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North Coast Co-op
Community
Kitchens
Class and Workshop Schedule
Summer
201 5
JUNE // JULY // AUG // SEPT
www.northcoast.coop 1
Register
Register for a Class or Workshop
Please note that pre-registration and payment are required for all
classes and workshops. See our Cancellation Policy on back cover.
Register online:
Go to our website: www.northcoast.coop. On the home page,
click on store features at the top, scroll down and click on “view classes and register”. This will
take you to the calendar of cooking classes and workshops. Click on the name of the class
you’re interested in, on the calendar, to bring up class descriptions and to see openings. If you
would like to register for a class or workshop, press the “add to cart” button located to the
right of the class description.
At this point you’ll see a field to enter a “gift certificate, coupon, or voucher code.” This
is where you’ll enter your membership information to receive your 20% discount. Enter your
first and last name with your member number. Example: janedoe12345 (with no spaces).
Your name must be as it is on your Co-op membership. If you are unsure of how your
name appears on your membership, contact our Membership Coordinator. After your
information has been entered into the field, press the apply button to see your discount
reflected. You can then keep shopping or proceed to checkout. Once there, first time users
will need to set up a Community Kitchen login and returning users will need to sign in. Payment
and registration confirmation can then be made.
Register by phone at (707) 443-6027 ext. 102. If asked to leave a message, please
include your class request(s), phone number and member number, if applicable. Your call will
be returned.
Register at Customer Service
in either store location. Use your member
number, if applicable, to receive your 20% discount.
Classes are Held in Our Co-op Community Kitchens
In Eureka: 25 4th St. • In Arcata: 971 8th St.
On the Cover: Chef Belem Espitia teaches in our Eureka Community Kitchen.
2-8
Eureka Classes
9-12
Arcata Classes
13-14
Class Calendars
15
Cancellation Policy
1
North Coast Co-op Community Kitchens
Co-op members receive a
20% discount on all
cooking classes and workshops.
Eureka Classes & Workshops
Eureka Community Kitchen inside of our store at 25 4th St.
For registration information, see p. 1
Tues., June 2 from 6:00 to 8:30pm
Sat., June 6 from 6:00 to 8:30pm
France and Italy - North to
Trinity River Vinyards
Wine Tasting
South IV: Southern Italy
Chef Michael Maschmeier $45
Take a tour through hot and flavorful
Southern Italy. We begin the meal by making
fresh Italian Bread and a delicious Compound
Butter. Delicious and satisfying Eggplant
Parmesan with a bold Marinara and fresh
Spring Greens is next on the menu. We end
the meal with the velvety, smooth Italian
Custard Panna Cotta accompanied by a
Seasonal Fruit Coulis Sauce.
Wed., June 3 from 6:00 to 8:30pm
Will Franklin & Ken Baca $10
Trinity River Vineyards produces only small lot,
un-manipulated estate wines such as mature
and elegant Sauvignon Blanc, Semillon,
Chardonnay, Merlot and Cabernet Sauvignon.
Join us for a wine tasting accompanied by
cheeses and delicacies of the North Coast
Co-op. Tasting is available anytime between
6:00 and 8:30pm. Tasters are welcome
anytime throughout, but pre-registration is
required. Participants must be 21 or over
to attend.
Shredded Beef Tortas
Chef Belem Espitia $45
Get your mouths watering with a fresh
Pineapple Fruit Salsa and Chips. Then watch
and learn how to make traditional Shredded
Beef and Bean Tortas with Fresh Vegetables
and Mexican Red Potatoes. Enjoy a dessert of
fresh flour tortilla Sopapilla Nachos topped
with Caramelized Bananas and Ice Cream.
 Please note: Classes fill up
quickly. View class availability
online at www.northcoast.coop
or call (707) 443-6027 ext. 102.
www.northcoast.coop 2
Eureka
Mon., June 15 from 6:00 to 8:30pm
Thurs., June 25 from 6:00 to 8:30pm
The Fun of Summer Grilling
Vietnamese Fresh
Flavorful Favorites
Chef Jon Hoeschen $45
Start the night off with Steamed Manila Clams
with Grilled New Potatoes and Spring Onions.
Learn how to make Moroccan Chicken
Brochettes with Tomato Cabbage Tabbouleh
and yummy Smashed Fingerling Potatoes with
Roasted Garlic. End your experience with
Balsamic Glazed Strawberries and Cream Tart
with Shortbread Crust.
