community kitchen schedule | summer 2015

www.northcoast.coop 1

Community Kitchens

Class and Workshop Schedule

North Coast Co-op

JUNE // JULY // AUG // SEPT

Summer2015

2-8 Eureka Classes 9-12 Arcata Classes 13-14 Class Calendars 15 Cancellation Policy

Co-op members receive a

20% discount on all cooking classes and workshops.

Register for a Class or Workshop

1 North Coast Co-op Community Kitchens

Please note that pre-registration and payment are required for all classes and workshops. See our Cancellation Policy on back cover.

Register online: Go to our website: www.northcoast.coop. On the home page, click on store features at the top, scroll down and click on “view classes and register”. This will take you to the calendar of cooking classes and workshops. Click on the name of the class you’re interested in, on the calendar, to bring up class descriptions and to see openings. If you would like to register for a class or workshop, press the “add to cart” button located to the right of the class description.

At this point you’ll see a field to enter a “gift certificate, coupon, or voucher code.” This is where you’ll enter your membership information to receive your 20% discount. Enter your first and last name with your member number. Example: janedoe12345 (with no spaces). Your name must be as it is on your Co-op membership. If you are unsure of how your name appears on your membership, contact our Membership Coordinator. After your information has been entered into the field, press the apply button to see your discount reflected. You can then keep shopping or proceed to checkout. Once there, first time users will need to set up a Community Kitchen login and returning users will need to sign in. Payment and registration confirmation can then be made.

Register by phone at (707) 443-6027 ext. 102. If asked to leave a message, please include your class request(s), phone number and member number, if applicable. Your call will be returned.

Register at Customer Service in either store location. Use your member number, if applicable, to receive your 20% discount.

Classes are Held in Our Co-op Community KitchensIn Eureka: 25 4th St. • In Arcata: 971 8th St.

On the Cover: Chef Belem Espitia teaches in our Eureka Community Kitchen.

Register


Eureka Classes & WorkshopsEureka Community Kitchen inside of our store at 25 4th St.

For registration information, see p. 1

Tues., June 2 from 6:00 to 8:30pmFrance and Italy - North to South IV: Southern Italy Chef Michael Maschmeier $45 Take a tour through hot and flavorful Southern Italy. We begin the meal by making fresh Italian Bread and a delicious Compound Butter. Delicious and satisfying Eggplant Parmesan with a bold Marinara and fresh Spring Greens is next on the menu. We end the meal with the velvety, smooth Italian Custard Panna Cotta accompanied by a Seasonal Fruit Coulis Sauce.

Wed., June 3 from 6:00 to 8:30pmShredded Beef Tortas Chef Belem Espitia $45 Get your mouths watering with a fresh Pineapple Fruit Salsa and Chips. Then watch and learn how to make traditional Shredded Beef and Bean Tortas with Fresh Vegetables and Mexican Red Potatoes. Enjoy a dessert of fresh flour tortilla Sopapilla Nachos topped with Caramelized Bananas and Ice Cream.

Sat., June 6 from 6:00 to 8:30pmTrinity River Vinyards Wine Tasting Will Franklin & Ken Baca $10 Trinity River Vineyards produces only small lot, un-manipulated estate wines such as mature and elegant Sauvignon Blanc, Semillon, Chardonnay, Merlot and Cabernet Sauvignon. Join us for a wine tasting accompanied by cheeses and delicacies of the North Coast Co-op. Tasting is available anytime between 6:00 and 8:30pm. Tasters are welcome anytime throughout, but pre-registration is required. Participants must be 21 or over to attend.

Please note: Classes fill up quickly. View class availability online at www.northcoast.coop or call (707) 443-6027 ext. 102.


Eureka

Mon., June 15 from 6:00 to 8:30pmThe Fun of Summer GrillingChef Jon Hoeschen $45 Start the night off with Steamed Manila Clams with Grilled New Potatoes and Spring Onions. Learn how to make Moroccan Chicken Brochettes with Tomato Cabbage Tabbouleh and yummy Smashed Fingerling Potatoes with Roasted Garlic. End your experience with Balsamic Glazed Strawberries and Cream Tart with Shortbread Crust.

