Food 101: What to Eat & How to Shop

  • Thursday, February 28, 2013
  • 7:00 PM - 9:00 PM
  • 161 East Main Street, Beacon
  • 4


Cancellation Policy:

We require no less than 24 hours notice for us to provide credit for another class (we cannot issue monetary refunds less than 1 week before the class), otherwise we are left with an empty spot and not enough time to refill it off the waiting list. You may send anyone you like in your place if you must cancel last minute.

For snowy days, please call Jennifer and she will let you know if the class is still being held.

Thank you for understanding!
Registration is closed

What to Eat & How to Shop

The Top 10 Things You Need Know to be a Better- Educated Grocery Shopper and Cook

While there is a lot to learn about food in the kitchen, there is also plenty of education that needs to happen beyond the stove.

In celebration of our 10th anniversary this month, we have developed the one class you need to answer every question you have about making the right food choices in today's needlessly complicated food world.

This is NOT a class about calorie counting or low-fat foods. Food education is much more than that. Keywords like local, organic, bio-diverse, eco-friendly, grass-fed, humane, wild, and extra-virgin all tell a much better story about the food we eat. 

But what do all those terms mean and which matter most? That is what we want to illuminate so our students can make the right decisions for themselves as well as their local economy and environment.

WHAT TO EXPECT: A comprehensive packet of information & recipes to take home, plus plenty of delicious local snacks. The seminar will also include Q&A periods throughout so we make sure to answer every question you might have.


1.     How to Shop for Produce: Organic vs. conventional; what produce you should always buy organic; why small local farms are often better than commercial organic; what is bio-diversity?

2.     How to Shop for Meat. Understanding the vast differences between your choices (farm-raised vs. wild-caught fish, grass-fed vs. corn-fed beef, cage-free vs. free-range chickens, industrial animal farms vs. small farms). How to buy eggs.

3.     Good Fats vs. Bad Fats. Which fats and oils to buy, which to avoid, and why. Why skim milk and low-fat processed foods actually make you gain weight. How to choose a good olive oil and coconut oil.

4.     The Truth about Salt and Sugar. There is more to the story than you think.

5.     Understanding Food Labels: How to read a package label: the nutritional information, the ingredients, and manufacturers' claims. And how do big companies like Heinz make "organic" ketchup?

6.    Eating Locally. As residents of the tri-state area, we are lucky to have access to so much locally-grown food. We'll cover why local is best, how to find it, and how to get it delivered right to your front door. Also, what should you buy at the farmer’s market vs. the supermarket.

7.     Organizing Your Kitchen. How to stock your refrigerator and pantry so you can cook quick and delicious meals at the spur of the moment.

8.     Food Shopping & Menu Planning. How to organize your weekly shopping and cooking habits so you can maximize the number of home-cooked foods you eat; how to shop economically so you can avoid throwing away food at the end of the week; how to safely store ingredients so they last longer.

9.      Recipes. We will send you home with a full packet to get you started.

10.    Q&A

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