Wed., June 17 from 5:30 to 7:00pm
Chef Michael Maschmeier $45
Learn how to make Vietnamese Chicken
Noodle soup, Pho, prounced ‘Fuh.’ Our
appetizer is a fresh and healthy Chicken and
Vegetable Spring Roll with Peanut Sauce. Rich,
clean and bold home-made chicken broth
is the base of our Pho and delicious herbs,
vegetables, and noodles complete this perfect
combination. Boba Milk Tea Smoothies end
our night on a fun and light note.
Master Food Preserver (MFP)
Demo – Dehydration
MFP Staff / Free
This short demo is a basic introduction to safe
dehydration techniques. Our Master Food
Preserver (MFP) volunteers will answer your
questions about food preservation. We will
demonstrate equipment and research-based
methods for preserving food safely at home.
You will receive food safety tips and a packet
of recipes to take home. Whether you’re a
gardener swimming in excess fruits and
vegetables or a savvy shopper who buys
produce in bulk, you’ll learn simple techniques
for food preservation that can be done
at home.
Learn to make Pho with Chef Michael Maschmeier.
Mon., July 6 from 6:00 to 8:30pm
Sat., June 20 from 1:00 to 3:00pm
European Tour I: Spanish Tapas
Make Your Own Non-toxic
Body Products
Chef Michael Maschmeier $45
Our night begins with the most widespread
specialty in Spain: Tortilla Española, a baked
omelet with potatoes, vegetables, and chorizo
and paired with a Sofrito Sauce. Our entrée is
a duo of Tapas: an Empanadilla Pastry filled
with beef, vegetables, and cheese cooked to a
flaky golden brown and a Manchego Cheese
Tuile topped with thin sliced jamón and a
Fig Sauce. We end on a sweet note with
Guirlache, a traditional nut brittle.
Bethany Staffieri $30
Personal care products are easy and
inexpensive to make at home, and they are
non-toxic to the body. This class will cover
where toxins hide in personal products. We
will make a luscious face cream that nourishes
and renews the skin. Bethany is a trained and
certified Western Herbalist. Bring a one-pint
mason jar with lid (available for purchase at
the Co-op) to take a sample home with you.
3
North Coast Co-op Community Kitchens
Tues., July 7 from 6:00 to 8:30pm
French Classics Humboldt Style I
Chef Alex Begovic $45
Journey to the French countryside with Chef Alex!
Start off simple by preparing a velvety Cream of
Asparagus and New Potato Soup. Next, make a crisp
Green Bean and flavorful Fennel Salad dressed with
hard boiled eggs, croutons and Dijon vinaigrette. As
a main course, prepare Poulet Basquaise (Basque
style chicken). A fresh Summer Fruit Clafouti is the
perfect ending.
CLASS
KEY
Looking for something in
particular? Use our Class Key to
identify classes that meet your
dietary needs or skill level.
Mon., July 13 from 6:00 to 8:30pm
European Tour II: Greek Classics
Chef Michael Maschmeier $45
Our appetizer for the evening is light and flavorful
Kolokithokeftedes or Zucchini and Feta Fritters served
with a Tatziki Sauce. Next is Garides Saganaki, a
traditional shrimp, vegetable, feta, and tomato stew
with toasted Herb Bread to soak up every last drop.
Our dessert is Revani, a semolina citrus sponge cake
soaked in orange syrup.
Sun., July 19 from 11:00am to 12:00pm
Workshop
Gluten-Free
Wine Served
Vegetarian
Beer Served
Hands-On
Teen-Friendly
(Ages 11 to 17)
Kid-Friendly
(Ages 6 to 10)
Sweet and Savory Sushi Rolls
Co-op Staff $10
For ages 6 to 10, accompanied by one adult guest.
We will prepare the rice and fillings before you
arrive. Using sushi mats the children will create a
sweet or savory Sushi. Sweet ingredients might be
berries or apples and some savory ingredients might
be avocados or cucumber and spinach or celery bites.
Class price includes one child and one adult helper.
Tues., July 21 from 6:00 to 8:30pm
French Classics Humboldt Style II
Chef Alex Begovic $45
Our Humboldt local produce just begs us to begin
our meals with a light and enticing mix of Summer
Vegetables in an herb broth. A tasty Poached Fennel
Salad with lemon vinaigrette is next, followed by
savory grilled, marinated Lamb Chops with Béarnaise.
