Access At CVUHS

Join Alganesh for another night of Eritrean cooking as she introduces a combo of new meat and vegetable dishes served at special occasions. Learn how this cultural event is celebrated, and be ready to enjoy a delicious meal with the class at the end. Menu: Curried Chicken, Spiced lentils and mildly seasoned spinach. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh led us in preparing delicious food and a wonderful experience learning about Ethiopian and Eritrean cuisine. Well timed for cooking and enjoying within the class time frame and cognizant of folks attending after work. Highly recommend!" - M. A. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "It was a wonderful class. She was very enthusiastic, the recipe was easy to follow, and the product was delicious! I would love to take more of her classes." Michelle A.

We need healthy levels of cholesterol (not too high, but also not too low!). Did you know that cholesterol production in the body is regulated by the liver? Or that cholesterol is the precursor to hormones, and nutrients like Vitamin D? When cholesterol levels in the body are out of balance, it's important we understand why and address the root cause of inflammation and increased cholesterol production. If you're struggling with high cholesterol, join us as we talk about nutrition strategies to stabilize and rebalance cholesterol levels. This class will meet online via Zoom. An invite will be emailed a day or two before the class starts.

Night sky photography sits at a rare crossroads of craft and wonder. It asks for technical precision—focus in the dark, exposure math, patience with gear and nature—but it rewards us with something deeper: a slowed heartbeat, a sharpened sense of place, and a renewed relationship with the sky above us. This genre is gaining popularity in the photography community, and it is an exciting field where individuals can still distinguish themselves. This workshop series will explore equipment requirements, planning steps, camera settings as well as post processing techniques for various topics: Night Landscapes, Moon, Milky Way, Star Trails, as well as Deep Sky Objects (nebulae and galaxies). Each session is a complete workshop, so feel free to register independently for each topic of interest. If you own or are thinking about purchasing a D-SLR or mirrorless digital camera, and a wide angle lens this class is for you! The only requirement is that you have a general interest in photography, a camera that can operate in manual mode, and the willingness to explore imaging software on a computer. This is a virtual 5-session workshop. A Zoom invitation will be sent prior to the start of each session. Enjoy star gazing! Bernhard Wunder- www.magiclens.net Session 1: Thursday 5/28/2026, 6-8pm - Wonders of the Night Sky, Ideal Conditions, Terminology, Challenges Session 2: Monday, 6/1/2026, 6-8pm - Equipment & Settings, Basic Processing Techniques Session 3: Thursday, 6/4/2026, 6-8pm - Moon, Planets, & Star Trails Photography Session 4: Monday, 6/8/2026, 6-8pm - Milky Way Photography Session 5: Thursday, 6/11/2026, 6-8pm- Constellations & Deep Sky Objects, Planning your Night Shoot w/ PhotoPills

Muscle plays a critical role in metabolic health, longevity, and aging well. Join this webinar to learn why muscle matters more than you think—and the nutrition, training, and lifestyle strategies that support building and preserving it. This class will meet online via Zoom. An invite will be emailed a day or two before the class starts.

Continue your culinary journey through Bangkok in Part Two of our Bangkok Night Series with an evening inspired by the city’s bold street food flavors. We’ll begin with tom yum goong, a fragrant and spicy shrimp soup layered with lemongrass, lime leaf, and chilies, served over rice for a comforting and satisfying meal. Next, we’ll prepare goong hom pha, a crispy, aromatic shrimp appetizer wrapped and fried to perfection. To cool things down, we’ll end the night with sweet banana roti, pan-fried until golden and generously drizzled with condensed milk. Working in small groups, students will explore classic Thai ingredients, techniques, and flavor balance—then enjoy the dishes together, Bangkok-style. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Perhaps you've tried needle felting, but have you heard of wet felting? Did you know you can felt by hand with wool, water and some patience? No needles required. ;) Come learn the ins and outs of wet felting with AnnMarie as you make a felted soap (or two) to take home. Wool roving, soap, and felting materials will be provided. No experience necessary. Ages 14 and up. Students aged 8-13 are welcome with a caregiver who should also register for the class.

The term ‘galette’ has become popular in American desserts. Fruit tarts baked without a tin, folding the crust from the bottom over the filling to create a flat and rustic pie. But go to France and you'll discover the word all over different menus, referring to everything from cakes to pies, crepes to cookies. Different regions around the country use the word differently, and for this class we'll be travelling to the north-west of France, to Brittany, where a galette means a flat, buckwheat crepe filled with something savory and comforting. The Galette Bretonnes is popular fare all over France, and there are restaurants dedicated to serving only this unsophisticated dish for lunch and dinner. In this class you'll learn how to make this quick and easy meal, along with several fillings, from the classic ham and egg, to the Galette à la Florentine. And we shall not neglect the Galette's smaller, sweeter, and more popular cousin, the ubiquitous crepe. Along with crepes for dessert we'll learn to make our own Nutella, classic fruit filling and crepes suzette. If you love making French food but only have time in your busy day for a quick lunch (plus dessert!) this class is for you! Together, the galette and crepe make a complete, and delicious, meal. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