Wed., June 17 from 5:30 to 7:00pmMaster Food Preserver (MFP) Demo – Dehydration MFP Staff / Free This short demo is a basic introduction to safe dehydration techniques. Our Master Food Preserver (MFP) volunteers will answer your questions about food preservation. We will demonstrate equipment and research-based methods for preserving food safely at home. You will receive food safety tips and a packet of recipes to take home. Whether you’re a gardener swimming in excess fruits and vegetables or a savvy shopper who buys produce in bulk, you’ll learn simple techniques for food preservation that can be done at home.

Sat., June 20 from 1:00 to 3:00pm Make Your Own Non-toxic Body Products Bethany Staffieri $30 Personal care products are easy and inexpensive to make at home, and they are non-toxic to the body. This class will cover where toxins hide in personal products. We will make a luscious face cream that nourishes and renews the skin. Bethany is a trained and certified Western Herbalist. Bring a one-pint mason jar with lid (available for purchase at the Co-op) to take a sample home with you.

Thurs., June 25 from 6:00 to 8:30pmVietnamese Fresh Flavorful Favorites Chef Michael Maschmeier $45 Learn how to make Vietnamese Chicken Noodle soup, Pho, prounced ‘Fuh.’ Our appetizer is a fresh and healthy Chicken and Vegetable Spring Roll with Peanut Sauce. Rich, clean and bold home-made chicken broth is the base of our Pho and delicious herbs, vegetables, and noodles complete this perfect combination. Boba Milk Tea Smoothies end our night on a fun and light note.

Mon., July 6 from 6:00 to 8:30pm European Tour I: Spanish TapasChef Michael Maschmeier $45 Our night begins with the most widespread specialty in Spain: Tortilla Española, a baked omelet with potatoes, vegetables, and chorizo and paired with a Sofrito Sauce. Our entrée is a duo of Tapas: an Empanadilla Pastry filled with beef, vegetables, and cheese cooked to a flaky golden brown and a Manchego Cheese Tuile topped with thin sliced jamón and a Fig Sauce. We end on a sweet note with Guirlache, a traditional nut brittle.

Learn to make Pho with Chef Michael Maschmeier.


Please note: Most cooking classes ( in both Arcata & Eureka) are demonstration only, meaning that the instructor demonstrates the recipe(s) and students eat the food that is prepared (usually a full course meal). Classes with a hands-on icon allow for student involvement in the creation of a meal.

Looking for something in particular? Use our Class Key to identify classes that meet your

dietary needs or skill level.

CLASS KEY

Tues., July 7 from 6:00 to 8:30pmFrench Classics Humboldt Style I Chef Alex Begovic $45 Journey to the French countryside with Chef Alex! Start off simple by preparing a velvety Cream of Asparagus and New Potato Soup. Next, make a crisp Green Bean and flavorful Fennel Salad dressed with hard boiled eggs, croutons and Dijon vinaigrette. As a main course, prepare Poulet Basquaise (Basque style chicken). A fresh Summer Fruit Clafouti is the perfect ending.

Mon., July 13 from 6:00 to 8:30pm European Tour II: Greek Classics Chef Michael Maschmeier $45 Our appetizer for the evening is light and flavorful Kolokithokeftedes or Zucchini and Feta Fritters served with a Tatziki Sauce. Next is Garides Saganaki, a traditional shrimp, vegetable, feta, and tomato stew with toasted Herb Bread to soak up every last drop. Our dessert is Revani, a semolina citrus sponge cake soaked in orange syrup.

Sun., July 19 from 11:00am to 12:00pm Sweet and Savory Sushi RollsCo-op Staff $10 For ages 6 to 10, accompanied by one adult guest. We will prepare the rice and fillings before you arrive. Using sushi mats the children will create a sweet or savory Sushi. Sweet ingredients might be berries or apples and some savory ingredients might be avocados or cucumber and spinach or celery bites. Class price includes one child and one adult helper.

