Homeschool Nutrition and Cooking Class
Fridays, September 11 - October 16 2026
Our commitment is to use fresh, local and organically produced ingredients wherever possible, honoring and supporting our local food system. One exception to this is the charcuterie and cheese lesson which will incorporate imported products that represent the traditional methods of preservation.
be able to confidently prepare a weekly meal for the whole family based on nutrient dense and seasonal foods.
understand how nutrition impacts the body and why it is important to eat for health.
know several body systems, how they work and how the food we eat impacts our bodies holistically.
understand the benefits of eating at home.
be able to read a recipe, including doing the math to convert measurements or double recipes.
know the basic principles for using seasonings and herbs.
learn the nutritional profile of each recipe we make.
understand the well-established principles of traditional nutrition.
see the relationship between history, health, and modern marketing tactics.
learn the seasonality of different foods.
September 11
Recipe: Chicken soup and basic broths
Nutrition: The human digestive system. What happens when we eat? Stomach, pancreas, insulin. The importance of collagen for our digestive tract, and how to get collagen from bone broth.
History: Human civilization and omnivore diets. Where did people thrive? What were they eating?
September 18
Recipe: Cheese and charcuterie platters. How to make your own fresh cheese from raw milk.
Nutrition: Fat-soluble vitamins. Why are they important? Where do we find them? Vitamin D, K, and A. Metabolizing vitamins into hormones. Functions of fat and fat-soluble vitamins in our bodies.
History: Civilizations prized animal fats for their nutritional content. What can we learn from this? How can we apply these principles to modern life?
September 25
Recipe: White beans with mirepoix
Nutrition: The importance of multiple forms of fiber for overall health and nutrition. Why do we soak or ferment beans before eating them?
History: Heirloom varieties of vegetables and beans. The importance of diverse diets in civilizations.
October 2
Recipe: Easy, delicious salads and salad dressing formula
Nutrition: Greens for digestive ease. Why are the oils we use important? How to avoid seed oils and why.
History: Traditional salads before dinner offered help with digestive herbs and plants.
October 9
Recipe: Everyday pancakes with variations
Nutrition: How do our bodies digest and use grains? What is the impact of glyphosate on our digestive system?Modern grains and glyphosate: how do you avoid glyphosate in your grains?
History: From einkorn to spelt, to modern wheat and what we’ve done with them. Different flatbreads from different cultures.
October 16
Recipe: Herbed roasted chicken
Nutrition: Protein as a building block for muscle. How much protein do we need and where can we get it? How do our bodies use protein?
History: Seasonal eating applies to protein as well. What to keep in mind as we approach the colder months.
Choose the ones that fit your schedule and use a coupon code when you check out.
4weeksyouth for the 8-12 group. (Total cost for 4 weeks is $280).
4weeksteens for the 13-18 group. (Total cost for 4 weeks is $350).
Email me with the classes you choose so I can plan accordingly.
Led by veteran homeschool mother-of-5, Liz Reitzig has studied nutrition and our food system for 25 years, while teaching her own children and their friends how to cook nutrient dense meals. Bringing her expertise in holistic wellness, nutrition, and herbalism, she always enjoys helping the younger generation reach their full potential in the kitchen.
These hands-on classes are designed to compliment all kinds of learning styles!
Over 12 hours of instruction for the younger students and 18 hours for the older, encompassing multiple subjects.
We welcome students who are easily distracted or very active and celebrate their individual learning style.
Students must be able to follow directions as we will be working with knives, hot stoves, and clean surfaces.
The classes build on one another. We encourage participation in each class.
We’ll cover the same basic concepts for both age groups with more advanced content for the older group.
Parents and participants will receive a brief explanation of what we cover, a recipe, and practice you can implement at home during the week.
Each class is carefully planned and we will enjoy a meal at the end of each class.
The classes are intentionally small classes to give every student the time and attention they need to make progress and to have fun! Therefore, we are not able to offer a sibling discount.
We cannot offer reimbursements for missed classes with all the preparation that goes into them. Registrations are final. Please plan accordingly.
Given the nature of these classes, if your child has serious food allergies, this is not the right fit. If you’d like private instruction in your kitchen, please be in contact for availability and pricing.