Saturday, April 9 | Do you know a julienne from a brunoise? A mince from a chiffonade? If you want to become faster and more accurate with your knives, and create dishes that cook evenly and look truly professional, this is the class for you! Guided by cooking instructor and chef Frances Wilson, you'll explore proper hand placement, four fundamental cuts, the basics of chicken butchery, and more. We'll finish the class with a delicious lunch made with the ingredients you've prepared.

Saturdays | La Cocina, a nonprofit food business incubator for low-income culinary entrepreneurs, is showcasing Kaleidoscope Living Foods at their Ferry Plaza Farmers Market booth on Saturdays this month. Alexandra Hudson's Kaleidoscope kale chips are nutrient-dense snacks made with locally sourced, organic, gluten-free ingredients. Look for Kaleidoscope in the south driveway.

Saturdays | Honeybees do much more than just make honey. They play a critical role in our food system, pollinating a third of the crops we eat. Stop by the CUESA Food Shed tomorrow to get to know our buzz-worthy friends and learn how we can help protect them. Find the Food Shed tent in the south driveway on Saturdays, 9 am to 1:30 pm.

Wednesday, April 27 | Shake off those winter blues and start spring with a spark! Taste the changing seasons with CUESA and the United States Bartenders Guild in an evening of pop tunes and fizzy craft cocktails infused with the bright flavors and colors of the spring farmers market.

Monday, April 18 | The future will be built on the dreams of today's youth, and youth care about food now more than ever. In this panel discussion, young leaders will share what they're doing to promote food justice, community health, and sustainable farming. Find out what activates them, hear their stories and visions, and learn how people of all ages can support youth in the food movement.

Saturday, April 16 | Join CUESA for our Eighth Annual Goat Festival, a celebration of all things goat! We'll have a petting stable with baby goats from Toluma Farms, goat cheese tastings, an animal welfare talk, and much more. While many of the activities are free, goat petting will be ticketed this year to minimize crowds and avoid stress to the goats.

Thursday, April 7 | Seventy-five percent of what we taste is smell, and fresh herbs from spring farmers markets (or your own garden) can transform food from bland into bursting with flavor. Do you know your local herbs? Use your eyes, nose, and taste buds to explore the distinct profiles of fresh, aromatic herbs from around the Bay Area. Join CUESA at the Exploratorium After Dark and put your senses to the test.

Spring is officially here at the farmers market, bringing many stars of the season: strawberries, fresh peas, asparagus, fava beans, spring onions, edible blossoms, tender greens, rhubarb, and fresh goat cheese.

Wake up your palate with this vibrant salad bursting with the fresh flavors of spring, including asparagus, baby carrots, English peas, fava beans, purple cauliflower, and mint. Thanks to Project Open Hand chef Kevin Davidson for the recipe.