Tues., July 21 from 6:00 to 8:30pm French Classics Humboldt Style IIChef Alex Begovic $45 Our Humboldt local produce just begs us to begin our meals with a light and enticing mix of Summer Vegetables in an herb broth. A tasty Poached Fennel Salad with lemon vinaigrette is next, followed by savory grilled, marinated Lamb Chops with Béarnaise. Finish with a delightful Strawberry Bavarian with ganache sauce.

Vegetarian

Beer Served

Teen-Friendly

Hands-On

Kid-Friendly

Gluten-FreeWorkshop

Wine Served

(Ages 6 to 10)(Ages 11 to 17)


Eureka

Mon., August 3 from 6:00 to 8:30pmFrench Summer Meals IChef Alex Begovic $45 A creamy Spinach Soup with aromatic tarragon and garlic starts this French meal. Next, enjoy a Refreshing Salad with oranges, toasted almonds, sweet onions, fennel and olive oil. A rich goat cheese Croques Monsieur over mixed lettuces is a wonderful entrée, followed by a sweet and satisfying dish of Strawberries infused with Pernod and finished with a vanilla bean Crème Anglaise.

Wed., August 5 from 6:00 to 8:30pm European Tour III: Hearty Hungarian SurprisesChef Michael Maschmeier $45 We start with Langos, a savory Hungarian flatbread with herbs, Emmental cheese, and served with a Creamy Dill Sauce. Our entrée is a hearty and decadent Chicken and Vegetable Paprikash finished with Crème Fraiche, served with Seared Herb Spätzle Dumplings, and accompanied with a Creamy Paprika Sauce. We end the night with Flódni, a pastry layered with walnuts, apricots, poppy seeds and apples.

Wed., August 12 from 6:00 to 8:30pm Mediterranean FlavorsBetty Thompson $45 Tasting begins with Roasted Eggplant with Pomegranate Syrup and toasted almonds and pita crisps. Topkakpi Palace style game hens simmered in a heady sauce with allspice and pine nuts follows. Accompanying is traditional bulgur pilaf with seasonal vegetables in a spiced yogurt sauce. A Walnut Cake in a honey Metaxa syrup serves for a fine conclusion.

Sat., August 15 from 1:00 to 3:30pm Beginning Juice CleansingDr. Pepper Hernandez $30 If you are new to raw foods, we suggest you start with this class which provides a step-by-step introduction to the theory and practice of living a raw foods lifestyle through juicing. Learn what cleansing and nourishment juicing can provide.

Mon., August 17 from 6:00 to 8:30pm French Summer Meals IIChef Alex Begovic $45 An easy and beautiful Soup au Pistou (basil pesto soup) begins this meal. Then, build a light and airy salad with mixed lettuces and crunchy croutons, tomatoes, red onions, olives and an herb vinaigrette. Flavorful bell peppers stuffed with Humboldt Grassfed Beef are next. As a sweet finish, enjoy a warm Peach Tart with rich Vanilla Custard filling.

Co-op members receive a

20% discount on all cooking classes & workshops. See p. 1

Fresh is our focus in the Community Kitchen.


Eureka

Wed., August 19 from 5:30 to 7:00pm Master Food Preserver (MFP) Demo – Pressure Canning MFP staff / Free This short demo is a basic introduction to safe Pressure canning techniques. Our Master Food Preserver (MFP) volunteers will answer your questions about food preservation. We will demonstrate equipment and research-based methods for preserving food safely at home. Learn how to preserve what’s in season now, all year long, in your own home kitchen. You will receive food safety tips and a packet of recipes to take home. Whether you’re a gardener swimming in excess fruits and vegetables or a savvy shopper who buys produce in bulk, you’ll learn simple techniques for food preservation that can be done at home.

