Discover how delicious healthy food can taste!
Patsy is an instructor for OLLI (Osher Lifelong Learning Institute of the University of Vermont). http://learn.uvm.edu/osher-life-long-learning/. Here is a listing of the courses she teaches.
Celebrating Herbs: From Garden to Kitchen
with Patsy Jamieson and Karan Davis Cutler
Explore the magical world of fresh herbs! Learn the basics of growing herbs and creative ways to use them in your cooking. This course will introduce you to unfamiliar herbs like lemon verbena and lovage, and show you new ways to use familiar herbs, such as basil and rosemary. You will learn how to keep plants healthy both in the garden and in containers and tips for preserving herbs.
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Shifting to a Plant-Centered Diet
with Patsy Jamieson
This cooking class will focus on highly nutritious (and tasty) foods that we know are good for us but perhaps don't know how to incorporate into our diets. Class themes include: Discovering the World of Whole Grains; Expanding your Repertoire of Beans & Legumes; Celebrating Seasonal Vegetables; Sweet Treats with Seasonal Fruits.
Re-Crafting Comfort Food: Healthy Makeovers of your Favorite Winter Dishes
with Patsy Jamieson
Prepare healthful versions of your favorite comfort foods, such as macaroni and cheese, meatloaf, mashed potatoes, and fudge brownies. Learn techniques for trimming calories, reducing saturated fat, and incorporating whole grains and vegetables into dishes so you can upgrade your family's favorite recipes.
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Whole-Wheat Sourdough Country Bread
with Patsy Jamieson
Learn to make crusty whole-wheat sourdough bread that would make any baker proud! It is not difficult to bake rustic whole-wheat bread in a home kitchen. There is not even much labor involved. You just need time to let the sourdough perform its magic! This class will take you through the process, from making and maintaining a wild yeast starter to making the dough and baking the crusty loaves. You will take home your own starter, so you can continue to make your own fabulous bread at home
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