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. Community instructors Jess Toliver, Koshiki Smith, and Kimiko Molasky will generously share their expertise on the traditions and history of ingredients and recipes from the AAPI community in Minnesota and beyond.

May 9 – Okinawa Southern Japanese Cooking
Okinawa is a collection of islands located in southern Japan. Join Kimiko as she demonstrates how to cook a typical Okinawan chicken soup with daikon radish, kobu seaweed, and bonito fish broth. This combination of ingredients is characteristic of the region and is very comforting with its perfect balance of nutrition and umami.

Kimiko Molasky, Mississippi Market
Virtual class
Free

This class series is collaboratively presented by Eastside Co-op, Mississippi Market, Seward Co-op, the Wedge, and Linden Hills Co-op as a way to examine and connect our cooperative values with food, equity, and social justice; and to recognize and celebrate cultural heritage months that reflect our communities.

Let’s celebrate this spring by learning how to prepare Chirashizushi. Chirashizushi is scattered sushi, meaning sushi rice is topped with beautifully arranged toppings of salmon, shrimp, eggs, and spring greens. Vegetarian options will be available.

Virtual class

$5 | Free for Seward Co-op owners

Koshiki Smith, The Japanese Kitchen

Learn about the Mexican tradition of making and enjoying cascarones- decorated, confetti-filled eggs used for Easter celebrations. Seward Co-op staff member Natalia Mendez will share stories from their family about the history of the eggs, as well as instruct how to make, decorate, and enjoy them – with a crack over the heads of friends! This is a family-friendly, hands-on event.

Natalia Mendez, Seward Co-op

In-person class- Friendship store classroom

$5 / free for kids!