On March 3, participants in the cooking demonstration
classgiven by Wisdom House's Head Chef
Margaret Jacobs quickly learned some new techniques for decorating cakes for
this special occasion.
The next cooking
demonstration class will take place on Tuesday, April 14, from 6-7:30 p.m. and
will be about preparing a leg of lamb. Creamy polenta will complement this
Spring favorite dish and steamed asparagus will satisfy even gluten free diets!
To register go to www.wisdomhouse.org.
Looking holistically at the overarching theme of
wellness, Wisdom House sponsored two programs in early March: "The Art and
Practice of Forgiveness," facilitated by Rev. Eileen Epperson,and "Moving Through Stress: A Mind/Body
Approach to Balance and Wellness," led bydance-movement therapist and wellness educator, Judith Erhman-Shapiro.