Olympia Food Co-op: Classes
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DIY Non-Dairy Yogurt
4 October, Saturday 1 - 3pm

Learn how to make your own soy and coconut-based, vegan, and gluten-free live culture yogurt. We will cover what materials and ingredients are needed, the process of thickening the yogurt, and several different options for incubation. This is a hands-on class and participants will leave with a jar of freshly made yogurt to continue their own cultures at home.

Taught by Cara Applestein.

Location: GRuB Farmhouse

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Make Your Own Water-Based Kefir
8 October, Wednesday 6 - 8pm

Learn to make water kefir at home using Oly-Cultures live water kefir grains. What are live water kefir grains, you may be wondering? Come find out! You will leave knowing how to make water kefir, the different types of water to use, as well as many fermenting tips, including how to bottle and store your water kefir. We will go over some wonderful flavor ideas. Questions welcome.

Taught by Julie Kamin.

Location: Eco House at Fertile Ground

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All About Beekeeping
11 October, Saturday 10am - 12pm

While this is not the time to start a new hive, but it IS a great time to gather information about bee-keeping. What do you need to get started? What time and effort does it take to keep those bees happy? How much honey will you get? Come with your curiosity and questions, and get ready to get excited!

Taught by Kellie Schinke.

Location: Westside Garden Center at the Olympia Food Coop

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Alternatives to Coffee
12 October, Sunday 2 - 5pm

We will explore the history of coffee and its cultural influences. Learn how conventional coffee is grown and processed, and how organic, sustainable coffee is different. Participants can try a few different types of coffee while learning the health pros and cons of coffee. Additionally, we will touch on the history and health benefits of powdered green tea, yerba mate, kombucha, and green tea.

Taught by Vanessa Charles.

Location: Little House at Olympia Food Coop Westside

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Flower Essences and You
14 October, Tuesday 6 - 7:30pm

Flower Essences are a method for taking care of ourselves that is readily available to all. Essences can help us to be more present and healthy. This introduction will talk about the history, making, use and identification of the characteristics of flowers for personal use. Everyone will go home with his or her own personal flower essence remedy.

Taught by Peter Brown.

Location: Eco House at Fertile Ground

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Homemade Chocolate Truffles with Bliss
18 October, Saturday 11am - 1pm

Join Bliss Wunder, chocolatier-extraordinaire, in his confectionary headquarters and learn the secrets to making knock-your-socks-off chocolate truffles. You may know Bliss Truffles, available at both Olympia Food Coops in an incredible array of flavors including lavender, cabernet, white chocolate, there is something for everyone, with both vegan and dairy-based offerings. If you love chocolate, you will not want to miss this!

Taught by Bliss Wunder.

Location: Bliss Kitchen

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Superfood Nut & Dried Fruit Snack Bites
19 October, Sunday 3 - 5pm

Learn how to make your own delicious energizing snack bites out of raw nuts, dried fruits and other superfoods with a food processor. You will try some tasty treats, see how these morsels are created, learn about their nutrition content and receive some creative recipes, as well as a basic formula to create your own personalized snack bars. Great for on-the-go! Kids love them!

Taught by Ciel Lininger.

Location: GRuB Farmhouse

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Making Your Own Kombucha At Home
23 October, Thursday 6 - 8pm

Learn to make your own kombucha using Oly-Cultures live scoby cultures. If you do not know what live scoby cultures are, this is the class for you! You will leave knowing how to make kombucha, which teas to use, as well as sugars, brewing techniques, bottling options, and how to obtain that wonderful fizz, the natural carbonation achieved during the second fermenting, not artificially added. We will also go over flavors that can be used to quixotic effect. Questions welcome!

Taught by .

Location: Eco House at Fertile Ground

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Make Your Own Miso!
25 October, Saturday 2 - 4pm

Miso is a delicious healing food that is easy to make when you have access to the right starter culture. Join Meghan in this action-packed hands-on miso-making demo and lecture explaining the health benefits of miso fermentation. Miso samples will be provided. You will leave with recipes for making soy miso, other bean misos and recipes for cooking with miso as well.

Taught by Meghan Hintz.

Location: GRuB Farmhouse

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Gluten-Free Bread Baking
26 October, Sunday 3 - 5pm

Bread is supposed to be the staff of life, but what do you do when you are gluten intolerant or allergic to wheat? Make Gluten-Free bread of course! You can enjoy again the smells, taste, and texture of fresh bread from the oven. Toast in the morning, sliced up for sandwiches at lunch, and a hunk with your soup at dinner. It is totally possible and totally delicious. Come empower yourself and learn the simple, but unusual techniques to master gluten-free yeasted bread. ** all gluten-free with options for dairy-free and egg-free too!

Taught by Jenn Kliese.

