SEPTEMBER & OCTOBER INSIDE: LOCAL FARMER SPOTLIGHT
NATIONAL CO-OP MONTH
BUILDING INCLUSIVE COMMUNITIES TOGETHER AND MORE!
A publication of Oryana Community Cooperative
Contributors:
Steve Clark
Jacqueline Bishop
Sarah Christensen
Ethan Colyer
Pam Amundsen
Colleen Valko
Proofreaders:
Kirsten Harris
Wendy Walter
Tony Vernon
Amanda Colyer
Sarah Christensen
Layout:
Ethan Colyer
Photos:
Jacqueline Bishop
ORYANA TENTH ST. E. Tenth St.
Traverse City MI, 49684
Phone 231.947.0191
Store Hours
8 am - 8 pm daily
ORYANA WEST Marketplace Circle
Traverse City, MI 49684
Phone 231.486.2491
Store Hours
8 am - 9 pm daily
Michigan Bridge Card Accepted Double Up Foodbucks Location
The purpose of Oryana Community Cooperative is to provide high quality food produced in ecologically sound ways at fair value to members and the community. Oryana members and staff are commi ed to enhancing their community through the practice of cooperative economics and education about the relationship of food to health.
TABLE of CONTENTS
Le er from Sarah
Board of Directors
A Practical Guide to Winter Squash
Curried Bu ernut Squash Soup
7 Local Farmer Spotlight
Local Products We Love
National Co-op Month
Building Inclusive Communities Together
Co-op Brands We Love
Event Calendar
Class Schedule
All new owner sign-ups and renewals in the month of September are entered to win a custom gi basket!
LETTER from SARAH
Hello Oryana Shoppers,
I’m approaching the point in my time here at Oryana where I’ll soon stop counting it in months, but for now, these first twenty or so months have been great. In 2024 we exceeded our sales growth goal and were able to distribute a patronage rebate. 2025 is off to a good start as well. We have quite a few initiatives underway, and we are on track for another great year.
While I haven’t yet go en to know many of you personally, (this job keeps me busy!) I have had the privilege of ge ing to know the intimate workings of our co-op. I’ve seen the dedication of a team that shows up every day to carefully balance margin and mission, values and value, always with heart, and with the necessary understanding of what makes cooperative grocery unique. Their commitment is the quiet, steady force behind everything we do.
And then there’s you, our owners and shoppers. We currently have over 11,600 Oryana owners; that number can change daily. Each owner and shopper brings a different perspective, a different story, and a different idea of what “good food” means. That’s part of the beauty and the challenge of this work.
It’s made me wonder: Are we building a co-op for the past, the present, or the future? Maybe it’s all three. We honor the legacy that brought us here, stay rooted in the needs of today, and try, always, to be prepared for the future. The truth is, there’s no single answer, no one-size-fits-all approach. But what I do know is that this co-op thrives because of people like you, people who care a whole lot about our local food system, our local economy, and community connections. And we’ll keep showing up, listening, and doing the work to meet you where you are.
Thanks for being part of this evolving journey. We’re grateful you're here.
Sarah Christensen General Manager
BOARD of DIRECTORS REPORT
by Colleen Valko,
Board President
Since my last update, we’ve had a few changes on the board and continue to stay focused on our role in supporting Oryana through strong, thoughtful governance.
In May, we welcomed Andrew Dodson to the board! He was elected to the board at our General Ownership Meeting in April. Andrew is currently ge ing oriented to board work, and we’re so glad to have him with us. He’s already bringing curiosity and care to his new role, and we look forward to his contributions in the months ahead.
We also said goodbye to board member Parker Jones, who stepped down in May following a family move abroad. We’re grateful to Parker for his steady presence and thoughtful leadership during his time on the board, and we wish him all the best in this next chapter!
Whenever there’s a change on the board, our priority is to remain effective and accountable to the membership. While our bylaws give us the option to appoint someone to fill a vacancy, we’re taking time to consider whether that’s the right step. The term le open by Parker’s departure runs through April 2026, and it could also be filled through the regular election process. We’re thinking carefully about what will best serve Oryana and that means approaching the decision with intention rather than urgency. We’ll continue to keep members updated as we go.
