The Sustainable Living Arts School is gladly hosting another full day course with Langara College Continuing Studies: Sustainable Cookery on Saturday, October 18th at the Unitarian Centre 949 W 49th Ave. near Oak Street. From 10-4 pm. There are limited spaces to allow for lots of hands-on activities and time for conversation. Please register with Langara College Continuing Studies in person or by phone 604-323-5322. Course code: CDVL1095 $85 includes lunch, featuring local, seasonal and delicious food. Create an inspiring context for making sustainable, nutritious and mindful food choices that taste delicious and fit with busy lives. Tap into the ancient wisdom of preparing soup stock from bones, discuss ethical, local and seasonal sourcing of animal and plant-based whole foods and learn recipes that can easily adapted to seasonal and local ingredients. During the day we will: * Practice making nourishing bone stocks and stock-based soups, stews and sauces. * Articulate nutritional benefits of including homemade bone stock into the diet. * Identify resources for finding ethical and local sources of bones and meat. * Articulate how including more plant-based, whole foods in our diets supports sustainability * Adapt all recipes to local, seasonal ingredients to make endless variations on simple themes. Our teachers for the day: Andrea Potter is a Certified Chef and has been cooking professionally for 7 years. She is currently the restaurant chef at Radha Yoga and Eatery in Vancouver, where she creates seasonal menus based on whole foods, using local ingredients. She is also a student at the Canadian School of Natural Nutrition. She is passionate about food culture. Jill Broadway is the catering chef at Radha Yoga & Eatery, and offers The Conscious Table, a meditative dinner experience that facilitates the exploration of holistic nourishment.