Viroqua Food Co+op Blog

VFC Owner Benefit: Discount on select Drifltess Folk School Classes

Posted by Bjorn Bergman on Mon, Mar 03, 2014 @ 07:35 AM

Cooperatives are rooted in education. The fifth (of seven) International Cooperative Principles,100 Mile Meal Class which the Viroqua Food Cooperative closely follows, is “Education, training and information. Since our birth as a cooperative in September 1995, we have been dedicated to educating our owners about co-ops, food and sustainable farming through a variety of classes and events hosted in our community.

On August 10th, 2013 we partnered for the first time with the Driftless Folk School, Driftless Café, Rooted Spoon Kitchen Table and local farmers to put on the 100 Mile Meal – A Pop Up Restaurant Class and Benefit Dinner. The event was a resounding success! We had 12 folks participate in the class and we had a full house at the Rooted Spoon to enjoy the meal for the benefit dinner.
Wanting to build on our first success, the Driftless Folk School and VFC have been thinking about ways for our organizations, which both have missions that overlap, to further educate those in our community through collaboration.

So, it is with great excitement that we announce a partnership between the VFC and the Driftless Folk School beginning with the 2014 Spring & Summer Course Catalogue. The Driftless Folk School is offering Viroqua Food Cooperative Owners a discount on 11 food-based courses. Discounts for VFC Owners will be $10 off full day classes and $5 off half day classes.

See above for a full listing of DFS classes offered at a discount to VFC Owners. Pick up a 2014 course catalogue, check out their website (www.driftlessfolkschool.org), or contact DFS to learn more at: registar@driftlessfolkschool.org

DFS VFC classes

 

Paleo Ethnic Cooking
Instructor: Laura Poe
Date: Saturday, April 26, 2014 1:00 p.m. - 4:30 p.m.

Come learn how to recreate some of your favorite foods from around the world, paleo-style! In this class, you will learn how to prepare foods of several different ethnic backgrounds, such as Mexican and Indian, following the paleo template which excludes grains, beans, soy, and refined sugar and oils. There will be an emphasis on good nutrition as well as delicious food!

Course Fee: $45  Supply Fee: $15  Location: Viroqua, WI

 

Baking Sourdough Bread
Instructor: Jacob Hundt
Date: Saturday, May 3, 2014  1:00 p.m. - 4:30 p.m.

Learn the art, craft, and science of baking bread with a wild sourdough culture. The air around us and the skins and leaves of many plants are full of wild yeast cells. Under proper cultivation, this natural bounty can be used to leaven breads and pastries in the same way humans have done for thousands of years. In this class you will learn how to capture, care for and use your own wild sourdough culture. Participants will learn how to knead dough and shape it into several types of loaves and how to bring to moist and flavorful perfection in the oven. Each participant will receive a sourdough starter culture to take home.

Course Fee: $45  Supply Fee: $10   Location: Viroqua, WI

 

Seasonal Cooking in Spring
Instructor: Waleed Mahmoud 
Date: Saturday, May 10, 2014  Time: 1:00 p.m. – 4:40 p.m.

Learn to cook a full 3-course meal from scratch using seasonal ingredients.  We will learn how to best care for your ingredients and what to look for when purchasing them, to the best methods for cooking your ingredients. This class aims to give you all the tools you need to not just recreate a specific meal but to give you the knowledge to make a menu and cook it with your own flair.

Course Fee: $45  Supply Fee: $30  Location: Viroqua, WI

 

Mediterranean Cooking
Instructor: Waleed Mahmoud 
Date: Saturday, June 21, 2014  Time: 1:00 p.m. – 4:30 p.m.

We will cook, as a group, a variety of items with a Middle Eastern flair. From how to make Hummus and spice mixes the right way, to the best ways to make a family style meal we will make the meals from scratch. Middle Eastern food is about eating together, so the recipes are tunes for feeding a family or even a large group. We will send you home not just with some knowledge but a bunch of useful recipes to try at home.

