Demo: Bright Greens Smoothie Shakers @ The North End Store
Mar
29
3:00 pm15:00

Demo: Bright Greens Smoothie Shakers @ The North End Store

There is an art to making green smoothies. Delicious smoothies come from the freshest produce, chosen correctly and combined in perfect proportion. When you blend it right, you don't compromise the nutrients or the beautifully complex flavors, you enhance them. When you freeze it fast, all that good stuff stays for months. That translates to delicious!

Demo: Annemarie Borlind Skincare @ The Village Store
Mar
31
1:00 pm13:00

Demo: Annemarie Borlind Skincare @ The Village Store

At Annemarie Borlind Natural Beauty pioneering and effective natural cosmetics go hand in hand with respect for people and nature. Since the company was founded in 1959 by Annemarie Lindner, a beauty therapist, our focus has been characterized by a spirit of research, social commitment and careful handling of natural resources.
Whenever possible, our raw materials come either from certified organic farming or wild harvesting. These high-quality raw materials are then processed into innovative products at our company headquarters in the Black Forest of Germany. Also, Annemarie Borlind obtains its own, original, and very soft Black Forest deep spring water from a depth of more than 160 meters. Unlike tap water, it is free of harmful elements, chlorine and other chemicals. This naturally pure spring water is the ideal base for our skincare products.

CIDER FRIDAY! @ The North End Tasting Counter
Mar
31
4:00 pm16:00

CIDER FRIDAY! @ The North End Tasting Counter

Meriwether Cider Co.

We brew our cider from apples grown in the Northwest; it is naturally gluten-free, making it essentially guilt-free, right? All our cider is made with real apples with other pure fruit juices added, no artificial flavors or essences.
Meriwether cider isn’t sweet enough to give you flashbacks from freshmen year of college, but just sweet enough to transport you to hot summer days or to champagne powder on your favorite slope.
 
We’re brewing up many different kinds of ciders, including semi-sweet, semi-dry, blackberry, cherry, plum, ginger, apple pie, apricot, gin botanical, and hopped.
 

Demo: Garden of Life @ The North End Store
Apr
2
11:00 am11:00

Demo: Garden of Life @ The North End Store

Garden of Life’s commitment to health goes beyond offering some of the most effective nutritional products in the world. We are interested in building relationships with people to help them transform their lives to attain extraordinary health. By combining the best of nature and science, the Garden of Life brand offers a path to healthy living with premium products that are supported by education and innovation.

Demo: Ancient Nutrition Bone Broth Protein @ The North End Store
Apr
2
12:00 pm12:00

Demo: Ancient Nutrition Bone Broth Protein @ The North End Store

Bone Broth Protein is paleo friendly, free of common allergens and the ideal protein source for those who are sensitive to dairy, grains, eggs, beef, nuts, seeds and legumes. Carefully crafted quality you can trust and tested to be GMO free. Not only does Bone Broth Protein pack 20g of gut-friendly and paleo-friendly protein per serving, it also provides Bone Broth Co-Factors such as collagen, glucosamine, chondroitin, hyaluronic acid and key electrolyte minerals—to support the health of your gut, joints, muscles, skin and healthy detoxification.

Wine Tasting: Andrew Will Winery
Apr
6
6:00 pm18:00

Wine Tasting: Andrew Will Winery

Join us for this very special tasting! Will Camarda will be in Boise to show the wines of Andrew Will Winery. Will is the son of Chris Camarda, the founder of the winery. Will has taken over as the winemaker from his father and is continuing to make exceptional wines from some of the best vineyard sites in Washington. We will try all current releases and a few cellar treasures and will offer special pricing on all available wines. Cost is $25 which can be applied to any purchase of 3 or more bottles of Andrew Will wine. We will taste the following:

Black Label Series

2014 Malbec
2015 Merlot
2015 Cabernet Franc
2015 Cabernet Sauvignon

Vineyard Selection Series

2013 Two Blondes
2013 Ciel du Cheval
2013 Champoux
2013 Sorella
(plus surprises)
These wines receive tons of praise every vintage and are really worth trying. Seating is limited. Tasting will be held in the conference room behind the Pet Shop.

CLASS: Plant Based Living & Cooking with Paula Coomer
Apr
6
6:00 pm18:00

CLASS: Plant Based Living & Cooking with Paula Coomer

We are so excited to have author Paula Coomer join us for an evening of "Reflections, Recipes, and Advice for a Plant-Based Diet"! 

Blue Moon Vegetarian: Reflections, Recipes,and Advice for a Plant-Based Diet is part memoir, part cookbook, and part health-and-nutrition how-to, and chronicles Kentucky-born former nurse Paula Marie Coomer as she and her fiancé go vegetarian—and ultimately vegan—while also planning a mid-life wedding, adopting a pound hound, and remodeling their two-story Victorian. Writing with honesty, humor, and sometimes despair, Coomer tells the story of two people alternately thriving and suffering as they adjust to a new way of eating, living, and loving. With advice from a former public health professional and over fifty original, tried-and-true, plant-based recipes, this thought-provoking book is perfect for anyone concerned about their own health, the health of their loved ones, and the health of our planet.