In the term ahead, and with Sarah excelling in her role as General Manager, the board is turning its a ention to deeper governance work. We’re building regular habits around self-monitoring, keeping our policies current, and starting conversations about how our Ends reflect Oryana’s evolving vision and values. We’re also pu ing a lot of focus on board recruitment and nominations. If you’ve ever thought about serving on the board, or just feel a twinge of curiosity, check out the call for candidates in this issue. We’d love to connect.
As always, thank you for your continued support and engagement. If you’d like to learn more about what the board is working on or want to connect directly, we welcome you to a end a meeting or reach out anytime.
Thank you!
Colleen Valko Board President
ORYANA
Board of Directors
Colleen Valko,President
Kaitlyn Burns, Vice President
Kathy Baylis Monteith, Treasurer
Tricia Phelps, Secretary
Cy Agley, Director
Marty Heller, Director
Samuel Reese, Director
Andrew Dodson, Director
Thursday, November 13, 2025 | 5:30 pm - 6:30 pm Q&A Session Oryana West Community Room
Thursday, January 8, 2026 | 5:30 pm - 6:30 pm Q&A Session Virtual via Zoom
Friday, January 30, 2026 | 5:00 pm Deadline to submit candidate application.
Click here to apply
goods, curries, and stews
D
Best uses: sauteéd until caramelized, broiled, baked and added to grain salads
B
Best uses: baked or stuffed B
Best uses: baked, stuffed, purees, seeds can be roasted
Best uses: soups, purees, recipes where smooth texture is highlighted broiled with brown sugar then dressed as you would pasta T
Best uses: curries, soups, ba ered and fried as Japanese tempura
Curried Bu ernut Squash Soup
Warm, comforting, and full of flavor, this curried bu ernut squash soup is made with fresh, locally sourced ingredients. The natural sweetness of roasted squash pairs perfectly with aromatic curry spices, creating a cozy bowl that celebrates the best of seasonal produce. Perfect for chilly evenings or a light, nourishing meal.
Curried Bu ernut Squash Soup
Ingredients
Olive oil
1 large onion, chopped
2–3 cloves garlic, minced
2 Tbsp curry powder
1 apple, peeled and chopped
1 pear, peeled and chopped
1 jalapeño, seeded and chopped
32 oz Vegetable broth (divided)
1 bu ernut squash, peeled and cubed
Salt and freshly ground black pepper
1 can coconut milk
Sour cream (for garnish)
Fresh cilantro, chopped (for garnish)
Toasted walnuts
This grilled cheese combines aged cheddar, caramelized onions, roasted walnuts, and cherry jalapeno jelly for a rich, savory, and slightly spicy bite. It pairs beautifully with the warm, spiced flavors of the Curried Bu ernut Squash Soup, creating a cozy and satisfying meal.
Instructions
Heat a large pot over medium heat.
Add a drizzle of olive oil.
Add the chopped onion and cook, stirring frequently, until translucent but not caramelized, about 10 minutes.
Stir in the minced garlic and curry powder.
Continue cooking and stirring for about 3 minutes until fragrant and ingredients begin sticking to pan.
Add the chopped apple, pear, jalapeño, and enough vegetable broth to cover.
Cover the pot and cook for 10 minutes.
Add the cubed bu ernut squash.
Season with salt.
Stir to coat, and cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and additional vegetable broth as needed to reach desired consistency.
Bring to a low boil over medium heat.
Reduce heat to low, cover, and simmer until the squash is fork-tender, about 15 minutes.
Use an immersion blender to blend the soup directly in the pot until smooth and creamy.
Alternatively, carefully transfer the soup in batches to a blender and purée on high. Return blended soup to the pot.
Taste and adjust seasonings, adding more curry powder, salt, or pepper as needed.
Cook for a few more minutes over medium heat to let flavors meld.
