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The Sustainable Kitchen: Brunch

This is a cooking class taught in person and on Zoom by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet.

It’s the weekend and you know what that means, time for brunch! Join us to learn how to make the greatest meal of the day (in our opinion!). You’ll cook a leek and prosciutto frittata topped with an arugula salad and moist blueberry muffins accompanied by a refreshing orange mojito. Cheers!

There are a very limited number of in person registrations available. Masks will be required at all times and hand sanitizer will be available. Students will have their own cooking stations where food will be prepared and the finished meals will be eaten.

In Person Registration


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Instructor: Heather Bell

Heather Bell is the Sustainability Educator for Youth Programs at Franklin Park Conservatory and Botanical Gardens. Her degree is Environment, Economy, Development, & Sustainability from OSU. While that’s her first love, cooking and baking is 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.