From the back cover:  “Blue Moon Vegetarian is a book that will feed all the essential parts of you: your body, your mind, your soul. It’s a love story, a health journal, a cookbook, a lyrical memoir–the perfect recipe for anyone who desires to live a deliciously examined life.”    —Kim Barnes, Author of the internationally-acclaimed novel In the Kingdom of Men

Paula Coomer’s fiction, poetry, and non-fiction have appeared in numerous journals, anthologies, and publications, most recently The Raven Chronicles and Manifest West. She holds an MFA in Creative Writing from the University of Idaho. Books include short stories Summer of Government Cheese, poetry collections Devil at the Crossroads and Nurses Who Love English, and two novels—Dove Creek and Jagged Edge of the Sky.

Ms. Coomer lives near the mouth of Hell’s Canyon in Clarkston, Washington, where she organizes writing retreats and classes. She also writes as Paula Marie Coomer.

This class will include a cooking demo on Cherry Power Balls featured in "Blue Moon Vegan". You will also to have the opportunity to purchase signed copies of Paula's books!

Demo: BodyVerde @ The North End Store
Apr
7
11:00 am11:00

Demo: BodyVerde @ The North End Store

BodyVerde was created out of a need to find fast effective solutions to common skin concerns. Our products are made with the belief that pure ingredients from nature have the power to accelerate your body's own amazing ability to heal itself, in a way that is compatible with your own skin.  

Our 100% plant-based blends feature extracts, essential oils and antioxidants from flower, plant and sea elements enhanced with emollient-rich olive and sunflower oils and shea butter. 

Each of our treatment and beauty products are safe for sensitive skin, children and adults. We proudly make all BodyVerde skincare in the USA.  

Demo: Ancient Nutrition Bone Broth @ The Village Store
Apr
7
1:00 pm13:00

Demo: Ancient Nutrition Bone Broth @ The Village Store

Ancient Nutrition Bone Broth Protein is paleo friendly, free of common allergens and the ideal protein source for those who are sensitive to dairy, grains, eggs, beef, nuts, seeds and legumes. Carefully crafted quality you can trust and tested to be GMO free. Not only does Bone Broth Protein pack 20g of gut-friendly and paleo-friendly protein per serving, it also provides Bone Broth Co-Factors such as collagen, glucosamine, chondroitin, hyaluronic acid and key electrolyte minerals—to support the health of your gut, joints, muscles, skin and healthy detoxification.

LIVE MUSIC: Spencer Batt @ The Village Store
Apr
7
3:00 pm15:00

LIVE MUSIC: Spencer Batt @ The Village Store

Bring your friends and family down to the Boise Co-op each First Friday of the month for free live music, free tastings and great deals store-wide. Sign-up to become a Co-owner and we'll waive the $15 administrative fee!
First Friday, April 7th, Spencer Batt will be performing  3-6 PM in the classroom. Please enjoy food, beverages, beer and wine purchased from the Co-op during the show. 
FREE ALL AGES EVENT!

LIVE MUSIC: Two Birds On A Wire @ The North End Store
Apr
7
4:30 pm16:30

LIVE MUSIC: Two Birds On A Wire @ The North End Store

Bring your friends and family down to the Boise Co-op each First Friday of the month for free live music, free tastings and great deals store-wide. Sign-up to become a Co-owner and we'll waive the $15 administrative fee!
First Friday, April 7th, Two Birds On A Wire will be performing  4:30-7:30 PM in the cafe. Please enjoy food, beverages, beer and wine purchased from the Co-op during the show. 
FREE ALL AGES EVENT!

Demo: Garden of Life @ The Village Store
Apr
8
11:00 am11:00

Demo: Garden of Life @ The Village Store

Garden of Life’s commitment to health goes beyond offering some of the most effective nutritional products in the world. We are interested in building relationships with people to help them transform their lives to attain extraordinary health. By combining the best of nature and science, the Garden of Life brand offers a path to healthy living with premium products that are supported by education and innovation.

EVENT: Book Signing with Author Paula Coomer
Apr
8
1:00 pm13:00

EVENT: Book Signing with Author Paula Coomer

Please join us for this wonderful opportunity to meet and visit with Paula! We will have books availble for purchase.

Blue Moon Vegetarian is part memoir, part cookbook, and part health-and-nutrition how-to, and chronicles Kentucky-born former nurse Paula Marie Coomer as she and her fiancé go vegetarian—and ultimately vegan—while also planning a mid-life wedding, adopting a pound hound, and remodeling their two-story Victorian. Writing with honesty, humor, and sometimes despair, Coomer tells the story of two people alternately thriving and suffering as they adjust to a new way of eating, living, and loving. With advice from a former public health professional and over fifty original, tried-and-true, plant-based recipes, this thought-provoking book is perfect for anyone concerned about their own health, the health of their loved ones, and the health of our planet.

From the back cover:  “Blue Moon Vegetarian is a book that will feed all the essential parts of you: your body, your mind, your soul. It’s a love story, a health journal, a cookbook, a lyrical memoir–the perfect recipe for anyone who desires to live a deliciously examined life.”    —Kim Barnes, Author of the internationally-acclaimed novel In the Kingdom of Men

Paula Coomer’s fiction, poetry, and non-fiction have appeared in numerous journals, anthologies, and publications, most recently The Raven Chronicles and Manifest West. She holds an MFA in Creative Writing from the University of Idaho. Books include short stories Summer of Government Cheese, poetry collections Devil at the Crossroads and Nurses Who Love English, and two novels—Dove Creek and Jagged Edge of the Sky.

