Visit Pcccooks.Com for Class Calendars and More!

SUMMER CLASSES

2017

Visit PccCooks.com for class calendars and more! BOTHELL (BT) 22621 Bothell Everett Hwy, Bothell, WA 98021 Registration begins 425-492-0122 SIGN UP FOR CLASSES June 1 at 9 a.m. COLUMBIA CITY (CC) 3610 S. Edmunds St. Seattle, WA 98118 206-466-6182

EDMONDS (ED) 9803 Edmonds Way Edmonds, WA 98020 425-275-9036

FREMONT (FR) ONLINE MAIL PHONE 600 N. 34th St. Visit PccCooks.com Mail form to PCC Co-op office Call 206-545-7112 Seattle, WA 98103 Visa, MasterCard, Discover, Please call to confirm availability. M-F; 9 a.m. to 5 p.m. 206-632-6811 American Express or PayPal. Check, credit card or PCC gift card. Credit card or PCC gift card. GREENLAKE AURORA (GA) Stair access only 7504 Aurora Ave. N. Seattle, WA 98103 206-525-3586

GREENLAKE VILLAGE (GV) CANCELLATION POLICY REGISTRATION FORM 450 N.E. 71st St. • Refunds or class credit will be given in full Seattle, WA 98115 Name if you cancel your registration at least 7 days 206-729-5075 PCC Member: Yes No Email before the class, or if we cancel a class. ISSAQUAH (IS) Address 1810 12th Ave. N.W. City Zip Issaquah, WA 98027 Primary Phone ( ) 425-369-1222 PLEASE NOTE Secondary Phone ( ) • Out of respect for people with chemical KIRKLAND (KL) 10718 N.E. 68th St. sensitivities, we ask that fragrances and Kirkland, WA 98033 scented products not be worn in class. CLASSES REQUESTED: 425-828-4622 • For your comfort, you may want to dress 1. Date Location REDMOND (RD) in layers; classroom temperatures fluctuate Class Title Fee 11435 Avondale Rd. N.E. when ovens and stoves are in use. Redmond, WA 98052 425-285-1400 • For hands-on classes, you are welcome 2. Date Location to bring an apron. Please wear closed- Class Title Fee VIEW RIDGE (VR) 6514 40th Ave. N.E. toe shoes. Seattle, WA 98115 • Fixed or low income? Contact us about a 3. Date Location 206-526-7661 scholarship at 206-545-7112 or email Class Title Fee PCC CO-OP OFFICE (OF) [email protected]. (Attach separate sheet for more than three classes.) 3131 Elliott Ave, Suite 500 Seattle, WA 98121 206-547-1222 CLASS LEGEND PAYMENT: Total amount enclosed: $ HANDS-ON Student participation during class. Payment method: Check PCC gift card Credit Card

DEMO Sit and enjoy watching a pro at work. Credit card # Expiration date / CSC With wine sampling. Age 21+ only. Classroom at Name on the card this location. GF Gluten-free by recipe Auth. signature (not a gluten-free facility). PCC gift card # VISIT PCCCOOKS.COM FOR STORE MAPS AND HOURS. GLOBAL GOURMET

Make the world a little smaller with enticing GLOBAL GOURMET menus from all corners of the globe.

PERSIAN CUISINE DEMO MEDITERRANEAN VACATION HANDS-ON FRENCH CLASSICS HANDS-ON Omid Roustaei Lesa Sullivan Michael Diem Persian cuisine, one of the oldest and richest Join Chef Lesa as she shares her favorite recipes Master the time-honored methods of French culinary traditions, features refined and bal- gathered from trips around the Mediterranean. cuisine with Chef Michael’s expert guidance. anced seasonings while using only the freshest We’ll cook, eat and swap stories as we make Breaking down techniques that are often misun- ingredients. Delve into Persia’s food history as Provençal Aioli Monstre (a grand plate of Pickled, derstood as too complicated or time-consuming, Omid presents a delectable menu of Sharbat Grilled and Fresh Vegetables with Garlic Sauce); he’ll inspire you with confidence. Wine samplings (Sweet and Tangy Iced Cucumber Mint Beverage); Coca de Trampó (Mallorcan Flatbread with Roast- will pair perfectly with our 3-course menu: Naan-o Panir-o Sabzi Khordan (a spread of Lavash ed Tomatoes, Peppers and Onions); Sorrentina Gougères (Cheese Puffs); Poached Sole Roulade Bread, Fresh Herbs, Feta Cheese, Radishes and Gnocchi con Limone y Zucchine with Cannellini with Spinach and Scallop Mousse; Rice Pilaf with Walnuts); Kuku Sabzi (Egg Patties with Fresh Beans, Mascarpone and Sautéed Zucchini; and Citrus Beurre Blanc; and a dessert of Strawberry Herbs); Khoresh-e-Fesenjoon (Chicken simmered Kefalonian Karidopita (Greek Semolina Honey Ice Cream with Almond Tuille. With seafood, dairy in Pomegranate Walnut Sauce); and fragrant Cake with Walnuts and Yogurt). Vegetarian with and eggs. Baklava with notes of rosewater and cardamom. dairy and eggs. MEMBERS $60, NON-MEMBERS $65 With poultry, dairy and eggs. MEMBERS $50, NON-MEMBERS $55 AGE 21 AND OVER; PHOTO I.D. REQUIRED

MEMBERS $50, NON-MEMBERS $55 Sat., July 15 10 a.m. to 12:30 p.m. GA Thur., July 13 6:30 to 9 p.m. RD Sat., July 8 3 to 5:30 p.m. CC Sun., July 16 1 to 3:30 p.m. RD Fri., July 14 6:30 to 9 p.m. ED Sun., July 23 1 to 3:30 p.m. GV Sat., July 22 3 to 5:30 p.m. CC Wed., July 19 6:30 to 9 p.m. BT Sat., August 19 3 to 5:30 p.m. IS Sat., July 29 3 to 5:30 p.m. IS Fri., July 21 6:30 to 9 p.m. GV Sat., August 26 3 to 5:30 p.m. ED Sun., July 30 1 to 3:30 p.m. GV Wed., July 26 6:30 to 9 p.m. IS Sat., September 9 3 to 5:30 p.m. BT Fri., August 4 6:30 to 9 p.m. BT Mon., July 31 6:30 to 9 p.m. CC Sat., September 23 3 to 5:30 p.m. RD Sun., August 6 2 to 4:30 p.m. ED Thur., August 17 6:30 to 9 p.m. GA