Ladle the soup into bowls.
Garnish with a dollop of sour cream, a sprinkle of fresh cilantro & toasted walnuts.
FARMER SPOTLIGHT
Local food isn’t just a trend in this town; it’s our bread and bu er. At the Co-op, farmers are hometown heroes, and seeing them in-store or hosting demos is always a highlight. This summer, we’ve showcased farm visits so you can meet the people behind the food and see what it takes to get it here. Thanks to our spot on the 45th parallel, Traverse City is rich in farmland and local crops, and we’re lucky to have a strong, thriving community of growers.
ANAVERY FINE FOODS
Traverse City, MI
BARDENHAGEN BERRIES
Lake Leelanau, MI
FULL CIRCLE LAVENDER FARM
Maple City, MI
FOREST GARDEN ORGANIC FARM
Maple City, MI
IDYLL FARMS
Northport, MI
INEVITABLE FARM PEONIES
Traverse City, MI
LAKEVIEW HILL FARM
Traverse City, MI
LOST LAKE FARM
Cedar, MI
MEADOWLARK FARM
Lake Leelanau, MI
OMENA ORGANICS
Omena, MI
PROVIDENCE ORGANIC FARM
Central Lake, MI
RICE CENTENNIAL FARM
Benzie County, MI
SECOND SPRING FARM
Cedar, MI
SUGARVIEW FARM
Leelanau County, MI
SWEETER SONG FARM Cedar, MI N
Anavery Fine Foods
Traverse City, MI
We recently had the pleasure of touring Anavery Fine Foods, a family-run farm just outside Traverse City that’s commi ed to sustainable, responsible meat production. Owners Adam Weinrich and Dandan Zhu le behind careers on Wall Street to pursue a simpler life rooted in land, animals, and family. What started with a single cow, a few sheep, and one pig has grown into a working farm that now raises heritage pigs, lambs, and whole chickens with a focus on traditional, pasture-based farming. Their three children help with daily chores, and even the pigs have names.
Anavery practices regenerative agriculture by rotating animals on fresh pasture and using natural fertilizer to rebuild soil health. They make use of every part of the animal, and even the le over seeds from animal feed have sprouted squash and other vegetables throughout the fields. It’s a full-circle operation grounded in intention and care.
We’re proud to carry Anavery’s pork, lamb, and whole chickens in our meat department at Oryana. You can also visit their farm and shop their on-site farm store, where you’ll find their meats, eggs, wild-caught Michigan fish, and other local goods. Supporting Anavery means supporting real food, local families, and a stronger regional food system.
Full Circle Lavender Farm
Maple City, MI
Nestled in the scenic beauty of our region, Full Circle Lavender Farm is a charming, family-run destination offering an authentic, hands-on agricultural experience. The farm features multiple lavender varieties, all cultivated with care using sustainable methods. Guests are welcome for u-pick lavender, encouraging immersive involvement in harvesting fragrant bundles under open skies. The farm stand offers a range of farm-cra ed lavender products such as candles, sachets, hydrosols, essential oils, and culinary lavender, perfect for sampling or taking home as natural keepsakes. Full Circle Lavender Farm’s operation emphasizes pesticide free, herbicide free, and synthetic fertilizer free growing practices, with lavender and accompanying crops tended by hand, ensuring a gentle, eco-conscious approach to cultivation. The farm is open to visitors on Wednesdays through Sundays from 10 am to 4 pm with an added presence at the Glen Arbor Farmers Market on Tuesdays, inviting the wider community to experience the lavender’s calming scent and vibrant colors up close.
Idyll Farms
Northport, MI
On a sunny summer day, we visited Idyll Farms, a Certified Humane goat dairy and creamery founded in 2010 in the rolling hills of Northport, just outside Traverse City. Home to over 100 Alpine goats, affectionately called “the girls,” plus a few proud males and plenty of playful kids, the farm is as charming as it is innovative. Each goat has a name, a collar, and a personality all her own.