Mon., August 24 from 6:00 to 8:30pm Casual Summer Cuisine Chef Jon Hoeschen $45 A quick charred and raw Corn Salad with Chilies and Cotija Cheese kicks off this casual summer menu. A flavorful Grilled Garlic and Rosemary Chicken is next, served with Grilled Lettuces with rich Crème Fraiche and Avocado. Complete this meal with an invigorating Cantaloupe, Mint and Black Pepper Granita.

Wed., August 26 from 6:00 to 8:30pm Start to Finish Ravioli and Mother Sauces – Technique ClassChef Michael Maschmeier $45 This interactive night starts when we make Ravioli Dough from scratch and get creative filling it with local, seasonal ingredients. Learn two sauces to accompany our delicious Ravioli: Supreme Sauce (which is the decadent Lemon and Mushroom derivative of a mother sauce, Chicken Veloute) and Sauce Tomate (a Tomato based mother sauce.) Bring your own manual pasta machine to class – we will be ready for you!

Sat., August 29 from 11:00am to 12:00pm Watermelon PizzaCo-op Staff $10 For ages 6 to 10, accompanied by one adult guest. Kids will start with a watermelon crust and fresh local fruit for juicy colorful toppings. Learn how to wash and chop fruit for their very own pizza pie. A little coconut shavings for a cheesy effect and you have a sweet pizza treat. Class price includes one child and one adult helper.

Fresh is our focus in the Community Kitchen.Chef Alex Begovic in our Eureka Community Kitchen.

Italy has some of the best grape-producing land in all of Europe. Almost every region in the country is suitable for a vineyard. There is so much area to grow grape vines on, in fact, that the country has more than one million vineyards. Italy has a system of classification for different classes of wine produced in the area. Two are for what they call ”table” wines, Vino da Tavola and Indicazione Geografica Tipica (IGT) and two are for quality wines produced in a specific region, Denominazione Di Origine Controllata and Denominazione Di Origine Controllata e Garantita. Bring your friends for a wine tasting accompanied by cheeses and delicacies of the North Coast Co-op and meet our wine expert Ken Baca. Wine Tasting is available anytime between 6:00 and 8:30pm.

Sat., September 5 from 6:00 to 8:30pm in Eureka Pre-registration Required • 21 and over

Wine Tasting Italian Wine with Wine Expert Ken Baca

$10

Eureka

Wed., September 2 from 6:00 to 8:30pm California BurritosChef Belem Espitia $45 In this hands-on class you will make flour tortillas for your delicious Carne Asada Burritos, made with meat that has been marinated in beer. Garden-fresh ingredients are key in this delicious twist on a classic favorite. Learn how to make your own Spicy Salsas to compliment the dish. The meal will be accompanied by refreshing Hibiscus Water. Sopapillas Nachos and local honey drizzle are for desert!

Thurs., September 10 from 6:00 to 8:30pm European Tour of Italian DecadenceChef Michael Maschmeier $45 Flavorful Pancetta, Mozzarella, and Herb stuffed Mushrooms start our evening. We proceed to our entrée: velvety smooth Parmesan, Vegetable, and Herb Risotto accompanied by golden brown Herb Roasted Citrus Chicken. The night ends with a classic: decadent Cream Filled Cannoli.

Sat., September 12 from 1:00 to 3:30pm Classic Beef TacosChef Belem Espitia $15 For ages 11 to 17, accompanied by one adult guest. In this hands-on class teens will learn how to make their own fresh Corn Tortillas for classic Ground Beef Tacos with black beans and Garden-Fresh Sauce. We will tour the produce section of the Co-op and learn about all the veggies used in class. For dessert we will make Mini Chocolate Chimichangas. Class price includes one teen and one adult guest.

Tues., September 15 from 6:00 to 8:30pm Humboldt Style Fusion IChef Alex Begovic $45 Delicious and festive, a Roasted Red Pepper Soup is finished with Chipotle Infused Crema Mexicana to start the evening. Next, a surprising Spinach Salad with melon, sweet onions, chili powder, and lime vinaigrette is a palate pleaser. Then learn to prepare perfect Salmon and Yam Cakes with a bright lime aioli for your main course. To end, we make a colorful Orange Panna Cotta with raspberry and ganache sauce.

