Spring Awakening: Seeds, Greens & Renewal

This hands-on spring cooking class celebrates renewal, emergence, and the first foods of the season. The session will include students making a seed mole bowl with pepitas as inspiration.  Through guided cooking and storytelling, this class explores how spring foods align with cycles of regeneration in Indigenous food systems, emphasizing care for the body, land, and community. Participants will prepare a vibrant seasonal dish centered on fresh greens, herbs, and seeds—foods that reflect balance, growth, and nourishment after winter dormancy. The session concludes with shared tasting and conversation. Special guest, Dr. and Chef Claudia Serrato, Indigenous Culinary Anthropologist and Co-foundress of Across Our Kitchen Tables.

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