Nourish recipes are simple, delicious, cost-effective dishes that use healthy ingredients available at Seward Co-op. Nourish 101 classes showcase these recipes through cooking demonstrations of delicious meals for all skill levels.
Chef Jess Toliver, Jess Delicious Living
Free
This is a virtual class. Please RSVP in advance.
Bento is Japanese boxed lunch or dinner where small portions of well-balanced prepared foods are beautifully arranged in wooden and lacquered boxes. We will prepare Kara-age (marinated and fried chicken), sweet potato rice, tamagoyaki (egg omelet), and a side of seasonal vegetables.
Koshiki Smith, the Japanese Kitchen
Free
This is a virtual class. Please RSVP in advance.
Note- The 11/29 class has been cancelled. We apologize for the inconvenience! You can access our past classes from our Indigenous Foods series here- https://seward.coop/2022-indigenous-foods-class-series/
Co-op Community Conversations presents:
We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.
These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.
Free virtual classes, 6:00 p.m. – 7:30 p.m.
Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events
Thursday, Nov 3 with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)
Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center
The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements
Co-op Community Conversations presents:
We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.
These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.
Free virtual classes, 6:00 p.m. – 7:30 p.m.
Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events
Thursday, Nov 3- Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)
Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center
The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements
Co-op Community Conversations presents:
We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.
These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.
Free virtual classes, 6:00 p.m. – 7:30 p.m.
Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events
Thursday, Nov 3- Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)
Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center
The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements
Co-op Community Conversations presents:
We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.
These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.
Free virtual classes, 6:00 p.m. – 7:30 p.m.
Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events
Thursday, Nov 3- Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)
Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center
The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements
Co-op Community Conversations presents:
We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.
These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.
Free virtual classes, 6:00 p.m. – 7:30 p.m.
Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events
Thursday, Nov 3- Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)
Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)
Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center
The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements
Nourish recipes are simple, delicious, cost-effective dishes that use healthy ingredients available at Seward Co-op. Nourish 101 classes showcase these recipes through cooking demonstrations of delicious meals for all skill levels.
Chef Jess Toliver, Jess Delicious Living
Free
This is a virtual class. Please RSVP in advance.
Join Seward board members to get the scoop on Seward Co-op! Learn about the history and evolution of co-ops, how Seward came to be and where we’re headed, what it means to be a co-op owner, and how YOU play an important role in helping Seward live its vision to sustain a healthy community.
Kate Seybold + Sally Nixon, Seward Co-op Board of Directors
We’d have to cap the attendees at 12 people (virtual classes usually bring in over 100 people).
Free
This is an in-person class at our Friendship store location. Please register in advance- registration will close at noon the day of class.
If you travel in Japan during the winter, you will come across street food vendors and convenience stores selling Nikuman steamed buns. Originally called Chukaman (Chinese-style steamed buns) were introduced to Japan in the late 1920s and are now a winter staple across the country.
Today, we will prepare just that: floured buns filled with pork and onion, then steamed on the bamboo steamer. A side of quick and easy egg drop soup makes this a full and flavorful meal.
Koshiki Smith, the Japanese Kitchen
This is a virtual class. Please register via the Eventbrite link below.
