Think Global, Act Local – International Vegan Dishes FULL
With Lucinda
May 30, 6-8pm $35 / $30 Co-op owners
Spring into the new season with a lighter diet. Dishes you will learn to make include a Spicy Thai Vegetable Wrap, Southwestern-style Tempeh Tacos, and Cinnamon-scented Chickpea and Lentil Tagine with a Lemony Quinoa Tabbouleh.

Hydration Station: Ginger Beer, Kombucha, Lassi and More
With Kayla Wexelberg
June 6, 6-8pm $35 / $30 Co-op owners
Come learn to make an array of bountiful, healthful fermented drinks from scratch: ginger beer, root beer, kombucha, lassi, kefir, and herbal teas. Appetizers to accompany our drinks will be provided.

Hike, Eat and Drink on the Wild Side
With Alicia Funk
June 13, 6-8pm $35 / $30 Co-op owners
Join Living Wild author Alicia Funk for a walk in the woods to identify native plant edibles, then return to the kitchen to make tasty dishes and hydrating beverages from nutrient-dense, local foods. Learn how to grow, harvest, and prepare currants, elderflowers, elderberries, wild lilac, manzanita berries, chokecherries, serviceberries, gooseberries. Taste Wild Lilac and Manzanita Berry Cider, Manzanita Muffins with Elderberries, Chokecherry Jam, and Oak Nut Marzipan. Alicia Funk is the founder of the Living Wild Project and co-author of the recently published 2nd edition of Living Wild—Gardening, Cooking and Healing with Native Plants of California. Her passion is discovering greener ways to garden, eat, and heal.

Traditional Staples of Indian Cuisine
With Kayla Wexelberg
June 20, 6-8pm $35 / $30 Co-op owners
Come learn how to create classic Indian dishes that will steep you in the land and culture of the Indian people. These foods will keep you wanting more flavor and adventure from such an amazing and artful cuisine: dal, raita, parantha, and mint sauce. Teacher Kayla Wexelberg is delighted to share cooking techniques that she learned during her time in India.

Mushroom Extravaganza
With Kayla Wexelberg
June 27, 6-8pm $35 / $30 Co-op owners
Come learn the history, benefits, and many flavors of mushrooms in dishes including tapenade with mushroom, olives, and shallot bread; ravioli stuffed with seasonal mushrooms and dressed in a cream sauce; salad with shitake vinaigrette, and raw cocoa reishi balls. You will even learn how to start your very own kitchen mushrooms, and might even take a kit home with you. Teachers Kayla Wexelberg and Tyler Vaughn are both mushroom foraging junkies.

Root Beer Floats and Grilled Gourmet Seasonal Veggie Pizza
With Kayla Wexelberg and Tyler Vaughn
July 4, 6-8pm $35 / $30 Co-op owners
Learn how to make root beer and fresh yummy ice cream, and make gourmet pizza stuffed with the local vegetable harvest. A chef, farmer, and lover of celebrations, Kayla Wexelberg is excited to share this annual fireworks tradition with you at a feast to be remembered!

The Art of the Vitamix
With Liam Blackmon
July 11, 6-8pm $35 / $30 Co-op owners
This class will teach the basics of using a Vitamix, including how to make nut butters, soups, and blended drinks. Be prepared to learn techniques that can turn simple ingredients into instant gourmet eats. Liam is a holistic health coach and educator.

Summer Sushi
With Kiyoko Wilcox
July 18, 6-8pm $35 / $30 Co-op owners
Sushi is the perfect food for a hot summer day. In this class, Kiyoko shows you how to prepare Temakizuki, which is hand-rolled sushi. We’ll be using avocado, cucumber, shrimp, smoked salmon, eggs, and more to create this classic, fun-to-make style of sushi that is found in restaurants everywhere. Kiyoko will also show you the secret of making Futomakizushi, which is a thicker type of roll, and the basis of many of your favorite rolls.
Bring your appetite!

Green Smoothie Mastery
With Liam Blackmon
July 25, 6-8pm $35 / $30 Co-op owners
Back by popular demand, this class is all about the health and wellness benefits of green smoothies. We’ll make utterly delicious sweet and savory recipes that are guaranteed to nourish and please.

What To Do with those Local Veggies
With Lucinda Tyrell
Aug. 1, 6-8pm $35 / $30 Co-op owners
Learn to turn those mystery veggies into great dishes: Kholrabi Salad with fennel dressing, Kholrabi Slaw, Kholrabi Soup, Eggplant Ratatouille, Eggplant Chickpea Tagine, Greens Salad with raspberry vinaigrette, Stir-Fried Greens, and a local
 berry dessert.