3 4 GLOBAL GOURMET Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV)|Issaquah (IS)|Redmond (GA)|Greenlake (RD) Aurora Bothell (BT) |ColumbiaCity(CC) |Edmonds(ED)Greenlake Tues., July25 Sun., July23 Tues., July18 Sun., July16 Thur., July13 Tues., July11 Sun., July9 MEMBERS $55, NON-MEMBERS$60 seafood; oreggs. nodairy complement oursate. With meat, and poultry Acar Timun (PickledCucumber and Carrots) to Tomat (Tomato ChileSalad). We willalso prepare inated served GrilledBeef) withspicy Sambal Peanut Sauce); andSateMaranggi (Spice-mar KacangSambal (Grilled Chicken basted with and Sour MangoRelish); SateAyam Madura with Lemongrass Stalks) Mangga(Sweet withSambal pare (Seafood SateLilitBali Mousse grilledon (condiments). Learn thetechnique aswe pre- then skewered, grilled,andserved withsambal of meat seasoned ormarinated withspices, Indonesia isfamous for its sate, smallpieces Chung Christina INDONESIA SATE GRILLING

6: 1 t 6: 1 t 6: 6: 1 t 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. o 3:30 p.m.o 3:30 p.m.o 3:30 p.m.o 3:30 HANDS-ON

G IS G B C ED RD C T V A - INDIAN SUMMER Wed., August 9 Sun., August 6 Tues., July18 Sun., July16 Wed., July12 Tues., July11 MEMBERS $50, NON-MEMBERS$55 noeggs.with dairy; grain Namaste NaanwithTurmeric. Vegetarian Cucumber MintSalad; andHomemadeWhole- Palak Paneer ; GoldenApricot GingerChutney; Chana Masala withfresh tomatoes; creamy tantalizing vegetarian meal of Indianclassics: adjust seasonings to your taste aswe create a You’ll discover how easy it isto combine and summer produce withthespices of India. Cynthia willshow you how to unite fresh Cynthia Lair

HANDS-ON 1 t 6: 2 t 6: 6: 6: 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. o 3:30 p.m.o 3:30 o 4:30 p.m.

G C ED IS B RD C T V Mon., August 28 Sun., August 13 Sun., July30 Mon., July17 MEMBERS $55, NON-MEMBERS$60 Glaze. With meat, seafood, andeggs. dairy with GrilledStone Fruit andaHoney Balsamic on asweet note withVanilla Bean Panna Cotta ghetti withLambMeatballs, thenyou’ll finish sar Salad. The maincourse isHandmadeSpa- toes andPineNuts; andGrilledRomaine Cae- Burrata Caprese Salad withHeirloomToma - classic Italian dinnerspread. Start off with pasta destination –for anupdated take ona Join Chef Abby Canfield of Agrodolce –alocal Abby Canfield A NEWCLASSIC ITALIAN DINNER Mon., September 25 Mon., September 11 WITH ASOUTHERN ACCENT NORTHWEST FARM TO TABLE Thur., September 21 Thur., September 14 Thur., August 31 Thur., August 24 Wed., August 16 Wed., July26 Thur., July20 AGE 21ANDOVER; PHOTO I.D. REQUIRED MEMBERS $60, NON-MEMBERS$65 poultry, seafood, andeggs. dairy Summer Fruit over Custard Ice Cream. With meat, and Southern Comfort andLemon Thyme-flamed and Tabasco Pecans; Spicy Stone Fruit Pickles; ter-roasted Salmon withBacon, Black-Eyed Peas Serrano Hushpuppies; Lemon andBrown But Tart; Corn Bisque withCrabmeat Rèmouladeand Heirloom Tomato, Fennel Frond andGoatCheese smile. Sample local ern twist onrecipes guaranteed to make you Enjoy thebest of theseason assheputs asouth - wonderful aboutourNorthwest summerharvest. Lynne’s odeto backwithaculinary allthatis Lynne Vea HANDS-ON

wines asyou enjoy Rainbow 6: 1 t 1 t 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. o 3:30 p.m.o 3:30 p.m.o 3:30 DEMO

C ED B IS RD G G IS C ED G B RD - C T V C T V A GLOBAL GOURMET 5 V T C RD ED IS B C G

30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 30 to 9 p.m. to 30 6: 6: 6: 6: 6: 6:

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Thur., August 3 August Thur., 16 August Wed., 30 August Wed., 8 September Fri., 14 September Thur., APPETIZERS AROUND APPETIZERS AROUND Oslund Yary the world up a trip around will cook Yary international of spread elegant with an complementary of with samples paired tapas but there’s be appetizers, may They wines. Enjoy flavors! small about these nothing Parmesan) (Scallops a la Parmesan Conchitas infused Cream Shrimp in Coconut (Peru); (Cuba); with Grilled Bread served with Herbs, with stuffed Grilled Nectarines Honey-Thyme with drizzled and Prosciutto, Cheese Cream and (Spain); Vinaigrette Blackberry-Balsamic (France). Mini Tarts Fruit Seasonal Rustic dairy and eggs. seafood, meat, With NON-MEMBERS $60 MEMBERS $55, REQUIRED I.D. PHOTO 21 AND OVER; AGE July 18 Tues., THE WORLD A V V T T C C ED C IS G RD B C RD ED G IS G B

served served GF

30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 DEMO 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: HANDS-ON HANDS-ON

Fri., September 8 September Fri., MEMBERS $45, NON-MEMBERS $50 MEMBERS $45, Mon., July 10 July 25 Tues., 3 August Thur., 4 August Fri., 11 August Fri., SUMMERTIME THAI THAI SUMMERTIME Halvorsen Pranee beyond you summery menu will take Pranee’s Thai with new favorites restaurant go-to your again and again – at home! She’ll make to dishes as she demos techniques and flavors down break Dumplings with Savory (Tapioca Saku Sai Tua and Cilantro with Lettuce, Filling, served Peanut Eggplant (Grilled Makrua Yao Yum Garlic); Fried with Grilled topped with Lime Dressing, Salad and Cilantro); Nuts Shallots, Mushrooms, Shiitake Noodles Egg Soi (Northern Thai Kao MEMBERS $55, NON-MEMBERS $60 MEMBERS $55, 2 August Wed., 8 August Tues., 10 August Thur., 16 August Wed., 17 August Thur., 28 Mon., August 29 August Tues., and Pickled Cucumber Curry, with Delectable Coconut (Thai and Khanom Krok Noodles); Crispy with optional Vegetarian Pudding Pancakes). eggs; no dairy. Erin Coopey across islands spread 6,000 roughly With Seas, and Aegean the Mediterranean - delicious sea for is a bastion Greece to highly fish) plaki (roasted From food. is variety the shellfish, braised seasoned of a sampling Erin for Join Chef endless. Plaki Psari dishes: and classic contemporary Fennel Potato, with Tomato, (Fish Roasted Fish (Pan-fried Marinato Psari and Olives); Mikrolimano Garides Sauce); with Rosemary and Kariotiki and Feta); with Tomatoes (Shrimp with Vinaigrette). Salad (Potato Patatosalata dairy and eggs; no gluten. seafood, With GREEK SEAFOOD GREEK SEAFOOD

