Co-op Community Conversations presents:

Indigenous Foods Class Series

We are honored to partner again this year with local members of Indigenous-led organizations Dream of Wild Health, Division of Indian Work, Gatherings Café, and American Indian Family Center to share their knowledge through a series of cooking and lecture workshops.

These six classes will all focus on a different recipes using traditional ingredients. We will learn how to make delicious meals, drinks, medicines, and desserts as instructors share their expertise on sourcing, sustainability, and environmental impacts on local and native-grown foods.

Free virtual classes, 6:00 p.m. – 7:30 p.m.

Note- you will need to register on Eventbrite for each class. You can find all of the class links at seward.coop/events

Thursday, Nov 3 – Cushaw Squash, Walleye, and Blue Corn with Brian Yazzie (Yazzie the Chef, Gatherings Cafe)

Monday, Nov 7- Wild Rice with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)

Thursday, Nov 10- Squash and Maple Syrup with Vanessa Casillas, Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 15- Wild Rice and Hazelnuts with Alanna Norris, Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 22- Nettles with Derek Nicholas (Division of Indian Work), Hope Flanagan (Dream of Wild Health)

Tuesday, Nov 29- Squash and Maple Syrup with youth leaders with American Indian Family Center

The event series “Co-op Community Conversations: Exploring the intersection of racial, social, and food justice” is presented by Seward Community Co-op, Eastside Food Co-op, Mississippi Market Food Co-op, and Twin Cities Co-op Partners as a way to examine and connect our cooperative values with social justice movements

Nourish recipes are simple, delicious, cost-effective dishes that use healthy ingredients available at Seward Co-op. Nourish 101 classes showcase these recipes through cooking demonstrations of delicious meals for all skill levels.

Chef Jess Toliver, Jess Delicious Living

Free

This is a virtual class. Please RSVP in advance.

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 to Japan in the late 1920s and are now a winter staple across the country.

Today, we will prepare just that: floured buns filled with pork and onion, then steamed on the bamboo steamer. A side of quick and easy egg drop soup makes this a full and flavorful meal.

Koshiki Smith, the Japanese Kitchen

This is a virtual class. Please register via the Eventbrite link below. 

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 class.

This is an in-person class at our Franklin location. Please RSVP in advance. Registration closes the day before class.

$40/$35 for Seward Co-op owners

John Hanson, Longfellow Soap

Note- the Fall issue of Sprout! incorrectly listed the class time starting at 7:00 p.m. – the class is from 6:00 p.m.-8:30 p.m

Join Longfellow Soap owner John Hanson for an in-person class at the Friendship store to learn soapmaking techniques. Students will receive a free silicone mold and class manual at the class.

This is an 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

Note- the Fall issue of Sprout! incorrectly listed the class time starting at 7:00 p.m. – the class is from 6:00 p.m.-8:30 p.m

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 class.

This is an in-person class at our Franklin Avenue location.

$40/$35 for Seward Co-op owners

John Hanson, Longfellow Soap

Please RSVP in advance. Registration closes the day before class.