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<DIV><FONT face=Arial size=2><FONT face="Times New Roman" size=3>The Moscow Food
Co-op is sponsoring a series of cooking classes this <BR>fall, featuring the
preparation of meats in various ethnic cuisines. <BR>Each class will include a
cooking session with sampling and discussion. <BR>All classes are held in the
kitchen of the Unitarian Universalist Church <BR>of the Palouse, 420 East Second
Street, Moscow, Idaho. The cost is $24 <BR>per class ($21 for Co-op members).
Registration is required; register <BR>with any Co-op cashier at 121 East Fifth
Street in downtown Moscow. <BR>Enrollment is limited to 20 per
class.<BR><BR>_Classes:_<BR>*/Bulgarian Cured Meats & Sausages/*, taught by
Yanko Kranov, 4 – 5:30 <BR>p.m., Saturday, October 3.<BR>*Featured recipes:
*Soudjuk/Nadenitsa (cured/fresh sausage), Starez (Old <BR>Man—cured stuffed
stomach), Karnatche (spiral shaped lamb sausage).<BR>Instructor Yanko Kranov is
from Sofia, Bulgaria and works in the <BR>Department of Physics at the
University of Idaho. In his spare time he <BR>enjoys preparing cured meats,
breads, and sweets for his children.<BR>*/ /*<BR>*/Polish Cuisine/*, taught by
Witold Ferens, 5:30 - 7 p.m., Wednesday, <BR>October 14.<BR>*Featured recipes:*
European Style Hamburgers, Kopytka (Hooflets) & <BR>Carrot
Salad.<BR>Instructor Witold Ferens, a microbiologist, spends his time writing
<BR>about the wonders of science and in his spare time enjoys classical
<BR>guitar, folk songs and the chemistry of cooking.<BR><BR>*/Middle Eastern
Cuisine/*, taught by Rula Awwad-Rafferty, 4 – 5:30 <BR>p.m., Saturday, October
17.<BR>*Featured recipes:* Hummus, Fattoush (spring salad), Qouzie (rice w/
<BR>chicken & peas), & Eish es-Saraya (cream pudding w/
pistachios).<BR>Instructor Rula Awwad-Rafferty is an associate professor of
Landscape <BR>Architecture and Bioregional Planning and Community Design at the
<BR>University of Idaho. A Palestinian American, she grew up in a culture of
<BR>home cooked meals and fresh foods, made to nourish the body and soul,
<BR>without measuring cups or spoons.<BR><BR>*/Japanese Sushi/*, taught by Lisa
Beyeler, 4 – 5:30 p.m., Saturday, <BR>October 24.<BR>*Featured recipes:*
/Nigiri-zushi /(hand-formed sushi)/, Maki-zushi <BR>/(rolled sushi),
/Gunkan-maki/ (hand-formed sushi wrapped w/ dried <BR>seaweed) &
/Inari-zushi/ (stuffed fried tofu).<BR>Instructor Lisa Beyeler spent her early
years in Tokyo and learned the <BR>art of Japanese cuisine from her mother and
the art of eating from her <BR>father. She now picks up tips and tricks from her
brother who is a sushi <BR>chef in Manhattan.<BR><BR>For more information,
contact Jennifer Whitney, Moscow Food Co-op <BR>Cooking Class Coordinator at
882-1942 or via email at <BR></FONT><A href="mailto:jenwhitney@gmail.com"><FONT
face="Times New Roman" size=3>jenwhitney@gmail.com</FONT></A><FONT
face="Times New Roman" size=3> <</FONT><A
href="mailto:jenwhitney@gmail.com"><FONT face="Times New Roman"
size=3>mailto:jenwhitney@gmail.com</FONT></A><FONT face="Times New Roman"
size=3>>.</FONT><BR></FONT></DIV></BODY></HTML>