Finish with a delightful Strawberry Bavarian with
ganache sauce.
Please note: Most cooking classes
(in both Arcata & Eureka) are
demonstration only, meaning that
the instructor demonstrates the
recipe(s) and students eat the food
that is prepared (usually a full
course meal). Classes with a hands-on
icon allow for student involvement
in the creation of a meal.
www.northcoast.coop 4
Eureka
Mon., August 3 from 6:00 to 8:30pm
French Summer Meals I
Chef Alex Begovic $45
A creamy Spinach Soup with aromatic tarragon
and garlic starts this French meal. Next, enjoy
a Refreshing Salad with oranges, toasted
almonds, sweet onions, fennel and olive oil.
A rich goat cheese Croques Monsieur over
mixed lettuces is a wonderful entrée, followed
by a sweet and satisfying dish of Strawberries
infused with Pernod and finished with a vanilla
bean Crème Anglaise.
Wed., August 5 from 6:00 to 8:30pm
Fresh is our focus in the Community Kitchen.
European Tour III:
Hearty Hungarian Surprises
Sat., August 15 from 1:00 to 3:30pm
Chef Michael Maschmeier $45
We start with Langos, a savory Hungarian
flatbread with herbs, Emmental cheese, and
served with a Creamy Dill Sauce. Our entrée is
a hearty and decadent Chicken and Vegetable
Paprikash finished with Crème Fraiche, served
with Seared Herb Spätzle Dumplings, and
accompanied with a Creamy Paprika Sauce.
We end the night with Flódni, a pastry layered
with walnuts, apricots, poppy seeds and
apples.
Dr. Pepper Hernandez $30
If you are new to raw foods, we suggest you
start with this class which provides a step-bystep introduction to the theory and practice
of living a raw foods lifestyle through juicing.
Learn what cleansing and nourishment juicing
can provide.
Wed., August 12 from 6:00 to 8:30pm
Mediterranean Flavors
Betty Thompson $45
Tasting begins with Roasted Eggplant with
Pomegranate Syrup and toasted almonds and
pita crisps. Topkakpi Palace style game hens
simmered in a heady sauce with allspice and
pine nuts follows. Accompanying is traditional
bulgur pilaf with seasonal vegetables in
a spiced yogurt sauce. A Walnut Cake in
a honey Metaxa syrup serves for a fine
conclusion.
Beginning Juice Cleansing
Mon., August 17 from 6:00 to 8:30pm
French Summer Meals II
Chef Alex Begovic $45
An easy and beautiful Soup au Pistou (basil
pesto soup) begins this meal. Then, build a
light and airy salad with mixed lettuces and
crunchy croutons, tomatoes, red onions, olives
and an herb vinaigrette. Flavorful bell peppers
stuffed with Humboldt Grassfed Beef are next.
As a sweet finish, enjoy a warm Peach Tart
with rich Vanilla Custard filling.
Co-op members receive a
20% discount on all cooking
classes & workshops. See p. 1
5
North Coast Co-op Community Kitchens
Eureka
Wed., August 19 from 5:30 to 7:00pm
Master Food Preserver (MFP)
Demo – Pressure Canning
MFP staff / Free
This short demo is a basic introduction to
safe Pressure canning techniques. Our Master
Food Preserver (MFP) volunteers will answer
your questions about food preservation. We
will demonstrate equipment and researchbased methods for preserving food safely
at home. Learn how to preserve what’s in
season now, all year long, in your own home
kitchen. You will receive food safety tips and
a packet of recipes to take home. Whether
you’re a gardener swimming in excess fruits
and vegetables or a savvy shopper who buys
produce in bulk, you’ll learn simple techniques
for food preservation that can be done
at home.
Sat., August 29 from 11:00am to 12:00pm
Watermelon Pizza
Co-op Staff $10
For ages 6 to 10, accompanied by one
adult guest. Kids will start with a watermelon
crust and fresh local fruit for juicy colorful
toppings. Learn how to wash and chop fruit
for their very own pizza pie. A little coconut
shavings for a cheesy effect and you have a
sweet pizza treat. Class price includes one
child and one adult helper.
Chef Alex Begovic in our Eureka Community Kitchen.