During Arts Alive



Sat., September 5 from 6:00 to 8:30pm in Eureka Pre-registration Required • 21 and over

Wine Tasting Italian Wine with Wine Expert Ken Baca

Eureka

Tues., September 22 from 6:00 to 8:30pm Knife Skills and Basic Prep TechniquesSteven Dugger $35 Your knives are the most versatile tool in the kitchen. Come and learn professional techniques for better, faster, and safer knife skills. This lecture and hands-on class will feature basic knife handling, classic cuts, as well as specific prep techniques for working with different fruits and veggies. After learning to slice, dice, peel and julienne, the results of your hard work become dinner to enjoy with classmates.

Wed., September 23 from 6:00 to 8:30pm Curry and Naan from RajasthanBetty Thompson $45 Naan, the traditional bread from northwestern India, land of the Maharajas, is the feature of this class. The trick is reproducing its tender chewy texture without the tandoori oven. The menu also includes delicious Lamb Curry (no commercial curry powder), cauliflower and coconut, mixed fruit chutney and Kalindi’s Shrikhand with saffron cardamom and pistachios.

Thurs., September 24 from 6:00 to 8:30pm From Scratch – Gnocchi and Mother SaucesChef Michael Maschmeier $45 In this hands on class, learn to make Italian Potato Gnocchi and two of the Mother Sauces to accompany our Dumplings. The sauces to drench our Gnocchi are rich and deep flavored Espagnole Brown Beef Sauce and elegant Béchamel Sauce, which we will transform into Mornay Sauce with the addition of Gruyere Cheese.

Sat., September 26 from 1:30 to 3:30pm Kids Gone RAW – Summer Freshness! Dr. Pepper Hernandez $25 For ages 6 to 10, accompanied by an adult guest. Come and Join Dr. Pepper Hernandez, Raw Food Chef and Naturopath, in an afternoon of fun with raw food. This workshop is centered around our little ones eating healthy and actually "playing with their food". There will be stations set up for hands-on experience, samples, laughs and loads of fun. Bring your child and or come to learn easy, fun snacks for them. Price includes one child and one adult helper.

Mon., September 28 from 6:00 to 8:30pm Fundamentals and Chef Secrets of Brining and PicklingChef Jon Hoeschen $45 Pickling and Brining are relatively simple procedures, yet we don’t always know how to execute the process, much less use them in our dishes. Chef Jon will dispel the mysteries and you will taste your first course, a quick Pickled Shrimp served with grilled Crostini. Next is an Asparagus and Red Quinoa Salad with Pickled Red Onions. Our main course will be Buttermilk Brined Roasted Chicken with fresh, local, seasonal, vegetables. End the night with a Salted Caramel Pots de Crème.

Tues., September 29 from 6:00 to 8:30pm Humboldt Style Fusion IIChef Alex Begovic $45 Begin this wonderful meal with an effortless creamy Corn Soup. Follow up your soup with a lively Watermelon, Arugula and Bacon Salad with White Balsamic Vinaigrette. Next, create lip-smacking Grass-Fed Beef Brochettes with a fragrant Saffron Aioli. Finish with a decadent Vanilla Mousse with Caramelized Mangos.


Arcata

Sat., June 27 from 1:00 to 3:00pmGluten Free Blueberry Cardamom Coffee Cakes Shamira Heinz $30 Shamira Heinz of Heartfire Bakery will teach participants her recipe for Blueberry Cardamom Coffee Cakes. Enjoy some local coffee or delicious tea while discussing different coffee cake variations. Everyone will get to take home a breakfast delight. Bring your own container to keep your treat fresh. Note: recipe includes dairy and eggs.

