PT Food Co-op

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

Calendar

Apr
3
Tue
Board Meeting @ Lawrence Street Annex
Apr 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

Apr
7
Sat
Purple Sprouting Broccoli Demo @ The Food Co-op
Apr 7 @ 3:00 pm – 6:00 pm

 

Purple Sprouting Broccoli is a great addition to any meal.  Stop by the demo station and learn how to easily prepare this unique veggie for your next feast!  Organic Seed Alliance will also be present to go over any questions you may have about how they are working with local farmers to produce this veggies annually.

 

“Purple Sprouting Broccoli (PSB) is a great crop for our region because of our relatively mild winters – it’s planted in the late summer (around mid to late August) and starts producing sprouts in the late winter/early spring (now!).  This is a time when storage crops are often running low or are gone and there is precious little else that can be harvested directly from the field (chicory is one of the few others).  Thus it’s an important economic crop for farmers – allowing them to bring in some much needed sales during the leanest time of the year (and when expenses are higher than one might realize because they are buying all the seeds they’ll need for the year).  It’s also bright and colorful, which can be wonderfully inspiring, delightful, and healthy!

PSB is also great because it’s not only delicious and beautiful but we can also produce seed of it here in our bioregional as well – we live in one of the best places in the world for producing Brassica seed!  The plants for seed production and generally planted around the same time, or a bit later (into early September) and will flower and start producing seeds throughout the spring with full mature seeds being ready to harvest in late summer.”  -Laurie McKenzie, Organic Seed Alliance.

Apr
18
Wed
Lunch and Learn – Reducing Plastics @ The Food Co-op Annex
Apr 18 @ 12:00 pm – 1:30 pm

Join us for an engaging Lunch and Learn opportunity to understand the complex nature of plastics in our lives. We will address a number of questions:
– How can we reduce the plastics we use?
– Are there practical alternatives?
– When we put plastic in the recycling, where does it go?
– Why dont we recycle all plastics in Jefferson County?
We will answer these questions and more while learning how the Co-op supports our desire to reduce, reuse and recycle.

 

Apr
21
Sat
Introduction to Spices @ Market Kitchen
Apr 21 @ 1:30 pm – 5:00 pm

Introduction to Spices


Do you love well seasoned food but spicing confuses you? Not sure what combinations to use and what they’ll do for a dish? In this intensive, we’ll learn to identify and use common kitchen spices. We’ll think like a chef in our approaches to flavoring. Plus we’ll hands-on grind and mix up some ‘must have’ blends to try.

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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. ​

Apr
24
Tue
Board Elections – Meet the Candidates – 2018 @ The Food Co-op Annex
Apr 24 @ 6:00 pm – 7:00 pm

Food Co-op board elections are coming up! Voting will be open May 1st-14th. Look for voting information coming soon on a postcard or in your email inbox, or see the Food Co-op website.

In 2018, two three-year terms on the board are up for election. We have two candidates, Juri Jennings and Dylan Carter  You can read about them in the Spring issue of the Commons and on our website blogs.

This Tuesday, April 24th, come meet Dylan and Juri in person! Our “Meet the Candidates” event starts at 6:00 pm, at the Food Co-op Annex, 2110 Lawrence Street. Board President Monica Le Roux and Vice President Owen Rowe will be on hand to launch the conversation.

Meet the 2018 Candidates @ Co-op Annex
Apr 24 @ 6:00 pm – 8:00 pm

Stop by the Food Co-op Annex at 2110 Lawrence Street on Tuesday, April 24th between 6:00pm  and 8:00 pm to talk with board of director candidates Dylan Carter and Juri Brown. Both candidates are running for the two open seats on the board.  The terms are for 3 years and they would love to hear your ideas on how they can best serve you and the community if elected. Visit http://foodcoop.coop/about/board-elections/ for more information about our candidates along with how to vote.

Apr
29
Sun
ASK THE CHEF – Spice Mixes 101 @ The Food Co-op
Apr 29 @ 2:00 pm – 4:00 pm

THIS WEEKS FOCUS:  Spice Mixes 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!

 

May
1
Tue
Board Meeting @ Lawrence Street Annex
May 1 @ 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

May
12
Sat
Wild Edible + Medicinal Plants Walk & Class @ The Food Co-op
May 12 @ 11:00 am – 12:30 pm

 

This exciting class will take you outside to identify and learn about common wild edible and medicinal plants in our environment.
Join our returning wild edible and medicinal plants instructor Nancy Slick and discover the exciting plants that surround you and how to use them in your own home! This class includes a wild walkabout where you will have an opportunity to see and touch edible and medicinal plants in the wild. Learn descriptions of various plants, how they grow and their common uses in this fascinating and useful class.

*CLASS WILL MEET PROMPTLY IN THE COURTYARD @ 11am.

Don’t miss this truly wild adventure!

About the instructor

Nancy Slick is an estate planning attorney and wild edible and medicinal plants teacher in the Sequim area. She has been a consultant for the National Geographic television network and has taught plant classes in King, Pierce, Jefferson, Clallam and Kitsap counties, including for Peninsula College, the Kitsap County Park Department and the Kitsap County fifth graders environmental education program.

Love Indonesian Food @ Market Kitchen
May 12 @ 1:30 pm – 5:00 pm

Love Indonesian Food

The fabled Spice Islands of Indonesia encompass an astonishing range of culinary diversity. A place filled with healthy, beautiful and exciting food. Join us as we cook up tasty dishes from the classic cookbook “Groot Indonesisch Kookboek” by Dutch-Indonesian writer Beb Vuyk. Together with Pisang Susu’s accompanying food blog to help us understand the recipes we can’t go wrong.

____________________________________________________________________

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. ​

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