Northshore Magazine

March 2016

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

Issue link: http://read.uberflip.com/i/633996

Contents of this Issue

Navigation

Page 90 of 196

88 | DECEMBER 2015 nshoremag.com 88 nshoremag.com November 2012 88 in-depth LIVE UNDERARM HAIR REMOVAL 1 0 6 0 Osg ood St reet, N o r t h An d ove r, M A 0 1 8 4 5 B osto n x N ew to n x Wo rceste r Expires April 1, 2016.** Book a FREE consultation today (844) 5-LASER-4-U Say Goodbye to Shaving Your Underarms Forever! $49 TREATMENTS **You must buy a minimum of 6 treatments; for new customers ONLY. take place there," Erickson explains. "We work with a number of businesses and nonprofit entities to plan programming, and many of the programs are delivered directly by The Trustees." Many of these programs, which include cooking classes, running and walking clubs, and opportunities for nutrition education, take place in The Trustees' KITCHEN, founded in conjunction with the market in August. "The KITCHEN is a thriving community space that helps promote healthy lifestyles," says Erickson. The KITCHEN offers dozens of monthly cooking classes and seminars to the public, and many programs are free of charge. The KITCHEN's model has been inspired in part by the North Shore's own Appleton Farms, which offers a rare farm-to-table experience. The farm's Appleton Cooks! program centers on cooking with local, seasonal produce. Carolyn Grieco, local chef and founder of Carolyn's Farm Kitchen, has worked with Appleton Farms for several years to bring sus- tainable programming to Appleton visitors. Grieco jumped at the chance to extend her classes to the KITCHEN; she explains, "It's such an amazing space, and a wonderful opportunity to bring my experience with local produce to the city." Grieco's monthly workshop teaches participants important skills for their cooking endeavors while using seasonal, local ingredients. "People have the opportunity to learn hands-on preparation and cooking techniques," Grieco explains. "At the end, we sit down together to have a wonderful meal that the class has prepared together." The KITCHEN's spacious layout is essential to Grieco's hands-on method. "It's such a flexible space," she adds. "We can set up in different ways for different workshops and a variety of class sizes." Chef Vanessa Labranche of Project Bread has been another key partner for the KITCHEN, offer- ing a weekly "Fresh, Fast, and Delicious for Less" seminar. Free and open to the public, Labranche's class highlights healthy recipes and nutrition. "We do a mix of watching and hands-on demonstration," Labranche explains. "People have the opportunity to ask questions throughout and sample dishes at the end." The class offers information about ap- propriate calorie content and levels of sodium, fat, and sugar in typical meals. "I try to shake things up, keep the classes interesting and innovative," says Labranche. "Each class, we learn how to take advantage of the ingredients at the market to create healthy meals."

Articles in this issue

Links on this page

Archives of this issue

view archives of Northshore Magazine - March 2016