{"title":"Waste Not, Want Not","description":"\u003cp\u003e\u003cem\u003eDedicated to the memory of my mother — my first and most important teacher.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eA three-class series rooted in the French tradition of cooking with intention — where nothing is wasted and everything is savored. I'll guide you through bread, vegetables, and a whole chicken, teaching you to see every ingredient as an opportunity. Take each class on its own, or save with the complete series bundle.\u003c\/p\u003e","products":[{"product_id":"waste-not-want-not-it-begins-with-bread","title":"Waste Not, Want Not — It Begins with Bread","description":"\u003cp\u003eStale bread is not a problem. In the right hands, it is the beginning of something delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy mother treasured bread so much that not a single crumb was to be thrown in the trash. She would even gather the “miettes de pain” — the little crumbs left from slicing — in her hand, and throw them outside for the sparrows to enjoy. She taught me that just because you have no money doesn’t mean you have to be poor. This class is dedicated to her wisdom, her kindness, her love.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJoin me for a hands-on morning built around the oldest cooking wisdom there is — nothing goes to waste.\u003c\/p\u003e\n\u003cp\u003eTogether we’ll make:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGolden breadcrumbs to sprinkle on “petits farcis,” an iconic specialty from Nice\u003c\/li\u003e\n\u003cli\u003eCrispy croutons destined for a panzanella salad\u003c\/li\u003e\n\u003cli\u003ePain Perdu sprinkled with sugar just as my mother made it\u003c\/li\u003e\n\u003cli\u003eA bread pudding to take home and enjoy with your family — please bring your own baking dish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNo special ingredients. No waste. Just technique, intention, and a kitchen that smells like my mom’s.\u003c\/p\u003e\n\u003cp\u003eWe’ll close with a leisurely lunch together — because the best part of cooking is always shared at the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAll ingredients and materials\u003c\/li\u003e\n\u003cli\u003eLunch\u003c\/li\u003e\n\u003cli\u003eRecipe cards for everything we make\u003c\/li\u003e\n\u003cli\u003eTechniques you’ll use for the rest of your life\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDate: Thursday, August 27, 2026\u003c\/li\u003e\n\u003cli\u003eTime: 10:00am – 1:00pm\u003c\/li\u003e\n\u003cli\u003eCapacity: 6–8 participants\u003c\/li\u003e\n\u003cli\u003eLocation: Santa Barbara\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThis is Class 1 of the Waste Not, Want Not series. Take all three and save $50 — or join us for any single class.\u003c\/em\u003e\u003cbr\u003e\n\u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-vegetable\"\u003eClass 2 — Eating the Whole Vegetable\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-chicken\"\u003eClass 3 — Eating the Whole Chicken\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-the-complete-3-class-series\"\u003eBook the complete series\u003c\/a\u003e\u003c\/p\u003e","brand":"Marketforays.com","offers":[{"title":"Default Title","offer_id":55861447852200,"sku":null,"price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/3289\/8728\/files\/68244F62-DF78-4707-8E09-8413773E1E21_1_201_a.heic?v=1786409341"},{"product_id":"waste-not-want-not-eating-the-whole-vegetable","title":"Waste Not, Want Not — Eating the Whole Vegetable","description":"\u003cp\u003eEvery time I visit the farmers market, I watch people snap off carrot tops, peel away outer leaves, and leave a trail of perfectly good food behind. I understand — most of us were never taught otherwise. This class is here to change that.\u003c\/p\u003e\n\u003cp\u003eThe most flavorful parts of a vegetable are often the ones we throw away. So before you throw them in the compost or God forbid in the trash, join me for a hands-on morning that will transform the way you see your cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe’ll start by making a rich, golden vegetable broth from peels and trimmings — the kind of broth that will make you sneer at those expensive boxes of salted water that pass for broth at the grocery store.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen we’ll put it to work to make a fragrant seasonal soup. Bring a quart-size jar to take some home for your family.