Ms. Coomer lives near the mouth of Hell’s Canyon in Clarkston, Washington, where she organizes writing retreats and classes. She also writes as Paula Marie Coomer.

Please let us know that you are planning to come so we can ensure that we have enough books on hand.

CLASS: Food Foundations: Nourishing Meals for the Family Table
Apr
8
1:00 pm13:00

CLASS: Food Foundations: Nourishing Meals for the Family Table

Traditional cultures knew how to nourish themselves with real, whole foods.  Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels.  Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors. 

In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in!  Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.

Classes will be offered on 4 consecutive Saturdays (April 8 – 29) from 1-2:15 pm.  You may purchase each class individually or reserve a spot for the series and save!


 April 8 Beautiful Broths: Simple and Healing Bone Broths and Meat Stocks
    Bone broths and meat stocks are among the most digestible and nutrient-dense foods available.  Our ancestors used all parts of the animals they ate, not just to be thrifty, but because they knew the bones and organ meats helped keep them strong and healthy.  In this class, Kendy will detail why (given our modern nutritional knowledge) we need to eat broths and stocks, and demonstrate how easy it is to prepare these superfoods in your own kitchen.

 April 15 Fabulous Ferments: Sauerkraut, Pickles, and Chutney, Oh My!
    Fermenting vegetables and fruits increases their nutrient value immensely, and makes plant foods more digestible for humans.  With simple kitchen fermenting we harness the work of microscopic, beneficial bacteria to add B vitamins, vitamin K2, and critical enzymes to our foods.  By eating a bit of fermented food each day, we replenish the microbiome in our guts and boost our immune systems.  Come learn the basics, and then head home and start making your own ferments the same day!

April 22:  Classic Cultures:  Yogurt, Milk Kefir, Water Kefir, and Kombucha
    The history of live, fermented drinks is long and rich.  Milk has been cultured into kefir and yogurt for centuries, both as a way to extend it’s life and to increase its digestibility and nutrient density.  Water and tea can also be fermented (with the help of special communities of bacteria and yeast) into naturally bubbly, healthful soda alternatives with infinite flavor possibilities.  Kendy will show you how to make these fun and nourishing drinks at home, with just a few minutes of prep and processing time, and a few days of patience.

April 29:  Great Grains:  How Soaking and Sprouting Grains, Legumes, and Nuts Elevates their Nutrition
    Historically, all traditional cultures around the world that ate grains first soaked or soured them to unlock their healthful properties.  The seed coats of grains, seeds, nuts, and legumes (all forms of plant embryos) contain digestive enzyme inhibitors and other anti-nutrients that are deactivated once the seeds begin to sprout into young plants.  By modeling this process in our kitchens (with only a few minutes of processing time and a few days of forethought), we can transform these foods from digestively-challenging and nutrient-depleting to deeply-nourishing.  Kendy will teach you the simple techniques of soaking/souring and send you home with the skills and motivation to get you started at home.

Kendy Radasky, a Nutritional Therapist and self-described foodie loves learning and teaching about foundationally nourishing foods. Her two favorite places to spend time are the garden and the kitchen – using fresh, organic, homegrown ingredients in the nutrient-dense meals and snacks she creates for her family. She guides her family on their journey to heal their food sensitivities from the inside out; sourcing quality plant and animal foods and practicing traditional food preparation techniques are keys to their success.

In her work as a Nutritional Therapist, Kendy guides mothers and moms-to-be, who often feel depleted by the responsibilities of family and work, to deeply nourish themselves so they can reclaim their vitality and creativity, and more fully nurture those they love.  She specializes in Fertility Restoration, Pregnancy Nutrition, and Conscious Transitions to Solid Foods for Babies.


 

CLASS: Beautiful Broths! Simple & Healing Bone Broths and Meat Stocks
Apr
8
1:00 pm13:00

CLASS: Beautiful Broths! Simple & Healing Bone Broths and Meat Stocks

Class # 1 in this 4-part series:

Bone broths and meat stocks are among the most digestible and nutrient-dense foods available.  Our ancestors used all parts of the animals they ate, not just to be thrifty, but because they knew the bones and organ meats helped keep them strong and healthy.  In this class, Kendy will detail why (given our modern nutritional knowledge) we need to eat broths and stocks, and demonstrate how easy it is to prepare these superfoods in your own kitchen.

Traditional cultures knew how to nourish themselves with real, whole foods. Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels. Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors.

In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in! Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.

Demo: Montana Emu Oil @ The North End Store
Apr
9
12:00 pm12:00

Demo: Montana Emu Oil @ The North End Store

  • Boise Co-op

The Montana Emu Ranch Company is located in the Rocky Mountains of Northwest Montana, about 65 miles south of the Canadian Border. Here the air is pristine, the water is pure and the intent of our mission is authentic. The Montana Emu Ranch Company has dedicated over 20 years in bringing these clean and natural elements to you through the purity of our natural nutritional products.
 