Location: GRuB Farmhouse

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Book Discusion - Closer to the Ground, and Eating on the Wild Side
30 October, Thursday 6 - 8pm

This month our Food Book discussion overlaps with the Timberland Regional Library "Read Together" picks. Fall into food with either or both of these selections. Closer to the Ground: An Outdoor Family Year on the Water, in the Woods, and at the Table (2012), authored by Dylan Tomine and illustrated by Olympian Nikki McClure, is an extraordinary telling of the everyday life of a family living on an island in the Puget Sound. Eating on the Wild Side: The Missing Link to Optimum Health (2013), by Jo Robinson, is a feisty take on effect of modern farming on plant nutrients, why we should care, and what positive steps we can take. Snacks and light refreshments provided, and as always, feel free to bring a dish to share inspired by the book if you so desire. EVERYONE WELCOME!

Taught by Max Crabapple.

Location: Little House at Olympia Food Coop Westside

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Alternatives to Alcohol
2 November, Sunday 2 - 5pm

Winter is coming, and refreshments and beverages are always a focus. Come to this teach-in on alcohol, its history and effects on the body, and demonstration/tasting of alternatives you may enjoy with confidence the coming months. Knowledge is power, and we hope participants will leave this workshop empowered to make the right decisions for themselves, knowing and loving our bodies internal processes! A variety of NON-ALOCOHOLIC beverages will be provided.

Taught by Vanessa Charles.

Location: Little House at Olympia Food Coop Westside

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Consensus Training
5 November, Wednesday 6 - 8pm

How can organizations and groups of people make good decisions without a boss telling them what, when, and how to do everything? Learn about consensus decision making. It is effective, empowering, and vibrant. Get away from being either the boss or bossed: cooperation is a real and useful option to run an organization with integrity. For absolute beginners and those looking for a refresher, EVERYONE WELCOME.

Taught by Grace Cox.

Location: Olympia Food Co-op Community Classroom

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Great Grains!
8 November, Saturday 3 - 5pm

Learn to prepare grains for maximum nutrition. Jeannine will share traditional methods of sprouting, soaking, and fermenting that support your digestive system. How could the same grain, prepared differently, affect your body so differently? Jeannine knows, and by the end of this class, you will too!

Taught by Jeannine Godfrey.

Location: GRuB Farmhouse

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Perfect GF Pie Crust
9 November, Sunday 3 - 5pm

What is fall without an amazing pumpkin pie? Or an apple pie? Or a pear tart for that matter? Learn to make perfect flaky gluten-free crust that truly satisfies. We will learn both a traditional GF crust as well as a vegan alternative, both amazing. Taste-testing is of course included!

Taught by Jenn Kliese.

Location: GRuB Farmhouse

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How to Eat Cheese
14 November, Friday 6 - 7:30pm

How often have you stood in front of the cheese case and wondered about all the different, enticing cheese, and then settled on the one you know? What exactly makes a cheddar a cheddar, why are some orange, and is mascarpone really even a cheese? Join our own cheese buyer, Ange, in exploring the world of cheese. This cheese journey is for novices, and will provide basics in understanding types of cheese, with helpful tips for enjoying cheese in a variety of settings. Of course, no one will be turned away for having advanced cheese knowledge and snacking is open to all.

Taught by Ange Duval.

Location: Little House at Olympia Food Coop Westside

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Herbal Balms and Salves
16 November, Sunday 10am - 12pm

Learn the properties of healing herbs such as comfrey, St. John wort, arnica, calendula, mullein, myrrh, black walnut, and feverfew. Participants will make infusions to take home in this hands-on class. The class will cover the infusion process, straining, adding beeswax, and bottling. Please bring a 4oz or 8oz glass jar with a lid.

Taught by Kate Tossey.

Location: GRuB Farmhouse

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Book Discussion - Our Food, Our Right: Recipes for Food Justice
20 November, Thursday 6 - 8pm

This month we will be reviewing Our Food, Our Right: Recipes for Food Justice (2012) a great overview of the food sovereignty movement. Made up of a variety of stories spanning communities and cultures, there is something for everyone. Snacks and light refreshments provided, and as always, feel free to bring a dish to share inspired by the book if you so desire. EVERYONE WELCOME!

Taught by Max Crabapple.

Location: Little House at Olympia Food Coop Westside

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Herbs for Digestion
22 November, Saturday 1 - 3pm

Symptoms of digestive upset such as gas, bloating, GERD and constipation are common today. In this class you'll learn about medicinal herbs traditionally used to relieve these symptoms, promote digestive function, and support gut healing. We'll also discuss ways to easily incorporate them into your diet and self care routine.

Taught by Meghan Hintz.

Location: GRuB Farmhouse

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