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Fresh Cheese Making Messalonskee F19
with Jean Koons
In this class students will learn the hands-on-process of making fresh cheese - including yogurt, ricotta, Paneer, Mozzarella, and Caso Rexo (buttermilk cheese). Students will need to bring three plastic sandwich bags or three plastic containers with lids to take samples home. A $10 materials fee (no credit cards) is payable to the instructor at the start of class. Limit 15 students.
Healthy Living Module 2: Healthy Meals F19
with Paula Raymond
These six-week long modules work with students to address the barriers that prevent them from going back to school or changing careers. This is a great choice for students who are not sure they can commit to a full-semester course. Each module will meet once a week for six weeks and are independent of the other. This allows students to take either or both of the courses. Each completed module earns a student one-third high school credit towards their diploma, however, the modules are open to any adults in the community. No class Nov. 11.
Indian Food at Home! F19
with Lisa Thrace
Indian food does not need to be an intimidating fare to cook at home. Learn the aspects of Indian cuisine, including spice factor and pairing with other food elements. Students will learn to make Naan along with an authentic vegetarian soup and a more modern chutney. Only requirements are taste buds and an open mind. Students will bring home a traditional Indian dinner for the whole family at the end of class. A $20 materials fee is payable to Snow Pond Center for the Arts at the start of the class. Limit 12 students.
Preserving the Harvest: A Hands on Food Preservation Workshop Messalonskee F19
with Deborah Barnett
Would you like to enjoy the fresh taste of homemade tomato salsa all year long? This hands-on food preservation workshop will teach you the basic steps for hot water bath canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet, and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to insure safety, and how to check for properly sealed jars. Please bring a potholder with you to the workshop. You will be able to take home a jar of what we prepare that evening! Materials fee $20 per person to the instructor at the start of class. Limit 10 students.
User-Friendly Italian Cooking Night F19
with Lisa Thrace
Traditional Italian cooking that is quick and easy. Students will learn two Italian basics that can be easily made despite busy schedules. We will first make a classic Alfredo sauce – thick, creamy and full of flavor. The second dish is a traditional marinara that doesn’t require all day in the kitchen. You will get to take home the sauces you make. A $20 materials fee is payable to Snow Pond Center for the Arts at the start of the class. Limit 12 students.
Wild Mushrooms 101 Messalonskee F19
with Ted Elliott
We will put the FUN in FUNGI by going on a walk-about near Messalonskee High School and then write up the days catch. We will look at great DVDs, spore print, discuss and emphasis edibles, toxics, and hallucinogens, Mycological history, the spores you bring in, and every major family of the 2,000 species known in Maine. You will need Audubon Field Guide to North American Mushrooms by Lincoff (used on Amazon about $5), notebook paper bag or basket, walking shoes, and a magnifying glass. On the last night we hope to do a bit of cooking. Each season is different, so you are welcome to take the class as many times as you like. Limit 8 students.