Mon., August 24 from 6:00 to 8:30pm
Casual Summer Cuisine
Chef Jon Hoeschen $45
A quick charred and raw Corn Salad with
Chilies and Cotija Cheese kicks off this
casual summer menu. A flavorful Grilled
Garlic and Rosemary Chicken is next, served
with Grilled Lettuces with rich Crème Fraiche
and Avocado. Complete this meal with an
invigorating Cantaloupe, Mint and Black
Pepper Granita.
Wed., August 26 from 6:00 to 8:30pm
Start to Finish Ravioli and
Mother Sauces – Technique Class
Chef Michael Maschmeier $45
This interactive night starts when we make
Ravioli Dough from scratch and get creative
filling it with local, seasonal ingredients. Learn
two sauces to accompany our delicious Ravioli:
Supreme Sauce (which is the decadent Lemon
and Mushroom derivative of a mother sauce,
Chicken Veloute) and Sauce Tomate (a Tomato
based mother sauce.) Bring your own manual
pasta machine to class – we will be ready for you!
www.northcoast.coop 6
Eureka
Wed., September 2 from 6:00 to 8:30pm
Sat., September 12 from 1:00 to 3:30pm
California Burritos
Classic Beef Tacos
Chef Belem Espitia $45
In this hands-on class you will make flour
tortillas for your delicious Carne Asada
Burritos, made with meat that has been
marinated in beer. Garden-fresh ingredients
are key in this delicious twist on a classic
favorite. Learn how to make your own Spicy
Salsas to compliment the dish. The meal will
be accompanied by refreshing Hibiscus Water.
Sopapillas Nachos and local honey drizzle are
for desert!
Chef Belem Espitia $15
For ages 11 to 17, accompanied by one adult
guest. In this hands-on class teens will learn
how to make their own fresh Corn Tortillas for
classic Ground Beef Tacos with black beans
and Garden-Fresh Sauce. We will tour the
produce section of the Co-op and learn about
all the veggies used in class. For dessert we will
make Mini Chocolate Chimichangas. Class
price includes one teen and one adult guest.
Thurs., September 10 from 6:00 to 8:30pm
Tues., September 15 from 6:00 to 8:30pm
European Tour of
Italian Decadence
Chef Michael Maschmeier $45
Flavorful Pancetta, Mozzarella, and Herb
stuffed Mushrooms start our evening. We
proceed to our entrée: velvety smooth
Parmesan, Vegetable, and Herb Risotto
accompanied by golden brown Herb Roasted
Citrus Chicken. The night ends with a classic:
decadent Cream Filled Cannoli.
During
Arts Alive
Humboldt Style Fusion I
Chef Alex Begovic $45
Delicious and festive, a Roasted Red Pepper
Soup is finished with Chipotle Infused Crema
Mexicana to start the evening. Next, a
surprising Spinach Salad with melon, sweet
onions, chili powder, and lime vinaigrette is a
palate pleaser. Then learn to prepare perfect
Salmon and Yam Cakes with a bright lime
aioli for your main course. To end, we make
a colorful Orange Panna Cotta with raspberry
and ganache sauce.
Sat., September 5 from 6:00 to 8:30pm in Eureka
Pre-registration Required • 21 and over
W i n e Tas t i n g
$10
Italian Wine with Wine Expert Ken Baca
Italy has some of the best grape-producing land in all of Europe. Almost every region
in the country is suitable for a vineyard. There is so much area to grow grape vines
on, in fact, that the country has more than one million vineyards. Italy has a system
of classification for different classes of wine produced in the area. Two are for what
they call ”table” wines, Vino da Tavola and Indicazione Geografica Tipica (IGT) and
two are for quality wines produced in a specific region, Denominazione Di Origine
Controllata and Denominazione Di Origine Controllata e Garantita. Bring your friends
for a wine tasting accompanied by cheeses and delicacies of the North Coast Co-op
and meet our wine expert Ken Baca. Wine Tasting is available anytime between 6:00
and 8:30pm.
7
North Coast Co-op Community Kitchens
Eureka
Tues., September 22 from 6:00 to 8:30pm
Sat., September 26 from 1:30 to 3:30pm
Knife Skills and Basic
Prep Techniques
Kids Gone RAW –
Summer Freshness!
