Co-op Calendar
Learn about the Healthy Connection classes, events, and meetings happening at the Co-op. Click on the description for more details.
This class has been postponed by the instructor. Baked chiles rellenos are more healthful and less messy to make than the deep-fried version, but just as delectable. Ana demonstrates plain baked chiles rellenos and an extra-delicious pastry- wrapped, vegetable-stuffed, shrimp-topped variation. The chiles rellenos will be accompanied by a zesty three- citrus salad, and luscious flan for the sweet ending to the evening. Enjoy the vital experience of joyful social laughter. Everyone welcome! For info, call Mary Lou Richardson (360)734-4989 Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. Course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, jams, pressure canning vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for 14 years. The harvest is coming! This class is canceled--sorry! Join Chef Fong and Co-op wine steward Vic Hubbard on a far-ranging gastronomic adventure. We’ll pair skewered octopus yakitori and junmai ginjo sake; spring asparagus mushrooms parmesan with Loire Pouilly-Fume, Himalayan sea salt beef rib roast and Argentine malbec; pan-roasted peppercorn coffee chicken and Washington cabernet sauvignon; and for dessert, flan with Moscato d’Asti. Registration includes all fees. Must be 21 years or older to register. Downtown Co-op • register at WCC (383-3200 or follow link to WCC website below) • $65 2nd Wednesday of each month (even months downtown at the Connections Building, odd months at the Cordata store's Roots Room). Join us as we taste the influence of soil and microclimate on wines from unique sub-regions of Washington’s Yakima Valley. Representatives from several regional wineries will be on hand (TBA). Hors d’oeuvres provided by our deli. Cordata Co-op • register at Co-op • $25 Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. Course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, jams, pressure canning vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for 14 years. The harvest is coming! A class for those who took Shela’s class in February, or who already have some familiarity with muscle-testing. Shela teaches self-testing and discusses energy flow in the body/mind. Shela has taught this subject since the 1980’s and has worked at the Co-op Wellness Department since 1993. Downtown Co-op • register at Co-op • $5 A Village Books event, co-sponsored by the Co-op. Disillusioned by mainstream medicine's mechanistic approach to healing, and fascinated by the farming revolution that is changing the way we think about our relationship to the earth, Dr. Daphne Miller left her medical office and traveled to seven innovative family farms across the country to better understand the connections between sustainable agriculture and the health of her patients. Event info: villagebooks.com. Karina presents a multi-course Italian feast: antipasto plates of stuffed mushrooms and cannellini bean salad; arugula, prosciutto, pears and parmesan salad with a sherry-shallot vinaigrette; and two pastas:"angry" rigatoni with tomato-prawn sauce; and whole-wheat spaghetti with lentil-tomato sauce. For dessert , it’s rustic fruit and polenta cake. A wine option, payable at class, is $7. Downtown Co-op • register at WCC (383-3200 or follow link to WCC website below) • $39 Chef Jesse Otero demonstrates winning ways of using day -old-bread, including ribollita, the classic hearty bread and vegetable stew from Tuscany, which uses stale sourdough as a base; and fattoush, the wonderful Lebanese garden salad that uses past-it's-prime pita bread? For dessert, we’ll make Apple Charlotte. Stretch your dollar and your kitchen skills! A wine option, payable at class, is $7. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $35 Lisa Dixon shows off a festive, easy, make-ahead weekend brunch, starring baked French toast with orange-blueberry syrup, spring vegetable baked eggs, fruit salad with ginger-mint dressing. Enjoy a champagne cocktail for an additional $7. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $35 Using the example of the coal train issue, Daniel and Mialee lead an exploration of how to conduct productive discussion despite fierce differences of opinion. The ground rules of this session are to listen and to learn from opposing views. When we get past the stress of "us versus them" new solutions come. Daniel Solomons and Mialee Jose are directors of the Stir Center, a business devoted to creative approaches to problem-solving. Downtown Co-op • register at Co-op • $5 A Village Books event with author Rick Swann, co-sponsored by the Co-op. Our School Garden! is a fictional story about how young Michael, new to the city and the school, experiences the garden through the changing seasons of the school year. He discovers not just how vegetables grow but how a community can grow from a garden. Event info: villagebooks.com. A Village Books event with author Katherine Pryor, co-sponsored by the Co-op. Sylvia Spivens always said 'no' to spinach. But one day, Sylvia's teacher gives her a packet of spinach seeds to plant for a school garden. What to do? In the garden, Sylvia discovers the joy of growing food from the ground up and finds the pleasure of tasting something new. Event info: villagebooks.com. Mulu Belay has made Ambo Ethiopian Cuisine one of the Bellingham Farmers Market's most popular destinations for years. In this class, she demonstrates how to make some of her most popular dishes including yetefeche siga (spicy ground beef), tikil gomen (stewed cabbage), and inguday tibs (sauteed mushrooms). Injera, the unique spongy sourdough flatbread that accompanies all Ethiopian feasts, will round out the menu. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $35 Alaskan halibut seasoned with flair. Learn how to make baked halibut with sauce béchamel; spicy fish tacos with mango, chilis and aromatic herbs; and halibut stir-fried with garlic, black bean and ginger soy. A wine option, payable at class, is $8. Downtown Co-op • register at WCC (383-3200 or follow link to WCC website below) • $45 Mary Ellen Carter and Lisa Dixon team up to teach you how to create those light fluffy pasta pillows from Italy called gnocchi. We will make the traditional potato dumplings covered with a creamed artichoke sauce, delicate spinach and ricotta dumplings sprinkled with pecorino, and unusual carrot gnocchi with fresh sage butter. A wine option, payable at class, is $7. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) •$39 Between the prevalence of environmental carcinogens, and of risky lifestyle and dietary choices, we live in a precancerous culture. Jim Ehmke will talk about a wide range of cancer prevention and therapeutic strategies including diet, herbs and nutrients, chemo, radiation, and more. Cordata Co-op Local Roots Room • $5 Salmon filet stuffed with an olive tapenade; cauliflower gratin; provençal tomato tart; leek vinaigrette salad; and dark chocolate mousse cake for dessert. It must be springtime in Paris, with Karina Davidson as your guide. A wine option, payable at class, is $7. Downtown Co-op • register at WCC (383-3200) or follow link the WCC website below • $39 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. Alaskan halibut seasoned with flair. Learn how to make baked halibut with sauce béchamel; spicy fish tacos with mango, chilis and aromatic herbs; and halibut stir-fried with garlic, black bean and ginger soy. A wine option, payable at class, is $8. NOTE: This class is the same as the May 21 class. Join Dr. Deb, a trained vision quest guide, for a taste of the transformative healing potential of the indigenous medicine wheel model. Explore the powerful perspectives it offers to renew and clarify your life journey. Downtown Co-op • register at Co-op • $5 This class has been postponed by the instructor. Baked chiles rellenos are more healthful and less messy to make than the deep-fried version, but just as delectable. Ana demonstrates plain baked chiles rellenos and an extra-delicious pastry- wrapped, vegetable-stuffed, shrimp-topped variation. The chiles rellenos will be accompanied by a zesty three- citrus salad, and luscious flan for the sweet ending to the evening. Enjoy the vital experience of joyful social laughter. Everyone welcome! For info, call Mary Lou Richardson (360)734-4989 Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. Course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, jams, pressure canning vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for 14 years. The harvest is coming! This class is canceled--sorry! Join Chef Fong and Co-op wine steward Vic Hubbard on a far-ranging gastronomic adventure. We’ll pair skewered octopus yakitori and junmai ginjo sake; spring asparagus mushrooms parmesan with Loire Pouilly-Fume, Himalayan sea salt beef rib roast and Argentine malbec; pan-roasted peppercorn coffee chicken and Washington cabernet sauvignon; and for dessert, flan with Moscato d’Asti. Registration includes all fees. Must be 21 years or older to register. Downtown Co-op • register at WCC (383-3200 or follow link to WCC website below) • $65 2nd Wednesday of each month (even months downtown at the Connections Building, odd months at the Cordata store's Roots Room). Join us as we taste the influence of soil and microclimate on wines from unique sub-regions of Washington’s Yakima Valley. Representatives from several regional wineries will be on hand (TBA). Hors d’oeuvres provided by our deli. Cordata