\u003c\/p\u003e\n\u003cp\u003eAlong the way we’ll make four preparations from what most kitchens compost:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA bright chimichurri\u003c\/li\u003e\n\u003cli\u003eA radish leaf and carrot top pesto\u003c\/li\u003e\n\u003cli\u003eA classic persillade — the French herb sauce that makes everything taste more alive\u003c\/li\u003e\n\u003cli\u003eBeet greens in agrodolce, the sweet-and-sour Italian preparation that turns something most people discard into a refined vegan dish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eYou’ll leave with jars to take home and a new instinct for the possibilities hiding in every bunch of vegetables you buy.\u003c\/p\u003e\n\u003cp\u003eNo special ingredients. No waste. Just technique, intention, and a deep respect for the gifts of the earth.\u003c\/p\u003e\n\u003cp\u003eWe’ll close with a leisurely lunch together — because the best part of cooking is always shared at the table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s included:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAll ingredients and materials\u003c\/li\u003e\n\u003cli\u003eLunch\u003c\/li\u003e\n\u003cli\u003eSoup, chimichurri, pesto, and persillade to take home (please bring jars)\u003c\/li\u003e\n\u003cli\u003eRecipe cards for everything we make\u003c\/li\u003e\n\u003cli\u003eTechniques you’ll use for the rest of your life\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDate: Thursday, September 10, 2026\u003c\/li\u003e\n\u003cli\u003eTime: 10:00am – 1:00pm\u003c\/li\u003e\n\u003cli\u003eCapacity: 6–8 participants\u003c\/li\u003e\n\u003cli\u003eLocation: Santa Barbara\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eThis is Class 2 of the Waste Not, Want Not series. Take all three and save $50 — or join us for any single class.\u003c\/em\u003e\u003cbr\u003e\n\u003ca href=\"\/products\/waste-not-want-not-it-begins-with-bread\"\u003eClass 1 — It Begins with Bread\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-chicken\"\u003eClass 3 — Eating the Whole Chicken\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-the-complete-3-class-series\"\u003eBook the complete series\u003c\/a\u003e\u003c\/p\u003e","brand":"Marketforays.com","offers":[{"title":"Default Title","offer_id":55861448376488,"sku":null,"price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/3289\/8728\/files\/7DED4EA9-A30A-4FB2-87C4-9D82E9D3629E_1_201_a_87cd1acf-ba3f-411f-825f-be65582e2a89.heic?v=1786552043"},{"product_id":"waste-not-want-not-eating-the-whole-chicken","title":"Waste Not, Want Not — Eating the Whole Chicken","description":"\u003cp\u003e\u003cem\u003eGrowing up, a chicken was not a sad Styrofoam package. My mother would bring home birds that had been plucked but not yet gutted, and my brother and I watched with fascination as she worked. We were not horrified — we were riveted. What had the chicken eaten? What were those tiny pearls clustered inside the hen? How did the feet move when you pulled the tendons just so?\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThat curiosity is what this class is about.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003eA whole chicken is one of the most generous things you can bring into a kitchen. Every part has a purpose, even after the bird has been roasted whole. The carcass and feet become stock, the liver a silky mousse, the braised gizzards and hearts tender morsels that will surprise you, and the picked meat the soul of a soup your family will ask for again and again.\u003c\/p\u003e\u003cp\u003eWe’ll begin by butchering the whole bird together — nothing wasted, every cut intentional. Then we’ll set the carcass to simmer into a golden stock, and while it bubbles we’ll make a chicken liver mousse to serve on toast at lunch. The gizzards and hearts go into a slow braise with onion and garlic — humble ingredients transformed into something deeply satisfying to top a green dandelion salad.\u003c\/p\u003e\u003cp\u003eFor our main event: a chicken soup with bread dumplings, built on the stock we just made, finished with a swirl of persillade — the herb sauce from Class 2 making a very welcome return. If you’ve taken the full series, you’ll feel the whole thing come together in this bowl.\u003c\/p\u003e\u003cp\u003eYou’ll take home a jar of stock and leave with the confidence to make the most of every bird you ever buy.\u003c\/p\u003e\u003cp\u003eNo special ingredients. No waste. Just technique, intention, and a way to cook that honors the whole animal.