Kids Can Learn to Slice, Dice, Bake and Broil through PCC Community Markets Cooking Class
The program is for students from third to fifth grade
By Nat Rubio-Licht September 15, 2020
PCC Community Markets is helping make your child’s online learning a little bit tastier.
In partnership with Clara Barton Parent Teacher Student Association in Redmond, PCC Community Markets will provide virtual cooking classes for kids from third to fifth grade. The program will run 11 weeks and begins on Sept. 24 for Clara Barton Elementary School students.
The classes will be taught by cooking instructor Erica Weisman, co-founder of Seattle Cucina Cooking school. The classes are intended to help young kids foster a sense of community and connect with each other amid the pandemic.
The first meal that the children will prepare will be mixed vegetable fritters made from sweet potato, carrot and zucchini with an herb-yogurt dipping sauce. Over the course of almost three months, participants will learn how to make everything from homemade pizza to pot stickers with a ginger-soy dipping sauce.
Seattle-based PCC Community Markets — the largest community-owned food market in the United States — also offers virtual classes on the science behind making chocolate and a Halloween-themed cooking course for children, which are open to all.
PCC operates 15 locations across the Puget Sound region.
Follow Us
Restaurant Roundup: Holiday Cheer at SLU BRU, StarChefs, and Kabul Closing
Here’s what was served up recently in the Emerald City.
Fusion food has an innate ability to bring us together. In the blending of two (or sometimes more) cultures, new perspectives are unlocked and we are all better for it. Esquire is in agreement, as the magazine has selected Lupe’s Situ Tacos, a Mexican-Lebanese taqueria in Ballard, as one of the 33 best new restaurants…
Counter Culture: Sansonina Ristorante Italiano
An Italian escape hiding in Renton.
Tucked just off Rainier Avenue, across from a Safeway, Sansonina Ristorante Italiano—which opened early in 2019—is the kind of place you drive past for years without noticing until you walk through the door. Once inside, the outside world dissolves, the hum of traffic fades, and suddenly you’re not in Renton anymore. You’re in a dimly…
5 Things to Eat in December
This month’s assignment: Take the pressure off.
There’s something about the end of the year that adds pressure to everything we do. Despite all the talk of holiday cheer and “merry and bright,” heightened expectations can bring a sense of weariness. We’re fretting over feasts and gatherings while working fervently to tie up loose ends—gifts, work, everything—with a pretty bow. Each month,…
Ahead of the Cut
How a tech-minded home cook turned years of tinkering into a chef’s knife powered by 40,000 vibrations per second.
Scott Heimendinger traces his love for knives back to college, when his dad taught him how to cook over the phone. By his junior year he had saved for his first real knife, a JA Henckels Santoku. Compared with the $9 IKEA knife he had been using, “it felt like a laser… things that used…