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HANDS-ON HANDS-ON Tues., July 25 Tues., Mon., July 31 Fri., July 21 Fri., Mon., July 24 and a Mixed Green Salad with Sherry Vinaigrette. with Sherry Vinaigrette. Salad Green and a Mixed dairy and eggs; no gluten. poultry, meat, With July 20 Thur., Pan con Tomate (Spanish Toast with Tomato); with Tomato); Toast (Spanish Tomate con Pan Mon., July 17 main dish with a sampling of Spanish Cheeses; Spanish Cheeses; of main dish with a sampling NON-MEMBERS $55 MEMBERS $50, Chicken and Chorizo Paella. We’ll complement the complement We’ll Paella. and Chorizo Chicken elements of a successful Vegetable Paella, and Paella, Vegetable a successful of elements dishes. Join Chef Erin as she demonstrates the Erin as she demonstrates Join Chef dishes. techniques that set them apart from other rice rice other them apart from that set techniques recipe, but all paellas start with a few basic with a few but all paellas start recipe, paella party. Everyone has their own secret secret has their own Everyone paella party. In Spain, nothing says summer like a friendly summer like says In Spain, nothing Erin Coopey SPANISH PAELLA PAELLA SPANISH Sat., August 19 August Sat., Sun., August 13 August Sun., and eggs. 5 August Sat., 11 August Fri., often! With meat, poultry, seafood, dairy dairy seafood, poultry, meat, With often! July 23 Sun., will be begging for salad night more night more salad will be begging for NON-MEMBERS $60 MEMBERS $55, July 16 Sun., with Red Curry and Peanuts. Your family family Your and Peanuts. Curry with Red Chicken Salad; and Thai Flank Steak Salad Salad Flank Steak and Thai Salad; Chicken Salad with Blackened Rockfish; Mexican Mexican Rockfish; with Blackened Salad Cucumber and Mint; Hearty Greens Caesar Caesar Greens and Mint; Hearty Cucumber and seafood: Tandoori Chicken Salad with with Salad Chicken Tandoori and seafood: flavors and creative ways to utilize meat meat to utilize ways and creative flavors her favorite go-to salads featuring global global featuring salads go-to her favorite with all-new recipes. Check out some of of Check out some recipes. with all-new Rachel Duboff Rachel back is class salad main course Rachel’s MAIN COURSE SALADS GO GLOBAL GO GLOBAL SALADS MAIN COURSE VEGETARIAN SUSHI ROLLS HANDS-ON GERMAN FAVORITES HANDS-ON MEXICAN STREET FOOD HANDS-ON GF Seppo Farrey Michael Diem Erin Coopey

Learn the most effective technique for success- Chef Michael has selected a unique menu fea- Mexico’s street food is some of the best in the ful rolled maki sushi and practice with expert turing classic German flavors – with a twist! world, dating back to pre-Hispanic times. Spanish help. Customize your rolls in class with a wide Get a hearty dose of Bavaria with Sautéed Red Conquistadors were reportedly amazed to find variety of colorful and refreshing ingredients Cabbage Salad with Caraway, Onions and Bacon, ready-to-eat food they called antojitos (“little

GLOBAL GOURMET GLOBAL — from avocado to spinach to tofu — then get cre- then experience Salmon Coulibiac with Lemon cravings”) for sale on the streets and in the mar- ative at home! Seppo will show you how to make Butter Sauce, a savory stuffed pie featuring a kets. This vibrant tradition is still thriving. Try perfect sushi rice, prepare beautiful rolls and pastry crust and flavorful salmon filling. Though your hand at some tasty little cravings including: serve your creations with elegance. Vegetarian; Russian in origin, this dish has become a favored Elote (Mexican Grilled Corn); Tacos al Pastor with no dairy or eggs. entrée in Germany. Dessert is an unforgettable Onions, Cilantro and Pineapple; Watermelon MEMBERS $50, NON-MEMBERS $55 traditional Linzer Torte. With meat, seafood, Hibiscus Agua Fresca; and Pan-fried Churros with dairy and eggs. Tues., August 1 6:30 to 9 p.m. ED Cajeta (Goat Milk Caramel). With meat, dairy and Tues., August 8 6:30 to 9 p.m. CC MEMBERS $55, NON-MEMBERS $60 eggs; no gluten. Tues., August 15 6:30 to 9 p.m. IS Thur., September 7 6:30 to 9 p.m. RD MEMBERS $55, NON-MEMBERS $60 Tues., August 22 6:30 to 9 p.m. BT Tues., September 12 6:30 to 9 p.m. GV Wed., September 6 6:30 to 9 p.m. IS Tues., August 29 6:30 to 9 p.m. GV Mon., September 18 6:30 to 9 p.m. BT Thur., September 7 6:30 to 9 p.m. GV Tues., September 5 6:30 to 9 p.m. RD Thur., September 21 6:30 to 9 p.m. ED Thur., September 14 6:30 to 9 p.m. RD

Mon., September 25 6:30 to 9 p.m. IS Fri., September 15 6:30 to 9 p.m. ED Thur., September 28 6:30 to 9 p.m. CC Mon., September 18 6:30 to 9 p.m. GA Tues., September 19 6:30 to 9 p.m. BT Tues., September 26 6:30 to 9 p.m. CC

