There was no canned corn at the first Thanksgiving in 1621, so why should there be today? Park Vine offers the chance to get back to how the Pilgrims and Indians first did it. Local cook Adrienne Cooper provides tips on how to create a healthy, locally produced and plant-based Thanksgiving meal. It’s an opportunity to sample foods, acquire recipes for dishes you dig and pick up educational materials. There is a $35 registration fee and space is limited to 25 students, so reserve your spot early. Students will receive 15 percent off any Park Vine items used in the class. 10 a.m.-noon. Get details on how to RSVP here.