Sustainable Vegan Cooking Class w/ Chef Kay

Prepare a meal using farm produce in this sustainable cooking workshop led by Chef Kay, also learning from Climate Classes about different ways to reduce the environmental impact involved in food production and consumption. 

Climate Classes and Common Good City Farm have partnered to host a cooking class that will offer attendees a chance to learn about modern agriculture and its effects on the environment, and to become acquainted with local growers who are working to shape agriculture in a way that respects the environment and provides nutritious food for the community. Participants will also have the opportunity to take part in a waste audit and to learn basic composting skills.

The cooking class will be lead by Chef Kay, a local DC chef and participants will have the opportunity to tour the farm. For those people attending virtually, a list of items required to prepare the meal will be sent out no later than one week prior to the event. 

Menu 

First Course- Grilled Salad Roll 

Amuse-Sample of Our Twist on an egg roll but vegan with charred seasonal superfood veggies and drizzled in sweet herb Shaleafa’s toasted mustard 

Main Course-Option 

Pineapple Bowl Loaded with signature house fried rice with grilled farm vegetables, broccoli Swiss chard scallions in Shaleafa’s sweet herb sauce 

Coconut Curry Noodles-Our handcrafted curry sauce tossed on a vegan glass noodles loaded with grilled carrots cauliflower and basil from farm topped scallion 

Something Sweet n Spicy —

Marinated pineapples grilled drizzled in sweet herb 

Mocktails — pineapple ginger-hibiscus ginger

First Course- Grilled Salad Roll 

Amuse- Sample of Our Twist on an egg roll but vegan with charred seasonal superfood veggies and drizzled in sweet herb Shaleafa’s toasted mustard 

Main Course-Option 

Pineapple Bowl Loaded with signature house fried rice with grilled farm vegetables, broccoli Swiss chard scallions in Shaleafa’s sweet herb sauce 

Coconut Curry Noodles-Our handcrafted curry sauce tossed on a vegan glass noodles loaded with grilled carrots cauliflower and basil from farm topped scallion 

Something Sweet n Spicy —

Marinated pineapples grilled drizzled in sweet herb 

Mocktails—pineapple ginger-hibiscus ginger 

Code of Conduct: As a participant of this course you agree to follow the Common Good City Farm participant Code of Conduct.

Note about Sliding Scale Ticket Pricing:

A sliding fee scale is a tool for building economic justice, and it requires your active participation. If a sliding scale is implemented effectively, everyone pays a similar percentage of their income for the same products or services. A wide range of payment options across the scale promotes broader accessibility, while insuring fair compensation to the producer. Paying according to one’s available resources creates a more equitable system for pricing of products and services.

Sliding scales are often based on individual income levels, with people of higher incomes paying more. However, many factors complicate and affect our financial status. Some groups of people have costs that the larger population does not. Others have access to resources that are not always reflected in their lifestyle choices and income levels. Please consider both your class background and earning power when choosing your payment level.

Consider paying less on the scale if you..

• are supporting children or have other dependents
• have significant debt
• have medical expenses not covered by insurance
• are eligible for public assistance
• have immigration-related expenses
• are an elder with limited financial support
• are an unpaid community organizer
• are a returning citizen who has been denied work due to incarceration history
• experience discrimination in hiring or pay level
• are descended from enslaved people or Native American Indians 

Consider paying more on the scale if you:

• own the home you live in
• have investments, retirement accounts, or inherited money
• travel for recreation
• have access to family money and resources in times of need
• work part time or are unemployed by choice, including unemployment due to full-time school in a degree-earning program
• have a relatively high degree of earning power due to level of education (or gender and racial privilege, class background, etc.) Even if you are not currently exercising your earning power, we ask you to recognize this as a choice. 

Acknowledgement: This language about sliding scale pricing is adapted from Little Red Bird Botanicals: http://www.littleredbirdbotanicals.com/consultation-fees/

Born Kia Williams Washington, "Chef Kay" grew up in Uptown DC between grandparents homes where her family grew a variety of veggies and herbs. Her maternal grandmother taught her all about healing herbs. 
When she was 9 years old her grandmother was diagnosed with stage 4 cancer. The  chemotherapy treatment would make her weak, so in an effort to find another option she flew to Texas to see a holistic doctor. When she returned, she threw away her microwave and took health to a completely different level. Kay's grandmother developed a passion for healing through food or using food as medicine. By the time Kay turned 11 her grandmother was deemed cancer free.  
Kay went on to study Science in the hopes of becoming a nurse and wanted to eventually open a wellness center. After graduating from Prince George's Community College she transferred to the public health and policy program at University of Maryland wanting to make a change in the health system. She is a firm believer that it's her duty to educate and uplift people.  In 2018 she started a catering company with aims to open her own restaurant, which is now slated to open in the coming months.