Registration:

  1. In person: Go to the CSC (Customer Service Counter) and let them know which class you’d like to sign up for. Cash, check, credit card, and WFC gift cards are accepted.
  2. By phone: Please call 218-728-0884. We do need payment at the time of sign-up, so have your credit card ready.
  3. Please make sure to provide a phone number where we can reach you if your class is cancelled.

Fees and Cancellations:

  1. All classes are $25 or  $20 for Whole Foods Co-op members.
    Exception: If you register for all three classes of the Kitchen Fundamental series,  the cost will be $60 for non-members/ $45 for Members. If registered separately, you will be charged the regular price. There will be no refunds of discounted classes if student chooses not to attend. If WFC cancels the class, it will be refunded at $20 per non-member and $15 for members, or you may retain a class credit.
  2. You must pre-register 48 hours in advance, as space is limited.
  3. Classes and lectures must have a minimum of 6 students signed up 48 hours in advance in order to take place.
  4. If there are less than 6 students registered, each student will be called by WFC and informed of cancellation.
  5. Refunds or class credits (to be used within the next three months) will be given in full if we cancel a class or if you cancel your registration 48 hours in advance.
  6. No refunds will be given for cancellations received after the 48 hour deadline or for no-shows.

Class Instructions:

  1. Please be on time! Late arrivals are disruptive to the instructor and other students.
  2. The classroom is open at least 15 minutes before each class.
  3. Anyone arriving more than 10 minutes late will, unfortunately, not be allowed into the class and will be counted as a no-show
  4. Upon arrival, please go to the Customer Service Counter where you will be escorted to the classroom.
  5. A staff member must accompany all class participants when they are not on the sales floor.

If you have any questions, please contact Chris Rubesch at
218-728-0884 ext. 451 or crubesch@wholefoods.coop

WFC-U Spring Class Listings

March     April     May

March Classes

Rise & Shine: Basic Bread Dough Handling

Instructor: Dave Hanlon

If you're someone who has always wanted to bake bread, but is daunted by the process, this is the class for you. Artisan bread enthusiast Dave Hanlon will guide class participants through a basic European style white bread, offering tips of the trade as well as some hands-on opportunities to learn new kneading and handling techniques. You'll learn how to modify a basic bread recipe and will leave feeling confident about your new bread skills without needing a bread machine! Of course you'll be sampling some of Dave's delicious creations as well, fresh from the oven.

Tuesday, March 2, 6:00 – 8:00 pm

Gluten-Free Tour de Taste: a free WFC event

Tour Hosts: WFC Promotions & Education Staff

Does Celiac Sprue or a Gluten Intolerance leave you stumped for dinner or snack ideas? Would you like to taste some of the gluten-free products the co-op offers? If so, please join us as we navigate the gluten-free products in the store, taste some along the way, and help you find delicious alternatives that won't leave you twisted up in knots. This free event is catered specifically for those with wheat and gluten intolerances. Limit: 20 participants. Although this tour is free, registration is required.

Tuesday, March 9, 6:00 – 7:30 pm

Creating Lasting Change

Instructor: Paula Williams

Are you ready to make some changes in your life? Spring is the perfect time to plant the seeds of change that will, with tender, loving (and persistent) care, grow into a flourishing garden! Join us in this engaging class as we explore the role (and power) of our values and habits in the change process.

Tuesday, March 16, 6:00 – 8:00 pm

Eating the Elements: Ayurveda and the Six Tastes

Instructor: Bonnie Ambrosi

In the ancient Indian science of health called Ayurveda, "taste" is a system for describing which of the five elements--earth, water, fire, air, and ether--are present in a food. Understanding the six tastes can guide you in choosing foods that support your health, and bring a new level of awareness and appreciation to your meals. Join us for a fun class on how to eat the Ayurvedic way, with delicious examples of all six tastes!

Thursday, March 18, 6:00 – 8:00 pm

Caribbean Roots: Spring Break Style

Instructor: Lyndon Ramrattan

Imagine spring break in the Caribbean but without the airports and the crowds! Join Trinidad/ Tobago islander Lyndon as he cooks up another feisty array of dishes, tropical style. You'll be educated, entertained, and well-fed in this class. Menu items include a Pineapple-Mango Salsa, Caribbean Coconut Shrimp or Tofu Curry (Tofu for the Vegetarians), and a Caribbean Herbed Roti (Roasted Herbed Flatbread). Your taste buds won't be disappointed!

