Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. We’ll make tasty plant-based tempeh BLTs with Chef Jess!
Chef Jess Toliver with Jess Delicious Living
Meetings of Seward Co-op’s Board of Directors are open to any co-op owner. The next monthly board meeting is virtual and will be held Tuesday, Jan. 25, 2022. The meeting will include a 10-minute Co-op Owners Comment Period. The board of directors planned this in response to community members’ requests to address the board. Individual time allotment is dependent on number of owners who wish to speak. Meeting agenda is available here. To indicate your intention to attend and/or participate in the Co-op Owners Comment Period, please email board@seward.coop prior to Jan. 25. This will allow us to provide you the virtual meeting link.
Seward Co-op’s Board of Directors is comprised of nine elected co-op owners who serve the co-op for three-year terms. The board typically meets 9-10 times a year on the last Tuesday of the month, at 6:15 p.m. The co-op’s board of directors appreciates hearing from you! They are available to answer questions and provide information about cooperative governance.
This is a cooking, eating, and conversation event hosted by Seward Coop and Wellness Minneapolis. You’ll receive a menu before class so you can shop and cook with functional nutritionist, Jesse Haas, live via Zoom. Each meal and conversation will center around an ingredient on which to build your personal nutrition know-how and fortify your home-cooking with food as medicine. Bring your nutrition and wellness questions to the conversation.
Give yourself some extra love with a nourishing, plant-powered meal. In tonight’s class, we’ll put together a balanced and heart-centered Mediterranean meal of pureed veggie soup with with smoked salmon, tapenade & sourdough bread.
Jesse Haas, CNS, LN – Wellness Minneapolis
Join Henry as he creates simple, vegan Ugandan recipes. Today we’ll make vegan banana pancakes!
Henry Kisitu, Jajja Wellness
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. Today, Jess will show us how to make a fun Super Bowl appetizer- spicy buffalo cauliflower wings!
Chef Jess Toliver with Jess Delicious Living
Using locally-sourced honey, chef Jessica Tijerina shows us recipes using honey as the highlight ingredient: a sweet and savory sticky salmon; a natural honey, lemon and ginger cough drop; and sweet and salty whipped honey butter.
Jessica Tijerina, Tijerina Global Spices
Haru-maki are Japanese-style fried spring rolls. This irresistible harumaki is crispy and packed with meat, bean noodles, carrots, and shiitake mushrooms. Serve them as an appetizer, or make dinner with a side of quick soup, salad, and grain.
Koshiki Smith, the Japanese Kitchen
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10.
Crispy marinated tofu rests on a bed of steamed rice and is topped with peanut-lime sauce then garnished with fresh veggies for a bright, flavorful, and filling meal.
Natalia Mendez, Seward Co-op