Demo: DeVita Skin Care @ The Village Store
Apr
14
1:00 pm13:00

Demo: DeVita Skin Care @ The Village Store

DeVita Natural Skin Care is wholly owned and operated by Cherylanne DeVita, Ph.D., President/CEO, and is a certified woman-owned business. Guided by nature… driven by science. DeVita is the most advanced, certified organic aloe vera based, 100% vegan, paraben free, all natural skin care line available.  DeVita features the most cutting-edge, results driven ingredients available, such as DMAE, Pentapeptides, Hyaluronic acid, and more, which provide the best in phyto-intensive skin nutrition.

CLASS: Fabulous Ferments! Sauerkraut, Pickles & Chutney, Oh My!
Apr
15
1:00 pm13:00

CLASS: Fabulous Ferments! Sauerkraut, Pickles & Chutney, Oh My!

Class # 2 in this 4-part series:

Fermenting vegetables and fruits increases their nutrient value immensely, and makes plant foods more digestible for humans.  With simple kitchen fermenting we harness the work of microscopic, beneficial bacteria to add B vitamins, vitamin K2, and critical enzymes to our foods.  By eating a bit of fermented food each day, we replenish the microbiome in our guts and boost our immune systems.  Come learn the basics, and then head home and start making your own ferments the same day!

Traditional cultures knew how to nourish themselves with real, whole foods. Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels. Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors.

In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in! Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.

Demo: BodyVerde @ The North End Store
Apr
20
11:00 am11:00

Demo: BodyVerde @ The North End Store

BodyVerde was created out of a need to find fast effective solutions to common skin concerns. Our products are made with the belief that pure ingredients from nature have the power to accelerate your body's own amazing ability to heal itself, in a way that is compatible with your own skin.  

Our 100% plant-based blends feature extracts, essential oils and antioxidants from flower, plant and sea elements enhanced with emollient-rich olive and sunflower oils and shea butter. 

Each of our treatment and beauty products are safe for sensitive skin, children and adults. We proudly make all BodyVerde skincare in the USA.  

Cookin' With Kids: Breakfast of Champions
Apr
22
10:30 am10:30

Cookin' With Kids: Breakfast of Champions

Breakfast of Champions: Hearty Ways to Start Your Days! 
We're here to help you get your kids out of the cold-cereal-with-non-fat-milk morning rut.  Starting each day with well-sourced protein and healthy fats is key to avoiding the blood sugar roller coaster that accompanies the Standard American Diet (SAD).  Bring your child and help us make a simple omelet, a kefir-based smoothie, and her/his very own mini yogurt parfait.  All recipes are gluten-free, two contain dairy, and one is egg-based.  Kids are encouraged to create and sample with us.  

Kendy Radasky, a Nutritional Therapist and self-described foodie enjoys testing new recipes on her picky 6-year old son.  Her two favorite places to spend time are the garden and the kitchen – using fresh, organic, homegrown ingredients in the meals and snacks she creates for her family.  Both she and her son experience food sensitivities, so much of Kendy’s exploration with new recipes centers around gluten-free, grain-free, and dairy-free options.  In her work as a Nutritional Therapist, Kendy guides mothers and moms-to-be, who sometimes feel depleted by the responsibilities of family and work, to deeply nourish themselves so they can reclaim their vitality and creativity, and more fully nurture those they love.  

Suggested age range: 5-10 years old.  Kids up to age 12 or 13 are welcome to join us if they are not experienced cooks, this class is designed for the beginner to intermediate parent-helper.

Adults are free with paid kid’s registration.  Each child will require a purchased ticket

CLASS: Classic Cultures! Yogurt, Milk Kefir, Water Kefir & Kombucha
Apr
22
1:00 pm13:00

CLASS: Classic Cultures! Yogurt, Milk Kefir, Water Kefir & Kombucha

Class # 3 in this 4-part series:

The history of live, fermented drinks is long and rich. Milk has been cultured into kefir and yogurt for centuries, both as a way to extend it’s life and to increase its digestibility and nutrient density. Water and tea can also be fermented (with the help of special communities of bacteria and yeast) into naturally bubbly, healthful soda alternatives with infinite flavor possibilities. Kendy will show you how to make these fun and nourishing drinks at home, with just a few minutes of prep and processing time, and a few days of patience

Traditional cultures knew how to nourish themselves with real, whole foods. Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels. Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors.

In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in! Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.

WINE CLASS: Champagne, Port & Pinot Noir with Bob Tait
Apr
22
2:00 pm14:00

WINE CLASS: Champagne, Port & Pinot Noir with Bob Tait

Why some wines are expensive and why they are worth it.

A bit about Bob, in his own words:

"When I tell people that I am a middle child from a family of ten (six brothers!) they smile and say, "That explains a lot, Bob." All my families are back east, I'm the apple that rolled the farthest. Growing up, when mom and dad wanted to teach us about money they started us on a three cent a week allowance (True story. If we wanted a nickel candy bar we had to save!). Subsequently, I started working at an early age. I lied about my age to get a paper route and have been working ever since. Early on, in restaurants as a waiter, I found a sound knowledge of wine not only made me a better waiter, it was something that I had a nose for. I've been selling wine in one way or another ever since. As a wholesaler I've had the chance to travel, extensively to Washington and California, but also to Italy, Spain, and Australia. Out of all my wine jobs, working for The Boise Coop Wine Shop is my favorite because it is more about service that it is about sales. Leading wine classes not only gives me an opportunity to share understanding and enthusiasm, they keep me learning. And after all learning is the greatest joy."

