Event Listing

Mon, 08/04/2014 - 9:00am to Fri, 08/08/2014 - 1:00pm
Gardening Experience for Young Chefs Session 2: Monday-Friday, August 4-8 ages 10-12 Learn more advanced knife and cooking skills. Each day’s menu will focus on a different technique from making pie crust to rolling sushi and much more. Recipes include: Homemade Mozzarella for Pizza Pie Day, Bean and Grain Veggie Burgers on Homemade Buns, Braised Meat and Veggies with Homemade Biscuits, Empanadas, Sushi and more. Plan on harvesting most of your veggies and herbs from the... [read more]
Mon, 08/04/2014 - 7:00pm to 9:00pm
John Kalb, MS DC, Ashland’s Wellness Chiropractor and Health Coach
 Have you heard the good news? We have the remarkable ability to self-direct the rewiring of our brain at any age. We will explore four myths and ten commandments for increasing brain health and minimizing the risk of Alzheimer’s. Are we just being forgetful or is it more serious? Let’s find out together as we build a better brain!
Tue, 08/05/2014 - 6:30pm to 9:00pm
A night of authentic Spanish cooking is yours with experienced chef and instructor Ignacio visiting Ashland this summer from Spain. Enjoy classic dishes including Octopus "A Feira"; Pan-Fried Sea Bass with Piricana and Chorizo Oil; Carrilleras de Cerdo en Salsa de Rioja (special pork in wine sauce) and Sweet and Sour Tapas Surprises. Wine pairing is a part of the evening.
Sat, 08/09/2014 - 8:00am to 3:00pm
Visit Hi Hoe Produce at Bluebird Farm where we will spend the morning with Chi and Michelle Scherer followed by a lovely picnic in their orchard. Chi and Michelle are two of the most talented farmers in our region. Once you see the 25 acre farm you will understand why the fruits and veggies from Hi Hoe Produce at Bluebird Farm have a special glow. Many who tour the farm say that listening to Chi talk about his farm and the interconnectedness between cover crops,... [read more]
Mon, 08/11/2014 - 7:00pm to 9:00pm
Oona J. Meade, Licensed Esthetician
If kombucha rejuvenates and alkalizes internal organs, what might it do for our body’s largest organ, our skin?  Learn how this local esthetician discovered ways to use kombucha to ease adult onset acne, psoriasis and provide general skin toning.
Tue, 08/12/2014 - 6:30pm to 9:00pm
Hot summer days, late night dining, exotically flavored drinks are all a part of the Moroccan lifestyle. Tiazza will once again dazzle you with her culinary magic and entertaining stories of another time and place. Sit back relax, and enjoy Harissa Deviled Eggs and Walnut-Goat Cheese Stuffed Dates paired with a Rose Watermelon Martini. The main course is Kefta, a savory dish of Meatballs in an Eggplant Sauce served over Saffron Couscous which is paired with an... [read more]
Thu, 08/14/2014 - 6:30pm to 9:00pm
Join us for a backyard BBQ in our Co-op Garden! Grills aren’t just for meat. We’ll put some Romaine Hearts and corn ears on the grill for the beginnings of a stunning mid summer meal. Recipes include: Grilled Romaine Hearts with Crispy Bacon, Croutons, Parmesan and an Olive Tapenade Dressing; Grilled Beef and Veggie Kabobs with Summer Pesto; and Grilled Corn and Tomato Herb Salad. Hands on and optional wine.
Mon, 08/18/2014 - 7:00pm to 9:00pm
Sari Telpner, Wellness Consultant and Health Educator
Back by popular demand, we are once again offering this popular workshop inspired by the teachings of Dr. Andrew Weil. Discover and learn about strategies to maintain a healthy whole body inflammation response. Please pre-register for this free class by calling Gretchen Phillips at 541-482-2237 ext. 269. 
Tue, 08/19/2014 - 6:30pm to 9:00pm
This is not your grandmother's sauerkraut. There are plenty of other vegetables available this time of year and here’s a whole new way to preserve what they have to offer! Taste and create a flavor arsenal of fermented goodies—concentrated herb pastes, relishes and vegetable combinations that don't necessarily include cabbage. Everyone will take home a creation to ferment and enjoy. Hands on class.
Sat, 08/23/2014 - 1:00pm to 4:00pm
Making fresh cheese is a great introduction to the art of cheesemaking. Chevre, Paneer and a quick Blue Cheese which ages in 3-6 weeks are all easy and delicious examples . Also learn about starter cultures, the 8 cheesemaking steps, sanitation and common pitfalls of the process. Samples, snacks and wine are provided. Hands on class.

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