Mastering Whole-foods Classes

Questions? call 413-822-8390 or email

Whole Foods for Healing”    Thursdays 7-8:30pm, April 12th  – May 17th                                                                            Six 1 1/2 hour classes – learn the foundational techniques for preparing nutrient dense whole foods that support your health and vitality, with opportunity for hands on participation. A wide range of dishes to taste and experience.

6 classes over 6 weeks

Great Grains – April 11th

Beautiful Beans April 18th

Glorious Greens – April 25th

Radical Roots, Crazy Cruciferous – May 9th

Knife Skills – chop veggies like a master – May 16th

Tantalizing Taste – the art of seasoning and flavor combining – May 23th

$275 for the whole course – cost includes recipes and all materials.

Sign up a friend for the whole course and get a $50 discount
Single class – $48 
All classes are held in Lee, Ma

A minimum of one weeks notice (before the course starts) is needed for refunds.

dessert class

decadent desserts that are so healthy you could eat them all day: non-gluten, dairy and egg free – pies, cookies, puddings, and cakes


Date: TBA

email katherine to register:

Host a whole-foods cooking class in your own home! 

Invite friends and family, colleagues and neighbors. Custom menus to suit your tastes and the season. 1 1/2 hour to 3 hour classes include hands on instruction and a 3 or 4 course meal including dessert. 8 people minimum. Call or email for menus and prices.

“Once you have mastered a technique, you barely have to look at a recipe again”
— Julia Child (Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking***Pictures compliments of Lori Robbins and Pronto Cooking School


1 Response to Mastering Whole-foods Classes

  1. Mary Acton Adams says:

    Katherines cooking class is way more than ‘cooking class’. She cooks and we watch, we taste, we breath it in, we absorb the energy of this master of food,,,,,we observe the myriad of ingredients she cooks with which are usually lying in heaps on the big wooden centre chopping/prep table and we make mental notes of this technique and that piece of information. Back at home its a swirl but lo and behold the next morning come the notes from the class and it all comes back as we try it for ourselves. Katherine does not follow recipe religiously but she does have them and they are a structure that one can work with as well as ones own innate sense of whats good food. She will cultivate that in one as well.

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