To others, the stunning realization of how much time is needed to feed themselves is accepted more philosophically. They agree with La Rochefoucauld’s aphorism: To eat is a necessity, but to eat intelligently is an art.

                                                                                      — MFK Fisher

Whole Foods (formerly Bread & Circus) elicits both praise and scorn – often from the same person – for a laundry list of perceived sins both real and imagined.

Quicia Davis whips up a soup of root vegetables.

Today, let us praise famous markets: specifically the one at Fresh Pond, which continues to offer free cooking classes on Tuesdays. The first three classes, which focused on tofu, rice, and root vegetables, continue into November with a focus on Thanksgiving side dishes [Tuesday, Nov 8] and creative recipes for Thanksgiving leftovers [Tuesday, Nov 29].

The classes are led by Quicia Davis, a graduate of Johnson & Wales. She’s terrific: informative, enthusiastic, knowledgeable and entertaining. I’ve never been a big fan of tofu, and I can’t say that the class converted me to a true believer. But the idea of substituting silken tofu for mayonnaise intrigued me. The dish – blending avacado, a splash of apple cider vinegar, paprika, onion powder, and garlic powder with the tofu –  made for a delicious spread on a simple sandwich.

For the rice class, Quicia whipped up an Almond Brown Rice Pudding, and a salad of wild rice with sundried tomatoes and pine nuts. Both were definite winners. Quicia recommends using short grain rice for dishes like the pudding because it’s a bit fluffier than its long-grain cousin. Long grain is better for salads because it holds its elongated shape.

THE DETAILS: You can register by phone, by calling Whole Foods at (617) 491-0040. Classes meet at 10 AM, 2 PM, and 6 PM. They are approximately one hour and kept small to encourage questions (and because the test kitchen ain’t built for crowds). So don’t wait to register: seating is extremely limited.