Tues., June 30 from 6:00 to 8:30pmFresh Mozzarella from Scratch Chef Michael Maschmeier $30 Chef Michael will show you that making delicious food from scratch is simple and easy, exciting, interesting, and fun. This night is dedicated to making Mozzarella from scratch and the fun ways to add flavor to homemade cheese. We will create a curd, stretch the curd into Mozzarella, and add pesto and other flavors to the cheese to make a more interesting delicacy.

Sat., July 11 from 1:00 to 3:30pm Teen Knife Skills and Basic Prep TechniquesSteven Dugger $15 For ages 11 to 17, accompanied by an adult guest. Your knives are the most versatile tool in the kitchen. Come and learn safe and proper techniques in knife skills. This lecture and hands-on class will feature basic knife handling, basic cutting, as well as specific prep techniques for working with different fruits and veggies. After learning to slice, dice, peel and julienne, the results of your hard work become dinner. Class price includes one teen and one adult guest.

Arcata Classes & WorkshopsArcata Community Kitchen at 971 8th St., across from our store

For registration information, see p. 1

Please note: Classes fill up quickly. View class availability online at www.northcoast.coop or call (707) 443-6027 ext. 102.


Arcata

Sat., July 18 from 1:00 to 3:30pm Veganize It! Cathy Deyo $30 Bring two of your favorite recipes to class. We will discuss easy alternatives to “veganize it”. There are many ways to transform recipes and lots of ingredients to substitute. It will be fun to explain “swaps” and see what other ingredients are available to make your favorite recipes healthier. We will taste samples of Mac & Cheese made three different ways.

Mon., July 20 from 6:00 to 8:30pm Join the Vegetarian Revolution Chef Jon Hoeschen $45 Prep your palette with a plump and colorful selection of red, green and gold summer fruits. Next, two farm-fresh soups will tempt your palette: Liquid Summer Soup, and Chilled Tomato and Stone Fruit Soup. Then, build a delicious and satisfying Green Panzanella Salad with savory Caramelized Shallots, followed by a dish of Sun Gold Tomato and Basil Sauce served with Spiralized Summer Squash. For dessert, enjoy a smooth and sumptuous Humboldt Honey Ice Cream with aromatic Lavender.

Sun., July 26 from 1:00 to 3:30pm How to Use Essential Oils Bethany Staffieri $30 We all know about the power of scent, but did you know that some scents can actually improve your health? Essential oil benefits come from their antioxidant, antimicrobial and anti-inflammatory properties. This class will be an introduction to using essential oils for health and wellness. Bethany is a trained and certified Western Herbalist. Bring an 8 ounce jar with lid to class (available for purchase at the Co-op) to take a sample home with you.

Mon., August 10 from 6:00 to 8:30pm Improvisational Cooking Steven Dugger $35Break out of the recipe mold and create your own culinary masterpieces. This class will feature tasty demonstrations covering topics such as: flavor profiles; food and beverage pairing; and basic food chemistry and techniques. Join us for the discussion over pleasing appetizers and a hot drink.

Sat., August 15 from 1:00 to 3:30pm Prepare for Winter with ElderberryBethany Staffieri $30 In this class we will prepare for winter, addressing cold and flu season with Elderberry. Elderberry is used for its antioxidant activity: to lower cholesterol; to improve vision; to boost the immune system; and to improve heart health. Elderberry is also used for coughs, colds, flu, as well as for bacterial and viral infections and tonsillitis. This is an important herb to have on hand for your winter medicine chest. Bethany is a trained and certified Western Herbalist. Bring one pint jar with lid (available for purchase at the Co-op) to take a sample home with you.

Arcata Classes & Workshops

Locally grown, roasted tomatoes with chévre.


