We are excited to present a cooking and lectures class series highlighting the food, traditions, and cultures of the Twin Cities’ Asian American and Pacific Islander community.
Virtual class | Free
We are pleased to share the good news that the Board of Directors has declared a patronage refund for the fiscal year that ended on June 30, 2022. This is our first patronage refund since 2015. One of the key differences between cooperatives and corporations is what we do with profit. Broadly speaking, we use…
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),… Read More →
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… Read More →
Russ Davis Wholesale has issued a voluntary recall of a number of fruit and vegetable products. This is due to a possible health risk from inadequate sanitizer in water used for washing some ready-to-eat “Crazy Fresh” brand pre-cut fruit. To date, there have been no reports of illness and this recall is not related to…
Save the date and join us for a block party celebrating 50 years of Seward Co-op! We’re partnering with Open Streets Franklin Ave to bring music, food, and fun to… Read More →
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,… Read More →
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… Read More →
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… Read More →
About Nixta Tortilleria Gustavo Romero started Nixta Tortilleria as a way to enjoy and share the corn and tortillas he grew up eating as a child in Mexico. The name comes from the process of nixtamalization, which is a traditional process of soaking corn in a highly alkaline solution to soften and remove the hull.…