Idyll Farms practices regenerative grazing on 500 acres of lush Leelanau Peninsula pasture. The goats forage freely on a diverse diet of grasses, leaves, wildflowers, and brush, while the farm team nourishes the land with organic compost, probiotic whey from cheesemaking, and beneficial worms to naturally till the soil. This care for both herd and habitat results in milk with exceptional flavor and nutrition.
The milk never leaves the property. It is piped straight from the milking parlor to the creamery and transformed into cheese the same day using old-world techniques. The result is award-winning cheeses that capture the taste of the place.
While the farm is open for tours on select dates, you can visit their 24/7 cheese vending machine in Northport or find select flavors at Oryana Community Co-op, where we proudly support our local farmers and producers.
products we love
This small-batch maker brings a creative spirit to wellness with unique herbal infusions, teas, and natural goods. Donkey Ears Provisions is all about honoring plants, traditions, and the joy of caring for body and mind in a mindful way.
Valor Skincare
Nineteenth St. Studio
Traverse City, MI
A er retiring from Oryana, our longtime friend Eldon returned to his first love, art. Through his venture, Nineteenth St. Studio, he creates greeting cards and prints that showcase his beautifully detailed paintings. Inspired by nature and local scenes, Eldon’s work reflects both his realistic style and the beauty of our community.
Traverse City, MI
Valor Skincare celebrates clean beauty with products rooted in natural ingredients and integrity. Thoughtfully made, their skincare line nourishes without harsh chemicals, bringing balance to your daily routine while supporting a happier you.
Eat 2 Live Tallow
Rapid City, MI
Grounded in ancestral wisdom, Eat 2 Live Tallow creates nourishing balms and skin products using grass-fed beef tallow. Rich in vitamins and deeply hydrating, their offerings reconnect us with time-tested traditions of natural
Glen Arbor Artisans
Glen Arbor, MI
Wellness comes in many forms, including creativity. Glen Arbor Artisans design heartfelt, hand-cra ed cards that brighten days and strengthen community connections. Each card is a li le piece of artistry from the heart of Northern Michigan.
Wildflower Soapworks
Elk Rapids, MI
Handcra ed in small batches, Wildflower Soapworks blends pure botanicals and essential oils into soaps and skincare that are gentle on both skin and the environment. Each bar is a reminder that self-care can be simple, natural, and beautifully local.
Great Lakes Treats Mushrooms
Williamsburg, MI
Foraged and cultivated with care, Great Lakes Treats offers mushrooms that celebrate both flavor and wellness. From adaptogenic varieties to culinary favorites, they remind us of the powerful role fungi play in nourishing our bodies and supporting local ecosystems.
Late summer and early fall are peak deliciousness in Traverse City! The woods are calling, the weather is wonderful, and Oryana is abundant with local produce and products. Oryana is proud to call this region home, and whether you're new to the area or have been with us since the beginning, we invite you to celebrate the season and all it offers by embracing the Local Challenge.
Stop by an Oryana store to pick-up a Local Challenge Bingo Card. Fill it out by enjoying local food and activities, then return the card to the raffle boxes at Oryana. The challenge runs throughout September, and those with completed bingo cards are entered to win prizes like:
$100 Oryana gi card
$50 Oryana gi card
Oryana gi basket
So stop by Oryana and join the Local Challenge today!
Traverse City is lucky to have so many co-ops in our community. From keeping the lights on, to teaching kids, or growing our local food, co-ops help our region thrive. Here are a few of Oryana’s cooperative neighbors.
Traverse City Cooperative Preschool
Traverse City Cooperative Preschool is a warm, play-based learning community where children grow through exploration, creativity, and connection. In their cooperative model, parents take an active role in the classroom, creating a tight-knit community, lowering tuition costs, and allowing for more individualized a ention. This partnership between families and the school not only enriches the learning environment but also models the value of working together for our children.
