Join The Next Class:

• The video downloads from the first class session will be available in mid-May! Check back for details.

I will be starting a new session of cooking classes later this spring. Please sign-up to receive a schedule via email. 

What to Expect:

During each class, we will cover three recipes–prepared in real time–with lots of macro tips in between. As a registered viewer, you will have the ability to ask me questions over a live chat feed. The classes will be 90 minutes each, beginning and ending on time–fingers crossed. Enrollment is limited to 20 participants per class so that I can answer your questions, and the cost $25 per person.

I love the internet. The fact that we now have real-time access to each other is amazing. However, the internet is messy on occasion–servers go down, and sound occasionally drops out, etc. We have run many tests on the live system, but anything can crop up unexpectedly, so we apologize in advance if some cyber-realities intrude on our class.

Cancellation Policy:

In the event that I need to cancel a class, you will get a full refund of the class fee, plus 50% off your next class. In the event that YOU need to drop out of class, you will receive a full refund as long as you give 48-hour notice. With less than 48 hours notice, you will be refunded 50% of the class fee.

If our technology breaks down, you can’t log on properly, or you can’t receive a decent image (keeping in mind that this is the internet), you will be refunded in full. This works on the honor system, please.

The Technology You Need:

You will need a computer with an active broadband internet connection to watch the class. For best video quality, your download speed should be at least 500 Mbits/sec. You can test your download speed here. Either Mac or Windows machines will work fine. You will also need a current version of the Flash plugin for your browser in order to see the video. If you don’t have the Flash plugin, you can download and install it here.(link)

Recipes:

The recipes will be emailed to you a week before the class, in case you feel like cooking along and need to go buy the ingredients. Many of the recipes come from my book, making use of seasonal ingredients when possible.

Downloads:

For those who aren’t able to attend a live class, we will be archiving the cooking classes and making them available for download. We will let you know when these are available.

Start time:

We will do our utmost to start right at 8 o’clock EST. See the world clock to find out what time that is for you. Please do your best to log on five minutes ahead of time to make sure everything on your end is running smoothly. For obvious reasons, I can’t repeat the information you missed have missed by coming to class late.

Class Format:

Classes will be a combination of cooking and Q & A segments: I will take questions about the dish I’m cooking during the class (or things that pertain to it–ingredients, cooking styles, yin and yang of dish). Questions about macrobiotics in general will be handled at the end of the class. I will try to leave at least 15 minutes at the end of each class to answer questions directly to the camera.

Winter, 2008 Class Schedule

• Jan 23: Intro. to Macrobiotics with the Hip Chick
• Jan 30: Choosing and Cooking Grains
• Feb 6: Cooking Beans
• Feb 20: Winter Soups
• Feb 27: More Vegetables in Your Life
• Mar 5: Sea Vegetables
• Mar 12: Pickles and Condiments
• Mar 19: Yummy Desserts