Along with the buzz of back to work anxiety, September brings with it the sonorous strut of stilettos and fashion week furor to the city streets. While we’ll be the first to admit, we’re total suckers for a sartorial statement but, with fast fashion’s carbon footprint falling second only to that of agriculture, we’ll be swapping our heels for hiking boots this afternoon as we march alongside our fellow earth enthusiasts in the global protest against Climate Change.
And though painting protest placards is a great way to make your voice heard (and your apartment a mess), you can help reduce your impact on our environment in small, but no less meaningful ways. Whether that’s by composting, sourcing locally, or simply by using what you have in your pantry, the more time you spend in the kitchen, the better for our planet.
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BIG APPLE APPETITES
New York is an amazing place. Be it the extraordinary community of global cultures that make it up, or the atmosphere of aspiration and ambition, this concrete jungle somehow makes bedfellows of majesty and humility all at once. Don’t get us wrong, we’re down to skip town when the city schedule gets a touch overwhelming, or use our kitchen as a conduit to other climes, with classes like Caribbean Cooking and Oktoberfest Feast. But, when we get down to it, from rooftop farms to East End orchards,this state has some sensational eating, no escapes needed.
CULTIVATING CONSCIOUS CHANGE
Whether you’re taking to the streets in full Greta gumption, or stepping into a brand new workspace, any change, big or small, must start from within. Last weekend’s Unfold retreat in Seattle has inspired us to make the time to connect with our community in meaningful ways, and to make regular introspection a part of our daily practice, so that we can know ourselves fully. Unedited. Unaltered. Unwilling to shrink ourselves to fit into other people’s voids. And better able to radiate our individual brand of magic out into the world.
THE FEEL OF FLAVOR
All of our classes, in particular our signature Culinary Confidence Series, are taught without recipes, designed to encourage creating a meal from a place of intuition and “feeling”, rather than one’s i-feed. And while we love a fresh market find, we know that some of our favourite feel-good foods come straight from the canned goods aisle, proving you needn’t break the bank to make dinner downright delicious.
T H E C O O K S P A C E C R E W