Supporting Sustainable Agriculture since 1973

Seasonal • Local • Organic



Techniques and appreciation to expand your culinary world



Honest ingredients and earnest preparation



Food with vigor and passion


2nd, Wednesday The Joy of Succulents: Wreath Making Workshop   5:30pm - 8:30pm
2nd, Wednesday Olive Oil Immersion   6:30pm - 8:30pm
3rd, Thursday Hanukkah Traditions   6:30pm - 8:30pm
5th, Saturday Beautiful Handmade Wreaths at Good Humus Produce ...   10:00am - 4:00pm
5th, Saturday Kids & Teens in the Kitchen Holiday Treats   10:00am - 12:30pm
5th, Saturday Gorgeous Gourd Ornaments at Good Humus Produce   2:00pm - 5:00pm
5th, Saturday Classic Italian Desserts   3:00pm - 5:00pm
7th, Monday Tamale Workshop   6:00pm - 8:30pm
8th, Tuesday The Art and Science of Cheesemaking: Camembert   6:00pm - 8:30pm
9th, Wednesday DIY Skincare + Homemade Holidays Gifts   6:30pm - 8:30pm
10th, Thursday Great Baking with Alternative Flours   6:00pm - 8:30pm
11th, Friday Sprouting Chefs: Cozy Treats   4:00pm - 6:00pm
12th, Saturday Gifts from the Kitchen   10:00am - 12:30pm
12th, Saturday Wholesome Holiday Desserts   2:30pm - 4:30pm
14th, Monday Festive Cocktail Party   6:30pm - 8:30pm
15th, Tuesday Tamale Workshop   6:00pm - 8:30pm
16th, Wednesday DIY Holiday Ornaments   6:30pm - 8:30pm
17th, Thursday Sprouting Chefs: Cozy Treats   10:00am - 12:00pm
17th, Thursday Vegan Holiday Brunch   6:30pm - 8:30pm
19th, Saturday Homemade Ravioli Workshop   1:00pm - 3:30pm
21st, Monday In the Kitchen with Ame: Holiday Appetizers   6:00pm - 8:30pm

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On November 20 we changed our online payment system from Google Wallet to PayPal. Google has changed how they are processing payments and we can no longer use their service as we have in the past. Please be aware of this change, and we appologize for any inconvience this may cause you.

Cancellation Policy: Please call if you are unable to attend. Fee is non-refundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to cancel classes with enrollment of eight students or less.