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Image for event: Plant-Based Cooking

Registration now closed

Plant-Based Cooking

Classroom Kitchen Seasonal Series

2023-05-17 18:30:00 2023-05-17 20:00:00 America/Chicago Plant-Based Cooking Plant-based cooking goes beyond vegetarian and vegan diets as more people are trying to reduce their meat consumption. Virtual -

Wednesday, May 17
6:30pm - 8:00pm

Add to Calendar 2023-05-17 18:30:00 2023-05-17 20:00:00 America/Chicago Plant-Based Cooking Plant-based cooking goes beyond vegetarian and vegan diets as more people are trying to reduce their meat consumption. Virtual -

Plant-based cooking goes beyond vegetarian and vegan diets as more people are trying to reduce their meat consumption.

Let's look inside the rise of plant-based eating, including how it became so popular, what options are out there, and how you can get started with this lifestyle. Join cooking instructor Kristyn Slick for a 90-minute virtual class where you will cook along in your own kitchen as she cooks in hers. You will receive a Zoom link and recipes ahead of the class. You can purchase ingredients and gather your kitchen equipment from the provided recipes. For a more relaxed experience, Kristyn recommends you prep your ingredients ahead of time, although it is not required. REGISTER

You will receive a list of specific recipe ingredients for each program. A link to Zoom will be sent to you a week prior.

This program will be recorded.

Join Zoom Meeting

https://us02web.zoom.us/j/81951240477?pwd=NDZUVUo5WmFwYkRRTXF5WHBUc0VwZz09 

AGE GROUP: | Adults |

EVENT TYPE: | Programs |

TAGS: | cooking |

Virtual

Phone: 630-584-0076 x1

Hours

St. Charles Public Library
scpld.org

MON-THU 9 A.M.-9 P.M.
FRI 9 A.M.-8 P.M.
SAT 9 A.M. - 5 P.M.
SUN 12 P.M.-5 P.M.
 

 
We're closed Sunday March 31

Address
1 South 6th Avenue
St. Charles, IL 60174
Tel: 630-584-0076 x1

About the branch

An email with a link to the webinar will be emailed to you after registration.

A reminder email will be sent to you one day before the virtual event.

Upcoming Events

Tue, Apr 02, 6:30pm - 7:00pm
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