or a PayPal account. If you would like to pay via check or cash, please call Chandler or Clarice at the Sitka Conservation Society at 747-7509 to arrange a payment time. Registration for the full series closes at 3 p.m. on Friday, Feb. 24, and registration for individual classes at 3 p.m. on the Friday before each class. Each class requires a minimum of eight students.

If you need to cancel, please contact sitkakitch@sitkawild.org at least 72 hours prior to the start of the class to receive a partial refund.

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