Steven Dugger $35
Your knives are the most versatile tool in
the kitchen. Come and learn professional
techniques for better, faster, and safer knife
skills. This lecture and hands-on class will
feature basic knife handling, classic cuts, as
well as specific prep techniques for working
with different fruits and veggies. After learning
to slice, dice, peel and julienne, the results of
your hard work become dinner to enjoy with
classmates.
Dr. Pepper Hernandez $25
For ages 6 to 10, accompanied by an adult
guest. Come and Join Dr. Pepper Hernandez,
Raw Food Chef and Naturopath, in an
afternoon of fun with raw food. This workshop
is centered around our little ones eating
healthy and actually "playing with their food".
There will be stations set up for hands-on
experience, samples, laughs and loads of fun.
Bring your child and or come to learn easy,
fun snacks for them. Price includes one child
and one adult helper.
Wed., September 23 from 6:00 to 8:30pm
Curry and Naan from Rajasthan
Betty Thompson $45
Naan, the traditional bread from northwestern
India, land of the Maharajas, is the feature of
this class. The trick is reproducing its tender
chewy texture without the tandoori oven. The
menu also includes delicious Lamb Curry (no
commercial curry powder), cauliflower and
coconut, mixed fruit chutney and Kalindi’s
Shrikhand with saffron cardamom and
pistachios.
Thurs., September 24 from 6:00 to 8:30pm
From Scratch – Gnocchi and
Mother Sauces
Chef Michael Maschmeier $45
In this hands on class, learn to make Italian
Potato Gnocchi and two of the Mother
Sauces to accompany our Dumplings. The
sauces to drench our Gnocchi are rich and
deep flavored Espagnole Brown Beef Sauce
and elegant Béchamel Sauce, which we will
transform into Mornay Sauce with the addition
of Gruyere Cheese.
Mon., September 28 from 6:00 to 8:30pm
Fundamentals and Chef Secrets
of Brining and Pickling
Chef Jon Hoeschen $45
Pickling and Brining are relatively simple
procedures, yet we don’t always know how to
execute the process, much less use them in
our dishes. Chef Jon will dispel the mysteries
and you will taste your first course, a quick
Pickled Shrimp served with grilled Crostini.
Next is an Asparagus and Red Quinoa Salad
with Pickled Red Onions. Our main course
will be Buttermilk Brined Roasted Chicken with
fresh, local, seasonal, vegetables. End the
night with a Salted Caramel Pots de Crème.
Tues., September 29 from 6:00 to 8:30pm
Humboldt Style Fusion II
Chef Alex Begovic $45
Begin this wonderful meal with an effortless
creamy Corn Soup. Follow up your soup with
a lively Watermelon, Arugula and Bacon
Salad with White Balsamic Vinaigrette. Next,
create lip-smacking Grass-Fed Beef Brochettes
with a fragrant Saffron Aioli. Finish with a
decadent Vanilla Mousse with Caramelized
Mangos.
www.northcoast.coop 8
Arcata
Arcata Classes & Workshops
Arcata Community Kitchen at 971 8th St., across from our store
For registration information, see p. 1
Sat., June 27 from 1:00 to 3:00pm
Gluten Free Blueberry
Cardamom Coffee Cakes
Shamira Heinz $30
Shamira Heinz of Heartfire Bakery will
teach participants her recipe for Blueberry
Cardamom Coffee Cakes. Enjoy some local
coffee or delicious tea while discussing
different coffee cake variations. Everyone will
get to take home a breakfast delight. Bring
your own container to keep your treat fresh.
Note: recipe includes dairy and eggs.
Tues., June 30 from 6:00 to 8:30pm
Fresh Mozzarella
from Scratch
Chef Michael Maschmeier $30
Chef Michael will show you that making delicious
food from scratch is simple and easy, exciting,
interesting, and fun. This night is dedicated to
making Mozzarella from scratch and the fun ways
to add flavor to homemade cheese. We will create
a curd, stretch the curd into Mozzarella, and add
pesto and other flavors to the cheese to make a
more interesting delicacy.
9
North Coast Co-op Community Kitchens
Sat., July 11 from 1:00 to 3:30pm
Teen Knife Skills and Basic
Prep Techniques
Steven Dugger $15
For ages 11 to 17, accompanied by an adult
guest. Your knives are the most versatile tool
in the kitchen. Come and learn safe and
proper techniques in knife skills. This lecture
and hands-on class will feature basic knife
handling, basic cutting, as well as specific
prep techniques for working with different fruits
and veggies. After learning to slice, dice, peel
and julienne, the results of your hard work
become dinner. Class price includes one teen
and one adult guest.
