All Events

April 2017

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Eeeek! A Conflict!

When it comes to conflict, do you move into fight or flight? Join us to explore a third option, “flow”.  Whether you want to improve relationships within your family, workplace, or community, these skills will lay the groundwork for you to engage in conflicts with clarity, confidence, and compassion.

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6:00pm to 8:00pm
 
Springtime Pesto

Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.

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4:00pm
 
Zero-Waste Hero!

Save money, reduce packaging, and help conserve the Earth’s limited natural resources in your kitchen and beyond. Improve your conservation practices with tips and tricks for a zero waste kitchen while enjoying recipes designed to reduce your food waste! The class is free, but requires a $10 deposit at sign up which is returned to you on the day of the class in the form of a Co-op Gift Card.

This class is limited to 15 people who have not yet taken this class. Please sign up early. Refunds can be issued up to 48 hours before the class.

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6:30pm to 8:30pm
 
Chicken Gremolata

A handful of ingredients and 25 minutes is all you need for this sensational chicken.

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4:00pm
 
 
Cooking with your Kids!

Join Rogue Valley Farm to School educators in the Co-op kitchen to get inspired about including your kids in food preparation and cooking family-friendly recipes with seasonal produce. In this class we’ll share RVF2S tips and tricks for teaching kitchen skills, cleanliness, and knife safety to children, and then we'll practice cooking together! On the menu: Farm Fresh Frittata and Surprise Salad! We will get to eat what we've made, and you’ll go home with additional recipe suggestions that you and your children can prepare together, even on a busy weeknight. This is a family cooking class, children are required to be accompanied by at least one adult.

NOTE: Child and adult seats must be added separately. 

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4:00pm to 7:00pm
 
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Sports Nutrition Jeopardy: Fueling for Endurance Sports

The physical and mental preparation required to compete in endurance sports is costly, yet if our race day nutrition is off, exhaustive preparation can all be for naught. Science meets practicality in this interactive talk addressing various fueling topics that will keep you running.

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6:00pm to 8:00pm
 
 
Smoked Salmon and Arugula Salad

A simple creamy Greek yogurt dressing tops this delightful salad.

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4:00pm
 
 
Ketogenic Cooking 101

The health benefits of a ketogenic diet are vast. Join the Ashland Food Co-op’s very own Amber Lynn Janzen as she takes you on a tour of innovative ketogenic recipes while providing participants with a broad overview of some of the key concepts behind ketosis. You will learn about the myriad health benefits of adhering to a high fat, moderate protein, and low carbohydrate diet whether for a short-term cleansing period or as a lifestyle. The menu will feature a homemade loaf of bread, peanut butter cup fat bombs, golden milk, Irish Reubens, and a mason jar keto salad. The entire menu is vegetarian friendly.

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12:00pm to 2:30pm
 
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Holistic Skin Health- Assessing and Supporting the Largest Organ in the Body

The skin is the largest organ in the human body and provides valuable clues regarding an individual’s health status. Learn about how internal dysfunction is reflected outwardly through the skin as well as safe and effective ways to improve skin health and overall wellness.

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6:00pm to 8:00pm
 
 
Mango Jicama Guacamole

This is a fantastic dish to serve at a party; just double (or triple) the recipe and use a wider bowl or small casserole dish. The crunchy jicama, sweet mango and creamy avocado are a delicious topping for tostadas and quesadillas, too.

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4:00pm
 
Be the Sustainable Change Open House

For the first time ever, get a behind the scenes look at what the Co-op is doing to reach our zero waste and carbon neutral goals by 2030. 

Join us for guided store sustainability tours, beer and wine tasting from Upper Five Vineyard and Sierra Nevada Brewing Co., and light snacks from TonTon’s Artisan Affections and Pop Cakes. Plus, we’ll unveil a new customer focused sustainability program. (Hint: it may or may not, but definitely does, have something to do with pedal powered transportation.)

This event is FREE, open to the public and will be held in the Co-op Community Classroom, 300 N. Pioneer St.

We are dedicating the whole month of April to sustainability so stay tuned for other special events, giveaways and in store surprises!

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4:00pm to 6:00pm
 
 
 
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Tiny Homes Growing Big

Tiny homes are a way to reset the structure of day to day life. In this lecture, we will talk about what tiny homes are doing today, what the near future looks like and answer any questions you may have about them.        

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6:00pm to 8:00pm
 
Spinach Red Lentil Soup

This vegan soup will fill your belly and warm you up. Featuring anise, red pepper flakes and ginger, this soup offers a flavor profile to break the boredom of soup season.

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4:00pm
 
 
Kale Dinner Salad

Elegant and hearty enough to be a meal by itself, this vegetarian salad is full of seasonal favorites like kale, apples and figs.

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4:00pm
 
Flavors of Morocco

The history, culture, and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakesh, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African, and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire including: Couscous, Kefta, Harira, Tagine ... and more! All recipes will be paired with wine.

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6:30pm to 9:00pm
 
 
 
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