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

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
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.

 

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. ​

Aug
4
Sat
Cook Persian: The Food of Life @ Market Kitchen
Aug 4 @ 1:30 pm – 5:00 pm

Cook Persian: The Food of Life

The cuisine of any country is a fundamental part of its heritage. Its ingredients reflect geography, while its flavors and colors tell about the aesthetic tastes of its peoples. Join us for a hands-on, tasty, introduction to Persian food, using Najmieh Batmanglij’s beautiful cookbook “Food of Life”. Roll up your sleeves and join this fascinating excursion into the cradle of culinary civilization. This class is especially placed to use our bounty of Summer produce!


____________________________________________________________________

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. ​

Aug
18
Sat
Kitchen Medicine – Healthy Gut, Healthy Body, Healthy Mind @ The Food Co-op Annex
Aug 18 @ 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.

Healthy Gut, Healthy Body, Healthy Mind
Gut health is about more than just digestion – it plays a role in inflammation, immunity, and even emotional health. In this class you’ll learn about the microbiome, pre- and probiotics, and the connections between your belly, your brain and your immune system. You’ll get dietary tools for keeping a healthy, happy G.I., and learn how to make your own pre- and probiotic foods at home.


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.

 

Sep
1
Sat
The Armenian American Kitchen @ Market Kitchen
Sep 1 @ 1:30 pm – 5:00 pm

The Armenian American Kitchen


Armenia has an ancient and delicious cuisine, brought to America by her immigrants. Join us as we experiment with our luscious late Summer produce using Armenian techniques and recipes. Food connects us across all boundaries, so it’s fun to share a meal, try regional recipes and explore the flavors of another country– all the while learning the art & science of cooking.

 

 


____________________________________________________________________

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. ​

Oct
20
Sat
Kitchen Medicine – Immune Health & Winter Wellness @ The Food Co-op Annex
Oct 20 @ 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.

Immune Health & Winter Wellness
Remember last year’s rough flu season? Learn how to rev up winter wellness to keep your family and your community healthy this year! We’ll talk about ways to help prevent exposure and how to keep your immune system in tip-top shape, and you’ll learn how to make a nourishing immune-tune broth and simple & affordable syrups for winter respiratory health.


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.

 

For the Love of Pie @ Market Kitchen
Oct 20 @ 1:30 pm – 5:00 pm

For the Love of Pie


Find your way to baking fabulous pies Be a pastry dough pro. Make creative pie tops and decorations. Learn to use seasonal produce to fill your pies. Play with sweet and savory fillings.

 


_________________________________________________

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. ​

Jan
19
Sat
Kitchen Medicine – Bone & Joint Health @ The Food Co-op Annex
Jan 19 @ 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.

Bone & Joint Health
Joint pain and bone loss don’t have to be part of aging! You can help keep your joints limber and your skeleton strong with mineral, collagen and calcium rich foods. What about calcium supplements – are they really safe, and which sources are best? In this class you’ll hear about recent research on calcium supplementation, the best dietary sources for key nutrients for joint and bone health, and learn how to make and use your own mineral-rich vinegars and bone broth (plus a meatless version!)


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.

 

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