PT Food Co-op

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

Calendar

Jul
28
Sat
Summer Wild Edible + Medicinal Plants Walk & Class @ The Food Co-op
Jul 28 @ 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.


 

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Aug
4
Sat
Zero Waste Living @ The Food Co-op Annex
Aug 4 @ 1:00 pm – 3:00 pm

“Zero Waste Living” will help you produce less waste not just at home. You’ll learn tips and tricks to help reduce the amount of garbage you produce anywhere you go, while living a healthier, more satisfying life. Adapting a zero waste lifestyle is rewarding and economical if you do it right. Come learn how.
 
Also included: a co-op tour! How to practice sustainability and zero waste living, while shopping.

About the instructor
Siobhan McComb has been practicing zero-waste principles for the past decade and strives for a plastic-free lifestyle. Siobhan is inspired by the way things used to be before the disposable, single-use culture of today. She believes that sustainability begins at home and our purchasing decisions have far-reaching impacts on the health of our planet. Owner of One Glass Jar, a zero-waste in-home consultancy, Siobhan also teaches community sustainable living classes. She has spoken at Amazon- Sustainability department, 21 Acres Farm, City of Bothell’s “Sustainamania” fair and The Recology Store, to name a few. She was also delighted to give guided zero-waste shopping tours at Sno-Isle Food Coop. To add to all of that, Siobhan is sole proprietor of Siobhan Cosmetics, an organic, natural and sustainably-packaged cosmetics line

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SOLD OUT! 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!

 

 

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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. ​

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.

 

Aug
25
Sat
BEACH EDITION: Wild Edible + Medicinal Plants Walk & Class @ NORTH BEACH PARK
Aug 25 @ 12:00 pm – 1:30 pm

 

This exciting class will take you outside (North Beach Park) to identify and learn about common wild edible and medicinal plants along our coastline.

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 near the beach. Learn about bivalves, beach plants and seaweeds.

Dont miss this truly wild adventure!

*CLASS WILL MEET PROMPTLY AT North Beach Park @ 12pm.

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.

 

Sep
1
Sat
Sold Out! 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. ​

Sep
8
Sat
DIY Mozzerella and Ricotta Cheese @ Market Kitchen
Sep 8 @ 10:00 am – 12:00 pm

Mozzarella & Ricotta Cheese

In this two hour class, participants will learn how to create both a delicious mozzarella and ricotta cheese. Julie will demonstrate the process from start to finish. Students will learn what milk is best to use, the best temperatures, and the proper container to use for cheese making. Students will also learn about the acidification of the milk proteins, creation of the curds and whey, the proper method for kneading, how to store freshly made cheese and a variety of suggestions and ideas for serving your freshly made mozzarella and ricotta cheese. At the end of the class, students will be invited to enjoy the freshly made cheeses.

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About the Instructor:

Julie is the owner and founder of Oly-Cultures. She has been making kombucha, milk kefir and water kefir for her family and friends for several years. OLY-CULTURES company was started in order to provide people with the information and starter kits to make their own fermented products at home. Julie also teaches a variety of cooking classes on each of her products, sharing what has worked for her over the years. Julie also teaches classes on other fermented foods, such as kimchi, sauerkraut, beet kvass, catsup, mustard and vinegar. Being a native of the Pacific Northwest Julie actively gathers and harvests many of the raw foods native to the area which she incorporates into her dishes and soaps.

Wild Yeast Sourdough Starter @ Market Kitchen
Sep 8 @ 1:00 pm – 3:00 pm

Wild Yeast Sourdough Starter

Learn how to create your own PNW sourdough starter and maintain it. This class will teach how to use wild yeast vs Commercial Yeast (saccharomyces cerevisiae or sugar-eating fungus) when making a fermenting bread. Your sourdough starter can be used in many other wonderful culinary delights: focaccia, pizza dough, brioche, pancakes, English muffins and more. In this hands-on class you will be making your own PNW sourdough starter to take home.

___________________________________

About the Instructor:

Julie is the owner and founder of Oly-Cultures. She has been making kombucha, milk kefir and water kefir for her family and friends for several years. OLY-CULTURES company was started in order to provide people with the information and starter kits to make their own fermented products at home. Julie also teaches a variety of cooking classes on each of her products, sharing what has worked for her over the years. Julie also teaches classes on other fermented foods, such as kimchi, sauerkraut, beet kvass, catsup, mustard and vinegar. Being a native of the Pacific Northwest Julie actively gathers and harvests many of the raw foods native to the area which she incorporates into her dishes and soaps.

Sep
22
Sat
Fall Wild Edible + Medicinal Plants Walk & Class @ The Food Co-op
Sep 22 @ 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.




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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.

 

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