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Downtown Co-op Connections Building

405 E. Holly Street, Bellingham, WA



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Upcoming Events

Kids Can Cook: Special Summer Lunch

Summer Camp

Russ Duncan of the Co-op produce department, assisted by his daughter Ruby Mae, present a lunch menu kids can learn to make for the whole family. We'll enjoy grilled cheese sandwiches with cut veggies; quesadillas with watermelon and radish wedges; and pasta with peas, fresh basil, and Parmesan cheese in this hands-on class.


• Mon 7/16/18 at 11:00 AM - 1:00 PM

Luscious Lemons


Lemon is a quintessential flavor of summer--lending a bright, refreshing quality to the recipes that feature it. Cindy McKinney creates a lemon-rich menu of chicken piccata with capers and lemon, lemon and chive risotto, and orzo salad with roasted vegetables in a lemon vinaigrette. To round out the meal, Cindy will make a lemon tart with berry topping, and lemon and rosemary cookies.


• Tue 7/17/18 at 6:30 PM - 9:00 PM

Pakistani Vegetarian


Join Azma Khan for a homestyle vegetarian Pakistani feast of alu gobi (potatoes and cauliflower), channa (garbanzo) pulao, and masoor dal (red lentils). All dishes are gluten-free. Pakistani cuisine is similar to North Indian, but with stronger Persian influence. Azma Khan is a native of Lahore, Pakistan, who has lived in Whatcom County since 1993.


• Wed 7/18/18 at 6:30 PM - 9:00 PM

Berry Bonanza

Food/Tasting, Class/Workshop

An abundance of berries is one of the great benefits of a Pacific Northwest summer. Karina will make two versions of strawberry shortcake: one a thick moist cream cake frosted with strawberry whipped cream, the other a strawberry-cream cheese scone, suitable for breakfast or dessert. Karina will also create a classic blackberry pie with a lattice crust and a blueberry glacÚ tart.


• Tue 7/24/18 at 6:30 PM - 9:00 PM

Food Preservation: Water Bath Canning

Class/Workshop, Food/Tasting

Learn to can fruit, jams, tomatoes, and other high acid foods.


• Wed 7/25/18 at 6:30 PM - 8:00 PM

Eat Your Weeds

Food/Tasting, Class/Workshop

Many plants often considered weeds are both nutritious and delicious, and some--like purslane, which contains more omega 3 fatty acids than any other leafy vegetable--could even be considered superfoods. In this class, we will identify local edible weeds and learn and sample recipes for preparing these common garden weeds that add variety to our diet without putting agricultural strain on the planet. Terri Wilde is an organic farmworker, forager, and wild foods educator.


• Thu 7/26/18 at 6:30 PM - 8:30 PM

Kids Can Cook: Tacos! (ages 7-13)

Class/Workshop, Summer Camp

Tacos are the perfect summer meal, suitable for lunch or dinner, and easily varied according to individual taste and inspiration. Using fresh corn masa tortillas, we'll make both ground beef and bean tacos along with a spread of sumptuous toppings including peppers and onions, purple cabbage grapefruit slaw, sliced radishes, and fresh guacamole. Russ Duncan of the Co-op's produce department will be assisted by his daughter, Ruby Mae. Designed for ages 7-13.


• Mon 7/30/18 at 11:00 AM - 1:00 PM

Food Preservation: Pressure Canning


Learn to can vegetables, meats, and other low acid foods.


• Wed 8/1/18 at 6:30 PM - 8:00 PM

Kids Can Cook: Eat Local

Class/Workshop, Children

Enjoy the amazing bounty of the Pacific Northwest as we utilize fresh local ingredients to make salmon cakes with herbed aioli, fresh berry cinnamon rolls with local honey, zucchini and heirloom tomato ragout with flatbread, and melon granita.


• Thu 8/9/18 at 10:00 AM - 2:00 PM

Food Preservation: Freezing, Drying and Root Cellaring


Learn other preservation methods and micro climate food storage techniques.


• Wed 8/15/18 at 6:30 PM - 8:00 PM