Scrambled, fried, boiled, and poached. These may be common egg cooking methods but they are not often executed in a way that makes them super delicious. This class is here to remedy that. Join Education Coordinator and Registered Dietitian Amanda Read More

Looking to build on your skills after Eggs Part One? Join us for Part Two, where we'll dive into some more complex ways to use eggs. If you've ever wondered about the difference between soft and firm peaks when whipping Read More

This class will focus on planning and preparing food for the holidays that can be made ahead of time and refrigerate or freeze. In this hands-on class former Co-op Board Member Patty Barton will teach you how to make and Read More