Sun., August 16 from 1:00 to 3:30pm Herbal & Wellness Fire Cider: How to Make & Use Medicinal Vinegar Bethany Staffieri $30 Now is the time to focus on immune health, before heading into the cold and flu season. Learn how your body’s acidic and alkalinity levels can be contributing factors to becoming ill. Bethany will discuss how to balance your body and boost your immune system. Learn how to make Fire Cider, a traditional cold remedy with deep roots in folk medicine. This remedy includes apple cider vinegar and is beneficial for immune, digestion and the respiratory systems. Bethany is a trained and certified Western Herbalist. Bring one pint jar with lid (available for purchase at the Co-op) to take a sample home with you.

Mon., August 17 from 4:00 to 5:00pmThe Simplicity of Nutrition Part 1Jennifer Shouse / Free This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Longevity studies correlate certain eating behaviors with a higher quality of life. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.

Mon., August 24 from 4:00 to 5:00pmThe Simplicity of Nutrition Part 2Jennifer Shouse / Free This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best

to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Longevity studies correlate certain eating behaviors with a higher quality of life. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.

Sat., August 29 from 1:00 to 3:30pm Summer Salads Cathy Deyo $30 We will dine on salads that are filled with summer vegetables. Add some beans or seitan for protein and you have a complete meal in one bowl. These dishes will be crispy, crunchy and with little to no oil, but loads of flavor. Several of these can even be used as a sandwich filling.

Mon., August 31 from 4:00 to 5:00pmThe Simplicity of Nutrition Part 3Jennifer Shouse / Free This nutrition workshop will be taught in a series of three one-hour workshops. These workshops build on one another, so it is best to sign up for all three. Students should expect to learn about the components of a healthy diet, the link between diet and health, and how to create simple and nutritious recipes that incorporate a variety of foods. This series will also cover the link between diet and health. Longevity studies correlate certain eating behaviors with a higher quality of life. In the last class, students will sample one of the recipes provided, Couscous with Parmesan and peas. Jennifer Shouse has a Bachelor of Science in Nutrition, a Master of Science in Public Health, and a California Teaching Credential in Health Science.

Arcata


Sat., September 19 from 1:00 to 3:30pm All about the Beans! Cathy Deyo $30 We will explore five different recipes all centered around beans. Hearty Enchilada Strada starts us off, then Peruvian Pickled Black Beans. We will make Red Bean Butter and White Bean Pesto. The real surprising sweet treat of the night will be Black Bean Brownies.

Sat., September 26 from 1:00 to 3:00pm Intro to TincturesBethany Staffieri $30 In this class you will learn a basic medicine making technique, called tincture. We will explore Tinctures that have immediate effects and others that are more nutritive and supportive in nature. You will make a tincture in class, talk about different menstrums, shelf life, storage, dosages and keeping a history log reference. Bethany is a trained and certified Western Herbalist. Bring an 8 ounce jar with lid to class (available for purchase at the Co-op) to take a sample home with you.

Sun., September 27 from 1:00 to 3:00pmMedicinal Oils Bethany Staffieri $30 Making salves for yourself and your family is easy and an important skill to know. Learn how to infuse herbs into carrier oils, along with recipes to produce a powerful healing salve or balm. You will make a salve for first aid, lips, diaper rashes, chest rubs, burn salves and more. Bethany is a trained and certified Western Herbalist. Bring an 8 ounce jar with lid to class. (available for purchase at the Co-op) to take a sample home with you

Arcata

Keep your child or teen learning this summer, while having a

blast! The Co-op offers cooking classes created just for your child’s age group. Kids will have fun in the kitchen while learning about food and cooking techniques. Classes are held in our Arcata & Eureka Community Kitchens.

JuneFun in the

Kitchen!

