Co-op Calendar
Learn about the Healthy Connection classes, events, and meetings happening at the Co-op. Click on the description for more details.
June 2013
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4
Good Eats, Hawaiian Style with Robert Fong
6:30 pm – 9:00 pm
Robert gets back to his roots with tasty everyday Hawaiian comfort food. Enjoy ahi poke; barbecued spare ribs; and Honolulu beef tomato and rice. Get Fong's hometown recipes and come to eat! A wine option, payable at class, is $8.
Downtown Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $39
Sign up »
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5
Good Eats, Hawaiian Style with Robert Fong
6:30 pm – 9:00 pm
Robert gets back to his roots with tasty everyday Hawaiian comfort food. Enjoy ahi poke; barbecued spare ribs; and Honolulu beef tomato and rice. Get Fong's hometown recipes and come to eat! A wine option, payable at class, is $8. NOTE: This is the same as the 6/4 class
Downtown Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $39
|
6
Cooking with Fresh Herbs with Mary Ellen Carter
6:00 pm – 8:00 pm
Lend a healthy sparkle to your meals with garden-fresh herbs Mary Ellen Carter’s menu features creamy pea soup with mint, poached scallops with an herbed compound butter, and spring greens with roasted baby potatoes with tarragon aioli. Learn how to concoct herbed compound butters, and how to assemble your own bouquet garni. A wine option, payble at class, is $7.
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $39
Sign up »
"Bringing It Home": a documentary on hemp
6:30 pm – 8:30 pm
In honor of Hemp History Week, "Bringing It Home" tells the story of industrial hemp's past, present and future and the environmentally beneficial global industry that includes textiles, building materials, food and bodycare products.
Free event, at the Downtown Co-op's Connection Building
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7 |
8
Make Your Own Soft Cheese is canceled
1:00 pm – 4:00 pm
This class has been canceled--sorry!
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9 |
10
How to be Healthy on a Vegan Diet with Doug Walsh
6:30 pm – 8:30 pm
The Vegan Diet is becoming more and more popular as a path towards vibrant health. While adding more vegan and/or raw foods into your diet is a fabulous step toward maximizing your health potential, just because your meal is “raw” or “vegan” doesn’t mean it is good for you. Come join Doug Walsh, 17 year raw foodist, 25 year vegan, and HealthForce Nutritionals National Educator, as he shares the secrets to creating vibrant health, and being successful long-term on a high percentage raw food vegan diet.
Downtown Co-op • register at Co-op • Free
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11
Delaying Diabetes with Lisa Dixon, RD
6:00 pm – 8:00 pm
If you have been diagnosed with pre-diabetes, high blood sugars, or are at-risk for diabetes or other chronic health conditions, this class is for you! Registered Dietitian and Nutritionist Lisa Dixon will discuss lifestyle and diet strategies for preventing or delaying diabetes. Snacks, recipes and handouts provided.
Cordata Co-op • register at Co-op • $15
Sign up »
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12
Food Changes Everything with Demetree Robinson
6:30 pm – 8:30 pm
Certified Holistic Health Coach Demetree discusses the effects of your food choices. Learn which choices will work to lower your weight, blood pressure, cholesterol and glucose numbers. She will also discuss foods that add energy, curb food cravings, fats to boost your metabolism, and the better natural sweeteners. Low impact exercise will be discussed. Recipes and snacks will be provided.
Cordata Co-op • register at Co-op • $10
Sign up »
Board of Directors Meeting
7:00 pm – 9:00 pm
2nd Wednesday of each month (even months downtown at the Connections Building, odd months at the Cordata store's Roots Room).
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13
Brown Bag It! is canceled
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14 |
15 |
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16 |
17
Natural Fermentation with Sonja Max, RD
6:30 pm – 8:30 pm
Fermented foods are good for you, and they're safe and easy to make at home! In this demonstration class, learn how to make enzyme-rich sauerkraut, kimchee, and tempeh from dried beans. Also learn to prepare, feed, and use a sourdough starter for easy waffles and more. Registered Dietitian Sonja Max has been fermenting food for six years.