AL FRESCO ITALIAN SUMMER DEMO Iole Aguero RECIPES FROM A FILIPINO KITCHEN Celebrate summer Italian-style with a bright HANDS-ON menu perfect for summer gatherings. Get ready to impress with Iole’s beautiful and approachable Jennifer Reyes dishes: Fresh Homemade Ricotta topped Filipino cuisine has been getting a lot of buzz with Heirloom Tomatoes and Basil; Layered lately. Chef Jennifer Reyes married into a Filipino Gorgonzola Torte decorated with Prosciutto family and put her “chef spin” on some of her Roses; Tortellini Salad with Basil Vinaigrette, family’s favorites. Learn to master these classic Asiago Cheese, Sugar Plum Tomatoes and dishes and create the unique flavor profile that Artichokes; and a Lemon Tart for dessert. With put this comfort food on the map. We’ll make dairy, eggs, and optional meat. Chicken Adobo; Sizzling Pork Sisig (Braised and MEMBERS $50, NON-MEMBERS $55 Fried Pork Shoulder with Vegetables); and Lumpia

Fri., August 25 6:30 to 9 p.m. ED (Filipino eggrolls with pork, shrimp and vegeta- Mon., August 28 6:30 to 9 p.m. CC ble filling). With meat and eggs; no dairy. Tues., August 29 6:30 to 9 p.m. RD MEMBERS $55, NON-MEMBERS $60

Wed., August 30 6:30 to 9 p.m. IS Mon., August 21 6:30 to 9 p.m. BT Thur., August 31 6:30 to 9 p.m. GV Wed., August 23 6:30 to 9 p.m. GA Fri., September 1 6:30 to 9 p.m. BT Mon., August 28 6:30 to 9 p.m. IS Wed., September 6 6:30 to 9 p.m. RD Mon., September 11 6:30 to 9 p.m. CC Wed., September 13 6:30 to 9 p.m. ED Mon., September 18 6:30 to 9 p.m. GV

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Fri., July 14 Fri., July 15 Sat., 4 August Fri., 6 August Sun., 8 September Fri., Sun., September 10 COOLING INFLAMMATION INFLAMMATION COOLING WITH FOOD M.S., R.D.N. DeAngelo, Kory common denomi- is the inflammation Chronic leave and can conditions health many for nator Join in a and congested. achy tired, feeling you dietitian, a registered as Kory, conversation lively as medicine using food how demonstrates your and brighten inflammation help cool can Salad; Arugula Berry sample You’ll vitality. and Kale; Garlicky Chickpeas; Moroccan-spiced plus Cherry Quinoa Bowl; Chocolate a rewarding Smoothies. Mango-Turmeric for a bonus recipe eggs or gluten. no dairy, Vegetarian; NON-MEMBERS $50 MEMBERS $45, V T C RD IS B G C ED

o 4:30 p.m. o 4:30 o 5:30 p.m. o 5:30 p.m. o 3:30 p.m. o 3:30 p.m. DEMO 30 to 9 p.m. to 30 3 t 1 t 3 t 1 t 6: 2 t

Expert instructors share delicious and practical and practical delicious share instructors Expert health. better achieve you help to dishes MEMBERS $45, NON-MEMBERS $50 MEMBERS $45, July 23 Sun., July 29 Sat., 6 August Sun., 12 August Sat., 20 August Sun., 7 September Thur., EATING FOR ENERGY ENERGY FOR EATING C.N. M.S., Karnosh, Ami summer with nutritious foods your Energize Ami will discuss all the time. eat to want you’ll of benefits the nutritional and energizing Carrot Roasted creamy enjoy dish as you each or chilled; hot delicious served Soup, Coconut and with Cabbage Noodles Kelp and Spicy Sweet and Salad; Tabouli Power detoxifying Avocado; you’ll Plus, Rolls. Almond Energy Chai-spiced Golden Overnight for a bonus recipe receive right. off day your start to Cereal Breakfast Oat eggs or gluten. no dairy, Vegetarian; V T - C IS G RD C B ED

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Thur., August 24 August Thur., 8 September Fri., Thur., August 17 August Thur., Mon., July 31 14 Mon., August Sat., July 22 Sat., MEMBERS $45, NON-MEMBERS $50 MEMBERS $45, and optional dairy;and optional no gluten. Protein Zucchini Fritters. Vegetarian with eggs Vegetarian Fritters. Zucchini Protein Spinach and Sundried Tomato Egg Cups; and High Cups; Egg Tomato Spinach and Sundried Sweet and Savory Fruit and Nut Muffins; Quinoa, and Nut Muffins; Fruit and Savory Sweet with what to eat for breakfast. Learn four dif four Learn breakfast. for eat with what to Pumpkin Pie Waffles; Spiced mornings: Grain-free With today’s busy schedules, many of us struggle us struggle of many schedules, busy today’s With and school work busy those on hand for have Genevieve Courtney, N.D. to freeze and in advance make can that you BALANCED MAKE-AHEAD MAKE-AHEAD BALANCED BREAKFASTS recipes breakfast balanced metabolically ferent TO YOUR HEALTH YOUR TO 8 GLOBALTECHNIQUES GOURMET TECHNIQUES Bothell (BT) | Columbia City (CC) | Edmonds (ED) | Greenlake Aurora (GA) | Greenlake Village (GV)|Issaquah (IS)|Redmond (GA)|Greenlake (RD) Aurora Bothell (BT) |ColumbiaCity(CC) |Edmonds(ED)Greenlake Mon., August 14 Tues., August 8 Sun., August 6 Tues., July18 Mon., July17 Sun., July9 MEMBERS $55, NON-MEMBERS$60 eggs orgluten. to begincanning athome. Vegetarian; nodairy, of your work andtheknowledge andconfidence Jam andDillyBeans. You willleave withsamples equipment, we willprepare Fresh Strawberry principles of canning, safety, ingredients and on water-bath canning. While discussing basic seasonal treats. This entry-level class willfocus of homepreserving whilemakingdelicious Join Chef JackieFreeman to learn thebasics Jackie Freeman CANNING 101 your kitchen with inspiring classes. Add a newskillto your toolbox to andbringcreativity Wed., August 30 Sun., August 27 Thur., August 24 Wed., August 23 Sun., August 20 MEMBERS $50, NON-MEMBERS$55 Parmesan. Vegetarian; nodairy, eggsorgluten. ten-free Pizza, aswell asZucchini Noodles with we’ll put ourproduct to thetest aswe enjoy glu- two types of Cheddar–plainandherbed.Then tastes delicioustoo: Parmesan, Mozzarella and vegan cheese thatnot onlylooks thepart,but nut, nuts andseeds. We’ll cover thebasics with make appealing dairy-free cheeses usingcoco- to give up!Join Birgitte aswe explore ways to dairy-free lifestyle, butcheese isahard one More andmore peopleare leaning toward a Birgitte Antonsen DAIRY-FREE CHEESE WORKSHOP HANDS-ON

HANDS-ON 6: 6: 1 t 6: 6: 1 t 6: 2 t 6: 6: 1 t 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. o 3:30 p.m.o 3:30 p.m.o 3:30 o 3:30 p.m.o 3:30 o 4:30 p.m.

