PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Calendar

May
24
Thu
Toxic Free Kitchen @ The Food Coop Annex
May 24 @ 5:30 pm – 7:00 pm

Learn how to turn your kitchen into a Toxic-Free Zone to protect your health and the environment with a workshop presented by the Port Townsend Marine Science Center! Participants will learn about common sources of contaminants in food and the kitchen and how to avoid them, and will create a DIY toxic-free food cover to take home with them to try. All materials will be provided but participants are welcome to bring their own cotton fabric scraps (6″ x 6″ or larger) for use in the activity. Families are welcome, children under 16 must be accompanied by an adult. Questions? Email Carolyn at cwoods@ptmsc.org

May
27
Sun
ASK THE CHEF – Intro to Indonesian @ The Food Co-op
May 27 @ 2:00 pm – 4:00 pm

THIS WEEKS FOCUS:  Intro to Indonesian


Local culinary instructor and writer Sidonie will be onsite at the Food Co-op for some free demonstrations of various cooking techniques. Our goal at The Food Co-op is to give member/owners an opportunity to learn about new products, various cooking methods, as well as a platform to ask those questions you need answered.  Cooking doesn’t have to be complicated, sometimes all you need is a little inspiration to get those juices flowing.

How do you take advantage of this opportunity?  It’s as easy as 1 – 2 – 3.

  1. Stop by the demo station and meet the chef.
  2. Learn a thing or two about new ingredients, meal planning, or cooking techniques.  Feel free to ask questions!
  3. Leave the co-op inspired with some new meal ideas.

-Happy Eating!

 

Jun
5
Tue
Board Meeting @ Lawrence Street Annex
Jun 5 @ 5:30 pm – 8:30 pm

Owners are invited to attend the monthly board meeting on the first Tuesday of each month and share in a simple meal. There is a 10 minute owner comment period at the beginning of each meeting.

Check the board’s board in the store for the full agenda packet. Please note the location of The Food Co-op Annex, where board meetings are held, has moved to 2110 Lawrence Street

Jun
9
Sat
Discover Korean American Food @ Market Kitchen
Jun 9 @ 1:30 pm – 5:00 pm

Discover Korean American Food

Around the world Korean cooking is exploding in popularity. Not only does it have a delicious and sophisticated living tradition, it’s also healthy: with its uses of fermentation, gelatin rich broths and a wide array of fresh vegetables. Learn introductory Korean cooking techniques and how to adapt Korean dishes to our local food scene. With over a million Korean Americans, this cuisine will have an important impact on our meals for years to come.


____________________________________________________________________

Image may contain: 1 person, indoor The Chef – Sidonie Maroon

I cook from the insides out, looking more for the connection between myself and the food, than a perfection of techniques. Although, like the poet’s craft there are intuitive bones behind me, a keen discernment, and sensory incantation. ​

I decided to be a food poet, because everyone must eat–but not everyone eats words. So I took my poet calling and translated it into chef. Having done both, I find them similar, although, maybe the transitory act of cooking is already what poetry captures to keep.

I write to make meaning of what I find in food. Is there a world as rich? It’s our senses, and emotions; it’s communion, yet also starvation. It’s earth, angels and ancestors. I immerse myself in the craft of cooking, while living to write it, onion by onion.

Practically, I earn my living by teaching others to cook. I own FEAST:foodways education at a sustainable table. It’s a blue dot way to reach out and share the culinary imagination of the world. I bring people together to create feasts from  international menus, using local in season foods. Beyond that, I’m a countertop scientist exploring alternative baking methods, and a recipe developer. I’ve always grown gardens, and facilitate “Local Food” a 20/20 group.

Basically, I spin straw into gold through a network of enterprises from community chef, activist, folk arts and food camps director, to writing culinary articles….I purposely keep my life simple, and un-hyped, so you won’t find any glamorous spins on success here; only a love for what I do, love of who I do it with, and a profound love and respect for the planet and life we share. ​

Jun
10
Sun
2018 Annual General Meeting @ Fort Worden Convention Center - JFK Building
Jun 10 @ 3:00 pm – 6:00 pm
Jun
16
Sat
Kitchen Medicine -Radiant Skin @ The Food Co-op Annex
Jun 16 @ 10:00 am – 12:00 pm

Health starts in the kitchen!
In this series, learn how to support key areas of health with simple foods & herbal remedies you can make at home. Each class will discuss recent research and scientific evidence, and give you the bottom line on important nutrients, supportive herbal remedies, and how to incorporate them into your everyday diet.