Cherryland Electric Cooperative
Cherryland Electric Cooperative is your friendly neighborhood not-for-profit utility, lighting up the lives of nearly 40,000 folks in Northern Michigan. They run things based on four good old-fashioned principles: focusing on their members, keeping things safe, making sure the power’s reliable, and keeping it all affordable. Their members are the heart of their operation, and since they‘re not chasing profits, you can trust that every decision they make is with their members’ best interests at heart.
TBA Credit Union
TBA Credit Union has evolved from storing cash in old cigar boxes to tapping screens on Interactive Teller Machines (ITMs), and their commitment to building trusted relationships in their community remains as strong as ever. For 70+ years, TBA Credit Union has been a member-owned cooperative focused on people over profits, returning earnings through be er rates, higher savings yields, and reduced fees. With tailored financial services and access to over 30,000 surcharge-free ATMs nationwide and 250+ Xtend Shared Branching locations, they’re here to help you. Become a member today, visit tbacu.com.
MI Farm Co-op
In the heart of Northwest Michigan, MI Farm Co-op unites over 25 local family farms into a shared mission: to keep wholesome, nourishing food accessible, support fair prices for farmers, and strengthen the region's food system.
Founded in 2014, the co-op began with a small group of growers commi ed to supporting one another. For many farmers, delivery logistics, managing wholesale accounts, and marketing can be significant challenges. Today, the co-op has transformed those challenges into a streamlined system—allowing one order to bring together fresh, seasonal products from multiple farms, including eggs, vegetables, meats, and more. These goods are delivered directly to consumers, restaurants, schools, and through our CSA (Community Supported Agriculture) program.
The cooperative model works because farmers keep ownership and control, allowing them to set fair prices. By working together on marketing, delivery, and processing, member farms can lower costs and reach more customers, including schools and other wholesale markets. This teamwork makes farms stronger and more resilient, supports sustainable growing practices, and reduces environmental impact. This model connects people directly with local farms, offering fresh, seasonal food each week, which boosts the local economy and strengthens the bond between farms and the community.
MI Farm Co-op embodies the power of the cooperative model, combining shared ownership, fair economics, and community-driven agriculture. It demonstrates how, coming together, local farms can thrive, regional food systems can flourish, and consumers can enjoy fresh, ethically sourced food.
Building Inclusive Communities Together
by Pam Amundsen
Last year co-ops across the country took the proactive step of adopting an eighth principle of cooperatives—to incorporate diversity, perform equitably, and ensure inclusion at all levels of their organizations.
While DEI (short for diversity, equity, and inclusion) has become a loaded term, cooperatives and community members in our neighborhoods continue to do the work of caring for people and building stronger communities for everyone. Indeed, Oryana has been in operation for 50 years supporting local farmers, stocking local goods, and helping customers vote with their dollars.
Celebrating cooperatives also means celebrating their impact on communities—on this community. National Co-0p Month, commemorated by cooperatives nationwide throughout October, serves as an annual opportunity to build resilient, inclusive communities.
In my role at the Grand Traverse Regional Community Foundation, I support our internal learning on diversity, equity, and inclusion and lead our fundraising for the Endowment for Diversity, Equity, and Inclusion to support this work in our community. Our vision is to support a region of healthy, resilient, thriving communities for all. We do this by serving donor partners, awarding meaningful grants and scholarships, and participating in collaborative leadership efforts on important community issues.
Many people are familiar with collective giving models like giving circles and crowdfunding, but few people in our community realize that community foundations are built on this same collective giving model.
Giving to any fund at the Community Foundation means that many people are coming together around a shared interest, purpose, or passion and donating what they can to have more impact together than one person can have on their own. It’s an investment in the long-term viability of our community. It’s supporting what we want to see thrive here, now and in the years to come. It’s voting with our dollars for a community where everyone has access to the resources they need to thrive.
