Good morning, friends! This week the current session of Whole Food Kitchen is underway and we are having a great time getting to know one another, cooking up a storm, and enjoying the new format in which the workshop is being delivered.
I'm so pleased that everyone is thrilled with this new style. Each week, through our private workshop website, students can view our weekly cooking class (longer and more in depth than ever before), and download the weekly ebook that contains the week's lessons, articles, menu, recipes, shopping list, etc.
I'm thrilled to hear everyone finds the weekly ebook to be quite beautiful.
The one click download each week makes for a tremendously efficient experience, and the new ebook styling brings the beauty of it all to a new level. I sure do love when things are beautiful.
Registration for the workshop is coming to a close so I thought I should mention that. I always leave it open the first week of class as many people find their way by listening to others share their initial impressions.
So, if you've been thinking about joining you can jump right in, we'd love to have you. The workshop runs for eight weeks and the website remains available to students for 30 days post-workshop. You'll have plenty of time to enjoy this self-paced program.
Registration is open through the weekend, then closes.
Please come along if you're so inclined.
You can read more about the workshop here.
Before I go, I had to share... I found local spinach at the co-op this week! Spring is coming! Just the reminder we need as folks around here continue to emerge from beneath 30 inches of (thankfully now melting) snow. Springtime... yes, please.
Have a wonderful weekend, everyone!