Co-op Kids Classes

Sun., July 19, Ages 6 to 10 Sweet and Savory Sushi Rolls

Details p. 4

Sat., Aug. 29, Ages 6 to 10 Watermelon Pizza

Details p. 6

Sat., Sept. 12 , Ages 11 to 17 Classic Beef Tacos

Details p. 7

Sat., Sept. 26 , Ages 6 to 10 Kids Gone RAW –

Summer Freshness! Details p. 9

Sat., July 11, Ages 11 to 17 Teen Knife Skills

and Basic Prep Techniques Details p. 10

Held in Eureka

Held in Arcata

Community Kitchens

Classes held in EUREKA Classes held in ARCATA

July 2015 S M T W T F S

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

S M T W T F S

June 2015


France and Italy, North to South IV: Southern Italy

Shredded Beef Tortas

Trinity River Vinyards Wine Tasting

The Fun of Summer Grilling

MFP Demo: Dehydration

Make Your Own Non-toxic Body Products

Vietnamese Fresh Flavorful Favorites

Community Kitchen Calendar

Intro to Tea Connoisseurship

Five in Five Raw

Chinese Favorites

Gluten Free Blueberry Cardamom Coffee Cakes

Fresh Mozzarella

European Tour I: Spanish Tapas

French Classics Humboldt Style I

European Tour II: Greek Classics

Sweet & Savory Sushi Rolls

French Classics Humboldt Style II

Teen Knife Skills

Veganize It!

Join the Vegetarian Revolution

Essential Oils

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30 31

S M T W T F S

June


September 2015

S M T W T F S

August 2015


Community Kitchen Calendar

California Burritos

Italian Wine Tasting

European Tour of Italian Decadence

Classic Beef Tacos

Humboldt Style Fusion I

Knife Skills and Basic Prep Techniques

Curry & Naan from Rajasthan

From Scratch: Gnocchi and Mother Sauces

Kids Gone RAW:Summer Freshness!

Brining and Pickling

Humboldt Style Fusion II

All about the Beans!

Intro to Tinctures

Medicinal Oils

French Summer Meals I

European Tour III: Hearty Hungarian Surprises

Mediterranean Flavors

Beginning Juice Cleansing

French Summer Meals II

MFP Demo: Pressure Canning

Casual Summer Cuisine

Start to Finish Ravioli and Mother Sauces

Watermelon Pizza

1 2 3 4 5

6 7 8 9 10 11 12

13 14 15 16 17 18 19

20 21 22 23 24 25 26

27 28 29 30

1

2 3 4 5 6 7 8

9 10 11 12 13 14 15

16 17 18 19 20 21 22

23 24 25 26 27 28 29

30 31

Improvisational Cooking

Prepare for Winter with Elderberry

Fire Cider: Make & Use Medicinal Vinegar

Summer Salads

The Simplicity of Nutrition Part 1



Our Mission North Coast Co-op is a

member-owned organization guided by the cooperative

principles. As a leader in our community we emphasize a diverse selection of products

while engaging members through consumer education,

community building, and environmental responsibility.

Kitchen Locations

Arcata Community Kitchen

971 8th StreetArcata, CA 95521

(across the street from our store)

Eureka CommunityKitchen

25 4th StreetEureka, CA 95501

(inside our store)

Store Locations

Arcata Store811 I Street

Arcata, CA 95521(707) 822-5947

Eureka Store25 4th Street

Eureka, CA 95501(707) 443-6027

Store Hours (Arcata & Eureka):

6:00 am until 9:00 pm dailywww.northcoast.coop

Cancellation Policy Please Cancel at Least 3 Days in Advance

In order to receive a refund on classes and workshops for which you have registered, a notice of at least 3 days before your class date must be given. Refunds will be given in the

form of class credits or Co-op gift cards, this also applies to classes and workshops canceled by the Co-op.

Stay in TouchSee Class Availability on Our Website

We recommend registering early as classes fill up quickly. View class availability on our website.

www.northcoast.coop

Receive News and Specials, Sign up for Our Email Newsletter

Send an email to [email protected] with the subject line ‘Add me!’ Please include your full name and

Co-op member number if you have one.

Member DiscountsMembers Receive a 20% Discount on All

Cooking Classes and WorkshopsEveryone is welcome to attend Community Kitchen classes and workshops, but Co-op members receive 20% off! For

information on how to receive your member discount when registering, see p. 1.

Hand-made tortillas in Chef Belem Espitia's class.

community kitchen schedule | summer 2015

Documents