Homemade Cold & Flu Remedies

Homemade Cold & Flu Remedies

By: Cari Eisler, Non-food and Supplement Buyer, Collective manager 

and Malerie Plaughter, Member-Owner

It’s the inevitable time of year when, the common cold and various strains of the flu are being passed around like they’re going out of style. It’s important to take action as soon as you notice symptoms of a virus affecting your body. Why? Because you can reduce the ability of a virus duplicating itself, meaning you can put the brakes on the virus spreading. 

There are many herbal remedies, both in supplement form and do-it-yourself methods, that can help accomplish this and ultimately make you feel a whole lot better.

Elderberries

Elderberries are proven effective against the respiratory and influenza virus. A virus duplicates inside your cells and gains access to your cells using the enzyme nueraminidase. Elderberries are nueraminidase inhibitors and stop replication.  Try the following recipe to make your own Elderberry syrup.

Ingredients:

• 2 cups dehydrated or 4 cups fresh elderberries
• 8 cups water
• Raw honey to taste
• Pinch of cinnamon and cloves (optional)

Directions:

Soak berries overnight if dry. When ready to make, rinse the berries. Combine them with water in a large pot and bring it to a boil. Simmer for about 45 minutes. Let everything cool to room temperature, then strain out the berries, and mash the liquid out. Keep the liquid. Stir in raw honey to taste. Let cool and store in fridge. 

Take 1-2 teaspoons each day for preventative measures. Added bonus? It tastes delicious and you can put it on pancakes. When taken regularly, elderberry syrup is a fantastic supplement during the fall and winter months – even year-round.  (Important note: uncooked elderberries may make you feel sick.)

No time to make your own?  Try our Grab 'n Go Favorite: Rainbow Light’s Counter Attack 

This formula was developed by well-known herbalist Christopher Hobb’s. In the formula elderberry, isatis, sophora root (also a neuraminidase), berberine and andographis mobilize the body’s acute immune response. Included in the formula is a Clear Relief herbal compound that includes sophora root, yerba santa, platycodon, horehound, mullein, Iceland moss, coptis, Chinese lovage, and Chinese licorice. 

Or pick up Mickleberry’s Elderberry Syrup, locally made and available here at People’s.

Ginger 

Similar to elderberries, fresh ginger can stop a virus from spreading. But it is also a hemagglutinin inhibitor, meaning it stops a virus from binding itself to the epithelial cells of the lungs. It’s effective for shortening an infection, thinning the mucus, and slowing the spread of a virus.  Try a ginger juice tea recipe from renowned herbalist Stephen Harrod Buhner’s book, Herbal Antibiotics. According to Buhner, fresh ginger is the most effective form of ginger. 

Ginger Juice Tea 

• At the first sign of infection juice 1-2 lbs of fresh organic ginger. 
• Combine 3-4 oz of ginger juice with a tablespoon of honey, 1/8 teaspoon of cayenne pepper and 6 oz of hot water. 
• Drink 2 to 6 cups of this mixture a day

Fire Cider

Fire Cider has been used ever since the 1970s when Rosemary Gladstar, herbalist extraordinaire created it to ward off the bad bugs and keep folks in good health. It’s a spicy mix of alliums and capsicums, fruits, herbs, and warming spices, combined with antioxidant-rich raw honey and the rock star of the health world (no, not coconut oil) - unpasteurized apple cider vinegar.

Ingredients:

• 1/4 to 1/2 cup each:
• Minced fresh garlic
• Grated fresh ginger
• Diced onion
• Grated horseradish
• Chopped fresh parsley
• 2-4 tablespoons diced hot peppers
• Half unpeeled orange, sliced
• Half unpeeled lemon, sliced
• 1/8 - 1/4 cup each: chopped fresh rosemary, stemmed fresh thyme, chopped fresh turmeric (or2 tablespoons dried turmeric powder)
• 1/4 cup raw honey
• 2-3 cups raw unfiltered apple cider vinegar

Directions:

Mix all dry ingredients and honey in a quart mason jar (with a plastic lid). Cover with apple cider vinegar by an inch or so. Shake until the honey incorporates and let steep for at least two weeks, preferably four weeks. After it is fermented, strain out the solid ingredients and store in the pantry or refrigerator (where it will keep for up to a year). Enjoy a swig a day, or more when you are feeling ill.

