Discover how easy it can be to batch cook simple ingredients like rice, beans, and potatoes, as well as plan and prepare delicious meals like pasta sauce, burgers, stuffed potatoes, main-dish salads, and more!

Learn why batch cooking is so important with a whole-food plant-based diet, and how to batch cook like a master!

Learn all about whole food Plant-Based Batch Cooking and Meal Planning with PBNSG Co-Directors of Culinary Education, Vicki Brett-Gach and Michele Gallo. Discover why batch cooking is recommended for a WFPB diet, which equipment is most useful, how to store your prepped food, best techniques for saving time and money, and much more.

Discover new meal planning strategies, taste samples of every dish, plus take home recipes so that you can start batch cooking at home right away.

Seating is limited!

This class will be held in the Birmingham Groves High School cafeteria.

Parking lot entrance is off Thirteen Mile Rd. Proceed to the West Parking Lot across from the stadium. Enter the door with the peapod sign and follow the directions to the cafeteria.