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DTSTART;TZID=America/New_York:20261021T193000
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DTSTAMP:20261020T161605Z
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UID:29036-1792611000-1792616400@linewaitersgazette.com
SUMMARY:Cooking Class
DESCRIPTION:NOTE! LOCATION CHANGE!! TUNISIAN FOOD WITH A HEALTH TWIST WILL BE HELD AT PURPLE KALE KITCHENWORKS IN SUNSET PARK \nDue to a last minute conflict with Coop kitchen availability\, class will be hosted at Purple Kale Kitchenworks Studios in Sunset Park – 250 44th Street\, Suite 215\, Brooklyn\, NY 11232. Same time\, same chef! The space is easily accessible via the “R” Train\, 45th Street Station. \nIf you can’t join us in Sunset Park\, please join us on Zoom. RSVP on Eventbrite and choose Virtual Attendance for Zoom Meeting Info. \nIf you can’t make it in person or on Zoom\, check out our YouTube page! All classes are recorded and shared to Youtube\, including this one! \n••••••••••••••••••••••••••••••••••• \nJoin Guest Chef Nadia Ketoure of Market Life to explore Tunisian traditions\, food as medicine\, and her personal journey with Tunisian peppers and harissa! All recipes are vegan and gluten free. \nNadia will be making Tunisian couscous with seasonal vegetables and her own “Najet” harissa\, along with two favorite Tunisian salads: Omok horria (a steamed carrot salad with coriander and harissa) and a refreshing radish salad with a lemon olive oil parsley dressing. She will also show us how to make gluten-free couscous using fonio\, a naturally gluten-free whole grain native to West Africa that belongs to the millet family! \nNadia Ketoure is the chef and founder behind Market Life\, a vegan/zero waste food business. Market Life sells fresh\, vegan\, gluten-free\, pre-packaged meals in the refrigerator section at the Coop! Nadia is also an Integrative Health coach who studies herbalism\, raw food cooking\, and traditional Chinese medicine. Nadia teaches Qigong and infuses her food with Joy! She has lived in the US for more then 20 years and enjoys sharing her love for her home country\, Tunisia – preparing foods for her children’s schools and partnering with local farms to produce Tunisian peppers here in the Northeast. Nadia currently works with Willow Wisp Organic Farm and is growing some Tunisian peppers to start producing her family’s “Najet harissa” this fall. \n 
URL:https://linewaitersgazette.com/event/cooking-class/
LOCATION:Zoom
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