There is snow on the ground, a fire by my feet, and the smells of allspice and bay leaves in the air … it is the perfect day to try out Bigos, a Polish hunter's stew I learned in the last Co-op sponsored cooking class of the season. I've already cooked my meats and put the raw and fermented cabbage on to boil, in uncovered separate pots. (I don't want the acid present in my sauerkraut to harden my raw cabbage and I don't cover it to prevent the accumulation of bitter tasting compounds.)

As I'm thinking about these details, I can't believe how much I've learned about food and its preparation from these classes. I now store my eggs with the point down to prevent the air pocket in the rounded end from oxidizing the flavor right out of the egg as the air seeks to rise to the top. I know that teff is an ancient Ethiopian grain that is grown right here in Idaho with a rich nutty flavor and high nutrition value that gives gluten free flours a golden-brown, fresh-baked look. I also know how to make Ecuadorian "cornbread"– from fresh corn, no flour needed! My cabbages are soft, so it's time to combine them with my meat and add some Porcini mushrooms; I'll stoke the fire while I'm up, too.

I have been surprised at the overwhelming positive responses I receive about our classes. Participants love the knowledgeable instructors that live the lifestyle they are teaching, the hands-on approach, the "window" into another culture, the adaptation of the class to various allergies, the wonderful recipes, and the informal community atmosphere that facilitates questions and answers as the class progresses.

As I start the bacon, adding minced onions to soak up the flavorful grease, I am starting to recognize how valuable these classes are, so a big "Thank You" goes out to our Co-op staff that work hard to make each class smooth and successful, our teachers who put their hearts in their recipes and lessons, and to our participants who ask questions, share tips, tell stories and get their hands "dirty" creating tasty works of art that feed our souls as well as our bodies.

Bacon and onions go into the pot and I add my last ingredient: dried plums; the sweetness really brings out the other flavors. I am excited to learn what techniques and flavor combinations other cultures use in our spring series, when we continue the ethnic classes. I especially hope to offer Thai, Indian, Korean, and Japanese sushi. If you know any good foreign chefs in your neck of the woods, you might see if they'd be willing to share their expertise with our Co-op community.

Now that my Bigos has simmered to perfection, I'll enjoy a warm meal in front of the fire and dream up tasty new endeavors come spring. Won't you join me?