Olympia Food Co-op: Classes
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Intro to Greens
11 January, Sunday 2 - 4pm

Kale, chard, and collards, oh my! Join our beloved OFC Produce Manager, Erin Majors, for quick and easy (not to mention delicious) recipes and buying tips. In this hands-on, sample-filled class, you will get to know your greens and leave knowing how to incorporate them into healthful, yummy meals.

Taught by Erin Majors.

Location: GRuB Farmhouse

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Japanese Winter Hot Pot
18 January, Sunday 3 - 5pm

Nabemono is a traditional Japanese soup served in winter, when the hot broth is particularly welcome. It is simple and nourishing, bringing together the nabe, cooking pot, and mono, stuff. Chie will share how to make dashi, a quick savory broth, as well as demonstrating a few invaluable knife skills. Get ready to have a new winter favorite!

Taught by Chie Okazaki.

Location: GRuB Farmhouse

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Broth: Wisdom of the Cauldron
21 January, Wednesday 6 - 8pm

All around the world, people have boiled bones to make a nutrient-dense broth. The use of homemade broths has almost disappeared from the American culinary tradition with the introduction of MSG in 1908 and the instant flavor packets of this past century. But in addition to cutting down time in the kitchen, we cut out a healing, regenerative food. In this class, we will dip into the science of bone broth, and then go over a few recipes, complete with samples. Savory, easy to digest, and filled with micro- and macro-nutrients; let bone broth keep you warm this winter!

Taught by Rylee Uhrich.

Location: Little House at Olympia Food Coop Westside

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Sauerkraut 101
24 January, Saturday 11am - 1pm

Raw fermented sauerkraut tastes amazing and is easy to make with inexpensive, widely available ingredients. It is also rich in probiotic bacteria which improve digestion, regulate the bowels, increase energy levels and support healthy immune function. This class will include a hands-on demonstration and sauerkraut samples. You will leave with recipes and instructions so you can confidently create raw fermented sauerkraut in your own kitchen.

Taught by Meghan Hintz.

Location: GRuB Farmhouse

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Mood Food
24 January, Saturday 2 - 4:30pm

Winter can be a time for depressed mood - especially in the Pacific Northwest. A diet with the right nutrients can improve memory, energy, sleep and attitude. In this class we will be cooking several dishes that combine the most powerful "mood foods". We will also talk about supplementation for the winter months.

Taught by Valarie Burson.

Location: GRuB Farmhouse

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Make Your Own Milk Kefir
25 January, Sunday 2 - 4pm

Come learn to make your own milk kefir at home using Oly-Cultures live milk kefir grains. You will leave knowing how to make milk kefir, and know the different types of milk to use, as well as many fermenting tips. You will be expert on how to store your kefir. We will discuss cheese making, baking, and other possibilities for using milk kefir. Questions welcome!

Taught by Julie Kamin.

Location: GRuB Farmhouse

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Book Discussion - How to Cook a Wolf, by M.F.K. Fisher
29 January, Thursday 6 - 8pm

M.F.K. Fisher's guide to living happily even in trying times, which was first published during the Second World War in the days of ration cards. The volume includes more than seventy recipes based on food staples and features sections such as "How to Keep Alive" and "How to Comfort Sorrow".

This class has no registration fee.

Taught by Max Crabapple.

Location: Little House at Olympia Food Coop Westside

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Pie Workshop
7 February, Saturday 1 - 3pm

Intimidated by pie? Fear no more. Join Olympia Pie Guild members as they demonstrate and discuss the science and art of making the perfect flaky and tender crust and delicious filling for traditional homemade pie. The instructors will walk you step-by-step through the entire process of pie making and you will leave with the skills and confidence to make your own, and some tasty pie samples.

Taught by .

Location: GRuB Farmhouse

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The Trouble with Truffles
8 February, Sunday 2 - 4pm

Virginia Lange, chocolate devotee and Co-op Staff, will guide you through vegan and dairy truffles, chocolate ganache, and chocolate mousse. Learn about why Fair Trade chocolate is important and so delicious. Leave class with recipes and a big chocolate smile.

Taught by .

Location: GRuB Farmhouse

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Food Allergies, Sensitivities, & Intolerances
12 February, Thursday 7 - 8:30pm

The number of food allergies, sensitivities, and intolerances in the population has grown exponentially in the last 25 years. In this class, we will discuss the differences between these conditions, common symptoms and causes, ways to identify food allergies/sensitivities, and why and how to begin to address these issues.

Taught by Doug Walsh.

Location: Olympia Food Co-op Community Classroom

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Bokashi Composting
14 February, Saturday 2 - 4pm

Bokashi is Japanese for "fermented organic matter." Bokashi composting is a safe, quick, convenient way to compost in your kitchen, using specific microorganisms to anaerobically ferment food waste (including meat and dairy). Since the process takes place in a closed system, insects and smell are controlled, making it ideal for urban or business settings. This is a very fast process, with compost usually ready to be integrated into your soil or garden in around two weeks.

Taught by .

Location: Westside Garden Center at the Olympia Food Coop

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Pruning Fruit Trees
15 February, Sunday 1 - 3pm

Have a wayward apple tree that you do not know what to do with? An Italian plum that is totally out of control? Join Zach to get an introduction to successful fruit tree pruning. This class is for beginners and those interested in managing the trees in their lives. Get ready for a long, fruitful relationship with your trees!

Taught by .

