Class Calendar

Storytelling in Virtual Ely: Personal Discoveries
May 26 @ 6:00 pm – May 26 @ 8:00 pm

Tuesday, May 26, 20206:00 PM – 8:00 PM

True Stories From the Edge, begun by Julie Nester and Terry Cooper, has been such a smashing success bringing storytellers out of the woods to share bits of their lives and perspectives with all of us that we want to carry on this tradition. We have come to know each other better, getting a glimpse into and appreciating the many-faceted beings that we are.

We will be choosing a new name, and you’ll have a chance to throw in your suggestions and vote on what we’ll use.

We will continue to use the format guidelines based on the Moth Radio Hour. (See below and more details at We will do this online once a month until it is safe to gather in person once again.

Each evening will have a theme as a idea generator, but it’s not mandatory to stick to that theme. Bursting to tell a different story? We want to hear it! The theme for May 26th is Personal Discoveries.

Although this is a free class, you’ll need to register to receive the Zoom invitation, so sign up now and join us!

Register Here

Online Class: Thai Green Curry
May 29 @ 4:00 pm – 5:30 pm

Friday, May 29, 20204:00 PM – 5:30 PM

Tuition: Freewill donation Materials: You buy them.

This time we’re traveling virtually to Thailand to learn how to make green curry from scratch.

Even though the class is free, you still need to register to get a Zoom invitation to have access to the class. If you’re not sure how that works, email your questions to .

About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. It is liberating to realize you can have anything you want for dinner … as long as you’re willing to make it yourself!

When not experimenting with food at home and making a huge mess of her kitchen, Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. She is also learning Portuguese and dreams of visiting Brazil again. Lacey works at Ely Family Dental and serves as a member of the Ely Folk School Board.

Notes about select ingredients:

Coconut Milk: You will most likely have access to canned coconut milk at your grocery store. Look for one with the fewest ingredients and the highest coconut milk content and lowest water content. Do not buy coconut cream. Do not buy coconut-based milk substitutes. 100% coconut milk in the carton is ideal, available at natural food stores and online if not at your usual grocery store.

Substitutions and vegetarian alternatives: Fish sauce is NOT vegetarian; it is the liquid that results from the fermentation of anchovies and salt. Soy sauce can be substituted as a vegetarian alternative to fish sauce. Curry pastes often contain shrimp paste, but not always. You can seek out vegetarian curry pastes. You can use vegetables in place of the chicken. Ideally, we would be cooking with palm sugar instead of brown sugar, and a couple kaffir lime leaves instead of the zest of a lime, but these are suitable substitutions. You can add any veggies you’d like! You are not beholden to my red pepper and zucchini. However, note that cooking times will vary depending on which veggies you include.

Thai Green Curry ingredients: 1 ¾ cup coconut milk, divided into 1 cup and ¾ cup 50 g or 3 Tbsp green curry paste (Use less if you are worried about it being too spicy.) 1 cup chicken stock or vegetable stock – unsalted 1 lb chicken thighs – boneless, skinless, cut into 1-inch pieces 2+ tsp brown sugar (we will start with 2 tsp and potentially add more to taste) 1-2 Tbsp fish sauce 1 lime ~10 basil leaves 1 red pepper 1 zucchini

Supplies: Large skillet or pot Rubber spatula Measuring cups and spoons Mortar and pestle OR immersion blender OR blender (Optional)

Jasmine Rice:

We will not be cooking the rice in class. Jasmine rice is the staple grain used in Thai cooking. It is stickier than Basmati rice, but less sticky than sushi rice. Proportions: 1 part rice to 1¼ parts water Equipment: Medium pot with a glass lid or something that can accommodate rice volume tripling such as a rice cooker. I usually make rice using an Instant Pot.

Register Here

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