 Please note: Classes fill up
quickly. View class availability
online at www.northcoast.coop
or call (707) 443-6027 ext. 102.
Arcata
Sat., July 18 from 1:00 to 3:30pm
Mon., August 10 from 6:00 to 8:30pm
Veganize It!
Improvisational Cooking
Cathy Deyo $30
Bring two of your favorite recipes to class.
We will discuss easy alternatives to “veganize
it”. There are many ways to transform recipes
and lots of ingredients to substitute. It will be
fun to explain “swaps” and see what other
ingredients are available to make your favorite
recipes healthier. We will taste samples of Mac
& Cheese made three different ways.
Steven Dugger $35
Break out of the recipe mold and create your
own culinary masterpieces. This class will
feature tasty demonstrations covering topics
such as: flavor profiles; food and beverage
pairing; and basic food chemistry and
techniques. Join us for the discussion over
pleasing appetizers and a hot drink.
Mon., July 20 from 6:00 to 8:30pm
Join the Vegetarian Revolution
Chef Jon Hoeschen $45
Prep your palette with a plump and colorful
selection of red, green and gold summer
fruits. Next, two farm-fresh soups will tempt
your palette: Liquid Summer Soup, and
Chilled Tomato and Stone Fruit Soup. Then,
build a delicious and satisfying Green
Panzanella Salad with savory Caramelized
Shallots, followed by a dish of Sun Gold
Tomato and Basil Sauce served with Spiralized
Summer Squash. For dessert, enjoy a smooth
and sumptuous Humboldt Honey Ice Cream
with aromatic Lavender.
Sun., July 26 from 1:00 to 3:30pm
How to Use Essential Oils
Bethany Staffieri $30
We all know about the power of scent, but
did you know that some scents can actually
improve your health? Essential oil benefits
come from their antioxidant, antimicrobial and
anti-inflammatory properties. This class will
be an introduction to using essential oils for
health and wellness. Bethany is a trained and
certified Western Herbalist. Bring an 8 ounce
jar with lid to class (available for purchase at
the Co-op) to take a sample home with you.
Locally grown, roasted tomatoes with chévre.
Sat., August 15 from 1:00 to 3:30pm
Prepare for Winter
with Elderberry
Bethany Staffieri $30
In this class we will prepare for winter,
addressing cold and flu season with
Elderberry. Elderberry is used for its antioxidant
activity: to lower cholesterol; to improve
vision; to boost the immune system; and to
improve heart health. Elderberry is also used
for coughs, colds, flu, as well as for bacterial
and viral infections and tonsillitis. This is an
important herb to have on hand for your
winter medicine chest. Bethany is a trained
and certified Western Herbalist. Bring one pint
jar with lid (available for purchase at the
Co-op) to take a sample home with you.
www.northcoast.coop 10
Arcata
Sun., August 16 from 1:00 to 3:30pm
Herbal & Wellness Fire Cider: How
to Make & Use Medicinal Vinegar
Bethany Staffieri $30
Now is the time to focus on immune health,
before heading into the cold and flu season.
Learn how your body’s acidic and alkalinity
levels can be contributing factors to becoming
ill. Bethany will discuss how to balance your
body and boost your immune system. Learn
how to make Fire Cider, a traditional cold
remedy with deep roots in folk medicine. This
remedy includes apple cider vinegar and
is beneficial for immune, digestion and the
respiratory systems. Bethany is a trained and
certified Western Herbalist. Bring one pint jar
with lid (available for purchase at the Co-op)
to take a sample home with you.
Mon., August 17 from 4:00 to 5:00pm
The Simplicity of Nutrition Part 1
Jennifer Shouse / Free
This nutrition workshop will be taught in a
series of three one-hour workshops. These
workshops build on one another, so it is best
to sign up for all three. Students should expect
to learn about the components of a healthy
diet, the link between diet and health, and
how to create simple and nutritious recipes
that incorporate a variety of foods. This series
will also cover the link between diet and
health. Longevity studies correlate certain
eating behaviors with a higher quality of life.
Jennifer Shouse has a Bachelor of Science
in Nutrition, a Master of Science in Public
Health, and a California Teaching Credential
in Health Science.