While you wait for your fire cider to ferment or to avoid making it yourself altogether, check out Gee Creek Farm’s fire cider, which is available at our Wednesday Farmers' Market.

Other Feel-Good Remedies:

Vitamin D

Vitamin D is associated with immune system functioning, viral respiratory infections, depression and a number of other health concerns. It may be helpful to get your Vitamin D levels tested because you may need higher doses temporarily to get up to ideal levels. Increasing your levels can help with depression and stress both of which make a person more susceptible to viral infection. 

Try This!

• Vitamin D3 from Garden of Life (Vegan)
• Lanolin Source D3 from Source Naturals (drops) 
• Vitamin D capsule from Deva (Vegan)

Mycomedicinals (Medicinal Mushrooms)

According to the Center for Disease Control (CDC), two of this year's most common seasonal flus are influenza A (H1N1) virus and influenza A (H3N2) virus. Cordyceps, a variety of medicinal mushrooms, are known to be a potent antiviral against H1N1.  

Try This!

• 14 Mushroom Powder (in the bulk herbs section)
• Host Defense Stamets 7 Daily Immune Support
• Vitamin D capsule from Deva (Vegan)
• Host Defense Myco shield spray - designed to protect susceptible oral tissue when traveling with the potent viracide Agarikon

Essential Oils

Simply breathing steam that has essential oils can help improve airflow and thin mucus. Thyme, eucalyptus and rosemary essential oils all have antiviral capacity, and all you have to do is add a few drops of these oils to a pot of water that has just boiled, and breathe in the steam. Your sinuses will thank you. You can find the Veriditas and Snow Lotus lines of essential oils in tinctures People’s, both of which come from organically grown or wildcrafted plants. 

Sinus Blaster

Sinus Blaster tincture sold in bulk at People's. 

Another option is our bulk tincture called Sinus Blaster, which contain elderberry, osha, olive leaf, horseradish and other herbs like echinacea augustifolia root.

Moral of the story, don’t wait until the last minute to feel better. Next time you’re at the co-op try one of the many way natural ways to kick that cold! 

Nuno Zori, 1/20

Nuno Zori

January 20, 6:30-9:30pm

Nuno Zori means “fabric shoes” and they’re a traditional type of indoor footwear in Japan. Originally made out of old towels and worn by woodcutters to protect their feet from splinters, they’re essentially fabric flip flops made by weaving fabric around rope. This traditional technique upholds the Buddhist adage "Mottainai" or "waste not want not" by making worn out textiles useful again. We'll use upcycled T-shirts and simple, ingenious equipment (just two specially bent coat hangers) to make the shoes. Students will leave with a finished pair of shoes the skills to make many more pairs of Nuno Zori at home. 

LeBrie Rich has been teaching textile workshops in Portland for the past 10 years. In 2012 and 2014 she traveled to Japan to investigate traditional handcraft techniques including Nuno Zori. 

Call fee is $30-$45 sliding scale, all materials included.  Class size limited, register online or call People’s. 

Food Justice and the Civil Rights Movement, 1/18

Food Justice and the Civil Rights Movement

January 18 (Martin Luther King, Jr. Day), 6:30-8:15pm

During the Civil Rights Movement, Martin Luther King Jr. worked with a huge coalition of leaders on a broad range of issues, including: voting rights, housing, and segregation. Their dreams of equality and justice for all people ties directly to the food crisis that impacts low income communities and people of color today.

