Cooking with Oryana!

Oryana cooking classes are fun, informative, and full of great food! Whatever your level of expertise, you’ll always learn something new and exciting. We’ve earned a reputation for offering great instruction from our talented culinary experts and a diverse group of local chefs. Our classes fill up quickly so sign up early! See below for registration, pricing information, and learn about our instructors. Or visit our Events Page. Classes are currently taking place online via the Zoom app and are open to everyone.

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Fermentation Class

Canning High Acid Foods – Online Class

Tuesday, August 17, 6 – 7:30
Instructor: Kara Lynch
Cost: FREE!

A lot has changed in the science of food preservation. Learn research tested techniques for canning high acid foods such as tomatoes, pickles, fruits, and sauerkraut using a water bath canner and a steam canner. Don’t lose a single tomato to spoilage and learn how easy it is to preserve your food. This class is offered in conjunction with MSU Extension.


Pressure Canning – Online Class

Wednesday, September 1, 6 – 7:30
Instructor: Kara Lynch
Cost: FREE!

Does the thought of using a pressure canner intimidate you? This class focuses on canning low acid foods that you can’t safely preserve in a water bath canner. Low acid foods you might want to can include meats, fish, beans, corn, etc. We will show you all the steps for pressure canning and remove the fear factor so you feel confident operating a pressure canner and preserving fresh foods that you can enjoy all year long. This class is offered in conjunction with MSU Extension


Let’s Get Saucy – Online Class

Tuesday, September 21, 6 – 7  pm
Instructor: Loghan Call
Cost: $10

Join Chef Loghan of Planted Cuisine for a deep dive into the world of SAUCES through the lens of the plant kingdom! We’ll explore how vegetables can be the base of delicious sauces from savory, to zesty, to cheesy. All sauces will be vegan and gluten-free. Take this opportunity to learn some creative, tempting recipes that the entire family can enjoy regardless of diet or lifestyle. We’ll go over a few recipes but also go into detail about how to create your own sauces with some simple, fundamental flavor building techniques.


Vegan Harvest – Online Class

Tuesday, September 28, 6 – 7 pm
Instructor: Ali Lopez
Cost: $10

Fall in northern Michigan means cooler days and a bounty of incredible produce filled with delicious potential. Ali will demonstrate how to make the best of the autumn harvest with easy basic recipes and techniques. We’ll go over how to cook winter squash, the best ways to cook with apples, & what to do with the last of the season’s tomatoes. Fresh root crop vegetables are also coming in now and Ali will show you some easy ways to cook those. All techniques/recipes will be strictly plant-based.


Registration & Information

The Oryana classes are offered live via the Zoom app. You will receive an email with recipes and class details two days in advance. After class, we will share a recorded version. Register at You must have an email address to sign up for Zoom classes. Cost: $10

About Our Instructors

Loghan Call is a regenerative foods system chef and owner of Planted Cuisine. Loghan switched from a career in media to food after beginning to understand the connections between soil health and human health. Five years later, he has hosted dinner experiences centered around this core understanding throughout the United States. Now based in Traverse City, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Seeking fundamental change in the way we perceive and interact with food, Loghan is committed to seeing our communities recognize food as medicine and food as our number one priority. 

Kara Lynch is a Food Safety Educator with MSU Extension, teaching a variety of classes including food preservation, ServSafe, Cottage Food Law, Cooking for Crowds, and Safe Food = Healthy Kids.  She helped write the Safe Food = Healthy Kids curriculum and has been involved with grant writing to support this curriculum as well as a consumer education project for a consumer education campaign, Think Food Safety. 

Ali Lopez is a wellness chef and health coach. She has been cooking, feeding and teaching others about “real food” for over 20 years, She was Chef de Cuisine at the Omega Institute in Rhinebeck NY, one of the largest vegetarian kitchens in North America. Ali is a Certified Health Coach, a graduate of the Institute for Integrative Nutrition. She also currently works in the produce department at Oryana.