Cooking Classes

Oodles of Noodles (ages 4-8)

Does your child love Noodles? This hands on class will focus on the art of handmade pasta. Children will learn to make a vegetable purée to add color and nutrition to the pasta dough. We will create fettuccine noodles as well as a ravioli with cheese filling. Two simple sauces will top the pastas, a roasted tomato, and a browned butter and herb. Wheat free noodles available upon request.

Kids Fermentation Creations (ages 8-12)


Prepare your children to live vibrant healthy lives. Introduce them to the benefits of living foods and cultured veggies rich in digestive enzymes. Cultured veggies are strengthening to the immune system, soothing to the nervous system, help reduce sugar cravings, and regulate weight and appetite. In this class we’ll make Sweet Potato Chips, Pressed Napa Cabbage Salad and Garden in a Jar. Each participant will bring home their own Garden in a Jar kraut!


Kids Night Out (ages 7-9)


Back by popular demand!

Drop your children off at the Co-op Classroom and enjoy a night out while RVF2S staff leads your kids in food-related fun. We will prepare a Fresh ‘n’ Fancy Taco Bar, play games and enjoy kid-friendly short films about food and agriculture.

Scholarships available for Jackson Care Connect members (1/3 of the price). For this discount, register in person at the Info Desk.

Please contact Gretchen with questions (541) 552-5454.


Salad Envy

Keep it cool during the heat of summer with fresh, seasonal salads. In this class Chef Jeff will prepare a savory Chickpea Salad with Kombu, Fennel, and Radishes; a Sunflower Quinoa Primavera Salad with tangy Sesame Dressing; a hearty Greek Cauliflower Salad with Grilled Chicken and Feta Cheese, and a colorful Bay Shrimp Caesar Salad with Kale tossed in Creamy Avocado Dressing. Last but certainly not least, we’ll finish with Seasonal Fruit and Berry Salad in Chocolate Cups.

Mycologist in the Kitchen

Jonathan has come out of the field and into the kitchen where he is quite at home as a natural foods chef.  He promises an informative and entertaining evening focused on wild spring fungi like morels and porcini plus information about how to use dried mushroom mixes. Start the evening with Duxelles, a classic preparation that can be used as a base for many recipes or an appetizer spread. Then enjoy Wild Mushroom Pizza and Cream of Wild Mushroom Soup. Wheat free options available.

Co+op Basics Cooking Class

This class is FREE to Co-op Owners and makes planning and preparing great food on a budget fun, flavorful and thrifty. This class is based on our Co+op Basics pricing and products.

Education Coordinator Gretchen Phillips will give an overview of Co+op Bascis pricing and handy tips on how to stack coupons and other discounts to save money. You'll enjoy a delicious, affordable supper and take home the recipes.

The Co+op Basics class is limited to 18 owners who have not yet taken the class. To register, call Misty at 541-552-5460