Downtown Co-op • register at WCC (383-3200--or follow the link to the WCC website below) • $29
Sign up »
|
18
Strictly Sockeye with Robert Fong
6:30 pm – 9:00 pm
Experience three fun and easy ways to cook sockeye salmon: seared crisp, simmered moist, and flavored with seasonal garden flowers and herbs; fillets poached with wine, whisky, bouquet garni and aromatic root vegetables; and sockeye nuggets, Hawaiian alae salt-cured, and served with juicy fruits and vegetables. An $8 wine option is payable at class.
Downtown Co-op • register at WCC (383-3200--or follow the linkto the WCC website below) • $45
Sign up »
|
19
East Indian Vegetarian Ayurvedic Cuisine with Christian Czingula
6:30 pm – 9:00 pm
Ayurvedic therapist and vegan chef Christian Czingula presents simple yet elegant dishes based on ayurveda, the 5,000-year-old healing modality from India. The menu: vegan rose yogurt lassi; fragrant rice with curried tempeh; coconut chutney with cilantro; and samosas, the flaky vegetable-stuffed triangular pastries that are everyone's favorite Indian appetizer.
Downtown Co-op • register at WCC (383-3200) • $35
Sign up »
|
20
Strictly Sockeye with Robert Fong
6:30 pm – 9:00 pm
By popular demand, a repeat of the June 18 class! Experience three fun and easy ways to cook sockeye salmon: seared crisp, simmered moist, and flavored with seasonal garden flowers and herbs; fillets poached with wine, whisky, bouquet garni and aromatic root vegetables; and sockeye nuggets, Hawaiian alae salt-cured, and served with juicy fruits and vegetables. An $8 wine option is payable at class.
Downtown Co-op • register at WCC (383-3200) • $45
Sign up »
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21 |
22 |
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23 |
24 |
25
Summer Picnic Basket with Lisa Dixon, RD
6:30 pm – 9:00 pm
Join Lisa Dixon to create a casual but elegant picnic, perfect for enjoying during the warm days of summer. We'll enjoy a sparkling lime-basil agua fresca, shrimp and tomato salad with tarragon vinaigrette, chilled currant-beet soup, fingerling potato salad, and spicy dark chocolate brownies. A $7 wine option is payable at class.
Downtown Co-op • register at WCC (383-3200 or follow the link below to the WCC website)• $35
Sign up »
|
26
Member Affairs Committee meeting
5:15 pm – 7:15 pm
The "MAC meets the last Wednesday every month (no July meeting). Even months downtown in the Connections Building; odd months at the Cordata Roots Room.
Small Plates of the World: Eastern Mediterranean with Jesse Otero
6:00 pm – 8:30 pm
Experience the small plates of "meze," similar to the tapas of Spain but indigenous to the Eastern Mediterranean region. Chef Jesse Otero presents grilled lamb with pistachios, spicy oven-roasted tomatoes with fried herbs, potatoes stuffed with salt cod and garlic, and several other seasonal dishes. A $7 wine option is payable at class.
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website)• $39
Sign up »
|
27
Grilling With Fresh Herbs with Paul Manthe
6:30 pm – 9:00 pm
Showcasing fresh herbs from the garden, Co-op Deli Chef Paul Manthe creates grilled meat dishes bursting with flavor. Learn how to use herb-based marinades, pastes, and rubs to make your beef, chicken, seafood, and lamb dishes exceptional. The proof will be in the sampling.
Downtown Co-op • register at WCC (383-3200--or follow the link below to the WCC website)• $39
Sign up »
|
28 |
29
Make Your Own Hard Cheese with Mark Solomon
1:00 pm – 4:00 pm
Mark Solomon of Seattle teaches how to make cheddar and gouda—two great cheeses that provide a window into the production of many hard cheeses. We’ll talk about cheese chemistry, equipment, starter cultures, and more. We’ll also taste and evaluate the featured cheeses.
Cordata Co-op • register at WCC (383-3200--or follow the link below to the WCC website)• $55
Sign up »
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30 |
1
No-Diet Weight Loss with Lisa Dixon, RD
6:00 pm – 8:00 pm
Diet is a four-letter word. Learn to become the healthiest version of yourself without falling for fad diets. Registered Dietitian & Nutritionist Lisa Dixon will share specific strategies for achieving a healthy weight, by eating real, whole foods. Samples and recipes provided.