Displacement and racism affects food justice in various ways, including “redlining” by banks and retail outlets, the outmigration of jobs, and food deserts. This lack of access to healthy food appears to be tied into the overall health of our nation as well—a 2010 report by the White House Task Force on Childhood Obesity found that children are on track to have a shorter lifespan than their parents for the first time in 200 years. Access to affordable, healthy food is central to our public health crisis, and this issue is clearly exacerbated by racism and class discrimination.

On Martin Luther King Jr. Day, Know Your City and People’s Food Co-op are hosting a community dialogue with speakers who organize for food justice and racial justice in our local community. Topics include gentrification, displacement, culturally responsive food gardens, and equity in local food policy.

Speakers include:

• Katrina Holland, Deputy Director, Community Alliance of Tenants
• Edward Hill, Executive Director, Groundwork Portland
•  Shannon Cogan, Community Engagement Manager, Sisters of the Road
• Shantae Johnson, Nutrition Policy Specialist, Multnomah County Health Department
• Nick Sauvie, Executive Director, Rose CDC

Suggested donation for attending is $10. Donations will go towards Know Your City and Groundwork Portland. People's will donate 5% of all sales on this day towards these organizations.

THIS EVENT WILL SELL OUT PLEASE RSVP WITH THE LINK BELOW!

 www.eventbrite.com/e/food-justice-and-the-civil-rights-movement-tickets-20291424196

Since 1970, People's has committed to fight against racism and discrimination through our democratic work place where all voices are heard, staff-led Social Justice and Equity working group, and buying guidelines that prioritize products produced and distributed ethically, sustainability and in line with our values.

Make Your Own Shoes, Every Wednesday

Make Your Own Shoes

Every Wednesday 4-7pm

January 27 - March 23

The turnshoe is an ancient technology for making lightweight, flexible, and durable footwear. Mixing in some modern technology (duct tape!) along the way, this class starts by measuring your feet and ends with a new pair of shoes.

Fee: $30-60 sliding scale covers all materials, payable on the first day of class.

Sign up: Email the instructor (shoemaker@riseup.net) for inquiries and to register. Mike Glover is a teacher, father, and Monday morning produce HOO.  This is fifth year teaching turnshoes at People's.

Winter and the Skin You're In 1/17

Winter and the Skin You're In

Sunday, January 17, 2-3pm

Winter is upon us and with it comes a different approach to your skin.
Join Erika Anderson, licensed Acupuncturist and Chinese Herbalist, as she talks about winter skin issues and how Chinese Medicine can keep your skin healthy from the cold. We'll cover how winter changes chronic issues like eczema and psoriasis as well as treatment options for winter sports injuries and other winter skin issues. We'll also share a few recommended products for your winter first aid kit and have an open discussion of personal success stories from the group. Embrace, love, and nourish your lovely skin.
 
Click here to register. Free and open to all. 

Botanical Support for Pregnancy and Lactation 2/6

Botanical Support for Pregnancy and Lactation

(Class 2 of 3)

Saturday, February 6, 11-12:30pm

This class, botanical support for pregnancy and lactation, will cover which herbs are safe to use while pregnant and nursing and which to avoid. There will be some detail of common complaints as well, but please keep in mind that this is a sacred time in a woman’s life and it is best addressed by seeking individualized care.

Dr. Meghan Bennett is a naturopathic physician specializing in women’s health and offering
Holistic Pelvic Care TM. Dr. Bennett has a passion working to empower people to take control of their own health through natural medicine. In late 2015, Dr. Bennett will be joining Columbia Gorge Community Wellness in Troutdale, OR. She is a board certified naturopathic physician and a member of the Oregon Association of Naturopathic Physicians. Dr. Bennett is a graduate of the National College of Natural Medicine, in Portland, Oregon. She is originally from the Metro-Detroit area of Michigan, where she earned her bachelor’s degrees in Psychology and Women’s Studies. In her spare time, Dr. Bennett enjoys running, traveling, cooking, crafting, and spending time with her husband, Shane, their son, Isaac, and their dog, Kasha.