C G RD IS ED B G ED C B IS C T V C T V Wed., July26 Mon., July24 Wed., July 19 Mon., July17 Wed., July 12 Mon., July10 MEMBERS $55, NON-MEMBERS $60 eggs. Cream Sauce. With meat no andoptional dairy; swered andenjoy abonusrecipe for Mushroom and discuss. Get allyour steak questions an- reverse sear; and flip – then sample, compare different ways –thetraditional method; signature steak recipe. We’ll cook steaks four to develop andsuccessfully prepare your own share hersecrets andgive you theknowledge seasoning, cooking andresting steaks. She’ll everything you needto know aboutselecting, Pitmaster andBBQ championSaffron willcover Saffron Hodgson STEAK YOUR WAY Wed., August 9 Mon., July31 Mon., July24 Wed., July19 Wed., July12 MEMBERS $50, NON-MEMBERS$55 with questions! With poultry, andeggs. dairy Tomato Sauce withProperly Cooked Pasta. Come Creamy Roasted Vegetable Soup; andQuick Perfectly Roasted Chicken andVegetables; knife skillsandcooking methods aswe prepare andencouragement.with support We’ll review here to walk you through some perennial dishes just needingalittle refresher, Chef Jennifer is young adults starting outontheirown oranyone niques for alifetime of creating great meals. For Lay agoodfoundation of basic cooking tech- Jennifer Reyes KITCHEN BASICS

HANDS-ON HANDS-ON 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m.

G ED IS C B RD B IS C G RD C C T T V V Tues., July11 Mon., July10 Fri., July7 MEMBERS $55, NON-MEMBERS$60 noeggs.optional dairy; breads, andenjoy some inclass. Vegetarian with Vegetables. You’ll make, bake andtake homeflat with Tzaziki; andChapatti withPesto andGrilled Tomatoes, Basil andGoatCheese; GrilledPita nese Flatbread withZa’tar; Flatbread withFresh with whole-grain flours, we’ll make Grilled Leba- grill andpairwell withsummerproduce. Working breads thatpickupthesmokiness of anoutdoor and techniques you needto make simpleflat Chef LauriePfalzer willgive you allof thetips Head outside thissummerandfire upthegrill! Laurie Pfalzer FLATBREADS -ONTHEGRILL! Wed., July 26 Sun., July23 Wed., July19 Thur., July13 Tues., July11 Sun., July 9 MEMBERS $55, NON-MEMBERS $60 own jar. Vegetarian; nodairy, eggsorgluten. Kimchi (Korean Sauerkraut) andbringhome your Plus, you’ll learn thebasics of makinghomemade Cream; andCultured Salsas for summergrilling. “bug” method; Beet Kvass; Cultured Ice Non-Dairy of makingfizzy Ginger Soda usingtheginger ings. Birgitte willguideyou through theprocess healthy GItract, boost immunity andcurb crav enzyme-rich probiotic superfoods a support pared around theworld for centuries. These Cultured andfermented foods have beenpre- Birgitte Antonsen FERMENTED ANDCULTURED FOODS Tues., August 1 Fri., July28 Wed., July19 Mon., July17 HANDS-ON

6: 6: 6: 6: 1 t 6: 6: 6: 1 t 6: 6: 6: 6: 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m. 30 to 9p.m o 3:30 p.m.o 3:30 p.m.o 3:30

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30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 30 to 9 p.m. to 30 6: 6: 6: 6: 6: 6:

DEMO Thur., July 20 Thur., July 25 Tues., 10 August Thur., 15 August Tues., 31 August Thur., SUMMER VEGETABLES: EASY 5-A-DAY 5-A-DAY EASY SUMMER VEGETABLES: Gartenstein Devra some tried- with five-a-day your get to easy It’s un- Expand your an expert. from and-true recipes in this prac all things vegetable of derstanding choosing, through you walks as Devra class tical She’ll produce. seasonal cooking and prepping vege about various information of bushels share recipes user-friendly prepare as we families table and Fennel; Peppers with Sweet including Lentils and Corn Wraps; Lettuce Gazpacho; Tofu-stuffed - with Lemon-Ta Fillets Eggplant Relish; Poblano no Vegetarian; Piccata. and Zucchini hini Sauce; dairy or eggs. NON-MEMBERS $50 MEMBERS $45, July 6 Thur., - A V V T T C C G RD ED IS C G B IS G RD B C ED GF

DEMO o 5:30 p.m. HANDS-ON HANDS-ON o 3:30 p.m. o 3:30 p.m. 30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 6: 3 t 6: 6: 6: 1 t 1 t 6: 6: 6: 6: 6: 6:

Sun., September 24 September Sun., MEMBERS $50, NON-MEMBERS $55 MEMBERS $50, 25 August Fri., 26 August Sat., 29 August Tues, 8 September Fri., 15 September Fri., 17 September Sun., COOK FOR THE WEEK FOR COOK Sullivan Lesa when it comes time and energy out of Running can planning, you a little With meals? weekday to go, in one easy meals whole week’s your cook Lesa’s Chef at it. while you’re money and save basic plan begins with some meal vegetarian and fresh nuts lentils, rice, (brown groceries and finishes pantry staples; adds some produce); for can mix and match you dishes with surefire Veggie include: Roasted Recipes meals. several with Greens; Soup Lentil Paté; Meatless Stock; and Mul- Burgers; Veggie Ratatouille; Chips; Kale with dairy and eggs; Vegetarian Pesto. tipurpose no gluten. MEMBERS $45, NON-MEMBERS $50 MEMBERS $45, 1 August Tues., 17 August Thur., 18 August Fri., 23 August Wed., 24 August Thur., 28 Mon., August Laurie Pfalzer Pas too! it beautiful, and make cake your Have THE WELL-BUILT CAKE CAKE THE WELL-BUILT to the steps will demo try Laurie Pfalzer Chef as good as it that looks cake a well-built create with build a cake to how you show She’ll tastes. easy-but-elegant top and a flat sides, straight Mousse Raspberry Fresh as she makes decor with Glazed Cake Naked Bean Vanilla Cake; — Cherry Torte and Dark Chocolate Fruit; Summer (cake, with all the components cakes lovely three at home. success to ensure filling and frosting) with dairy and eggs. Vegetarian - V T C A V T C IS B ED C RD G G RD B ED C IS G

