Culinary & Nutrition   

Just how does coffee make it from a “coffee cherry” on a farm somewhere near the equator to your cup here in Michigan? We’ll walk through the steps of coffee’s journey from farm to cup and discuss what transformations the bean goes through in order to create the type of coffee you crave in the morning. In the last part of the session, we’ll imbibe in different coffees brewed two different ways and see if we can discern how brew methods change a coffee's flavor.

What do a goatherd, thieves, or Cold War economics have in common with the coffee you’ll be drinking at this session? Show up and find out! This session will present some major historical themes of coffee from, circa 1300 to the present. It will focus on the origins of coffee to some of the major trends making coffee the beverage of choice in many parts of the world, including the United States. Throughout this session, we will mark timelines with samples of coffee that highlight that period. These coffees may include selections from Ethiopia, Yemen, Indonesia, Haiti, Brazil and Vietnam.

Spend the day with the Kalamazoo Valley Community College Brewing faculty. In this introductory course, participants will receive an introduction to the creative world of making beer, tailored to their personal experience. Participants will learn the fundamental principles and practical skills needed to brew beer at home.  Learning objectives include introductory terminology, ingredients, brewing process, and tasting profiles.  This session is 21+ only. Attendees must bring their own personal protective equipment (PPE) of long pants, closed-toe shoes, and a hat. Lunch and safety glasses will be provided.

Buying coffee at a local grocery store has become the norm for many of us on a budget. However, there are drastic differences in quality, taste, and price in the coffee aisle. This class will discuss what factors to consider when buying coffee in a grocery store, from labels to price points to sourcing to grind. We will also brew, sample, and discuss three coffees that have price points of $10-$15 per bag.

Are you a MIDDLE SCHOOL STUDENT enrolled at Kalamazoo Public Schools or Comstock Public Schools that is interested in cooking and health? Join us for The Learning Kitchen, a FREE virtual cooking program! The Learning Kitchen teaches students how to cook nutritious low-cost meals, create healthy nutrition habits, and to have fun while cooking. The program is virtual via Zoom and is taught by a Dietitian and facilitated by a Chef. *****BONUS: This program includes weekly free groceries (available for pick up at Kalamazoo Valley) for each registered student to cook along during class.

IN ORDER TO PARTICIPATE IN THE PROGRAM, THE STUDENT MUST ATTEND A MINIMUM OF 5 (of 6) WEEKLY CLASSES. The program begins on February 6th and ends on March 13th, 2025. Two sections will be offered. You may register for one of the two sections (4:30-5:30pm OR 6:00-7:00pm).

This program is funded in whole or in part by the USDA’s Supplemental Nutrition Assistance Program Education through the Michigan Department of Health and Human Services and the Michigan Fitness Foundation. This Institution is an equal opportunity provider. For questions, please contact Lizzie Luchsinger: mluchsinger@kvcc.edu

Are you a MIDDLE SCHOOL STUDENT enrolled at Kalamazoo Public Schools or Comstock Public Schools that is interested in cooking and health? Join us for The Learning Kitchen, a FREE virtual cooking program! The Learning Kitchen teaches students how to cook nutritious low-cost meals, create healthy nutrition habits, and to have fun while cooking. The program is virtual via Zoom and is taught by a Dietitian and facilitated by a Chef. *****BONUS: This program includes weekly free groceries (available for pick up at Kalamazoo Valley) for each registered student to cook along during class.

IN ORDER TO PARTICIPATE IN THE PROGRAM, THE STUDENT MUST ATTEND A MINIMUM OF 5 (of 6) WEEKLY CLASSES. The program begins on February 6th and ends on March 13th, 2025. Two sections will be offered. You may register for one of the two sections (4:30-5:30pm OR 6:00-7:00pm).

This program is funded in whole or in part by the USDA’s Supplemental Nutrition Assistance Program Education through the Michigan Department of Health and Human Services and the Michigan Fitness Foundation. This Institution is an equal opportunity provider. For questions, please contact Lizzie Luchsinger: mluchsinger@kvcc.edu