Mon., August 24 from 4:00 to 5:00pm
The Simplicity of Nutrition Part 2
Jennifer Shouse / Free
This nutrition workshop will be taught in a
series of three one-hour workshops. These
workshops build on one another, so it is best
11
North Coast Co-op Community Kitchens
to sign up for all three. Students should expect
to learn about the components of a healthy
diet, the link between diet and health, and
how to create simple and nutritious recipes
that incorporate a variety of foods. This series
will also cover the link between diet and
health. Longevity studies correlate certain
eating behaviors with a higher quality of life.
Jennifer Shouse has a Bachelor of Science
in Nutrition, a Master of Science in Public
Health, and a California Teaching Credential
in Health Science.
Sat., August 29 from 1:00 to 3:30pm
Summer Salads
Cathy Deyo $30
We will dine on salads that are filled with
summer vegetables. Add some beans or
seitan for protein and you have a complete
meal in one bowl. These dishes will be crispy,
crunchy and with little to no oil, but loads of
flavor. Several of these can even be used as a
sandwich filling.
Mon., August 31 from 4:00 to 5:00pm
The Simplicity of Nutrition Part 3
Jennifer Shouse / Free
This nutrition workshop will be taught in a
series of three one-hour workshops. These
workshops build on one another, so it is best
to sign up for all three. Students should expect
to learn about the components of a healthy
diet, the link between diet and health, and
how to create simple and nutritious recipes
that incorporate a variety of foods. This series
will also cover the link between diet and
health. Longevity studies correlate certain
eating behaviors with a higher quality of life.
In the last class, students will sample one of
the recipes provided, Couscous with Parmesan
and peas. Jennifer Shouse has a Bachelor
of Science in Nutrition, a Master of Science
in Public Health, and a California Teaching
Credential in Health Science.
eitnchuenJ!
K
All about the Beans!
Cathy Deyo $30
We will explore five different recipes all
centered around beans. Hearty Enchilada
Strada starts us off, then Peruvian Pickled
Black Beans. We will make Red Bean Butter
and White Bean Pesto. The real surprising
sweet treat of the night will be Black Bean
Brownies.
Sat., September 26 from 1:00 to 3:00pm
Intro to Tinctures
Bethany Staffieri $30
In this class you will learn a basic medicine
making technique, called tincture. We will
explore Tinctures that have immediate effects
and others that are more nutritive and
supportive in nature. You will make a tincture
in class, talk about different menstrums, shelf
life, storage, dosages and keeping a history
log reference. Bethany is a trained and
certified Western Herbalist. Bring an 8 ounce
jar with lid to class (available for purchase at
the Co-op) to take a sample home with you.
Sun., September 27 from 1:00 to 3:00pm
Medicinal Oils
Bethany Staffieri $30
Making salves for yourself and your family is
easy and an important skill to know. Learn
how to infuse herbs into carrier oils, along
with recipes to produce a powerful healing
salve or balm. You will make a salve for first
aid, lips, diaper rashes, chest rubs, burn salves
and more. Bethany is a trained and certified
Western Herbalist. Bring an 8 ounce jar with
lid to class. (available for purchase at the Coop) to take a sample home with you

Sat., September 19 from 1:00 to 3:30pm

Fun in the
Arcata
Co-op Kids
Classes
K
eep your child or teen learning
this summer, while having a
blast! The Co-op offers cooking
classes created just for your child’s
age group. Kids will have fun in the
kitchen while learning about food
and cooking techniques. Classes
are held in our Arcata & Eureka
Community Kitchens.

Held in Eureka
Sun., July 19, Ages 6 to 10
Sweet and Savory Sushi Rolls
Details p. 4
Sat., Aug. 29, Ages 6 to 10
Watermelon Pizza
Details p. 6
Sat., Sept. 12 , Ages 11 to 17
Classic Beef Tacos
Details p. 7
Sat., Sept. 26 , Ages 6 to 10
Kids Gone RAW –
Summer Freshness!
