The fourth and final session in a lecture series exploring how the way we treat soil can directly affect the taste of food and drink. Throughout the series we've looked at different parts of vegetables and grape vines and from where they are getting their nutrients. Starting with roots, followed by stems, leaves and now finishing with seeds!
We are excited to welcome special guest speakers, Levi Gardner from Urban Roots in Grand Rapids, and Heather Anderson of Green Wagon Farms in Ada! They will be giving us some insight into soil health in both an urban farm setting and an agricultural farm setting.
Chef Michael will be teaching you traditional cooking technique to showcase the flavors of seeds and how to bring them together on the plate. Sommelier, Summer Knoop, will give some wine pairing theories for plant-based meals.
The instructional portion will last 45 minutes followed by a symposium style segment of Q&A. Leave the class with a plant-based recipe, a gorgeous plant from The Plant Parlor, and some useful knowledge about plants, soil, and plant-based foods!