Free and open to all. 

Click here to register, or call the co-op. 

Seed Exchange 1/13

Seed Exchange

Jan. 13, 5-8pm

Let's get together and share seeds for the 2016 growing season!

We thought we'd have our seed swap coincide with the People's Food Coop Farmer's Market. (It's a bit early for International Seed Swap Day on January 25.)

For the seed swap to go well, please do the following:

Bring seeds to offer into the swap. While we tend to focus primarily on vegetables, medicinals and other "functional" species, seeds for ornamentals are welcome too. Please make sure your seeds are labeled as to species and variety (and also open-pollinated vs. hybrid, if known). It would be great to know the location where the seeds were saved as well.  Please don't bring unknown seeds or seeds that are too old to germinate reliably. You could consider seeds that are more than 6 years old, too old. If your seeds are between 2-4 years old, we may want to combine them with other seeds for making seedballs.  

Bring containers to take seeds home in (small jars, empty seed packets, empty teabag packets, etc.) 

That's about it! Some masking tape, markers, and other useful tools for labeling seeds will be provided, but please feel free to bring your own too.

Feel free to share widely. The more the merrier!

(Note: The way the seed exchange will work: Seeds will be placed out on tables, by category, and we will observe the honor system. If you have unopened packets of seed that you would like to share part of, please separate out what you want to keep prior to coming. No GMO or fumigated seeds, please...) 

Volunteers are needed. Please contact queenbee@herbnwisdom.com directly if you are interested.

You can sign up online, or call the co-op to let us know your coming. But feel free to drop in as well, the more the merrier!

Remembering Roots

By Lisa Moes

Farmer at Farmageddon Growers' Collective

Produce Keeper & Collective Manager at People's Food Co-op

The Dutch word gezellig has no direct English translation. Mostly it is an indescribable feeling of well being and a sense of ultimate coziness. My Dutch ancestry, my roots, are calling out to me right now, and this season is the height of gezellig for me. Tank tops are being replaced by sweaters, another blanket is going on the bed and hearty root veggies are taking the place of light summer salads. I am gravitating towards all things cozy.   

Often overlooked and under appreciated, root vegetables seem dull and unappealing. But if you have ever sliced a chiogga beet to reveal the amazing burst of pink and white candy cane stripes, smelled the tantalizing aroma of freshly cut celeriac or tasted the rejuvenating power of red beet juice, you know roots have so much more to offer.

Our produce department stocks a variety of organic roots to fortify and get you through the cooler season ahead. We are fortunate to receive weekly farm-direct root deliveries from amazing growers like Wobbly Cart, Groundwork Organics, Gathering Together Farm, Northwest Organics, and Our Table Co-op.

Below is a list of root veggies with nutrition facts and recipe suggestions. Since I eat all my food raw, I’ve included no-cook ideas to show how versatile and flavorful roots can be. By adding nutritious and tasty roots to your meals, my you find your own version of gezellig for the coming months!

Beets absorb minerals directly from the soil, making them rich in nutrition when grown organically. They are high in potassium, magnesium, calcium, sodium and phosphorus. And save the beet tops! They are good sources of Vitamin A, calcium and iron.

Preparation: Beets can be boiled and served with vinegar or lemon, or they can be made into the well know soup borscht. I enjoy beets sliced thin and pickled with apple cider vinegar. A mix of red, chiogga and golden beets shredded with cabbage and carrots, tossed with ginger tahini dressing makes a filling winter salad. Juice them for a quick nutritious power on their own or add apple and carrot for sweetness.  Use chiogga beet slices to make raw ravioli circles and fill with a variety of nut cheeses, spreads and veggies.

Turnips are high in Vitamin C, and have a stronger, peppery flavor than rutabagas.  Turnips contain beta carotene and turnip greens are rich in Vitamin A.

Preparation: Rutabagas and turnips are similar and can be used in recipes together. Both are good roasted or mashed with potatoes. I enjoy raw turnips and rutabagas when ground into small pieces and used like rice.

