• Pod Farm 2.5 Demo
• Pod Farm Demo
• Pod Farm Demo Download
• Pod Farm Demo

Page 14 POD Farm 2 Plug-Ins, and/or the POD Farm 2 application. If you have purchased the POD Farm 2 license for iLok, then you need only check the “POD Farm 2 for iLok” item. This installs the POD Farm 2 & Elements Plug-Ins as well as Line 6 Monkey. The Line 6 POD Studio UX2 recording interface combines the stunning sound of the POD Farm plug-in with a rock-solid and powerful USB interface. Line 6 versions of the immortal guitar, bass, and effects tones essential to the success of countless platinum-selling albums are now available for recording guitarists thanks to POD Studio UX2. 'This is the world's most sophisticated indoor farm,' said George Natzic, President of Grow Pod Solutions. 'Our new technologies will not only improve the way food is grown and distributed, but. The Line 6 POD Studio UX2 recording interface combines the stunning sound of the POD Farm plug-in with a rock-solid and powerful USB interface. Line 6 versions of the immortal guitar, bass, and effects tones essential to the success of countless platinum-selling albums are now available for recording guitarists thanks to POD Studio UX2.

The Cooking School at Frinklepod Farm

We believe in the power of real food, the importance of knowing how to feed ourselves and others, and the value of breaking bread with friends, neighbors, and strangers. Our on-farm kitchen gives us access to fresh, organic produce and a visceral connection to the importance of knowing where your food comes from.

In our classes, you will learn how to cook delicious, nourishing dishes using whole foods, plant-based ingredients, and seasonal produce. Gain the confidence to cook with whatever ingredients you have on hand, learn how to make pantry staples, and discover new recipes and techniques for every occasion. You'll also leave with a packet of recipes and the inspiration to continue your cooking journey at home. Most classes are totally hands-on; you’ll work with others to execute a full meal or a spread of delicious food. Some classes incorporate lecture and demonstrations. Meeting new people, having open-ended conversations, and sharing ideas and experiences happen in every class. Classes are held in our licensed commercial kitchen at The Pod at Frinklepod Farm.

PLEASE NOTE: ALL OF OUR CLASSES ARE VEGAN - free of meat, dairy, and eggs. Some classes are completely gluten-free when noted in the description, and we are usually able to accommodate most allergies with advance notice (please send us an email: food@frinklepodfarm.com).

Scholarships are available to local residents, thanks to a partnership with Community Harvest. Please click here for more details.

Sunday, January 12, 4-7pm Non-Dairy Cheese 101

Giving up dairy cheese can feel impossible, but with a little magic in the kitchen, you will be creating your own sliceable, meltable cheeses, spreads and dips, party platters and desserts in no time. This is one our most popular classes because, well, CHEESE! This class is part demo, part hands-on, and includes snacks/light meal. $70 Instructor: Flora Brown

CANCELLED Sunday, Feb 16: 4-6pm Plant-Based Basics Interested in participating in this class in the future? Please let us know - food@frinklepodfarm.com!

Trying to eat less meat & dairy, or to go totally vegan, but having a tough time knowing where to start? We’ll cover all the basics of eating a well-balanced plant-based diet, including protein sources, shopping on a budget, and easy recipe ideas. We’ll also prepare and enjoy a quick & delicious dinner that includes a salad, entree, and dessert. This is a demonstration-style class with lots of opportunities for Q&A and discussion, and a full meal. $50

SOLD OUT Saturday, March 7: 5-8pm Indian Feast

Do you love going out for Indian food? We’ll assemble our own feast featuring samosas, naan, curry, raita, chutney, coconut rice, and mango lassi. This is a hands-on class with a full meal. $70. Please contact us to be added to the wait list: food@frinklepodfarm.com

Sunday, March 15: 4-7pm Plant-Based Kitchen Party

Do you tend to eat the same few meals over and over again? Broaden your horizons with some new recipe ideas and from-scratch versions of store-bought favorites. Think BBQ seitan, veggie sweet potato nachos, a decadent dessert, and more. This is a hands-on class with a full meal. $70

Sunday, April 19: 4-7pm Greens Greens Greens

We all know that eating greens is good for us, but how can go beyond the green smoothie and use them in our everyday cooking? We’ll create a meal that incorporates a wide variety of leafy greens from spinach to collards to kale to microgreens into an assortment of dishes - including dessert! This is a hands-on class with a full meal. $70

Saturday, May 2: 4-6pm Zero Waste Cooking

In honor of Earth Day, we will be demonstrating a variety of techniques and recipes to make the most of food scraps that are often thrown out or composted. You will be amazed at what you can make with carrot tops, kale stems, liquid from cooking beans, banana peels and more! This is a demonstration-style class with lots of samples to snack on.

• Thursday, Sept. 26: 7-8:30pm: Kombucha Workshop

• Saturday, Oct. 5: 5-8pm: Sushi Class

• Thursday, Oct. 10: 5-8pm: Non-Dairy Cheese 101

• Sunday, Oct. 13: 2-4pm Acorn Workshop

• Thursday, Oct. 17: 6-8:30pm: Soup Season!

• Sunday, Oct. 20: 2-4pm: Apothecary Mocktails Bar and Herb Walk

• Thursday, Oct. 24: 10-11:30am: Family Food (Focus on Vegetables)

• Thursday, Oct. 31: 10-11:30am: Family Food (Holidays, Halloween, and Treats)

• Saturday, Nov. 2: 9:30-1: Warren Kramer workshop POSTPONED TO SPRING - new date TBD

• Thursday, Nov. 7 10-11:30am: Family Food (Grab & Go Snacks)

• Monday, Nov. 11: 3-5:30pm: Delicious Desserts

• Saturday, Dec. 7: 5- 8pm Farm-to-Table Date Night

• Saturday, Dec. 14: 5 - 8pm Ramen!

ABOUT THE INSTRUCTORS:

Flora Brown. Flora's experiences as a farmer, mother, high school teacher, and lifelong vegetarian (now vegan of 20 years) inspire her passion for making good food with other people! She holds certificates in Plant-Based Nutrition from Cornell University and Culinary Nutrition from Matthew Kenney Online, and is certified in ServSafe food safety practices. Since co-founding Frinklepod Farm in 2012, Flora has been working to establish an educational center that brings people together around food and health and is so excited to see it come to fruition as The Pod at Frinklepod Farm!

Stacey Hamblett. Chef Stacey has over 25 years of experience in plant based and holistic living, and has worked in numerous food establishments around the world. She is also a trained herbalist, health coach, yogi, and reiki practitioner, and thus brings this wealth of wellness knowledge to her cooking classes. Chef Stacey believes cooking is an art, a form of play, nourishing and healing, a way to connect, and most of all an expressive act of love. Join her classes for some fun and inspiration to find your love, your passion, and your joy in the kitchen. For more info visit chefstaceyjean.com or follow her on Instagram at @chefstaceyjean.

Alex Pine. A native of Los Angeles and a graduate of College of the Atlantic, Alex can't remember a time when he wasn't in the kitchen experimenting with something. Avid foodie and vegan for over a decade, Alex finds particular joy in 'veganizing' dishes and experimenting with new ingredients. He has a soft spot for 'junk' food, tofu, and mildly complex cooking projects. Alex believes that food is the best way to connect and understand each other, and is an endless source of entertainment and knowledge when demonstrating practically anything.

Kathleen Coullard. Kathleen’s love for being in the kitchen began when her Mom was diagnosed with breast cancer and was too sick to make the annual family Christmas cookie trays. Not one to have previously spent much time in the kitchen she had to step up to continue this tradition. After her Mom passed away she found that baking became her meditation. From there, in an effort to lose weight, she began working with a health coach who helped open her eyes to the impact of the standard American diet on health and well being. It was at that point she delved into educating herself on the benefits of a whole food plant-based diet. She is passionate about impacting the lives and eating habits of people through the education of healthy foods and helping them succeed in the kitchen. She holds a certificate in Plant-Based Nutrition from Cornell University and a certificate of completion from the Forks Over Knives Culinary Course from Rouxbe.

• POD Farm 2.5 - $99
• POD Farm 2.5 Platinum - $299
• POD Farm 2.5 for iLok - $99
• POD Farm 2.5 Platinum for iLok - $299
• POD Farm Free is free

Pod Farm 2.5 Demo

Pod Farm Demo

Pod Farm Demo Download

Pod Farm Demo