Details p. 9
Held in Arcata
Sat., July 11, Ages 11 to 17
Teen Knife Skills
and Basic Prep Techniques
Details p. 10

Community Kitchens
www.northcoast.coop 12
Community Kitchen Calendar
June 2015
S
M
T
1
France and
Italy, North to
South IV:
Southern Italy
7
W
2
8
T
3
4
F
Shredded Beef
Tortas
9
10
11
12
21
16
Chinese
Favorites
22
17
18
19
MFP Demo:
Dehydration
23
29
20
Make Your
Own Non-toxic
Body Products
24
25
26
27
Gluten Free
Blueberry
Cardamom
Coffee Cakes
Vietnamese
Fresh Flavorful
Favorites
28
13
Five in Five Raw
15
The Fun of
Summer Grilling
6
Trinity River
Vinyards Wine
Tasting
Intro to Tea
Connoisseurship
14
S
5
30
Fresh Mozzarella
Classes held in EUREKA
Classes held in ARCATA
July 2015
S
5
12
19
Sweet & Savory
Sushi Rolls
26
Essential Oils
M
6
European Tour I:
Spanish Tapas
T
13
Join the
Vegetarian
Revolution
20
Classes held in EUREKA
F
2
3
7
8
9
10
14
15
16
17
21
22
23
24
28
29
30
31
French Classics
Humboldt Style II
27
T
1
French Classics
Humboldt Style I
European Tour II:
Greek Classics
W
Classes held in ARCATA
S
4
11
Teen Knife Skills
Veganize It!
18
25
August 2015
S
M
T
W
T
F
S
1
2
9
Fire Cider:
Make & Use
Medicinal
Vinegar
16
23
3
4
10
11
17
18
24
25
French Summer
Meals I
Improvisational
Cooking
French Summer
Meals II
The Simplicity of
Nutrition Part 1
Casual Summer
Cuisine
The Simplicity of
Nutrition Part 2
30
5
6
7
12
13
14
19
20
21
26
27
28
European Tour III:
Hearty Hungarian
Surprises
Mediterranean
Flavors
MFP Demo:
Pressure Canning
Start to Finish
Ravioli and
Mother Sauces
8
15
Beginning Juice
Cleansing
Prepare for Winter
with Elderberry
22
29
Watermelon
Pizza
Summer Salads
31
The Simplicity of
Nutrition Part 3
Classes held in EUREKA
Classes held in ARCATA
September 2015
S
M
T
1
6
7
13
14
20
21
27
Medicinal Oils
Brining and
Pickling
28
Humboldt
Style Fusion I
California
Burritos
2
8
9
15
16
22
Knife Skills
and Basic Prep
Techniques
29
Humboldt
Style Fusion II
Classes held in EUREKA
W
23
Curry & Naan
from Rajasthan
T
F
3
4
10
11
17
18
24
25
European Tour
of Italian
Decadence
From Scratch:
Gnocchi and
Mother Sauces
30
Classes held in ARCATA
S
5
Italian Wine
Tasting
Classic Beef
Tacos
12
19
All about the
Beans!
26
Kids Gone
RAW:Summer
Freshness!
Intro to Tinctures
Kitchen Locations
Arcata Community
Kitchen
971 8th Street
Arcata, CA 95521
(across the street from our store)
Hand-made tortillas in Chef Belem Espitia's class.
Cancellation Policy
Please Cancel at Least 3 Days in Advance
In order to receive a refund on classes and workshops for
which you have registered, a notice of at least 3 days before
your class date must be given. Refunds will be given in the
form of class credits or Co-op gift cards, this also applies to
classes and workshops canceled by the Co-op.
Stay in Touch
See Class Availability on Our Website
We recommend registering early as classes fill up quickly.
View class availability on our website.
www.northcoast.coop
Eureka Community
Kitchen
25 4th Street
Eureka, CA 95501
(inside our store)
Store Locations
Arcata Store
811 I Street
Arcata, CA 95521
(707) 822-5947
Eureka Store
25 4th Street
Eureka, CA 95501
(707) 443-6027
Store Hours
Receive News and Specials, Sign up for
Our Email Newsletter
Send an email to [email protected] with
the subject line ‘Add me!’ Please include your full name and
Co-op member number if you have one.
(Arcata & Eureka):
6:00 am until 9:00 pm daily
www.northcoast.coop
Member Discounts
Our Mission
Members Receive a 20% Discount on All
Cooking Classes and Workshops
Everyone is welcome to attend Community Kitchen classes
and workshops, but Co-op members receive 20% off! For
information on how to receive your member discount
when registering, see p. 1.
North Coast Co-op is a
member-owned organization
guided by the cooperative
principles. As a leader in our
community we emphasize a
diverse selection of products
while engaging members
through consumer education,
community building, and
environmental responsibility.