Course Fee: $45  Supply Fee: $30  Location: Viroqua, WI

 

Intro to Canning: Pickles and Salsa
Instructor: Annie Bussiere
Date: Sunday, July 6, 2014  Time: 9:00 a.m. - 5:00 p.m.

Learn the art of canning with two classics before the harvest rush! We will start out with basics of jar sterilization and food preparation then dive right into making pickles with various vegetables. In the afternoon we will advance into salsa. Botulism and other canning fears will be discussed. Everyone will leave with jars of their canned creations!

Course Fee: $75   Supply Fee: $10   Location: Viroqua, WI

 

Seasonal Cooking in Summer
Instructor: Waleed Mahmoud
Dates: Saturday, July 12, 2014 Time: 1:00 p.m. – 4:40 p.m.

Learn to cook a full 3 course meal from scratch using seasonal ingredients. We will learn how to best care for your ingredients and what to look for when purchasing them, to the best methods for cooking your ingredients. This class aims to give you all the tools you need to not just recreate a specific meal but to give you the knowledge to make a menu and cook it with your own flair.

Course Fee: $45  Supply Fee: $30  Location: Viroqua, WI

 

Fermentation Basics Class
Instructor: Laura Poe
Date: Saturday, July 19, 2014  Time: 1:00 p.m. - 4:30 p.m.

Come learn how to ferment your own foods at home! The original way to preserve your bounty is fermentation, and the benefits of fermented foods are still important today. This fermentation basics class will cover the how and why of fermenting, including how to make vegetable and dairy ferments. This course will help you to improve the nutritional quality, shelf life and variety in your foods, and save money by doing it yourself. Each student should bring a 1-quart mason jar and lid.

Course Fee: $45  Supply Fee: $15    Location: Viroqua, WI

 

100 Mile Meal - Cooking Class
Instructors: Luke Zahm, Dani Lind, Waleed Mahmoud
Date: August 9, 2014   9:00 a.m. - 5:00 p.m.

Have you ever wondered what it would be like to open a farm-to-table restaurant?  Have you ever dreamed of transforming a space for one night into a dining destination? Our 100 Mile Meal Workshop and Dinner will take you behind the scenes to meet the farmers who grow the menu, work with chefs to transform the seasonal ingredients and allow 60 paying guests to have a dining experience that will not be forgotten! Class participation is required - in fact, this is as hands on in a professional kitchen as it gets! All featured ingredients will be sourced from within a 100 mile radius of the dinner location and will feature some of the finest farms in the Driftless Region.   

Course Fee: $125  Location: Rooted Spoon, Viroqua, WI

 

Cooking Wild Game
Instructor: Waleed Mahmoud
Date: Saturday, August 23, 2014   1:00 p.m. – 4:30 p.m.

This course describes the best ways to cook your wild game and utilize as much of the animal as possible. From how to make a proper stock to how to best cook different types of meats and cuts we will make a starter and main course. Learning how to make various sauces and cooking techniques applies to not just wild game, but all whole animals.

Course Fee: $45  Supply Fee: $30  Location: Viroqua, WI

 

Gluten-free Baking
Instructor: Sarah Bratnober
Date: Saturday, September 13, 2014  9:00 a.m. - 12:30 p.m.

In Gluten-free Baking, students will be inspired and equipped to prepare and enjoy breads, pizzas, pies, cakes, and cookies that are made without the gluten protein found in wheat. The requirements for a gluten-free pantry will be covered, including recommended flours and leavenings to have in stock. The pros and cons of imitations vs. alternatives will be explored, as a number of recipes are analyzed, prepared, and sampled in class. Students will receive valuable hand-outs that include recipes for the prepared items, plus GF pantry tips, shopping tips, and coupons. Bring a thermos of coffee or tea to enjoy with the goodies!

Course Fee: $50  Location: Viroqua, WI

Tags: Classes, Driftless Folk School