Join Cathi in this hands-on cooking class as we go through the process of bagel making from start to finish! 

You will learn how to take care of your bagels while fresh and repurpose those you can’t eat right away.

Enjoy your own fresh bagel in class and take some home to share. Tasty braggin’ rights!          

Cathi is a graduate of Florida State University with a degree in education. In 1992, she began teaching cooking classes in Bethel with a goal to inspire and encourage her students.     

When: Tuesday, Feb. 25

Time: 9:00-noon

Where: Cafe DiCocoa, Main St. Bethel

Tuition: $35    

In light of the increasing prevalace of listeria, pathogens, and viruses, it is crucial to understand bacteria and their growth, effective food storage practices to prevent cross-contamination, as well as for mastering proper sanitation techniques and cooking temperatures that can eliminate most pathogens.  The participants will gain an understanding of the conditions that allow bacteria and viruses to thrive in the home environment.

Have fun learning to save money, time, and calories while dishing up delicious, healthy, food. Whether skilled culinary artists - or a family member who’s starting to cook - there’s something for everyone in these engaging, live-stream kitchen adventures. Experience heaps of tips and techniques with lots of laughs. . . and come away having our standout meals, and recipes to share and cherish.

I designed this lively series of cooking class events for GF/vegans/vegetarians/and omnivores alike. Without added processed sugar, excessive sodium, gluten, or chemicals. Fearless Foodies® use leftovers, pantry, and everyday ingredients while scattering everything (when possible) with fresh, local, organic, and homegrown ingredients for countless, powerful benefits and superior taste. 

Your receipt will give you a list of needed items for the recipes to be prepared—an anticipated cost of $15.

Pat has been a lifelong healthy gourmet chef, restaurateur, organic gardener, Producer of LifeRecipeMagazine.com, and your host at Fearless-Foodies.com cooking class parties.

Feb. 27 - Turkey (or Vegetarian) Seven Layer Latin-inspired lasagne

7-Layer Turkey (or Vegetarian) Latin -inspired Lasagna – Serves 4

This Latin-inspired meal celebrates life with authentic, vibrant, colorful ingredients that really POP. I use white corn tortillas, not pasta in this dish. But it mimics a robust lasagna that’s even better the next day. If only it’s not all gobbled up...Ole’!

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). This hybrid class will include the microbiology and the ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill '93.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. Make a primary ferment in class. A secondary ferment will be demonstrated so you can make it at home once your primary has developed. Discuss kombucha's fascinating history, how to troubleshoot, glassware, and SCOBYs. This hybrid class (live or via Zoom) will include information on microbiology and ferment creation. Registration closes at noon on 2/19. Zoom link, materials list, in-person address provided by instructor.

Emma Holder attended McGill University, earning a BSc in 1991 and a Masters in 1993 in microbiology and immunology. Her passion is to connect with people and provide enjoyable learning experiences to create healthy, happy lifestyles.

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). This hybrid class will include the microbiology and the ferment creation. 

Location: Zoom link, in-person address, materials list shared upon registration.  

Instructor: Emma Holder, Masters in Micro/Immuno, McGill '93. 

Dates & Times: Wednesday, October 2nd, 2025 at 6 PM - 7:15 PM 

Cost: $24 

You could buy a $4 bottle of kombucha, or you could make your own for pennies. It's simply sweetened black or green tea with a culture added. We'll make a primary ferment in class. A secondary one will be demonstrated so you can make it at home once your primary has developed. We'll discuss kombucha's fascinating history, troubleshooting, glassware and SCOBYs (provided). Class will include the microbiology and the ferment creation. Easy, economical, and delicious! Zoom link and materials list will be provided upon registration. Registration closes February 19 to ensure participants get all needed information and supplies including the scoby from the instructor. FMI, contact Emma via her site at emmaholder.com/fermentation. Pre-registration is required to receive online link.

Emma Holder studied microbiology and immunology at McGill University, where she graduated with a BSc in 1991 and a masters degree in 1993. Her passion is fostering human connections and offering engaging educational opportunities to promote happy, healthy lifestyles.

Bring your favorite recipes for desserts, main dishes, appetizers, comfort foods, candy, dog treats, or anything else you like to make to swap. We will photocopy all of the recipes so everyone will bring copies home to try out for themselves. You may bring pictures of them or even samples of some too, if you wish for us to give some a try. This will be a fun way to get a new mix of recipes to try out on our families. Be bold! Let’s get together and swap ideas. Please pre-register as space is limited.