Co-op Cooking & Health Classes

/Co-op Classes
Co-op Classes2018-06-21T15:42:36+00:00

If a class is full – there will be a waitlist option.
We do consider waitlists when planning the next cycle of classes or if there is enough interest to repeat the class that cycle.

For instructor bios, rollover or click on their pictures.

Zero Waste Lifestyle: The Journey of Living with Less Waste

Instructor
Katherine Kerns & Elaine Axmear, E. Ria Designs Home + Gift

Date and Time
Thursday, October 25, 6:30-7:30pm

A Zero Waste Lifestyle (ZWL) is rewarding and economical when done right. Reducing our trash and use of packaging can help us save money, conserve our natural resources, and much more! Join Elaine Axmear and Katherine Kerns to learn helpful tips and tricks for a Zero Waste Lifestyle. They will provide simple, concise handouts for attendees with references, recipes and how-to guides. Elaine will also bring along some of her product offerings, including reusable grocery totes and tare weight fabric bags from her E. Ria Designs Home + Gift product line.

Knife Skills Class

Looking to RSVP for the Knife Skills class? We misprinted the date in the newsletter. It is/was actually on October 9th. We apologize for the error. If you are interested in this type of class in the future please email events@wheatsfield.coop.

The Fermented Kitchen, Course #4 – Non-Dairy Cheeses

Vegan Cashew Cheese

Instructor
Sara Reece, Fermentation Guru

Sara Reece

Date and Time
Thursday, November 1, 6:30-8pm

Special
Class Series
Vegan
No-Gluten

When Sara gave up dairy, she didn’t want to eat fake cheese made out of a cocktail of things she couldn’t pronounce. And so she opted to go without. Until now. Now she has the best option ever; delicious fermented nut cheese. What’s really awesome about this dairy-free, grain-free, starch-free, protein-rich cheese option is that because we’re soaking the nuts and then fermenting them, it becomes incredibly easy on the digestive system. As an extra bonus, the fermentation process further fuels the health of the gut. In this class, you will learn the process of making nut cheese and will sample many different types and flavors. Just in time for Holiday parties!

Holiday Entertaining Ideas with Cheese!

Instructor
Connie Lawrance, Wheatsfield Cheese Buyer

Date and Time
Friday, November 2, 6:30-7:30pm

As part of this year’s Cheese Fest, join Wheatsfield’s Cheese Buyer and Cheese Monger, Connie Lawrance, as we explore a variety of ways cheese can be used to add excitement and zest to your entertaining game. Enjoy several cheese samples, take home a variety of recipes, and have a great time learning about and discussing entertaining techniques.

Create Your Own Stunning Cheese Platter! How To & Contest!

Instructor
Connie Lawrance, Wheatsfield Cheese Buyer

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Date and Time
Saturday, November 3, 9:30-11am

Special
Hands-On

A party without a cheese platter?  Well it’s just not a party.  Fortunately, a great cheese plate is not only impressive, but it’s really easy to create. Join Connie as she shares her knowledge and short cuts for creating your very own cheese tray. Attendees should bring their own 8-10’’ platter or serving plate from home. We will supply the cheese and an assortment of nuts, fruits, olives, crackers and pickles to accompany your tasty creation. This fun hands on class will culminate with a cheese tray contest with the winner receiving a co-op gift card!

How Food Impacts Your Health (Diabetes, Obesity & Heart Disease) & the Environment

Instructor
Dr. Ted Scherier, JETT PHC Founder

Date and Time
Thursday, November 8, 6-7pm

The American diet is very effective at generating type 2 diabetes and obesity because it is high in simple carbohydrates (sugar, sweeteners, bread, rice, cereal). Diabetes and obesity, in turn, facilitate the formation of the other major diet driven diseases such as heart disease and Alzheimer’s. Because these diseases are diet driven, a healthy diet can reverse these conditions to different degrees. The food system has a major impact on soil, water and land management. These impacts will be discussed as well as how healthy food systems can help the environment. Join Dr. Ted Scherier, author of “Living in Reverse: How reversing diabetes and obesity can help you create sustainable lives and sustainable communities” for a discussion explaining the disease reversal process as well as a cooking demonstration of a healthy hummus and salmon mango spinach salad.

