Co-op Cooking & Health Classes

Home/Co-op Classes
Co-op Classes2018-06-21T15:42:36-05:00

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.

CLASS CANCELED: How to Integrate Chinese Medicine Into Your Everyday Life

Class Canceled

Healthy lifestyle choices means making choices every day that will enhance health and help prevent disease. Join Valerie Stallbaumer for a class focused on Traditional Chinese Medicine, highlighting how to reduce toxicity and help the body work better and improve immune function. With a selection products and foods from the Co-op she will discuss their benefits by explaining how the principles of TCM tie into these selections. Quality foods, exercise, restorative sleep, avoidance of toxins, and stress management are all in our personal control. It is Valerie’s intention to help consumers make better decisions when making purchases. There will be tastings of seasonal, nourishing foods.


Valerie Stallbaumer | Story County Medical Acupuncturist

Date and Time
Thursday, March 19, 6-7:30pm

Traditional Chinese Medicine
Demo & Samples

CLASS CANCELED: Hands-on Pita Bread Class

Another great hands on experience with home cook, Vanessa Preast!

Pita bread is amazingly easy to make and versatile to eat. As a self-taught home cook, Vanessa prefers to prepare meals from scratch with local ingredients and is happy to share her recipes with the community. Learn to make your own tasty whole wheat pita bread on the stove-top and in the oven for a healthy and cost-saving alternative to store-bought sandwich bread. This class will include a few simple and tasty recipes perfectly paired for eating with your fresh and warm pita bread. This is a hands on class and aprons are provided, but bring a to-go container to bring your pita home in (if you don’t eat it all here).

Vavessa Preast | Self-taught Home Cook

Date and Time
Saturday, March 28, 2:30-4:30pm


Go to Top