Briarpatch Co-op Cooking Classes: Culinary Anthropology Series: Part 2



th Kayla Wexelberg

Let us seep deep into the realms of food and really discover who you are, where you are from and where you want to go with your food, your community, and your land. We will be focusing on the first steps to reinventing your own food culture and identity. Through hands-on classes we will go to three different continents and discover the roots behind the “roots” and then get a chance to ask ourselves what are our roots and what “roots” do we want to plant now? Each class will include recipes that will become your homework and a reflection practice in diving deeper into your nourishment using not just your hands but your mind, body, and soul. This is for advanced foodie enthusiasts and those who really want to be a part of the change in our food system and become stronger advocates for what is possible. Each class will feature a country with recipes that have been carefully derived to represent each part of the world in terms of history, practice and nutritional benefit.

The series began with Morocco on November 28th, where we explored the exotic palate of the region, making Tagines with fig/lamb, apricot/chicken, and chickpea options. We also created incredible side dishes like Harira – a native soup to the area, Ras el Hanout (meaning top shelf) sauce, and Saffron Couscous with authentic Moroccan Mint Tea for dessert.

December 5:

Next, we will travel to Japan to learn about their live and nourishing ferments, whole grains, and fresh fish. We will prepare traditional Sushi Rice, homemade Pickled Ginger and Daikon Radishes, as well as make some fresh Sushi Rolls (both vegetarian and fish options). We will also explore the miracle of Miso, especially for winter months, and fun ways to intertwine it into one’s diet. Recipes will include soups, salad dressings and fresh noodle dishes.


Address: 648 Zion St. in Nevada City.
Cost: Co-op owners $30, general admission $35 

For more information: Sign up online or with Hilary: (530) 272-5333 x 134 or email: