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67 Merchants Row
Rutland, VT, 05701
United States

(802) 417-1528

Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Events

Setting Up Your Kitchen for (Healthy) Success

photo credit: RAFFL

photo credit: RAFFL

We all know our health is a priority and we all know it starts in the kitchen. Yet, in spite of all the websites, blogs and magazines we have access to, navigating the information can be overwhelming and confusing. Many of us give up before we can really make an impact.

In this 90 minute hands-on class, Cassie Ciejko, a local chef and graduate of the Lincoln Culinary Arts program, will clarify and outline a successful strategy so that YOU and your cooking habits will be a healthy, happy and a delicious success.

Gluten free? No problem. Vegan? We can do that. Diagnosed with diabetes or high cholesterol? We've got your back.

Chef Cassie Ciejko

Chef Cassie Ciejko

Chef Ciejko will demonstrate how to make healthy substitutions not only for a more healthful diet, but one that embraces plant-based alternatives, diabetic diagnoses and gluten-free challenges. You will have the opportunity to work alongside Chef Ciejko and head home with skills and information.

Where: Stafford Technical Center, Kitchen at the Dollhouse

When: Thur, June 2 at 5:30pm

Cost: $10 per person (includes instruction, recipes, ingredients to take home and other resources)

Who: 16 years of age and older. Children ages 12 to 15 are free and welcome to attend with an adult.

Contact: Elena Gustavson, RAFFL's Everyday Chef Food & Cooking Program, 802-417-7831 or elena@rutlandfarmandfood.org

PLEASE MAKE CHECKS PAYABLE TO RAFFL AND MAIL TO RAFFL, ATTN EVERYDAY CHEF, PO BOX 28, RUTLAND, VT 05702

Register: Please email elena@rutlandfarmandfood.org to register or click here to register online.

Chef Bio: Cassie Ciejko is a 2013 graduate from Stafford Technical Center for the Culinary Arts and a 2014 graduate from Lincoln Culinary Institute. Stepping into a kitchen for the first time at 12 years old, Cassie knew from the start that she loved the creativity of working with food. Although an omnivore who employs a farm-to-table concept, Cassie has been inspired to perfect vegan and dietary restricted diets for her family and enjoys the challenge of making dishes healthy AND delicious. She works hard to stay healthy, be happy and take on new opportunities to learn.