Co-op • register at Co-op • $25 Learn how to stretch your food dollars and enjoy seasonal flavors all year long in this three-session demonstration class. Course covers the techniques and equipment you will need to safely can fruit, quick pickles, salsa, jams, pressure canning vegetables, seafood, and meats. Instructor Susy Hymas has been a Certified Master Food Preserver for 14 years. The harvest is coming! A class for those who took Shela’s class in February, or who already have some familiarity with muscle-testing. Shela teaches self-testing and discusses energy flow in the body/mind. Shela has taught this subject since the 1980’s and has worked at the Co-op Wellness Department since 1993. Downtown Co-op • register at Co-op • $5 A Village Books event, co-sponsored by the Co-op. Disillusioned by mainstream medicine's mechanistic approach to healing, and fascinated by the farming revolution that is changing the way we think about our relationship to the earth, Dr. Daphne Miller left her medical office and traveled to seven innovative family farms across the country to better understand the connections between sustainable agriculture and the health of her patients. Event info: villagebooks.com. Karina presents a multi-course Italian feast: antipasto plates of stuffed mushrooms and cannellini bean salad; arugula, prosciutto, pears and parmesan salad with a sherry-shallot vinaigrette; and two pastas:"angry" rigatoni with tomato-prawn sauce; and whole-wheat spaghetti with lentil-tomato sauce. For dessert , it’s rustic fruit and polenta cake. A wine option, payable at class, is $7. Downtown Co-op • register at WCC (383-3200 or follow link to WCC website below) • $39 Chef Jesse Otero demonstrates winning ways of using day -old-bread, including ribollita, the classic hearty bread and vegetable stew from Tuscany, which uses stale sourdough as a base; and fattoush, the wonderful Lebanese garden salad that uses past-it's-prime pita bread? For dessert, we’ll make Apple Charlotte. Stretch your dollar and your kitchen skills! A wine option, payable at class, is $7. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $35 Lisa Dixon shows off a festive, easy, make-ahead weekend brunch, starring baked French toast with orange-blueberry syrup, spring vegetable baked eggs, fruit salad with ginger-mint dressing. Enjoy a champagne cocktail for an additional $7. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $35 Using the example of the coal train issue, Daniel and Mialee lead an exploration of how to conduct productive discussion despite fierce differences of opinion. The ground rules of this session are to listen and to learn from opposing views. When we get past the stress of "us versus them" new solutions come. Daniel Solomons and Mialee Jose are directors of the Stir Center, a business devoted to creative approaches to problem-solving. Downtown Co-op • register at Co-op • $5 A Village Books event with author Rick Swann, co-sponsored by the Co-op. Our School Garden! is a fictional story about how young Michael, new to the city and the school, experiences the garden through the changing seasons of the school year. He discovers not just how vegetables grow but how a community can grow from a garden. Event info: villagebooks.com. A Village Books event with author Katherine Pryor, co-sponsored by the Co-op. Sylvia Spivens always said 'no' to spinach. But one day, Sylvia's teacher gives her a packet of spinach seeds to plant for a school garden. What to do? In the garden, Sylvia discovers the joy of growing food from the ground up and finds the pleasure of tasting something new. Event info: villagebooks.com. Mulu Belay has made Ambo Ethiopian Cuisine one of the Bellingham Farmers Market's most popular destinations for years. In this class, she demonstrates how to make some of her most popular dishes including yetefeche siga (spicy ground beef), tikil gomen (stewed cabbage), and inguday tibs (sauteed mushrooms). Injera, the unique spongy sourdough flatbread that accompanies all Ethiopian feasts, will round out the menu. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $35 Alaskan halibut seasoned with flair. Learn how to make baked halibut with sauce béchamel; spicy fish tacos with mango, chilis and aromatic herbs; and halibut stir-fried with garlic, black bean and ginger soy. A wine option, payable at class, is $8. Downtown Co-op • register at WCC (383-3200 or follow link to WCC website below) • $45 Mary Ellen Carter and Lisa Dixon team up to teach you how to create those light fluffy pasta pillows from Italy called gnocchi. We will make the traditional potato dumplings covered with a creamed artichoke sauce, delicate spinach and ricotta dumplings sprinkled with pecorino, and unusual carrot gnocchi with fresh sage butter. A wine option, payable at class, is $7. Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) •$39 Between the prevalence of environmental carcinogens, and of risky lifestyle and dietary choices, we live in a precancerous culture. Jim Ehmke will talk about a wide range of cancer prevention and therapeutic strategies including diet, herbs and nutrients, chemo, radiation, and more. Cordata Co-op Local Roots Room • $5 Salmon filet stuffed with an olive tapenade; cauliflower gratin; provençal tomato tart; leek vinaigrette salad; and dark chocolate mousse cake for dessert. It must be springtime in Paris, with Karina Davidson as your guide. A wine option, payable at class, is $7. Downtown Co-op • register at WCC (383-3200) or follow link the WCC website below • $39 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. Alaskan halibut seasoned with flair. Learn how to make baked halibut with sauce béchamel; spicy fish tacos with mango, chilis and aromatic herbs; and halibut stir-fried with garlic, black bean and ginger soy. A wine option, payable at class, is $8. NOTE: This class is the same as the May 21 class. Join Dr. Deb, a trained vision quest guide, for a taste of the transformative healing potential of the indigenous medicine wheel model. Explore the powerful perspectives it offers to renew and clarify your life journey. Downtown Co-op • register at Co-op • $5
Sun
Mon
Tues
Wed
Thur
Fri
Sat
1
Spice Bazaar is postponed indeifintely
6:30 pm – 9:00 pm
2
Mexican Kitchen: Baked Chiles Rellenos with Ana Jackson
6:00 pm – 9:00 pm
Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $39
3
4
5
Bellingham Laughter Club
4:00 pm – 5:00 pm
6
Canning 101 with Susy Hymas
6:30 pm – 8:00 pm
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $59
7
Superior Soup Stocks is canceled
6:30 pm – 9:00 pm
8
Around the World with Robert Fong
6:30 pm – 9:00 pm
Board of Directors Meeting
7:00 pm – 9:00 pm
9
Wine Terroirs of the Yakima Valley with Tim Johnson
6:30 pm – 8:30 pm
10
11
12
13
Canning 101 with Susy Hymas
6:30 pm – 8:00 pm
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $59Muscle Testing 2 with Shela Shirtcliff
6:30 pm – 8:30 pm
Village Books author reading: "Farmacology: What Innovative Family Farming Can Teach Us About Health and Healing"
7:00 pm
14
Rustic Italian Feast with Karina Davidson
6:30 pm – 9:00 pm
15
Better Than Fresh with Jesse Otero
6:00 pm – 8:30 pm
16
Springtime Brunch with Lisa Dixon, RD
6:00 pm – 8:30 pm
The Coal Train Without Shouting with Daniel Solomons and Mialee Jose
6:30 pm – 8:30 pm
17
18
Village Books Chidren's Book Week author reading: "Our School Garden!"
11:00 am
Village Books Chidren's Book Week author reading: "Sylvia's Spinach"
11:00 am
19
20
The Ethiopian Table with Mulu Belay
6:00 pm – 9:00 pm
21
Season Your Halibut with Robert Fong
6:30 pm – 9:00 pm
22
The Art of Gnocchi with Mary Ellen Carter and Lisa Dixon
6:00 pm – 8:30 pm
23
Take Control of your Health: Cancer with Jim Ehmke, CN
6:30 pm – 8:30 pm
Springtime in Paris with Karina Davidson
6:30 pm – 9:00 pm
24
25
26
27
28
29
Member Affairs Committee meeting
5:15 pm – 7:15 pm
Season Your Halibut with Robert Fong
6:30 pm – 9:00 pm
Downtown Co-op • register at WCC (383-3200 or follow the link to the WCC website below) • $45
30
Medicine Wheel Wisdom with Deb Zucker, ND
6:30 pm – 8:30 pm
31
1
Events in May 2013
Spice Bazaar is postponed indeifintely
Mexican Kitchen: Baked Chiles Rellenos with Ana Jackson
Cordata Co-op • register at WCC (383-3200 or follow link to WCC website below) • $39Bellingham Laughter Club
Canning 101 with Susy Hymas
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $59Superior Soup Stocks is canceled
Around the World with Robert Fong
Board of Directors Meeting
Wine Terroirs of the Yakima Valley with Tim Johnson
Canning 101 with Susy Hymas
Cordata Co-op • register at WCC (383-3200 or follow the link below to the WCC website) • $59Muscle Testing 2 with Shela Shirtcliff
Village Books author reading: "Farmacology: What Innovative Family Farming Can Teach Us About Health and Healing"
Rustic Italian Feast with Karina Davidson
Better Than Fresh with Jesse Otero
Springtime Brunch with Lisa Dixon, RD
The Coal Train Without Shouting with Daniel Solomons and Mialee Jose
Village Books Chidren's Book Week author reading: "Our School Garden!"
Village Books Chidren's Book Week author reading: "Sylvia's Spinach"
The Ethiopian Table with Mulu Belay
Season Your Halibut with Robert Fong
The Art of Gnocchi with Mary Ellen Carter and Lisa Dixon
Take Control of your Health: Cancer with Jim Ehmke, CN
Springtime in Paris with Karina Davidson
Member Affairs Committee meeting
Season Your Halibut with Robert Fong
Downtown Co-op • register at WCC (383-3200 or follow the link to the WCC website below) • $45Medicine Wheel Wisdom with Deb Zucker, ND