Celeriac, sometimes called celery root, is still a bit unknown to a lot of people. Containing Vitamin C, essential minerals such as phosphorus, iron, calcium and copper, celeriac is an important part of the winter diet.

Preparation: Celeriac adds flavor to soups, stews and is nice mashed as a side dish. Enjoy as a more filling version of celery or make a raw version of potato salad using peeled and diced celeriac instead of potatoes.

Radishes are a good source of Vitamin C and are also naturally low in calories.

Preparation: Radishes are not usually cooked, however black radishes lend themselves to roasting quite well. Other than eating them fresh, radishes are wonderful pickled or fermented. Daikon and watermelon radishes are two of my favorites to include in kim chi, and ground horseradish makes for a spicy condiment to help clear any stuffy sinuses.

Carrots, a staple root, are known for beta-carotene which converts to Vitamin A, essential for healthy eyes and good bone and tooth formation.

Preparation: Carrots are often added to stews, roasted with potatoes or other roots, or made into muffins or cakes. Raw carrots are always an easy snack. I add carrots when I make kim chi for depth and sweetness. I also make a raw carrot ginger soup that is especially warming this time of year.

Burdock is high in potassium, B6, magnesium as well as a good amount of calcium, phosphorous, iron and copper. Burdock also contains the beneficial fiber called inulin, which promotes the growth of helpful bacteria in the large intestine, thus improving the immune system. This is especially important during the cold and flu season. 

Preparation: Peel and slice burdock and add to stir fries, soups and salads. Make into a healthful tea. I enjoy adding burdock to various raw meals, either shredded or chopped. And since it contains Vitamin B6, which regulates mood, burdock is helpful when the days may seem a little too dark and gloomy.

Parsnips need cold weather to convert the starch in the root to sugar, so they are at their best when the temperature drops. Like many root veggies, they contain a variety of essential minerals.

Preparation:  Use in soups, cut into cubes and puree for an added bit of sweetness. Roast or mash with other roots. My favorite parsnip recipe is to make them into chips - I slice them thin, toss with a little olive oil and salt and dehydrate until crisp. Yum!

When in doubt - roast 'em! Cut veggies into similar sized pieces 1-2 inches, drizzle with olive oil, toss with salt, pepper, fresh rosemary, and roast at 425 for 30-40 minutes, or until tender.  Share with loved ones. 

Co-op Tip! Leftover roasted root veggies transform splendidly into breakfast hash or burrito filling. 

Make Your Own Beeswax Candles 12/20

Make Your Own Beeswax Candles

12/20 2-4pm

Organic farmer Brenda Lee Calvert of Halfmoon Farm will take you through the practice of beeswax candle making. You will be able to take home the candles you make, which make for great holiday gifts! During class, you will also learn all about beekeeping and the environmental concerns facing honeybees here in the Pacific Northwest. 

Cost is $15. Please call People's to register as class size is limited.

Please bring your own hairdryer. Class space limited to 15 participants. 

JEM Product Recall

If you have purchased JEM Raw Organics between June 2015 and November 2015 do not eat. JEM has voluntarily recalled all products and sizes, packaged in glass jars, due to possible Salmonella contamination and is in the process of investigating the matter further. If you’ve purchased JEM Nut Butters from People’s between June and November of this year, you can return the product to the store for a refund. 

The full safety recall can be found here.
A letter from the founders can be found here.

Updated since original posting.

Holiday Craft Fair 12/9

Holiday Craft Fair
Dec. 9 2-7pm 

Join us on Wednesday Dec. 9 from 2-7pm in the community room for the Annual Holiday Craft Fair. This holiday baazar features local artisans and handmade arts, crafts and foodstuffs. 

This is a great time to get to know local artists right here in the Portland community. Speak with a crafter, grab a refreshment and share a conversation with other Member-Owners. 

This event is free and open to all. Happy holidays!