Cordata Co-op • register at Co-op • $15
Sign up »
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2
Summer Baking: Berries and Cherries! with Karina Davidson
6:30 pm – 9:00 pm
Karina Davidson showcases the summer fruit harvest as she shares her baking secrets. Who doesn't marvel at a beautiful lattice-topped cherry pie? Learn how to make a perfectly flaky crust and wow your friends. Karina also shares the secrets of quick and delicious blackberry crumble, blueberry glace tart, and a raspberry-streusel coffee cake.
Downtown Co-op • register at WCC (383-3200--or follow the link below to the WCC website) • $35
Sign up »
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4 |
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6 |
Events in June 2013
-
Tue, 06/4
6:30 pm – 9:00 pm
Good Eats, Hawaiian Style with Robert Fong
Robert gets back to his roots with tasty everyday Hawaiian comfort food. Enjoy ahi poke; barbecued spare ribs; and Honolulu beef tomato and rice. Get Fong's hometown recipes and come to eat! A wine option, payable at class, is $8.
Downtown Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $39
Sign up »
-
Wed, 06/5
6:30 pm – 9:00 pm
Good Eats, Hawaiian Style with Robert Fong
Robert gets back to his roots with tasty everyday Hawaiian comfort food. Enjoy ahi poke; barbecued spare ribs; and Honolulu beef tomato and rice. Get Fong's hometown recipes and come to eat! A wine option, payable at class, is $8. NOTE: This is the same as the 6/4 class
Downtown Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $39
-
Thu, 06/6
6:00 pm – 8:00 pm
Cooking with Fresh Herbs with Mary Ellen Carter
Lend a healthy sparkle to your meals with garden-fresh herbs Mary Ellen Carter’s menu features creamy pea soup with mint, poached scallops with an herbed compound butter, and spring greens with roasted baby potatoes with tarragon aioli. Learn how to concoct herbed compound butters, and how to assemble your own bouquet garni. A wine option, payble at class, is $7.
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $39
Sign up »
6:30 pm – 8:30 pm
"Bringing It Home": a documentary on hemp
In honor of Hemp History Week, "Bringing It Home" tells the story of industrial hemp's past, present and future and the environmentally beneficial global industry that includes textiles, building materials, food and bodycare products.
Free event, at the Downtown Co-op's Connection Building
-
Sat, 06/8
1:00 pm – 4:00 pm
Make Your Own Soft Cheese is canceled
This class has been canceled--sorry!
-
Mon, 06/10
6:30 pm – 8:30 pm
How to be Healthy on a Vegan Diet with Doug Walsh
The Vegan Diet is becoming more and more popular as a path towards vibrant health. While adding more vegan and/or raw foods into your diet is a fabulous step toward maximizing your health potential, just because your meal is “raw” or “vegan” doesn’t mean it is good for you. Come join Doug Walsh, 17 year raw foodist, 25 year vegan, and HealthForce Nutritionals National Educator, as he shares the secrets to creating vibrant health, and being successful long-term on a high percentage raw food vegan diet.
Downtown Co-op • register at Co-op • Free
-
Tue, 06/11
6:00 pm – 8:00 pm
Delaying Diabetes with Lisa Dixon, RD
If you have been diagnosed with pre-diabetes, high blood sugars, or are at-risk for diabetes or other chronic health conditions, this class is for you! Registered Dietitian and Nutritionist Lisa Dixon will discuss lifestyle and diet strategies for preventing or delaying diabetes. Snacks, recipes and handouts provided.
Cordata Co-op • register at Co-op • $15
Sign up »
-
Wed, 06/12
6:30 pm – 8:30 pm
Food Changes Everything with Demetree Robinson
Certified Holistic Health Coach Demetree discusses the effects of your food choices. Learn which choices will work to lower your weight, blood pressure, cholesterol and glucose numbers. She will also discuss foods that add energy, curb food cravings, fats to boost your metabolism, and the better natural sweeteners. Low impact exercise will be discussed. Recipes and snacks will be provided.
Cordata Co-op • register at Co-op • $10
Sign up »
7:00 pm – 9:00 pm
Board of Directors Meeting
2nd Wednesday of each month (even months downtown at the Connections Building, odd months at the Cordata store's Roots Room).
-
Thu, 06/13
12:00 pm – 1:30 pm
Brown Bag It! is canceled
-
Mon, 06/17
6:30 pm – 8:30 pm
Natural Fermentation with Sonja Max, RD
Fermented foods are good for you, and they're safe and easy to make at home! In this demonstration class, learn how to make enzyme-rich sauerkraut, kimchee, and tempeh from dried beans. Also learn to prepare, feed, and use a sourdough starter for easy waffles and more. Registered Dietitian Sonja Max has been fermenting food for six years.
