The Civic Kitchen

Please join Karen Diggs for a fascinating class, where science meets the cutting board. She will share the basic principles of wild lacto-fermentation and lead students in making Classic Sauerkraut and Kimchi, and using a starter (SCOBY) for Water Kefir. 

Frances has just returned from a glorious, long overdue trip back to Ireland, ready to share another Proper sunday lunch with us! Inspired by meals she ate on her travels, our lunch will include very traditional fare along with some new, more modern dishes.

Here is a fun weekend plan: make a Mediterranean Brunch and linger over a relaxed midday meal, enjoying the company of family, friends or the Sunday crossword.

Oaxaca is among the most biodiverse regions of Mexico. Corn, beans (particularly black beans) and chiles reign supreme, along with more than 50 edible species of mushrooms and unforgettable complex moles.

Valencians are justly proud of their traditional recipe, but paella can be easily adapted for the home kitchen without fancy equipment or ingredients.