PDX Food Swap 12/6

PDX Food Swap

Sunday Dec. 6 4:00-5:00pm

Founded in 2010, The PDX Food Swap is a quarterly meeting of makers in Portland, OR. We gather to exchange homemade, home-brewed, locally harvested/foraged, and artfully prepared and preserved foods. Part silent auction and part village marketplace, the PDX Food Swap is a place where your homemade creations become your own personal currency. What better way to diversify your pantry and meet a few new food-minded friends?

Register on FoodSwap's website: http://pdxfoodswap.com/

Plant Based and Gluten Free Holiday Treats 12/5

Plant Based and Gluten Free Holiday Treats
Saturday, December 5, 10am-12pm
 

Join Jeanne Schultz and Jill Russell, Vegan Chefs, for a delightful two-hour demonstration including samples and recipes of vegan, gluten free, baked and raw holiday treats. These recipes use easy to find plant-based ingredients that are full of flavor and satisfying. General information on ingredient nutrition will also be provided along with some gluten free cooking tips and tricks. The class menu will include recipe templates for:

Thumbprint Cookies, Chia Seed Donuts, Raw Banana Date Cookies, Raw Cacao Truffles, and Specially Packaged Chia Seed Pudding. We are going to show you a unique way to package and deliver a zero waste gift of custom chia seed pudding in 4 ounce canning jars that can be given as gifts for friends, family members or taken to an office party. In addition, you will receive an extra holiday treat recipe to take home- a recipe compilation, for a plant-based Pumpkin Bliss Cheesecake. 

Class fee: $12 member price/ $15 non-member price

To register, click here. 
(This page can be also found at www.upcyclingcreations.com under the pull down menu “Classes & Lessons")

Cancellation Policy:  Due to the nature of raw food and plant-based foods ingredients preparation, we require a 48 hour cancellation for a full refund of the class price. If you have some unforeseen event disrupt your schedule and you can't make it, you may send someone by People's Coop on the day of the class to pick up your samples and recipes as well as any other handouts available.

Calling all Crafters!

Application for Holiday Craft Fair

Since this article was posted, the application has closed.

Are you a local artist that makes bags, hats, artwork, pottery or artwork? Or are you a vegan or vegetarian baker that makes delicious holiday treats or stored goods? People's Food Co-op is rounding up like-minded artisans in the Portland community to come together on December 9th to share their goods.

Our community of Member-Owners and customers comes together every year during this event to enjoy and take part in the holidays. We're about supporting local, sustainable products and if you think you'd be a good fit, please apply! 

Have questions? Email Lauren at laurend@peoples.coop.

Happy crafting!

Thanksgiving Baskets

Sign up and you could receive a free Thanksgiving Basket

Update: Since this article was posted, the sign up has closed.

For those in our community experiencing need this holiday season, People’s and some of our valued vendors have partnered to provide 80 free, vegetarian Thanksgiving Day food baskets.

If you are experiencing need please feel free to sign up for a basket.  We only have 80 baskets to give away - after the 80 are spoken for, we’ll start a Wait List. Application closes Thursday morning, November 19. On this date, you will be notified which list you are on.

Food Baskets are designed to feed 2-3 people and will include: potatoes, yams, squash, greens, apples, garlic, bullion cubes, Tofurky Vegetarian Feast, gravy, graham cracker pie crust, pumpkin mix, cranberry jelly, Dave's Killer Bread, and Three Sisters Nixtamal Tortillas. Substitutions cannot be made, however if you would prefer not to have an item you will have the option to leave it with the co-op when you pick up your baskets. 

How do I sign up? 

• Click here to fill out the form (as of 11/19/15 the form has closed)
• By phone, 503.674.2642. Please call during our business hours, 8am-10pm.
• In store, ask a cashier for a paper form to fill out.

When will I be notified if I am on the Confirmed Basket or Wait List?
You will be notified no later than Thursday, November 19.