Downtown Co-op • register at WCC (383-3200--or follow the link to the WCC website below) • $29
Sign up »
-
Tue, 06/18
6:30 pm – 9:00 pm
Strictly Sockeye with Robert Fong
Experience three fun and easy ways to cook sockeye salmon: seared crisp, simmered moist, and flavored with seasonal garden flowers and herbs; fillets poached with wine, whisky, bouquet garni and aromatic root vegetables; and sockeye nuggets, Hawaiian alae salt-cured, and served with juicy fruits and vegetables. An $8 wine option is payable at class.
Downtown Co-op • register at WCC (383-3200--or follow the linkto the WCC website below) • $45
Sign up »
-
Wed, 06/19
6:30 pm – 9:00 pm
East Indian Vegetarian Ayurvedic Cuisine with Christian Czingula
Ayurvedic therapist and vegan chef Christian Czingula presents simple yet elegant dishes based on ayurveda, the 5,000-year-old healing modality from India. The menu: vegan rose yogurt lassi; fragrant rice with curried tempeh; coconut chutney with cilantro; and samosas, the flaky vegetable-stuffed triangular pastries that are everyone's favorite Indian appetizer.
Downtown Co-op • register at WCC (383-3200) • $35
Sign up »
-
Thu, 06/20
6:30 pm – 9:00 pm
Strictly Sockeye with Robert Fong
By popular demand, a repeat of the June 18 class! Experience three fun and easy ways to cook sockeye salmon: seared crisp, simmered moist, and flavored with seasonal garden flowers and herbs; fillets poached with wine, whisky, bouquet garni and aromatic root vegetables; and sockeye nuggets, Hawaiian alae salt-cured, and served with juicy fruits and vegetables. An $8 wine option is payable at class.
Downtown Co-op • register at WCC (383-3200) • $45
Sign up »
-
Tue, 06/25
6:30 pm – 9:00 pm
Summer Picnic Basket with Lisa Dixon, RD
Join Lisa Dixon to create a casual but elegant picnic, perfect for enjoying during the warm days of summer. We'll enjoy a sparkling lime-basil agua fresca, shrimp and tomato salad with tarragon vinaigrette, chilled currant-beet soup, fingerling potato salad, and spicy dark chocolate brownies. A $7 wine option is payable at class.
Downtown Co-op • register at WCC (383-3200 or follow the link below to the WCC website)• $35
Sign up »
-
Wed, 06/26
5:15 pm – 7:15 pm
Member Affairs Committee meeting
The "MAC meets the last Wednesday every month (no July meeting). Even months downtown in the Connections Building; odd months at the Cordata Roots Room.
6:00 pm – 8:30 pm
Small Plates of the World: Eastern Mediterranean with Jesse Otero
Experience the small plates of "meze," similar to the tapas of Spain but indigenous to the Eastern Mediterranean region. Chef Jesse Otero presents grilled lamb with pistachios, spicy oven-roasted tomatoes with fried herbs, potatoes stuffed with salt cod and garlic, and several other seasonal dishes. A $7 wine option is payable at class.
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website)• $39
Sign up »
-
Thu, 06/27
6:30 pm – 9:00 pm
Grilling With Fresh Herbs with Paul Manthe
Showcasing fresh herbs from the garden, Co-op Deli Chef Paul Manthe creates grilled meat dishes bursting with flavor. Learn how to use herb-based marinades, pastes, and rubs to make your beef, chicken, seafood, and lamb dishes exceptional. The proof will be in the sampling.
Downtown Co-op • register at WCC (383-3200--or follow the link below to the WCC website)• $39
Sign up »
-
Sat, 06/29
1:00 pm – 4:00 pm
Make Your Own Hard Cheese with Mark Solomon
Mark Solomon of Seattle teaches how to make cheddar and gouda—two great cheeses that provide a window into the production of many hard cheeses. We’ll talk about cheese chemistry, equipment, starter cultures, and more. We’ll also taste and evaluate the featured cheeses.
Cordata Co-op • register at WCC (383-3200--or follow the link below to the WCC website)• $55
Sign up »
