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The Sustainable Kitchen: Thanksgiving Sides

This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. During The Sustainable Kitchen series, Heather will talk about the small steps you can take to help the planet while she teaches you to cook something delicious.

In this class Heather will guide students through prepping, cooking, and eating three side dishes that don’t require the oven on the holiday:

  1. Sautéed parsnips with a homemade pomegranate molasses

  2. Winter squash, apple, and warming spices

  3. Grilled fall vegetable medley with blue cheese crumbles complimented by an herby orange vinaigrette

Finally, students will reimagine common Thanksgiving leftovers and turn them into something delicious.

If necessary, please check your spam folder for communications about this class. We ask all participants to be aware of and comply with the Conservatory’s current Health & Safety procedures.

Instructor: Heather Bell
Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that’s her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.