When do I pick up my basket and what do I need to do to pick it up?
Pick-up for baskets will be on Wednesday, November 25, 2-7pm. 

1. Come to the store and go upstairs to the Community Room.
2. Speak to one of volunteers and give the name of the person who signed up for the basket.
3. The volunteer will give you a basket.

Many thanks to Tofurky, Dave's Killer Bread, New Cascadia and Three Sisters Nixtamal for supporting this Thanksgiving event.

CANCELLED: Herbs for the Healing Mind 11/10

CANCELLED: Herbs for the Healing Mind

Tuesday, Nov. 10, 7-8:30pm 

Our world is stressful, and herbal medicine can help us calm our nerves, ease our anxiety, and nourish our spirit. This class will explore herbs and methods we can use to help ourselves deal with the emotional, mental, and physical effects of stress in a natural, effective, and gently nourishing way. 

Cost: $10-20 sliding scale, payable to the instructor.  Register online or call People's to register. 

 Click here or call People's to register.

Taught by Willow Aevery of The Raven Heart School

Chili Cookoff! 11/18

It's Chili Cook-off Time

3-7pm

People’s Food Co-op Board of Directors is hosting a chili cook-off, and we need YOU to participate! Come to the Farmers' Market on November 18th and taste seven homemade chili recipes and vote for your favorite.

Everyone is welcome. Free and open to all.

Here's your chance to support a great co-op startup

We just found out about a great startup co-op. It'll be a Transgendered Latina-led Worker Co-op, which will provide opportunities for trans women to own part of a business that provides beauty services throughout the New York City area. This is extra important, as transgendered people face high rates of discrimination in terms of getting jobs and assistance, and death rates are much higher for trans people than non-trans people. These statistics are even more stark for those trans people who are people of color.

This co-op is using the cooperative model just as it was intended: to bring more economic justice and stability to its owners. We hope this group's story inspires you as much as it inspired us.

"My name is Jennifer de la Cruz, and I am a leader in the fight for equality in the workplace for all LGBTQ immigrants in New York City and across the country.  And like most Americans, I believe that no one should be denied a job because of their gender identity or gender expression.  After enduring years of discrimination and unemployment, I am standing up for myself and my community to launch the first of its kind Trans-Latina Worker Cooperative– a historic worker-owned cooperative business that will provide professional beauty services throughout the NYC area."

Check out this link for more information.

Make Your Own Cheese: Brie, Ricotta, Gouda 10/17 & 10/24

Learn to make Brie, Ricotta and Gouda in your own kitchen!

A two-part series
October 17 and October 24, 2-5 pm

Imagine how you'll feel rolling up to your next potluck or family gathering with a wheel of your own homemade cheese to share.  In this two day cheesemaking series, you'll team up with local instructor Shannon Todd to make three amazing cheeses: Ricotta, Gouda, and mini Brie wheels.

Part One: Explore the foundation of cheesemaking as we make direct set Ricotta and cultured mini-Brie wheels.

Part Two: One week later, we will see how our Brie wheels have aged.  We'll also take a hands on approach to making aged cheese, as we culture and press a wheel of Gouda.  Shannon will review tips for pressing and aging cheese in your own home, and you'll walk away with your own mini-Brie wheel!

Class fee: $50 for both parts OR $30 for one part. 

Led by Shannon Todd

  Click here to register or call People's (503.232.9051 x249)

Making Herbal Syrups 10/13

Making Herbal Syrups

Tuesday, Oct. 13, 7-8:30pm

Plan ahead for the cold months, and prepare for sore throats, congestion, and infections by making your own herbal medicinal syrup! This class explores which herbs to use to alleviate symptoms of and even fight off illness in a truly yummy way.  Learn how to make a syrup step-by-step and start caring for yourself and your loved ones using nature's gentle, and delicious, pharmacy. 

Taught by Willow Aevery of The Raven Heart School.  

Cost: $10-20 sliding scale, payable to the instructor.  Click here or call People's to register.