Eat This Week, January 10, 2018: Getting Wasted | Eat This Week | Seven Days | Vermont's Independent Voice

Food + Drink » Eat This Week

Eat This Week, January 10, 2018: Getting Wasted


Published January 10, 2018 at 10:00 a.m.
Updated January 12, 2018 at 11:33 a.m.


Each year, in America, we throw away approximately 400 pounds of food per person, yet 42 million Americans are food insecure. At this multifaceted event, participants can check out City Market, Onion River Co-op's new South End location, watch the co-op's Michael Clauss and Shelburne Farms' Jim McCarthy demonstrate how to cook with foods that might otherwise be relegated to the compost, and check out Burlington's first screening of Wasted! The Story of Food Waste. The film features famed chefs Dan Barber, Anthony Bourdain and (ahem) Mario Batali talking about how to create a more secure and less wasteful food system.

Wasted: A Film Screening & Exploration of Food Waste in Our Community: Thursday, January 11, 5:30-8:30 p.m., City Market, Onion River Co-op (South End), Burlington. $15. Info, 861-970,

More food events

Warm Me Up!: In the coldest months of the year, herbs can help keep the circulatory system healthy and promote a feeling of warmth. In this workshop, Shona MacDougall, owner of Earth Rhythm Herbal in Middlesex, will hand out samples of fire cider, as well as share and discuss a variety of warming herbs. Wednesday, January 10, 6-7:30 p.m., Community Room, Hunger Mountain Co-op, Montpelier. Free. Info, 223-8000,

The Gifts of Mindfulness: Nosh slowly and thoughtfully on a BYO bag lunch while listening to a panel share thoughts on cultivating a mindful relationship with food. Panelists will discuss approaches to attentive eating and offer strategies they've used in their own lives and with clients to build healthy dietary habits. Wednesday, January 10, noon-1:15 p.m., Burlington City Hall Auditorium. $5-15 donation. Info,

Conscious Kitchen: Fermented Hot Sauce, Dressings & Dips: Winooski's Candace Jennifer Taylor is a yoga teacher, doula, healing arts practitioner, chef and founder of a business called Conscious Kitchen, through which she teaches and caters. In this class, she shows participants how to make fermented condiments — including hot sauce, salad dressings and hummus — all of which are good for the gut and the taste buds. Wednesday, January 10, 6-7:30 p.m., Community Teaching Kitchen, City Market/Onion River Co-op (South End), Burlington. $5-$10. Info, 861-9700,