Midwest Food Connection inspires young people to deepen their relationship with food, benefiting their bodies, their communities, and the earth. Join us for a kid-centered class dedicated to healthy, simple, and fun recipes!
Explore how new fruits from different climates around the world are constantly being introduced to us in North America! Even the apple was once new. We will take a look at many lesser known and interesting fruits from around the world. Students will become acquainted with a variety of flavors as we taste, learn and explore.

Katya Wesely, Midwest Food Connection

Please register in advance- This is a limited in-person class for children ages 5-11 and their caregivers at our Friendship store classroom. Our Friendship store is located at 317 E 38th St, Minneapolis, MN 55409.

Join Longfellow Soap owner John Hanson for an in-person class at the Franklin store to learn soapmaking techniques. Students will receive a free silicone mold and class manual at the class.
Limited in-person class at our Franklin Avenue location.

$40/$35 for Seward Co-op owners

John Hanson, Longfellow Soap

Please RSVP in advance. Registration closes the day before class.

In this class we will make two comforting cold-weather dishes featuring chicken and beef from our Community Foods producers. Chicken with rose petal sauce and pomegranate; and beef hand pies with a delicate and flaky crust, filled with meat and vegetables.

Jessica Tijerina, Tijerina Global Spices

Koshiki’s children ask for Hiyashichuka as soon as the weather warms up: chilled curly wheat noodle topped with cucumber, carrots, tomato, eggs, and chilled and shredded chicken (or substitute tofu) drizzled with refreshing sesame vinaigrette.

Most of all, this salad-like noodle dish has well-balanced ingredients (grain, vegetable, protein, seeds, egg), a balance of flavor elements (sweet, sour, salty, fatty, and pungent), and will make you full and satisfied.

Menu:

Home-made noodle

Sesame dressing

Kinshi Tamago

Shredded chicken or tofu

Other vegetable toppings

Koshiki Smith, The Japanese Kitchen

As with many vegetables, asparagus is chock full of flavor, minerals, and vitamins while offering up notable protein. We can help asparagus shine in delicious ways; either as a stand-alone modest side or a savory addition to grains, legumes and other veggies. Chef AmyLeo will demonstrate how to slice, dice, sear and bake this gorgeous springtime delight in this plant-based class.

AmyLeo Barankovich, Vegan Affairs MN

Join Katie Burns in the virtual kitchen for a session that blends cooking and art. This apple galette dish is wonderfully balanced with a light, flakey crust that supports a bed of baked apples. Katie will demonstrate two finishing methods for this galette- an apricot glaze and a fall season spice glaze.

Katie Burns

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

Join us to learn sushi-making basics. In this class, we will be using ingredients from Seward Co-op to make healthy and sustainable sushi. Basic sushi includes inside-out rolls, traditional rolls, and Nigiri/Mari Sushi. Vegetarian options will be shown as well.

Koshiki Smith, The Japanese Kitchen

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.