Give Thanks! Paint & Sip Class

Instructor
BRUSH Artists- Formally Creative Spirits

Date and Time
Saturday, November 10, 4-6pm

Special
Hands-On

Get creative while you laugh, sip, spend time with friends and make new ones! Food and beverages will be available for purchase. Let the experienced Brush artist walk you through each step making it fun and easy to create your “masterpiece”. Customize with your color choices! Please arrive 15-20 minutes prior to start time to check in, find a seat and choose your paint colors. GIVE THANKS and HAPPY PAINTING!

Cheers! Thanks! Wines and Brews to be Thankful For

Instructor
Kelsey Seay, Iowa Brewers Guild and Best Case Wines

Date and Time
Wednesday, November 14, 7-8pm

Special
Wine & Beer, Must be 21+

Whether you are tasked with bringing beverages to a Thanksgiving Dinner or you have to stock up for the festivities, considering the variety of options can seem daunting. What tastes best with turkey or ham, what pairs with tangy cranberry sauce, and creamy green bean casserole? Oh, don’t forget dessert! To help make it easy for you, Kelsey Seay, of the Iowa Brewers Guild, will offer drink pairings with Thanksgiving samples from Wheatsfield, offering plenty of options for any budget or crowd. This Thanksgiving make your choice of beverage the least of your worries!

The Fermented Kitchen, Course #2, Yogurt & Kefirs

Instructor
Sara Reece, Fermentation Guru

Sara Reece

Date and Time
Thursday, December 6, 6:30-8pm

Special
Class Series
No-Gluten
Vegetarian

Yogurt and Kefir are probiotic powerhouses and should definitely be included in your intestinal health playbook! Yogurt is milk that has been cultured with a bacterial culture and kefir is milk (or water) that has been cultured with a symbiotic culture of bacteria and yeast (SCOBY). In this class you will learn the science and process of how to make dairy yogurt, non-dairy milk yogurt, dairy kefir and water kefir. There will be samples, recipes and take-home kefir grains so that you can start your own cultures.

DIY Fresh Evergreens for Your Holiday Table

Instructor
Sandy Gossman, Master Flower Show Judge and Gardening Consultant

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Date and Time
Monday, December 10, 6:30-8pm

Special
Hands-On

In this make-and-take class, participants will use fresh-cut greens to create a tabletop arrangement that will last well into the New Year. Sandy will teach you how to produce the perfect centerpiece for your table. Enjoy it in your own home or make it a great gift for another. You will learn how to distinguish between different kinds of evergreens and how to use floral wet foam, wrap, picks and wire. Review basic elements of design and experiment with embellishments such as ribbons and ornaments.  Please bring your own clippers and light work gloves.

Bubbles Galore! The Wines of Celebration

Instructor
Bronwyn Beatty-Hansen

Bronwyn Beatty-Hansen

Date and Time
Thursday, December 12, 7-8pm

Special
Wine & Beer, Must be 21+

Celebrate the season with bubbly and gift worthy refreshments. Join Bronwyn in tasting a variety of sparkling wine styles and learn about different techniques of production – including the Traditional Champagne Method. Sparkling wines are often saved for special events and who doesn’t love to break open the bubbly to celebrate good wine with good friends? Learn about what sets true Champagne apart, learn about terms like brut and demi sec, and go over strategies for drinking great sparklers without breaking the bank! Impress your friends with your new knowledge about all things bubbly and get one step closer to being a true wine connoisseur.

Kringla – A Scandinavian Treat

Instructor
Becky Ringsby, Savor Specialty Chef Services

Date and Time
Monday, December 17, 6:30-8pm

Special
Back by Demand!
Hands-On
Vegetarian

Kringla are a classic Scandinavian cookie especially appreciated around the winter holidays. With both her husband’s and her Story City Scandinavian roots propelling her, Becky decided several years ago that she should learn how to master a recipe for this often bland, dry pretzel-shaped pastry. The result? Arguably the most moist and flavorful Kringla you will ever taste! Come not only to get the recipe but to experience rolling your own Kringla. We will also enjoy a few favorite holiday drinks as we work together.

Upcoming Events

  1. $5 Dinner

    October 23 @ 4:30 pm - 7:00 pm
  2. Trick-or-Treat at the Co-op!

    October 27 @ 1:00 pm - 3:00 pm
  3. Double Deal Tuesday

    October 30