This class will include small bites provided by the Co-op Kitchen.

DEMO: Annemarie Borlind Cosmetics @ The North End Store
Apr
23
12:00 pm12:00

DEMO: Annemarie Borlind Cosmetics @ The North End Store

At Annemarie Borlind Natural Beauty pioneering and effective natural cosmetics go hand in hand with respect for people and nature. Since the company was founded in 1959 by Annemarie Lindner, a beauty therapist, our focus has been characterized by a spirit of research, social commitment and careful handling of natural resources.
Whenever possible, our raw materials come either from certified organic farming or wild harvesting. These high-quality raw materials are then processed into innovative products at our company headquarters in the Black Forest of Germany. Also, Annemarie Borlind obtains its own, original, and very soft Black Forest deep spring water from a depth of more than 160 meters. Unlike tap water, it is free of harmful elements, chlorine and other chemicals. This naturally pure spring water is the ideal base for our skincare products.

Demo: Host Defense Mushrooms Supplements @ The Village Store
Apr
28
1:00 pm13:00

Demo: Host Defense Mushrooms Supplements @ The Village Store

Host Defense emerged from the fusion of skill sets from two experts: Paul Stamets and C. Dusty Yao. Paul's long time expertise in the taxonomy and cultivation of mushrooms perfectly matched C. Dusty Yao's years of making herbal extracts. The marriage - literally - of these two experts gave rise to the Host Defense products you enjoy today. Their shared passion for exploring the natural world, from thousands of hours of hiking (and laughing) through the old growth forest, and their combined ideas created the wellspring that gave birth to the  Host Defense product lines that continue today.

Join us as we continue to walk this path of exploration and healing, bridging modern science with ancient traditions. We honor and share the wisdom of nature. Host Defense is more than a product line: we are on a myco-mission to spread the power of  mushrooms supporting healthy lifestyles.

Demo: Sugar Whipped Bakery @ The Village Store
Apr
29
11:00 am11:00

Demo: Sugar Whipped Bakery @ The Village Store

Everything baked at Sugar Whipped is made from scratch and consists of only the highest-quality ingredients. I shy away from any additives such as food coloring, and constantly work to perfect my recipes. Sugar Whipped strives to create a product that makes you want to come back for more.

CLASS: Great Grains! Soaking & Sprouting Grains, Legumes and Nuts to Elevate their Nutrition
Apr
29
1:00 pm13:00

CLASS: Great Grains! Soaking & Sprouting Grains, Legumes and Nuts to Elevate their Nutrition

Class # 4 in this 4-part series:

Historically, all traditional cultures around the world that ate grains first soaked or soured them to unlock their healthful properties. The seed coats of grains, seeds, nuts, and legumes (all forms of plant embryos) contain digestive enzyme inhibitors and other anti-nutrients that are deactivated once the seeds begin to sprout into young plants. By modeling this process in our kitchens (with only a few minutes of processing time and a few days of forethought), we can transform these foods from digestively-challenging and nutrient-depleting to deeply-nourishing. Kendy will teach you the simple techniques of soaking/souring and send you home with the skills and motivation to get you started at home.

Traditional cultures knew how to nourish themselves with real, whole foods. Only recently, in the modern world of packaged and processed convenience foods, have we lost this knowledge; simultaneously, chronic illness is reaching epidemic levels. Join Nutritional Therapist, Kendy Radasky to reclaim the foundational food preparation skills, techniques, and health of our ancestors.

In this series of 4 classes, Kendy will lead participants in the time-honored traditions of broth-making, fermentation, culturing, and sprouting, with a pinch of cultural history, digestive and immune physiology, and bacterial microbiology mixed in! Participants will get to sample all foods and leave with handouts including recipes and nutritional facts and tips.

Demo: C & G's Wild Alaska Salmon @ The North End Store
May
5
3:00 pm15:00

Demo: C & G's Wild Alaska Salmon @ The North End Store

Cynthia Wallesz with C & G's will be on hand with samples of their Coho Salmon, a must-try! She will also be sharing recipes and information about Wild Alaskan Salmon fishing. Cynthia and her husband/partner, George, spend half the year in Alaska and the rest here in Boise so we don't get the opportunity to have them visit very often. Don't miss out!

WINE CLASS: White Wine World View with Divit Cardoza
May
6
2:00 pm14:00

WINE CLASS: White Wine World View with Divit Cardoza

With hundreds of varieties of white grapes, there is as much information to learn about as there are white wine grapes planted in all corners of the globe. That being said, you’ll likely encounter only a handful of these grapes frequently. Most wine drinkers know the popular international varieties, like Chardonnay, Riesling and Sauvignon Blanc, but there are many more to discover. In this class, Divit will explain the flavor profiles and regions of several of the common and uncommon white wine grapes. 

"I came to wine from food. In the 1970's, I worked for a classically trained french chef where my interest in wine grew from my love of food. I continued to work as a chef for 12 years and as my wine interest grew, I tried to convince the Boise Co-op that they should sell wine. When the Co-op moved from 13th Street to Hill Road in 1984, they finally agreed and allowed me the opportunity to start the wine department in a corner of the store. The department continued to grow for over two decades and in 2007 opened as a separate location across from the main store on 8th & Fort Street. My love for food and wine has never waned and I still paint and play music too!  Yes, you could say that I am living the dream."

