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…  Read More →

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…  Read More →

Join Maiv Mos as she shows you how to make Fresh Spring Rolls with Peanut Sauce, a delicious snack she grew up eating. Spring rolls are packed with a ton of veggies and are perfect for spring weather. Maiv Mos Yang, Seward Co-op Please RSVP in advance via the Eventbrite link below. You will receive…  Read More →

Log on to Zoom with your kids for a cooking class and conversation about Native foods! Students will learn about the wild rice plant and its significance to Indigenous peoples living by the lakes. We will learn how to cook wild rice, practice the different steps of a wild rice harvest and learn about local…  Read More →