\u003c\/p\u003e\u003cp\u003eWe’ll close with a leisurely lunch together — because the best part of cooking is always shared at the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat’s included:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAll ingredients and materials\u003c\/li\u003e\n\u003cli\u003eLunch (chicken liver mousse on toast, soup with bread dumplings, dandelion salad with braised gizzards and hearts)\u003c\/li\u003e\n\u003cli\u003eChicken stock to take home (please bring a quart-size jar)\u003c\/li\u003e\n\u003cli\u003eRecipe cards for everything we make\u003c\/li\u003e\n\u003cli\u003eTechniques you’ll use for the rest of your life\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDate: Thursday, September 24, 2026\u003c\/li\u003e\n\u003cli\u003eTime: 10:00am – 1:00pm\u003c\/li\u003e\n\u003cli\u003eCapacity: 6–8 participants\u003c\/li\u003e\n\u003cli\u003eLocation: Santa Barbara\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eThis is Class 3 of the Waste Not, Want Not series. Take all three and save $50 — or join us for any single class.\u003c\/em\u003e\u003cbr\u003e\n\u003ca href=\"\/products\/waste-not-want-not-it-begins-with-bread\"\u003eClass 1 — It Begins with Bread\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-vegetable\"\u003eClass 2 — Eating the Whole Vegetable\u003c\/a\u003e · \u003ca href=\"\/products\/waste-not-want-not-the-complete-3-class-series\"\u003eBook the complete series\u003c\/a\u003e\u003c\/p\u003e","brand":"Marketforays.com","offers":[{"title":"Default Title","offer_id":55861449064616,"sku":null,"price":145.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/3289\/8728\/files\/06EF72AE-D6F3-4AE6-88B3-272BA4DB5089_1_201_a_4c035453-8118-436e-b1a0-7cde3439f520.heic?v=1786553462"},{"product_id":"waste-not-want-not-the-complete-3-class-series","title":"Waste Not, Want Not — The Complete 3-Class Series","description":"\u003cp\u003e\u003cem\u003eWhen people hear I’m from France, they often ask what part. And when I tell them the North, they say: Normandy?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eI tell them no, Normandy is where my grandmother was from — bucolic, enchanting in springtime with blooming apple trees and blue irises on rooftops. Where I grew up is simply called Le Nord — the north. Flat as a crêpe, right at the Belgian border, in Tourcoing, a working-class town built of dark red brick around textile mills and manufacturing plants that began going idle shortly after I was born. This is the part of France tourists don’t visit unless they’re interested in World War I cemeteries.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWinter there is long and gloomy, with incessant rain and days so short that we walked home from school at 4:30 in the dark. Stepping in from the cold into the kitchen, the windows were steamed with the scent of mom’s leek and potato soup.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy mother worked all day in a factory. She was not a chef, but she knew something that no culinary school teaches: that just because you have no money doesn’t mean you have to be poor. Not a crumb of bread was wasted. Not a vegetable peel. Not a chicken bone. Her table always felt generous, tender, a refuge from hardship.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis series is dedicated to her love, her legacy to me. And mine to pass on.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThree classes. One philosophy. A kitchen where nothing goes to waste.\u003c\/p\u003e\n\u003cp\u003eThe Waste Not, Want Not series is built around a simple idea: the best cooks aren’t the ones with the most expensive ingredients and fancy equipment — they’re the ones who know how to make the most of what they have. Over three hands-on mornings, we’ll work through from the simplest ingredient bread - to learning how to use the entire vegetable and making the most out of a chicken — building techniques, confidence, and a deep appreciation for the gifts of the earth.\u003c\/p\u003e\n\u003cp\u003eSave $50 when you commit to the full series.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/waste-not-want-not-it-begins-with-bread\"\u003eClass 1 — It Begins with Bread\u003c\/a\u003e — Thursday, August 27\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-vegetable\"\u003eClass 2 — Eating the Whole Vegetable\u003c\/a\u003e — Thursday, September 10\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/products\/waste-not-want-not-eating-the-whole-chicken\"\u003eClass 3 — Eating the Whole Chicken\u003c\/a\u003e — Thursday, September 24\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDetails:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTime: 10:00am – 1:00pm each\u003c\/li\u003e\n\u003cli\u003eCapacity: 6–8 participants per class\u003c\/li\u003e\n\u003cli\u003eLocation: Santa Barbara\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Marketforays.com","offers":[{"title":"Default Title","offer_id":55861451096232,"sku":null,"price":385.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0450\/3289\/8728\/files\/6D84E8F4-BB94-4BB0-99BB-7BAFD639A93E_1_105_c.jpg?v=1786566789"}],"url":"https:\/\/marketforays.com\/collections\/waste-not-want-not.oembed","provider":"Marketforays.com","version":"1.0","type":"link"}