Celebrate Black History Month with Addie from Seward Co-op as she shares Sunday dinner recipes. Learn how to make a hearty shrimp creole or chicken & sausage jambalaya with the Holy Trinity of green peppers, onions and celery, straight from the Bayous of Louisiana. She’ll also show how to make fried catfish with a side of spaghetti – a Black Northern staple dish that’s easy and affordable.

Sunday, Feb 12 – Shrimp Creole

Sunday, Feb 19- Fried Catfish and Spaghetti

Sunday, Feb 26- Chicken and Andouille Sausage Jambalaya

Virtual classes – please RSVP for each class you will be attending

$5 per class/free for co-op owners

$5 per class/free for co-op owners

Instructor: Addie DeMery (she/her), Seward Co-op

This class series is collaboratively presented by Eastside Food Co-op, Mississippi Market Food Co-op, Seward Community Co-op, and Wedge and Linden Hills Co-op as a way to examine and connect our cooperative values with food, equity, and social justice.

Due to instructor illness, this class has been cancelled.

Sign up solo, with a partner, or with a friend for a fun and casual soap making workshop this Valentine’s Day! Join Longfellow Soap owner John Hanson for an in-person class at the Friendship store to learn how to make your own soap. Sparkling juice and chocolate will be provided! Students will also receive a free silicone mold and class manual at the class.

In-person class at our Friendship location. Please RSVP in advance. Registration closes the day before class.

$40/$35 for Seward Co-op owners

John Hanson, Longfellow Soap

What to expect: The Friendship store is located at 317 E. 38th St. Minneapolis, MN. The classroom is in the northeast corner of the store, past the general seating area. It is mobility-device accessible.

Join Koshiki for warm and nostalgic Japanese comfort food- Tonjiru (miso soup with pork and root vegetables), Agedashi Tofu (fried silken tofu in broth), and Onigiri (rice balls with stuffings and nori sheets).

Virtual class
$5-$10 sliding scale/Free for Seward Co-op owners

Instructor: Koshiki Smith, the Japanese Kitchen