{"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\/products\/waste-not-want-not-the-complete-3-class-series","provider":"Marketforays.com","version":"1.0","type":"link"}