Radiant Skin
Healthy diet is key for radiant skin, but what we put on our skin is crucial too. What sun blocks and skin products are safest? What about getting enough vitamin D? And will collagen & pine bark really make you look 10 years younger overnight? (If only!) Learn how to keep your skin safe, healthy & vibrant year-round, and how to make a few super-clean, super-affordable skin care products, including an oil cleanser, a floral toner and a rejuvenating serum.


About the instructor
Hosted by registered clinical herbalist and wellness educator Linden de Voil, RH(AHG). Linden has a private practice at Bear Root Apothecary & Wellness Center in uptown Port Townsend, offering individual consultations and group classes on plant medicine, integrative wellness and whole-foods nutrition.

 

Jun
24
Sun
ASK THE CHEF – Korean 101 @ The Food Co-op
Jun 24 @ 2:00 pm – 4:00 pm

THIS WEEKS FOCUS:  Korean 101


Local culinary instructor and writer Sidonie will be onsite at the Food Co-op for some free demonstrations of various cooking techniques. Our goal at The Food Co-op is to give member/owners an opportunity to learn about new products, various cooking methods, as well as a platform to ask those questions you need answered.  Cooking doesn’t have to be complicated, sometimes all you need is a little inspiration to get those juices flowing.

How do you take advantage of this opportunity?  It’s as easy as 1 – 2 – 3.

  1. Stop by the demo station and meet the chef.
  2. Learn a thing or two about new ingredients, meal planning, or cooking techniques.  Feel free to ask questions!
  3. Leave the co-op inspired with some new meal ideas.

-Happy Eating!

 

Jul
3
Tue
Board Meeting @ Lawrence Street Annex
Jul 3 @ 5:30 pm – 8:30 pm

Owners are invited to attend the monthly board meeting on the first Tuesday of each month and share in a simple meal. There is a 10 minute owner comment period at the beginning of each meeting.

Check the board’s board in the store for the full agenda packet. Please note the location of The Food Co-op Annex, where board meetings are held, has moved to 2110 Lawrence Street

Jul
7
Sat
Cook Vegetarian Indian with Confidence @ Market Kitchen
Jul 7 @ 1:30 pm – 5:00 pm

Cook Vegetarian Indian with Confidence

Inspired by “The Art of Indian Vegetarian Cooking” by Yamuna Devi, we’ll explore the basics and by the end of the day you’ll be able to confidently make delicious Indian meals at home.


____________________________________________________________________

Image may contain: 1 person, indoor The Chef – Sidonie Maroon

I cook from the insides out, looking more for the connection between myself and the food, than a perfection of techniques. Although, like the poet’s craft there are intuitive bones behind me, a keen discernment, and sensory incantation. ​

I decided to be a food poet, because everyone must eat–but not everyone eats words. So I took my poet calling and translated it into chef. Having done both, I find them similar, although, maybe the transitory act of cooking is already what poetry captures to keep.

I write to make meaning of what I find in food. Is there a world as rich? It’s our senses, and emotions; it’s communion, yet also starvation. It’s earth, angels and ancestors. I immerse myself in the craft of cooking, while living to write it, onion by onion.

Practically, I earn my living by teaching others to cook. I own FEAST:foodways education at a sustainable table. It’s a blue dot way to reach out and share the culinary imagination of the world. I bring people together to create feasts from  international menus, using local in season foods. Beyond that, I’m a countertop scientist exploring alternative baking methods, and a recipe developer. I’ve always grown gardens, and facilitate “Local Food” a 20/20 group.

Basically, I spin straw into gold through a network of enterprises from community chef, activist, folk arts and food camps director, to writing culinary articles….I purposely keep my life simple, and un-hyped, so you won’t find any glamorous spins on success here; only a love for what I do, love of who I do it with, and a profound love and respect for the planet and life we share. ​

Jul
15
Sun
ASK THE CHEF – Indian 101 @ The Food Co-op
Jul 15 @ 2:00 pm – 4:00 pm

THIS WEEKS FOCUS:  Indian 101


Local culinary instructor and writer Sidonie will be onsite at the Food Co-op for some free demonstrations of various cooking techniques. Our goal at The Food Co-op is to give member/owners an opportunity to learn about new products, various cooking methods, as well as a platform to ask those questions you need answered.  Cooking doesn’t have to be complicated, sometimes all you need is a little inspiration to get those juices flowing.

How do you take advantage of this opportunity?  It’s as easy as 1 – 2 – 3.

  1. Stop by the demo station and meet the chef.
  2. Learn a thing or two about new ingredients, meal planning, or cooking techniques.  Feel free to ask questions!
  3. Leave the co-op inspired with some new meal ideas.

-Happy Eating!

 

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