And that collective giving is making an impact. Together with community members, the Community Foundation has granted $234K to 79 different organizations since 2021, including:
• Crosshatch Center for Art & Ecology for their Long Memory Project focused on the lived experiences of LGBTQ+ community members
· Dream Team of Northern Michigan for their Field of Dreams Accessible Dugout Project
• Friends of Sleeping Bear Dunes for Anishinaabe programming at the National Lakeshore
• Immigration Law & Justice Michigan to expand their legal capacity to serve immigrants, refugees and asylum seekers
• Title Track for their Water Protectors Training Camp that educates youth about protecting local water sources
The Community Foundation and Oryana are both community institutions that serve to make our region more vibrant, interconnected, and sustainable. Part of the way these models work is through that interconnection—community members taking ownership to build something stronger. Together we are shaping our community. Let’s make it one where everyone is celebrated for what they bring, and everyone is invited to the table.
Originally from Orlando, Pam Amundsen moved to Traverse City to be part of the meaningful work happening at the Community Foundation, where she serves as the Donor Services Manager. She studied Marketing at Auburn University and has spent the past 10+ years in the non-profit world, supporting efforts that bring people together and helping build stronger communities. In her free time, she loves reading, swimming, being outside, and being with her kid.
CO-OP brands we love
Kerrygold
Kerrygold represents a cooperative of small Irish dairy farming families producing grass-fed bu er and cheeses characterized by rich flavor and cra smanship rooted in tradition and sustainable farming across Ireland.
Equal Exchange
Organic Valley
Organic Valley is a farmer-owned cooperative offering organic dairy and egg products, including milk, bu er, cheese, cream, sour cream, cream cheese, co age cheese, and eggs. The co-op emphasizes trust, humane animal husbandry, and sustainably grown, nutritious food.
Equal Exchange is a worker-and-farmer cooperative that sources coffee, chocolate, tea, nuts, and olive oil through fair-trade partnerships with democratically organized farmer cooperatives to support equitable, sustainable trade and community investment.
Farmers’ Creamery
Farmers’ Creamery is a cooperative of Amish dairy farmers in Mio, Michigan, producing a range of top-quality, grass-fed dairy products, including milk, cream, and ice cream.
Tillamook
Tillamook County Creamery Association (Tillamook) is a farmer-owned cooperative based in Tillamook, Oregon, cra ing dairy products like cheese, ice cream, yogurt, bu er, sour cream, and cream cheese for more than a century, sustained by stewardship and values-driven growth.
Simply Organic
Simply Organic is an organic-certified brand under the Frontier Co-op cooperative umbrella, providing spices, seasoning blends, extracts, and sauces made from pure, 100 percent organic ingredients while supporting sustainable farming and addressing food insecurity through its giving fund.
Aura Cacia
Aura Cacia is part of the member-owned Frontier Co-op and offers pure essential oils, skin-care and bath products made from ethically and sustainably sourced botanicals that prioritize well-being and integrity.
EVENT CALENDAR
LEELANAU TEA
Wednesday, September 3rd, 2 pm - 4 pm
Oryana Tenth St.
Saturday, September 6th, 11 am - 1 pm
Oryana West
Enjoy free samples of this locally made, refreshing treat.
BLOOD DRIVE
Thursday, September 4th, 1 pm - 4 pm
Oryana West
Help the community by donating blood through Versiti. Appointment preferred.
BAILEY’S KOMBUCHA
Wednesday, September 10th, 12 pm - 2 pm
Oryana Tenth St.
Saturday, September 13th, 12 pm - 2pm
Oryana West
Delight your taste buds by sipping some local favorites.
FARMERS’ CREAMERY
Friday. September 12th, 11 am - 2pm both Oryana stores
Savor the rich, farm-fresh flavors of Farmers’ Creamery.
GREEN RIVER MAPLE SYRUP
Wednesday, September 17th, 11 am - 1 pm
Oryana Tenth St.
Saturday, September 20th, 11 am - 1 pm
Oryana West
Discover the rich, woodsy sweetness of this local syrup.
TAMARACK HOLDINGS
Thursday, September 18th , 12 pm – 3 pm
Oryana Tenth St.
These local food producers will sample both Food for Thought and Farm-to-Freezer products.
