Leafy Greens: How to Store and Cook Them, Feb 26, online

Courtesy of Ends & Stems

Join Chef Alison Mountford of Ends & Stems for an online class on how to maximize the life of our greens and cook them in appealing ways.

When we purchase leafy greens fresh and store them correctly, there’s more time to enjoy them and less chance that we’ll have to throw them away. This online workshop allows the opportunity to cook along with Chef Alison using some of her favorite leafy green recipes.

The food we throw in the garbage has used energy and water to be produced plus fuel for transport and resources for packaging. Once in the landfill, food produces methane—a greenhouse gas even more potent than carbon dioxide. This class will show you how to make a difference!

Leafy Greens: How to Store and Cook Them
Chef Alison Mountford’s Ends & Stems series
Saturday, February 26, 11am to 12:30pm
Online class hosted by the Berkeley Ecology Center
Cost: $10–$15
Register here