This class will include small bites provided by the Co-op Kitchen.

Cookin' With Kids: Sensational Salads!
May
20
10:30 am10:30

Cookin' With Kids: Sensational Salads!

Sensational Salads:  Fun and Seasonal Fruit and Vegetable Salads
Let’s get creative and play with the fruits and veggies of the season. Salads made with vegetables can be just as delicious as fruit salads, and when we combine veggies and fruits, things can get really tasty! We’ll also make a homemade dressing or two, as perfect compliments to our creations. Let’s celebrate the bounty of the plant world! Kids are encouraged to create and sample with us.

Kendy Radasky, a Nutritional Therapist and self-described foodie enjoys testing new recipes on her picky 6-year old son.  Her two favorite places to spend time are the garden and the kitchen – using fresh, organic, homegrown ingredients in the meals and snacks she creates for her family.  Both she and her son experience food sensitivities, so much of Kendy’s exploration with new recipes centers around gluten-free, grain-free, and dairy-free options.  In her work as a Nutritional Therapist, Kendy guides mothers and moms-to-be, who sometimes feel depleted by the responsibilities of family and work, to deeply nourish themselves so they can reclaim their vitality and creativity, and more fully nurture those they love.  

Suggested age range: 5-10 years old.  Kids up to age 12 or 13 are welcome to join us if they are not experienced cooks, this class is designed for the beginner to intermediate parent-helper.

Adults are free with paid kid’s registration.  Each child will require a purchased ticket.  

WINE CLASS: Are Expensive Wines Worth The Price? With Divit Cardoza
May
20
2:00 pm14:00

WINE CLASS: Are Expensive Wines Worth The Price? With Divit Cardoza

Is price really an indicator of quality? While this certainly is not a new conversation, it is indeed one worth taking another look at. As more and more inexpensive wines show up in the market, it’s not always easy to explain why one bottle costs under $10 and another close to $100. We invite you to come along on this blind tasting with Divit. The tasting is designed to help you uncover some of the reasons for this difference in pricing, from winery practices like hand-sorting to cost of land to rarity and even marketing. We think you may find that you enjoy wines from both ends of the spectrum!

"I came to wine from food. In the 1970's, I worked for a classically trained french chef where my interest in wine grew from my love of food. I continued to work as a chef for 12 years and as my wine interest grew, I tried to convince the Boise Co-op that they should sell wine. When the Co-op moved from 13th Street to Hill Road in 1984, they finally agreed and allowed me the opportunity to start the wine department in a corner of the store. The department continued to grow for over two decades and in 2007 opened as a separate location across from the main store on 8th & Fort Street. My love for food and wine has never waned and I still paint and play music too!  Yes, you could say that I am living the dream."

This class will include small bites provided by the Co-op Kitchen.

Demo: Superfood Chocolate @ The Village Store
Jun
28
4:00 pm16:00

Demo: Superfood Chocolate @ The Village Store

When you bite into a bar of chocolate, you might not think you're improving your mind and body, but with Superfood Chocolate that's exactly what you're doing. Packed with nutrient-dense, antioxidant-rich ingredients, they help improve mood, boost energy, and fill your body with wholesome goodness. 


Demo: Ancient Nutrition Bone Broth Protein @ The North End Store
Mar
26
12:00 pm12:00

Demo: Ancient Nutrition Bone Broth Protein @ The North End Store

Bone Broth Protein is paleo friendly, free of common allergens and the ideal protein source for those who are sensitive to dairy, grains, eggs, beef, nuts, seeds and legumes. Carefully crafted quality you can trust and tested to be GMO free. Not only does Bone Broth Protein pack 20g of gut-friendly and paleo-friendly protein per serving, it also provides Bone Broth Co-Factors such as collagen, glucosamine, chondroitin, hyaluronic acid and key electrolyte minerals—to support the health of your gut, joints, muscles, skin and healthy detoxification.

Wine Tasting @ The North End Wine Shop
Mar
25
2:00 pm14:00

Wine Tasting @ The North End Wine Shop

Here's your chance to try an outstanding selection of high end American wines. Kristyn Runtland from another Ketchum distributor, S & C, has put together an outstanding selection for you to taste. 

  • 2013 Belden Barns Sauvignon Blanc, $27
  • 2013 Blue Farm Chardonnay, Gap's Crown, $54
  • 2013 Blue Farm Pinot Noir, Anne Katherina, $59
  • 2012 Sea Smoke Sea Spray Blanc de Noir, $84
  • 2013 Round Pond Estate Cabernet Sauvignon, $62
  • 2013 Cirq Treehouse Pinot Noir, $139

This is one you don't want to miss; it's your chance to try before you buy. And as an added incentive, we're offering 15% off on all six wines, both days of the tasting.

Demo: C & G'S Wild Alaska Salmon @ The Village Store
Mar
25
12:00 pm12:00

Demo: C & G'S Wild Alaska Salmon @ The Village Store

Cynthia Wallesz with C & G's will be on hand with samples of their Coho Salmon, a must-try! She will also be sharing recipes and information about Wild Alaskan Salmon fishing. Cynthia and her husband/partner, George, spend half the year in Alaska and the rest here in Boise so we don't get the opportunity to have them visit very often. Don't miss out!