GROCERIES FOR GOOD GREAT LAKES INCUBATOR FARM
Thursday, September 18th, all day long both Oryana stores
Oryana will give 2% of profits from both stores and encourage shoppers to round up their purchases to support Great Lakes Incubator Farm.
OWL EYES COFFEE
Wednesday, September 24th, 11 am - 1 pm
Oryana West
Explore the rich flavors of this locally roasted brew.
GROCERIES FOR GOOD WOMEN’S RESOURCE CENTER
Thursday, October 23rd, all day long both Oryana stores
Oryana will give 2% of profits from both stores and encourage shoppers to round up their purchases to support Women’s Resource Center.
CLASS SCHEDULE
All classes will be held in the Community Room at Oryana West. Visit our Events page oryana.coop/events to register or for more information.
A FLOWER LOVER’S GUIDE TO FALL SOWING FOR A SPRING GARDEN
Instructor: Angie Ross of Oak Park Flowers
Thursday, September 18th, 6:30 pm - 8 pm
In this class we will discuss Lisa Mason Ziegler’s book Cool Flowers: How to Grow and Enjoy Long-Blooming Hardy Annual Flowers Using Cool Weather Techniques. As a flower farmer, cool season hardy annuals play a significant role in spring crops, and they offer some of the most stunning blooms of the year!
INTUITIVE NUTRITION & COOKING WORKSHOP NOURISH YOUR BODY MIND & SOUL
Instructor: Marlie Cross of Soulhouse Healing
Sunday, September 21st, 1 pm - 3 pm
Join Marlie Cross this September for a hands-on, heart-centered cooking class where you’ll discover how to choose foods that truly support your unique body and lifestyle. As a Holistic Wellness Practitioner, Marlie will guide you through the principles of intuitive eating and help you understand how to listen to your body to create meals that feel balanced, energizing, and deeply satisfying.
THE FUNDAMENTALS OF SUSHI
Instructor: Miseang Suh of Iroiro Creations
Saturday, September 27th, 1 pm - 3 pm
Learn to prepare authentic sushi in a fun, hands-on se ing. Chef Misaeng will walk you through the basics of how to make two different kinds of sushi, Japanese traditional and California style. You’ll learn how to expertly prepare the fillings and construct sushi rolls with ease. You’ll learn interesting variations and leave with new skills to prepare your own sushi at home with confidence.
HERBS FOR DIGESTION
Instructor: Sierra LaRose of Bear Earth Herbals
Thursday, October 2nd, 6:30 pm - 8 pm
Discover easy ways to improve your digestive health using herbs with local herbalist, Sierra LaRose of Bear Earth Herbals. This class will cover things like strengthening the microbiome, healing the intestinal lining, balancing gut flora and clearing infections, increasing digestive efficiency and more. Participants will learn ways to incorporate these herbs and remedies into daily routines that are simple and effective. Hot tea and samples will be provided.
MAKE YOUR OWN MOZZARELLA WORKSHOP
Instructor: Nik Basford of Leelanau Cheese
Wednesday, October 8th, 6:30 pm - 8 pm
Join Leelanau Cheese at Oryana to master the art of hand stretched mozzarella! Our expert staff will demonstrate how to cra this satisfyingly simple cheese from local milk and a handful of basic ingredients. The secrets of this gastronomical wonder will unfold as you learn to stretch bocconcini, pull string cheese, and form burrata. In addition to the mozzarella you make in class, you will take home a rock-solid, repeatable recipe for home production.
INTRODUCTION TO KOJI
Instructor: Miseang Suh of Iroiro Creations
Saturday, October 11th, 1 pm - 3 pm
Have you ever wondered why Japanese people are known for their health? One of the reasons is the fermented foods they incorporate into daily life. In this class you will learn about the power of koji, which is used in various Japanese fermented products like miso, soy sauce, sake and so on. Miso is an essential element in Japanese cuisine. We will discover how to make authentic miso soup as well as su-miso (Japanese vinegar and miso) dressing. Our class will also explore how to make and use shio koji and soy sauce koji, which are popular fermented seasonings in Japan.
