1. Do I need to be in class at a specific time?
No. The workshop modules will be released each Monday morning, but you may sign in to class as is convenient for you.
2. Are the recipes and content new or the same as the last Whole Food Kitchen?
While some of the basic nutritional information for Whole Food Kitchen is everlasting, the entire workshop has been redesigned and reformatted for 2013. This year brings ALL new recipes, menu plans and shopping lists, new and improved cooking videos, fresh and inspiring essays about food and nutrition, and so much more - all of this content will be delivered through beautiful, weekly ebooks. Though the workshop is largely new for 2013, it is the same program that ran in the Winter of 2013.
3. My family is gluten free, will this work for me?
Yes. While this is not a workshop on becoming gluten free, if your family is already living a gluten free life you will have no trouble adapting recipes as needed. Additionally, myself and the workshop community will be happy to aid in making suggestions for substitutions if needed. You will find though that most of my recipes are naturally gluten free.
4. My family is vegan, will this work for me?
Yes. This is a mostly plant based program. Each week, only about 10-20% of the recipes contain animal foods.
5. My family has nut allergies, will this work for me?
The recipes in this workshop do contain a lot of nuts as they provide a wonderful source of protein (as well as other nutrients) in a plant-based diet. This of course does not work for people with nut allergies. Having said that, many of the recipes that call for nut or nut butters can be substituted using seeds or seed butters.
6. How much time each week will I need to devote to this workshop?
That depends. You are not 'required' to do anything in this workshop. This is meant to be your experience - one that best fits into your lifestyle. Some people brush over the content in an hour each week, others cook up a storm each day and and transform there lives radically. Some people never visit the comments (community section) of the workshop, others check in each morning to share what is happening for them and see how others are doing. Aside from normal day to day cooking time, I'd recommend 1-2 hours per week to cover course content.
7. I will be travelling for part of the workshop, will I miss out at all?
No. You can pick up where you left off when you return. Or you can quickly pop in to download the week's content to your computer.
8. I eat a seasonal/local diet, do your recipes accommodate that?
Yes and no. This workshop is made up of an international community. What is seasonal/local in my location simply won't work for the majority of participants. I do however offer such a variety of ingredients in the recipes and you may always make simple substitutions based on what is available in your area. I do however teach to the importance of a local diet and provide great tools to help participants foster that in their own lives.
9. What do I need (technologically) to participate?
A computer and an internet connection. You will need Adobe Reader and Flash Player (free program) to view class down-loadable materials. Cooking classes are viewed through Vimeo. A printer is also helpful if you would like to print materials and create a 3-ring binder of course content. Most students like to do this. Please make sure these things are all set on your end, I am not able to offer technical support beyond explaining the required programs/supplies you will need.
10. Do I need any special kitchen tools?
The most unique kitchen items I use are a high powered blender, a food dehydrator, and a food processor. While you don't need these to participate, most people do start saving for them while in my classes. Especially a good blender and food processor, they are both such valuable tools. It took me a year to save up for my Vitamix and has enhanced my kitchen experience tremendously. I use it daily.
11. Do you call for exotic ingredients that are hard to find?
No (and yes). I really try to keep it simple. We could get quite fancy with ingredient lists in a workshop like this, but I'm realistic about the broad range of locations and budgets that each of us must consider. While it is true that some of the ingredients may be new to you, I stick to fairly basic whole food ingredients. Among the more "exotic" items my recipes call for are miso, tamari, sucanat (similar to rapadura and muscovado), coconut oil, coconut butter, hemp seeds, chia seeds, tempeh.
12. Is this class for "whole food" beginners or intermediates?
You know what they say... we're all beginners. No matter where you are on your whole food journey, this workshop will meet you there. Each of us can benefit from seeing things through a new lens, with a new group of people, with a fresh perspective. We're all in this together!