Just a few steps outside your door lies a world of plants waiting to be discovered! Kelley Robie, of Horsetail Herbs, will guide you on this introduction to identifying common and abundant “weeds” that make some of our very best wild foods and medicines. Here in Vermont, for at least half of the year, we can find dozens of nutritious and healing plants to incorporate into our meals! We will identify local plant species, discuss parts of the plants used, when to harvest them and even do some taste-testing. You will go home with wild food recipes and a new appreciation for Vermont’s local wild plants. Local eating at its best, both fresh and free! This class will meet inside CVU, before moving outside. In the case of extreme weather, the class may move to a rain date of June 4th. "Kelly opened my eyes to a whole new world just outside my doorstep."

Tap into your inner artist and try a new style of painting using acrylic paint and wood as a canvas! During this 3 -session course, Fia will teach you the basic properties of acrylic painting and color application. 9'-12' Wood rounds will be used as the canvas for this project. This makes a great image to display or hang indoors or outside as a welcome sign. All materials are included in the fee. Please bring a box or container to transport your painting each session. Wear clothing that may get dirty, and feel free to bring a non-alcoholic beverage! or snacks to class. No previous art experience necessary. All levels welcomed! Minimum age: 16+

Learn to prepare bánh xèo, a crispy Vietnamese crêpe made with rice flour and coconut milk, lightly tinted with turmeric for its signature color and aroma. The crêpe is filled with marinated shrimp and pork, then served with an abundance of fresh vegetables and fragrant herbs for wrapping and dipping. We’ll finish the meal with a refreshing Vietnamese dessert featuring fruit cocktail and ice—a light, cooling finale that perfectly welcomes the spring season. The menu for this class contains shellfish, pork, and gluten. If you have an allergy or sensitivity to these ingredients, please let us know during registration. Some accommodations are possible with advance notice; please contact Access at access@cvsdvt.org or 802-482-7194 with any questions. For students aged 13 and older. This is a participatory cooking class. A small group of students will work together at each cooking station to complete the recipes on the night's menu. "Evelyn is an amazing instructor. She’s passionate about food from her native country and excited to share her knowledge."

If you've ever traveled to the Pacific Northwest, found yourself in need of quick food and searched your phone, chances are you came across many teriyaki restaurants, most of them specializing in ‘Seattle Style’ Chicken Teriyaki. This Japanese dish, altered with American influences, is a popular take out classic and for good reason. It's quick, delicious, and no matter what mood you’re in it seems to hit the spot. Savory teriyaki marinated chicken, bright cabbage slaw, creamy pasta salad and cozy sesame rice coalesce on a single plate in an epic East meets West cuisine. Thankfully, you don't have to travel 3000 miles to partake in this west coast delight. This class will show you how to make all the fixings yourself so you can enjoy it anytime you please. You'll also learn about other applications of teriyaki sauce, how to make sesame ginger dressing, and the Japanese concept of ‘gaman’. Enjoy a taste of the Emerald City for dinner anytime you want at home, just don't count on there being any leftovers. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

Come learn the basics of pen turning with professional wood turner Andrew Duling. Pen turning is an excellent introduction to lathe work. It’s a quick, fulfilling, and inexpensive way to go from wood to finished product. Bring home turned pens you can cherish for years or give as a gifts. Each student will complete turning of one pen, with the option of turning an additional pen as time allows. Open to all ages 16+, students 12-16 welcome with an adult chaperone. All experience levels welcome! No prior woodworking experience required. All materials and use of equipment included in the fee. Bring safety eye goggles and wear closed toed shoes. No loose clothing! Wear your hair tied back or wear a hat.

This two-part mala knotting workshop invites participants into a focused, hands-on creative process rooted in tradition and intention. Across two sessions, participants will learn the art of hand-knotting a traditional 108-bead mala necklace using high-quality gemstones and materials. Each bead is individually knotted, creating space for presence, reflection, and mindful craftsmanship. A mala bead necklace is a 108-bead strand, originally used in meditation for counting mantras, that serves as both a mindfulness tool and a symbolic piece of intentional jewelry. Session One introduces the history and cultural context of malas, gemstone symbolism, and creative design. Participants will begin the knotting process while exploring how objects can serve as anchors for focus and personal clarity. Participants can bring their knotting tools home between sessions to finish knotting. During Session Two, we will complete the mala, finishing with a hand made tassel. We will also dive deeper into creating our own mantras and practicing using the malas together. Participants will leave with their custom hand knotted mala bead necklace and "The Malas, Mantras & Manifestation" pdf guide created by Laura to help participants dive deeper into their practice and create a 21 day ritual with their mala. Laura Neal of Malas & Mandalas will teach you about the different properties of gemstones as well as discuss mantras to use with your Mala necklace. All quality materials are included in the fee. "Laura was a great instructor! She included numerous “value-adds” to the class and I loved the selection of gems and stones. Lots of follow-up, handouts, etc. Excellent class!" Beads, Malas and Students!