30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 30 to 9 p.m. to 30 9 p.m. to 30 30 to 9:30 p.m. to 30 9:30 p.m. to 30 9:30 p.m. to 30 9:30 p.m. to 30 30 to 9:30 p.m. to 30 9:30 p.m. to 30 9:30 p.m. to 30 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: 6: HANDS-ON HANDS-ON

HANDS-ON HANDS-ON

Tues., Sept 26 Sept Tues., Tues., Sept 19 Sept Tues., poultry; no dairy or eggs. Adults only. Adults poultry; no dairy or eggs. July 25 Tues., 12 Sept Tues., demonstrate in class. Vegetarian with optional with optional Vegetarian in class. demonstrate July 11 Tues., July 18 Tues., Lemon Cilantro Vegetable Soup, which Seppo will which Seppo Soup, Vegetable Cilantro Lemon NON-MEMBERS $60 MEMBERS $55, gredients for Lemon Cilantro Chicken Soup and Soup Chicken Cilantro Lemon for gredients You’ll sharpen your skills while preparing in- skills while preparing sharpen your You’ll teach you several different knife techniques. techniques. knife different several you teach selection, introduce honing and sharpening and honing introduce selection, use ours if you don’t have one). He’ll review knife knife review He’ll one). have don’t if you ours use practice, bring your own familiar chef knife (or (or knife chef familiar own your bring practice, workshop with Chef Seppo. For the most useful useful the most For Seppo. with Chef workshop safely and efficiently in this skill-building in this skill-building and efficiently safely Seppo Farrey cut to how and learn knife-handling Practice KNIFE SKILLS KNIFE SKILLS Fri., September 29 September Fri., Thur., September 28 September Thur., Tues., September 19 September Tues., 22 September Fri., Thur., September 14 September Thur., Thur., September 7 September Thur., 12 September Tues., MEMBERS $55, NON-MEMBERS $60 MEMBERS $55, Ginger-Caramel Apple Pie or Plum Pie with Car Ginger-Caramel with dairy; no eggs. pie problems. Each student will make a 6-inch will make student Each pie problems. Vegetarian pie is the answer! season, every For and fruit varieties; and troubleshoot common common and troubleshoot and fruit varieties; crusts. and lattice galettes demonstrate will also discuss blind baking, flour types and brands, and brands, types blind baking, flour discuss Laurie home. and take bake to damom Streusel and quality ingredients. Taste pie in class as we as we pie in class Taste ingredients. and quality a little knowledge, a few handling instructions handling instructions a few knowledge, a little tender, flaky and flavorful butter pie crust with pie crust butter and flavorful flaky tender, Pastry Chef Laurie will empower you to make a make to you Laurie will empower Chef Pastry Laurie Pfalzer ALL ABOUT PIE ALL ABOUT FUN ON THE FARM HANDS-ON PCC KIDS COOK Sarah Cassidy For ages 4 to 6, with one adult guest. We’ll try From age two to teens, it’s always the right on a farmer’s hat and a chef’s hat in this 2-day farm-to-PCC class. On Day 1, set your kids loose

PCC KIDS COOK KIDS PCC time to welcome kids into the kitchen! at Hearth Farm in Carnation! Farmer Sarah will lead us on a tasty trek through towering sun- flowers, vine tunnels and cherry tomato forests, TEA PARTY HANDS-ON OUT OF THIS WORLD HANDS-ON where almost everything is edible! We’ll harvest Maria Galvao Katie Dire roots, fruits and everything in between as songs, For ages 2 to 3, with one adult guest. Celebrate For ages 2 to 3, with one adult guest. Join us stories and snacking abound. On Day 2, we’ll take the approach of fall with a late-summer tea par- for a journey into space! During this out-of-this- our bounty to the kitchen “laboratory,” to cook ty! We’ll practice chopping, stirring and mixing world cooking class, we’ll make believe we’re up a farm-to-family feast from our harvestables. as we make Cucumber and Cream Cheese Finger astronauts and blast off into space on Fruit Rock- Vegetarian with dairy and eggs. Sandwiches; Cream Scones; Fruit-filled Citrus ets. Then we’ll land on the moon to have a Moon MEMBERS $90, NON-MEMBERS $100 Baskets; and, of course, Herbal Tea! Once every- Snack (Rice Cakes with Cream Cheese); make As- PRICE INCLUDES ONE CHILD AND ONE ADULT. thing is ready, we’ll sit together and enjoy our tronaut Pudding; and discover edible Space Rock Wed., July 26 tea and treats. Vegetarian with dairy and eggs. Cakes. All you need is a little cooking and a little Thur., July 27 10 to 11:30 a.m. BT Wed., August 9 MEMBERS $45, NON-MEMBERS $50 imagination. Vegetarian with dairy and eggs. Thur., August 10 10 to 11:30 a.m. CC PRICE INCLUDES ONE CHILD AND ONE ADULT. MEMBERS $45, NON-MEMBERS $50 PRICE INCLUDES ONE CHILD AND ONE ADULT. Wed., August 16 Sat., September 9 10 to 11:15 a.m. GV Thur., August 17 10 to 11:30 a.m. IS Sun., September 10 10 to 11:15 a.m. RD Sat., July 1 10 to 11:15 a.m. IS Mon., August 28 Sun., September 17 10 to 11:15 a.m. IS Sat., July 8 10 to 11:15 a.m. GV Tues., August 29 10 to 11:30 a.m. GV Sat., September 23 10 to 11:15 a.m. BT Sat., July 15 10 to 11:15 a.m. RD Wed., August 30 Sun., September 24 10 to 11:15 a.m. CC Sat., July 29 10 to 11:15 a.m. BT Tues., August 31 10 to 11:30 a.m. RD Tues., September 26 10 to 11:15 a.m. GA Sat., August 5 10 to 11:15 a.m. CC Sat., September 30 10 to 11:15 a.m. ED Sat., August 12 10 to 11:15 a.m. GA Sat., August 19 10 to 11:15 a.m. ED TACO FIESTA HANDS-ON SNACK ATTACK HANDS-ON Lisa Palmatier HANDS-ON Marie Donadio BAKING FROM SCRATCH For ages 7 to 9; kids only. Kids love Mexican food, For ages 4 to 6, with one adult guest. Feeding a Gill Dey and it’s also a perfect cuisine for developing an growing body can be like feeding a hungry shark. For ages 4 to 6, with one adult guest. Create some interest in meal preparation. We’ll start by mak- You and your shark will make four simple snacks memories with this late summer baking class. ing our own Corn Tortillas by hand; then we’ll add to have on hand when hunger calls: Overnight We’ll turn seasonally abundant zucchini into little bean and veggie fillings and dress it all up with Chia Pudding with Berries; Vegetable Skewers Zucchini Chocolate Loaves and stain our lips purple Fresh Salsa; Guacamole; and Ensalada de Zanaho- with Ranch Dressing; Fruit Skewers with Yogurt with fresh-picked blackberries packed into Muffins. ria (Carrot Slaw). For a south-of-the-border sweet Honey Sauce; and Cheesy Cracker Sandwich The class has been designed so little hands can treat, we’ll make our own Raspado de Moras Snacks. Vegetarian; no eggs. Gluten-free and stir, whisk and mix to make baked goods for break- (Berry Shaved Ice). Vegetarian with optional dairy-free options available with prior notice. fast or snack-time. Vegetarian with dairy and eggs. dairy; no eggs. MEMBERS $45, NON-MEMBERS $50 MEMBERS $45, NON-MEMBERS $50 MEMBERS $45, NON-MEMBERS $50 PRICE INCLUDES ONE CHILD AND ONE ADULT. PRICE INCLUDES ONE CHILD AND ONE ADULT. Sat., July 8 3 to 5 p.m. IS Sat., July 8 10 to 11:30 a.m. GA Sat., August 26 10 to 11:30 a.m. GA Sat., July 15 3 to 5 p.m. GV Sat., July 15 10 to 11:30 a.m. CC Sun., August 27 10 to 11:30 a.m. BT Fri., August 11 4 to 6 p.m. CC Sun., July 16 10 to 11:30 a.m. IS Sun., September 10 10 to 11:30 a.m. IS Sat., August 12 3 to 5 p.m. ED Sat., July 22 10 to 11:30 a.m. ED Sun., September 17 10 to 11:30 a.m. ED Sat., August 19 3 to 5 p.m. RD Sat., August 19 10 to 11:30 a.m. BT Sat., September 23 10 to 11:30 a.m. CC Sat., September 30 3 to 5 p.m. BT Sun., September 10 10 to 11:30 a.m. GV Sun., September 24 10 to 11:30 a.m. RD Sun., September 17 10 to 11:30 a.m. RD Sat., September 30 10 to 11:30 a.m. GV

o 8:30 p.m. o 8:30 p.m. o 8:30 p.m. o 8:30 p.m. o 5:30 p.m. o 5:30 p.m. o 5:30 p.m. o 8:30 p.m. o 8:30 p.m. o 5:30 p.m. o 5:30 p.m. o 5:30 p.m. o 3:30 p.m. o 3:30 p.m. 3 t 3 t 6 t 6 t 6 t 6 t 3 t 3 t 3 t 1 t 3 t 1 t 6 t 3 t

23 o 5:30 p.m.

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HANDS-ON HANDS-ON Wed., July 5 Wed., July 6 Thur., July 27 Thur., July 28 Fri., 22 September Fri., September Sat., 29 September Fri., 30 September Sat., 2-DAY MYSTERY BASKET CHALLENGE CHALLENGE BASKET MYSTERY 2-DAY Guyton Tamara - all expe Calling only. 12; kids 10 to ages For this 2-part 1 of On Day cooks! young rienced about flavor skills; learn knife review we’ll class, ac- become and adjustments; tasting and profiles making Italian while members as team quainted Japanese Salad, Bean Black Mexican Salad, Pasta 2, Day On Shortcake. and Strawberry Salad Rice ingredients.” 3 “mystery 2 to given will be teams recipes develop to creativity collective your Use the judging. for delicious dishes and create that competition Emphasis will be on a friendly - fun! Vegetari and guarantees teamwork stresses no eggs. an with dairy meat; optional and NON-MEMBERS $100 MEMBERS $90, MEMBERS $50, NON-MEMBERS $55 MEMBERS $50, 26 August Sat., 27 August Sun., 9 September Sat., 10 September Sun., 22 September Fri., 30 September Sat., GELATO! GELATO! Albanesi Paola is the Summer only. teens 13 and up; ages For made with homemade sundaes, for season prepare to how you will show Paola gelato. fresh flavors, many for , the base alla Crema Gelato in Italy. her gelateria from while sharing stories we’ll be ready, to our gelato for wait we While with Homemade (Pasta Alla Genovese Pasta make we’ll Then and Potatoes). Beans Green Pesto, with touch on our sundaes put the finishing Topping) Fruit (Fresh Fresca di Frutta Macedonia and enjoy Cream) (Whipped Montata and Panna with dairy and eggs. Vegetarian party! a gelato - - V V T C G IS RD B C RD IS ED G

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o 6 p.m. o 6 pm. o 5:30 p.m. o 5:30 p.m. o 3:30 p.m. 30 to 9 p.m. to 30 9 p.m. to 30 9 p.m. to 30 :30 to 6:30 p.m. :30 to 4 4 t 4 t 1 t 3 t 6: 6: 3 t 6:

cuits, scones, cookies, muffins and cupcakes. By cupcakes. and muffins cookies, scones, cuits, a read kids will be able to the series, the end of giving the baking technique, and identify recipe take You’ll recipe. tackle any to them confidence to how for plus ideas practice, to home recipes combinations. flavor new and invent creative get with dairy and eggs. Vegetarian NON-MEMBERS $170 MEMBERS $150, 12, September Tues., 3 and October 26 19, 13, September Wed., 4 and October 27 20, 13, September Wed., 4 and October 27 20, Gill Dey (GV) Pfalzer (IS, RD) or Laurie of fine art the Explore only. 12; kids 9 to ages For a tackle we’ll week Every scratch. baking from bis for techniques essential learn and topic new AFTER SCHOOL BAKING CLUB CLUB BAKING AFTER SCHOOL

body loves dumplings, and these handmade and these dumplings, body loves as they make as much fun to are Jiao-zi Chinese the super-simple recipe turn also We’ll eat. to are Hand-cut chewy-good dumpling dough into for she since been cooking — who’s Nancy Noodles. go to the tools with you a kid — will provide was We’ll and friends. family your home and wow and Jiao-Zi Chicken Chinese eat!) (and make poultry; no dairy With Noodle Stir-fry. Vegetable or eggs. NON-MEMBERS $65 MEMBERS $60, ADULT. ONE TEEN AND ONE PRICE INCLUDES July 21 Fri., July 28 Fri., July 29 Sat., 17 August Thur., 20 August Sun., 26 August Sat., For ages 12 and up, with one adult guest. Every with one adult guest. 12 and up, ages For LET’S ROLL! JIAO-ZI DUMPLINGS JIAO-ZI ROLL! LET’S Leson Nancy

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o 6 p.m. o 6 p.m. o 5 p.m. o 5 p.m. o 4:30 p.m. o 4:30 o 8:30 p.m. o 5:30 p.m. o 5:30 p.m. o 5:30 p.m. o 3 p.m. o 3 p.m. o 3:30 p.m. o 3:30 p.m. 3 t 1 t 4 t 3 t 4 t 1 t 3 t 2 t 6 t 1 t 3 t 1 t 3 t

LOOKING FOR FOR LOOKING

SUMMER CAMPS? SUMMER

still available in many locations. locations. many in available still Find dates and details for our our for details and dates Find

camps at PccCooks.com. Space is is Space PccCooks.com. at camps popular Around the World cooking cooking World the Around popular

Fri., September 15 September Fri., Sun., September 10 September Sun., Sun., August 27 August Sun., 9 September Sat., Fri., August 25 August Fri., Peach-Berry Tarts. With poultry, dairy and eggs. poultry, With Tarts. Peach-Berry ONE CHILD AND ONE ADULT. PRICE INCLUDES 19 August Sat., Oven-grilled Citrus Chicken; and finish with and finish Citrus Chicken; Oven-grilled NON-MEMBERS $60 MEMBERS $55, perfect Corn-on-the-Cob; Melon Medley Salad; Salad; Melon Medley Corn-on-the-Cob; perfect of late summer foods. Together we’ll make make we’ll Together summer foods. late of assistant and join Lisa in celebrating the best the best in celebrating and join Lisa assistant call for a bright harvest menu! Bring your adult adult Bring your menu! a bright harvest for call you’re back at school, warm weather weekends weekends weather warm back at school, you’re Lisa Crawford Lisa if Even one adult guest. with 9, 7 to ages For LATE SUMMER HARVEST FEAST FEAST SUMMER HARVEST LATE

Sun., August 20 August Sun., Sat., August 5 August Sat., 12 August Sat., Sun., July 30 Sun., Sun., July 9 Sun., July 22 Sat., Cream Tacos. Vegetarian with dairy and eggs. with dairy and eggs. Vegetarian Tacos. Cream ONE CHILD AND ONE ADULT. PRICE INCLUDES July 7 Fri., Strawberry Sandwiches and Caramel-Banana Ice Ice and Caramel-Banana Sandwiches Strawberry NON-MEMBERS $60 MEMBERS $55, real show-stoppers: Frozen Snickerdoodle- Frozen show-stoppers: real Cream Sandwiches, then move on to some some on to then move Sandwiches, Cream version of classic Chocolate and Vanilla Ice Ice and Vanilla Chocolate classic of version we’ll prepare a vastly superior homemade superior homemade a vastly prepare we’ll ice-cream extravaganza begin! In this class, begin! In this class, extravaganza ice-cream For ages 10 to 12, with one adult guest. Let the the Let guest. 12, with one adult 10 to ages For ICE CREAM SANDWICHES ICE CREAM SANDWICHES Cam Zarcone WALK, TALK & TASTE Whether you’re new to PCC or you’ve shopped here for years, this is where you really get to know what’s in store for you.

WALK, TALK AND TASTE GLUTEN-FREE WALK, TALK AND TASTE GF FOODS THAT HELP PREVENT THE BIG C Nick Rose, M.S., Marilyn Walls, M.S. Nick Rose, M.S., Marilyn Walls, M.S. Nick Rose, M.S. This 90-minute free class, led by a PCC Nutrition Designed especially for shoppers interested in Learn basic nutrition principles to help you stay Educator, takes you through PCC aisles to discover exploring PCC’s many gluten-free options. healthy throughout your life, and sample some the many choices in organic produce, sustainably FREE CLASS; PLEASE PRE-REGISTER. delicious foods that may help prevent cancer and raised products, bulk foods and more. Taste prod- other diseases. Nick will show you how to incorpo- Tues., August 8 7 to 8:30 p.m. IS ucts you haven’t tried before and learn about how rate more cancer-preventing foods into your daily Mon., September 25 7 to 8:30 p.m. GV they are produced. Make connections between diet and answer your food and nutrition questions. your food choices and health, the environment FREE CLASS; PLEASE PRE-REGISTER. and the local and global community in a fun, in- HAVEN’T GOT TIME FOR THE PAIN Mon., July 10 7 to 8:30 p.m. IS formative class. Marilyn Walls, M.S. Wed., August 16 7 to 8:30 p.m. GV FREE CLASS; PLEASE PRE-REGISTER. Whether you’re a young adult runner or an elder Wed., September 27 7 to 8:30 p.m. BT Mon., July 24 7 to 8:30 p.m. BT with back problems, pain can affect our daily living Thur., July 27 7 to 8:30 p.m. IS more than we like. Are there helpful choices to Fri., July 28 7 to 8:30 p.m. ED be found at PCC? We’ll talk about natural alterna- Thur., August 3 7 to 8:30 p.m. GV tives for dealing with pain symptoms, including Mon., August 21 7 to 8:30 p.m. CC food choices and anti-inflammatory botanicals. Thur., August 24 7 to 8:30 p.m. RD MEMBERS $10, NON-MEMBERS $15 Get to Thur., September 7 7 to 8:30 p.m. ED Mon., September 11 7 to 8:30 p.m. IS Thur., July 13 7 to 8:30 p.m. ED know your Tues., September 12 7 to 8:30 p.m. BT Thur., July 20 7 to 8:30 p.m. IS Tues., September 19 7 to 8:30 p.m. CC Wed., August 9 7 to 8:30 p.m. GV store!