About
**This workshop will be live-streamed via Zoom. Class time is Pacific Time**
Join chef Nancy Travis in her kitchen (via Zoom) as you build community by creating pots of soup! This Saturday morning class is just a quick hour in which you’ll chat the time away while making your own pot of soup to enjoy. Sure to be delicious and become your new favorite soup in your home!
In the third class of the Community Soup series, we will be making Peruvian Quinoa Soup. A shopping list will be included in your registration confirmation email. Recipes and prep work will be in the email you receive one day prior to the class. Please watch for these emails.
Be sure to check out the other two soup classes in this series. Saturday, February 26th is a Hearty Brown Lentil and Potato soup, and Saturday, March 5th is Red Lentil Coconut Curry soup.
Details:
- Registration will close on Wednesday, 3/9 at 12:00 pm.
- A shopping list will be in your registration confirmation email.
- Quinoa and can tomatoes will be provided for pickup at BARN. They will be ready on Thursday, March 10th, and Friday, March 11th located in the bucket marked "Pickup" outside BARN's main entrance. You will receive an email notifying you of the days and times these are ready.
- This class will be taught via Zoom. For a great video on how to use Zoom, watch this tutorial.
- A Zoom link to join this class, a recipe, and prep work will be sent one day before the class to the email you registered with. Please watch for this email.
- Tuition Assistance is available - click here to fill out the simple application before registering for a class.
Instructor Bio:
As a health educator and personal chef, Nancy Travis supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole-foods, plant-based diet. She cooks for families in their homes and teaches people how to prepare easy, delicious plant-based recipes in private, public, and corporate settings. She brings more than 25 years of experience in cooking plant-based meals and is honored to be a licensed instructor with the Food for Life program. She has taught cooking at BARN for the past three years. She can be reached through her website, Sukhikitchen.com.
