Event Listing

Thu, 10/09/2014 - 6:30pm to 9:00pm
Chef Jeff Shepherd of Lillie Belle Farms Fame
Meet the savory side of Jeff!  He loves to make sauces as much or more than chocolate!  He’ll show you how to construct and use a variety of basic sauces to enhance your menus and also how to play with flavor elements to completely change a basic sauce.  Methods include stocks and reductions utilizing butter, cream and herbs to amplify texture and flavor.  All sauces made in class will be sampled so you can experience the tasty transformation.  
Mon, 10/13/2014 - 7:00pm to 9:00pm
John Fisher-Smith, Director Southern Oregon Time Co-op
Learn how communities across the US, Canada and the UK are using creative cash free exchanges based on hours where no one is denied access to essential services on account of money; where neighbors are rewarded for sharing their skills, and in turn can afford to pay for their own and their family’s needs.
Tue, 10/14/2014 - 6:30pm to 9:00pm
Kristen and Christopher Shockey, authors of Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Kirsten and Christopher will demonstrate ideas and recipes to help you see fermented produce as a “new” ingredient in cooking delicious nutrient dense meals.  Instead of being baffled by this fantastic healthy food you will go home with recipes and ideas that will make fermented vegetables your new favorite convenience food.
Thu, 10/16/2014 - 6:30pm to 9:00pm
No matter the region or season Italians depend on fresh ingredients and traditional techniques to create their everyday menus.  See how easily these delicious recipes come together: Romaine and Radicchio Salad with Shaved Parm, Croutons and a Classic Caesar Dressing followed by Breaded Chicken Piccata with Charred Lemon, Caper and White Wine Butter Sauce served with Fettuccini and Arugula.
Mon, 10/20/2014 - 7:00pm to 9:00pm
Amy Pereira, BA, CHNC
According to the American College of Gastroenterology, over 95 million Americans suffer from poor digestion.  Our modern cooked diet destroys the natural enzymes found in raw foods that aid in digestion.  Another reason is the body’s own diminishing ability to produce enzymes as we age.  Add to that our love of processed, refined and fatty foods.  It’s no wonder that so many of us frequently suffer from occasional bloating, gas, indigestion, poor absorption and constipation... [read more]
Thu, 10/23/2014 - 6:30pm to 9:00pm
Chef Jeffery Hauptman and Dr. Lissa McNiel, ND
Learn how to combine brightly colored fall fruits and vegetables for maximal nutritional benefit and taste.  On the menu:  Italian Parsley and Pistachio Nut Pesto Crostinis; Wild Greens Salad with Fig and Pomegranate Vinaigrette; Butternut Squash and chick Pea Stew; Quinoa and Wild Rice Pilaf with Toasted Hazelnuts.  For dessert, Coconut Caramelized Apples with Sour Cherries or Cranberries.
Mon, 10/27/2014 - 7:00pm to 9:00pm
Glenn Gelfenbein, Licensed Professional Counselor, ADHD Coach & Ian Luepker, Naturopathic Physician, Homeopathic Physician
Share in an open discussion about traditional western medical and alternative views of the etiology and treatment modalities for ADHD with two local health care providers who have a special interest in ADHD.  
Thu, 11/06/2014 - 6:30pm to 9:00pm
Enjoy a classic European Mediterranean meal starting with Kalamata Olive Hummus and Veggies. Grill Lamb Skewers to perfection, then build a Tomato, Red Onion, Black Olive, Feta and Cucumber Salad. Wrap it all up in homemade Pita Bread, and slather a Tzatziki yogurt sauce over the whole business.  We provide the napkins!
Fri, 11/07/2014 - 6:00pm
6-8 pm in the Co-op Community Classroom, located at 300 N. Pioneer St, in Ashland.There is a $5.00 admission fee for non-wine club members. You do not have to be an Ashland Food Co-op member to attend. All 21 and over are welcome!
Fri, 12/05/2014 - 6:00pm
6-8 pm in the Co-op Community Classroom, located at 300 N. Pioneer St, in Ashland.There is a $5.00 admission fee for non-wine club members. You do not have to be an Ashland Food Co-op member to attend. All 21 and over are welcome!

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