Location: Westside Garden Center at the Olympia Food Coop

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Crespelle - Italian Crepes
21 February, Saturday 1 - 3pm

Crespelle - Italian crepes are a great addition to your menu. Add slices to soups, or fill with savory leftovers, vegetables and meats of all kinds. Sample variations in class, including dairy/wheat; non-dairy & gluten-free with buckwheat. Tips for making and storing, as well as recipes for dinner and dessert crespelle, are included in class.

Taught by Christine Ciancetta.

Location: GRuB Farmhouse

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Make Your Own Toothpaste
22 February, Sunday 11am - 1pm

Learn about what is in most conventional toothpastes and how to pick the best one for your health. Then, learn how to make your own inexpensive, natural, and effective toothpaste.

Taught by Vanessa Charles.

Location: GRuB Farmhouse

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Rendering Lard
22 February, Sunday 2 - 4pm

The use of lard has made a comeback and for good reason. Come and learn why and how to render your own. When making your own from high quality, pasture raised pork, you'll create a delicious, healthfully processed product for any cooking or baking. This class is hands on - please bring a clean tempered glass jar to take your lard home in.

Taught by Valarie Burson.

Location: GRuB Farmhouse

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Book Discussion - High on the Hog: A Culinary Journey from Africa to America, by Jessica B. Harris
26 February, Thursday 6 - 8pm

Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the result, an engaging history of African American cuisine. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience.

This class has no registration fee.

Taught by Max Crabapple.

Location: Little House at Olympia Food Coop Westside

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Herbs for Digestion
28 February, Saturday 11am - 1pm

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: Little House at Olympia Food Coop Westside

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Composting Toilets!
1 March, Sunday 2 - 4pm

Just what is a composting toilet? Why should everyone have one? Does it smell? What are the benefits? Composting toilets can use no water, no chemicals; they can be completely natural and organic. The toilet is a mini-ecosystem that separates the liquids and the solids, converting the solids into humus (not hummus, the dip made from chickpeas). Great everywhere, they are especially perfect for boats, RVs, and tiny houses. Join Zach for this fun and inspiring introductory class.

Taught by .

Location: Westside Garden Center at the Olympia Food Coop

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Delicious & Nutritious: Inexpensive and Healthy Foods for Families with Young Children
7 March, Saturday 2 - 4pm

If you provide food for youngsters,toddlers to teenagers, this is a cooking class dream come true. Join Erin and get set for success with the picky eaters, eternal snackers, and vegi-phobics you feed on a daily basis. You will leave with recipes for fast and easy healthful snacks and meals that will be gobbled up by the kids without gobbling up your pocketbook.

Taught by Erin Majors.

Location: GRuB Farmhouse

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Schythe Class, Part 1
14 March, Saturday 1 - 3pm

Want to mow tall grass and weeds with ease? This elegant peasant tool is an alternative to heavy, loud, polluting machinery so often used to work land. No fuel, no noise, no pollution! Ideal for small-scale farmers and homesteaders, this talk is an introduction to scything. Part 2, with a hands-on workshop, comes with later this year with the warm weather (and tall grass). Bring your questions, everyone welcome.

Taught by .

Location: Westside Garden Center at the Olympia Food Coop

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Make Your Own Deodorant
15 March, Sunday 1 - 3pm

Learn how conventional deodorant is made and how to pick the best one for your health. Then, learn how to make your own inexpensive, natural, and effective deodorant.

Taught by Vanessa Charles.

Location: GRuB Farmhouse

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Miso 101
21 March, Saturday 11am - 1pm

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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Edible Weeds
21 March, Saturday 2 - 4pm

Join Kate in exploring the edible weeds growing in our region. Learn to identify, collect, and prepare these pesky plants that 'get in the way' of what we choose to grow. Handouts will be provided, including recipes. Weeds grow abundantly in the spring, and samples will be presented as available.

Taught by Kate Tossey.

Location: GRuB Farmhouse

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Superfood Fruit & Nut Snack Bites
22 March, Sunday 1 - 3pm

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: Little House at Olympia Food Coop Westside

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Book Discussion: Eating Animals, by Jonathan Safran Foer
26 March, Thursday 6 - 8pm

Jonathan Safran Foer spent much of his teenage and college years oscillating between carnivore and vegetarian. He kept returning to two questions: Why do we eat animals? And would we eat them if we knew how they got on our dinner plates? Eating Animals explores the many fictions we use to justify our eating habits-from folklore to pop culture to family traditions and national myth. Marked by Foer's profound moral ferocity and unvarying generosity, as well as the vibrant style and creativity that made his previous books, Everything is Illuminated and Extremely Loud and Incredibly Close, huge bestsellers, Eating Animals is a celebration and a reckoning.

This class has no registration fee.

Taught by Max Crabapple.

Location: Little House at Olympia Food Coop Westside

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Hugelbed Workshop
28 March, Saturday 12 - 2pm

Hugelbeds (pronounced hoo-gull-beds) are no-dig raised beds with that hold moisture, build fertility, maximize surface volume. They are fantastic for growing fruit, vegetables and herbs in relatively small spaces. Come ready to work and learn by doing in this truly hands-on workshop. Bring your work boots, work gloves, and we will provide copious snacks and beverages. We will install a hugelbed, start to finish. You will gain knowledge and experience, just in time to build your own!

Taught by Pat Rasmussen.

Location: Westside Garden Center at the Olympia Food Coop

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Super-Easy Super Salads
29 March, Sunday 2 - 4pm

Want to learn to make a few easy and fabulous salads for healthy eating and entertaining? Come join Erin and learn 5 simple and delicious salad recipes. We will focus on using seasonal produce and will also cover basic vinaigrette preparation and variations.

Taught by Erin Majors.

Location: GRuB Farmhouse

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