Tuesday, March 23, 6:00 – 8:00 pm

April Classes

Back Country Gourmet

Instructor: Chris Rubesch

April is a great time to start hitting the local parks and trails, and to start planning for your big summer camping adventures. Join Chris Rubesch, ultra-marathoner and back-country cook, as he shows you how to create some filling trail-side foods that are easy to pack and satisfying to consume. With the secret to making backpacking chili, pancakes, and even your own power bars you'll never have to resort to freeze - dried meals again!

Thursday, April 8, 6:00 – 8:00 pm

Baking Gluten Free Bread!

Instructor: Emily White

If you missed Emily's gluten-free bread class last session, you have another chance! Learn how to spend less and make your own delicious gluten-free breads. Instructor Emily White, our regular Raw Foods instructor, also eats gluten-free and has spent her time perfecting gluten-free bread recipes. Come and learn, taste, and get recipes! NOTE: This is a repeat of the sold-out class we offered in January.

Wednesday, April 14, 6:00 – 8:00 pm

The Art of Vegetarianism

Instructor: Tony Ferguson

If you're wondering how to incorporate more vegetarian foods into your life, but are unsure where to begin, this is the class for you. Tony will discuss some of the basics of vegetarian cooking, create some artful, easy-to-learn recipes, and will inspire you to introduce more live and healthful foods into your kitchen.

Friday, April 16, 6:00 – 8:00 pm

From Winter Stores to Forest Floors

Instructor: Tom Linderholm

Barbara Kingsolver's award winning book and community read Animal Vegetable Miracle has touched the hearts and appetites of many. Join us along with Chef Tom Linderholm to celebrate the concepts presented in Kingsolver's book and kick off the local eating season in style. This class discusses the transition out of the pantry into our own back yards, and how to utilize the bounty of each season. From preserved, root-cellared, and canned goods to early spring mushrooms, micro greens and ramps, you're sure to leave class feeling inspired and ready for a fresh year of local eating.

Thursday, April 22, 6:00 – 8:00 pm

Tastes of India

Instructor: Koresh Lakhan

Former restaurateur Koresh will guide class participants through some of his favorite, easy-to-make Indian dishes. He'll feature such classics as Basmati Rice, Dal (split pea soup), Navraton Korma (mixed vegetables in light cream sauce), Curried Chicken, Naan (flat bread), Chai, and as a bonus, Koresh's recipe for home-made Paneer (cheese). Your taste buds won't want to miss this class!

Thursday, April 29, 6:00 – 8:00 pm

May Classes

Say Cheese!

Instructor: Shannon Szymkowiak

In answer to the many requests for a cheese class, here it is! In this class, we will hopefully expand your cheese selection beyond basic cheddar by tasting a variety of cheeses, preparing some dishes with some unfamiliar varieties and making a basic cream cheese from scratch. This class is the answer to the question, "There is so much cheese, how do I choose?"

Thursday, May 6, 6:00 – 8:00 pm

Spring Asparagus

Instructor: Scott Graden

Explore a variety of cooking methods and recipes as Scott Graden, Chef and Owner of the New Scenic Cafe, walks you through some of his favorite creations using spring asparagus. Recipes include asparagus flan, appetizers, side dishes, and more. Join us to celebrate one of spring's finest first vegetables.

Tuesday, May 11, 6:00 – 8:00 pm

That's How We Roll! An Introduction to Spring Rolls, Egg Rolls, & More

Instructors: Debbie Manhart & Katie Toumi

Does making your own egg rolls and spring rolls seem too difficult? Is it possible to create tasty rolls without the use of a deep fryer? Find the answers you seek in Debbie & Kate's class, learning new techniques for these delicious all-season appetizers. You'll discover new egg and spring roll recipes as well as accompanying dipping sauces. We guarantee you'll leave class feeling ready to roll!

Thursday, May 20, 6:00 – 8:00 pm

Canapes

Instructor: Scott Graden

Planning on entertaining or simply looking for some easy, tasty, and healthy appetizers? Learn how to make a variety of sweet and savory canapes using the season's freshest ingredients. Scott Graden, Chef and Owner of the New Scenic Cafe, will share recipes, techniques, and presentation ideas on how to make small bites big business in your home.

Tuesday, May 25, 6:00 – 8:00 pm

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