Wine Tasting @ The North End Wine Shop
Mar
24
4:30 pm16:30

Wine Tasting @ The North End Wine Shop

Here's your chance to try an outstanding selection of high end American wines. Kristyn Runtland from another Ketchum distributor, S & C, has put together an outstanding selection for you to taste. 

  • 2013 Belden Barns Sauvignon Blanc, $27
  • 2013 Blue Farm Chardonnay, Gap's Crown, $54
  • 2013 Blue Farm Pinot Noir, Anne Katherina, $59
  • 2012 Sea Smoke Sea Spray Blanc de Noir, $84
  • 2013 Round Pond Estate Cabernet Sauvignon, $62
  • 2013 Cirq Treehouse Pinot Noir, $139

This is one you don't want to miss; it's your chance to try before you buy. And as an added incentive, we're offering 15% off on all six wines, both days of the tasting.

CIDER FRIDAY! @ The North End Tasting Counter
Mar
24
4:00 pm16:00

CIDER FRIDAY! @ The North End Tasting Counter

Square Mile Cider Co.

Inspired by the pioneering spirit of those who traveled the Oregon Trail in the pursuit of a dream, we offer Square Mile Hard Cider.  We set out to reinvigorate an enduringly classic American beverage with a blend of apples hand-selected for the perfect balance of sweet and tart.  Our hard cider pays homage to the fortitude and perseverance of the original pioneers.

Demo: Crystal Star Herbs @ The Village Store
Mar
24
1:00 pm13:00

Demo: Crystal Star Herbs @ The Village Store

Everyone can benefit from an herbal formula, but results increase dramatically when fresh foods and whole grains form the basis of your diet. Real health is a program, not a pill.

Our herbs contain no adulterants, no contaminants and are lab tested for metals. We are a leading herbal provider offering selectverified Non-GMO herbal supplements.  Feel confident taking our herbs by knowing they are pure and effective. 

Demo: Humm Kombucha @ The Village Store
Mar
24
11:00 am11:00

Demo: Humm Kombucha @ The Village Store

Our family has been brewing kombucha for over 20 years; a tradition passed down from a mother to a son, from that son to his wife, from that wife to her best friend. Jamie and Michelle set out to make the tastiest kombucha ever, to offer it in bulk to minimize environmental impact, and to make it affordable to everyone. From the early days of brewing in the kitchen and delivering gallon jugs door-to-door, to our newest automated brewery and now one of the largest producers of draft kombucha in the US, they have stayed true to that promise. They believe it is their calling to care for their community and spread health, love and joy to all things they touch. We hope you can feel it too. 

Demo: Country Life Supplements @ The North End Store
Mar
21
11:00 am11:00

Demo: Country Life Supplements @ The North End Store

Being healthy is essential to being happy and we believe that good health is an important part of treating yourself well. With a 40 year plus heritage of providing wellness, Country Life’s high quality products have been helping you stay happy and healthy since 1971. We are passionate about our commitment to provide you with the best. Our Country Life Pledge of Integrity means that every product we provide comes with a guarantee of high quality, and purity in every bottle.

 

Edible Idaho Spring Release Party @ The Village Store
Mar
18
4:00 pm16:00

Edible Idaho Spring Release Party @ The Village Store

Please join us for a celebration of the Spring release of Edible Idaho! Enjoy tastings from C & G Salmon, City Peanut and County Line Brewing.

This will be a quarterly event and will feature samples from different local producers each time. Mark your calendar and plan to be there for the festivities!

This event if free but please let us know if you are planning to attend.

Wine Tasting @ The North End Wine Shop
Mar
18
2:00 pm14:00

Wine Tasting @ The North End Wine Shop

Judy Lassa, Mouvance Winery co-owner along with husband Lonnie, will be in the Wine Shop to pour their exceptional line-up of Pinot Noirs. Mouvance, French for "circle of influence" is a family owned Idaho business producing wines with fruit from their own vineyard and other Oregon sites. Their name pays tribute to the friends, family and people they work with who have helped and inspired them over the years. Stop by this weekend to taste the result, as they invite you to join their circle. Here's what we'll be tasting:
Oregon Cuvee Pinot
Willamette Valley Pinot
Donna Jean Pinot
Judith Pinot
Julon Vineyard Pinot

Cookin' With Kids: Vegetables Aren't the ONLY Greens!
Mar
18
10:30 am10:30

Cookin' With Kids: Vegetables Aren't the ONLY Greens!

Let’s keep the St. Patty’s day celebration going for one more day by making some green foods!  No, we're not talking about adding food coloring to a batch of cookies… We’ll make and sample an avocado-yogurt dip, green fruit skewers, and an irresistible secret sauce for our sautéed broccoli (we can’t let the veggies feel left too out!).  One recipe includes dairy; all are grain- and nut-free.  Kids are encouraged to create and sample with us.
Kendy Radasky, a Nutritional Therapist and self-described foodie enjoys testing new recipes on her picky 6-year old son.  Her two favorite places to spend time are the garden and the kitchen – using fresh, organic, homegrown ingredients in the meals and snacks she creates for her family.  Both she and her son experience food sensitivities, so much of Kendy’s exploration with new recipes centers around gluten-free, grain-free, and dairy-free options.  In her work as a Nutritional Therapist, Kendy guides mothers and moms-to-be, who sometimes feel depleted by the responsibilities of family and work, to deeply nourish themselves so they can reclaim their vitality and creativity, and more fully nurture those they love.  

Suggested age range: 5-10 years old.  Kids up to age 12 or 13 are welcome to join us if they are not experienced cooks, this class is designed for the beginner to intermediate parent-helper.

Adults are free with paid kid’s registration.  Each child will require a purchased ticket.  

Wine Tasting @ The North End Wine Shop
Mar
17
4:30 pm16:30

Wine Tasting @ The North End Wine Shop

Judy Lassa, Mouvance Winery co-owner along with husband Lonnie, will be in the Wine Shop to pour their exceptional line-up of Pinot Noirs. Mouvance, French for "circle of influence" is a family owned Idaho business producing wines with fruit from their own vineyard and other Oregon sites. Their name pays tribute to the friends, family and people they work with who have helped and inspired them over the years. Stop by this weekend to taste the result, as they invite you to join their circle. Here's what we'll be tasting:
Oregon Cuvee Pinot
Willamette Valley Pinot
Donna Jean Pinot
Judith Pinot
Julon Vineyard Pinot

CIDER FRIDAY! @ The North End Tasting Counter
Mar
17
4:00 pm16:00

CIDER FRIDAY! @ The North End Tasting Counter

Cider Sisters Cider from Boise, Idaho, are cider purists who create unique, small-batch craft cider in the Treasure Valley. Our Fall 2016 Lost Carboy cider is not "semi"-anything: tangy and clean, it has an exceptionally dry flavor that evokes European ciders. We use the finest yeast and give our cider plenty of time to age, and of course we only use fresh apple juice so you can concentrate on something else!

Demo: Irwin Naturals @ The Village Store
Mar
17
1:00 pm13:00

Demo: Irwin Naturals @ The Village Store

For over 20 years, Irwin Naturals has formulated "best-in-class” supplements that address a wide spectrum of health needs. Our extensive line uses an all liquid soft-gel delivery that offers superior advantages over hard-to-digest tablets and capsules. Plus, our signature BioPerine Complex enhances nutrient absorption and potency. Check out the entire breadth of this amazing health conscious brand and put yourself on the path to a happier, healthier you.

Demo: Young Mountain Tea @ The North End Store
Mar
16
12:00 pm12:00

Demo: Young Mountain Tea @ The North End Store

To learn how to create world class teas, we’ve partnered with pioneers across the Indian subcontinent. We’re honored to offer our teachers’  teas as a part of our collection. As such, every tea we carry plays a role in creating a more sustainable future. 

The philosophy underlying our  work is a simple one: the best teas grow out of the best practices. As such, we are a tea company and yet we see our work as part of something much larger. Every cup of tea we drink supports one system or another, ecologically and socially. We hope you’ll join us as we unlock the potential of this miraculous leaf.

CLASS: Trip To The Middle East with Sangeeta Mistry
Mar
15
6:00 pm18:00

CLASS: Trip To The Middle East with Sangeeta Mistry

Middle Eastern vegan favorites with an Indian twist!

Middle Eastern food is the combined cuisine of countries such as Iran, Isreal, Iraq, Syria, Yemen and Greece.  Although there is some homogeneity in dishes from these countries, there are many distinctions.  Long considered to be one of the healthiest cuisines in the world,  the frequent use of spices, berries, nuts and fresh herbs make it very flavorful as well.  In this class we will cover some of the most popular Middle Eastern fare with a few Indian touches added to make it unique and delicious!

 

Wine Tasting @ The North End Wine Shop
Mar
15
4:30 pm16:30

Wine Tasting @ The North End Wine Shop

The first of the new 2016 vintage rosés are starting to roll in and we're featuring two that will get you ready for spring sipping. We're also introducing a pair of wines from a new-to-us New Zealand winery, as well as the return of an old favorite from South America. Here's the line-up:
Villa des Anges Old Vine Rosé
Domaine Le Pive Gris Rosé
Seven Terraces Sauvignon Blanc
Seven Terraces Pinot Noir
Araucano Carmenere

Demo: Host Defense Mushroom Supplements @ The North End Store
Mar
12
12:00 pm12:00

Demo: Host Defense Mushroom Supplements @ The North End Store

Host Defense emerged from the fusion of skill sets from two experts: Paul Stamets and C. Dusty Yao. Paul's long time expertise in the taxonomy and cultivation of mushrooms perfectly matched C. Dusty Yao's years of making herbal extracts. The marriage - literally - of these two experts gave rise to the Host Defense products you enjoy today. Their shared passion for exploring the natural world, from thousands of hours of hiking (and laughing) through the old growth forest, and their combined ideas created the wellspring that gave birth to the  Host Defense product lines that continue today.

Join us as we continue to walk this path of exploration and healing, bridging modern science with ancient traditions. We honor and share the wisdom of nature. Host Defense is more than a product line: we are on a myco-mission to spread the power of  mushrooms supporting healthy lifestyles.