While there are some special guest instructors from time to time, a majority of the classes are taught by Lindsay Smith, who brings with her a lifelong passion for supporting local, sustainable agriculture and seasonal eating. She loves to cook and make the kitchen an accessible place for people of all ages. Smith also brings a wealth of teaching experience, especially in unconventional classrooms.

Conceptualized n 1936 in Hanover and Norwich, Co-op has grown to a 400-employee operation, serving more than 20,000 member households. There are seven locations spanning five towns, also including White River Junction and Wilder.

We took a deeper dive into five of our favorite “healthy” cooking classes at Lebanon’s culinary center as a recommendation for our readers to check out.

HEALTHY LIVING EATING PLAN—A 5-WEEK KICK STARTER PLAN

Work together to help tackle high blood sugar, less processed food and just eating “clean.” Diets and habits are hard to change and even harder to do all at once, so Co-op will talk about and tackle new small changes each week. No weigh-ins or gimmicks here, and sharing is voluntary, but working with a group of peers is proven to have a greater impact than going at it alone. Take one class or sign up for the whole series and kick-start 2019 in the best way possible.

Remaining Topics by week will include:

• Week 4: Cook More: Skip pre-prepared foods and cook from scratch to cut calories, sugar, and sodium

• Week 5: New Proteins: learn more about plant-based proteins to add to your regular rotation

This course is not lead by a medical professional and is not for those who seek

medical advice. If you have a medical condition please consult your physician. Classes take place on Sundays, from 10 a.m. to noon and are $20 per session.

WINTER SOUPS AND STEWS FOR THE SOUL

With winters cheerful bliss also comes its cold bite. Join Co-op in making soups and stews to warm the body and the soul. In this class, students will broaden their culinary repertoires and enjoy hearty, nutrient-rich stews and creamy soups that won’t break the bank. This class is partially hands-on and a team building adventure into cooking for health and comfort.

The class takes place Friday, Feb. 1, from 11 a.m. to 2 p.m. It is instructed by Alicia Barrow and costs $20 for members and $40 for non-members.

TASTE OF TOKYO

For this cooking club evening, Co-op will travel to the streets of Tokyo. First, students will start with kimchi and cheese gyozas and then make soboro  donburi—a casual, working-class dish of meat and vegetables served over rice. Add a refreshing Japanese pickled cucumber salad to complete the meal. The evening ends with wine and simple snacks. “Itadakimasu and gochisosama!”

The class takes place on Friday, Jan. 25, from 5:30 to 8 p.m. It costs $25 for members and $50 for non-members.

AFTER-SCHOOL JR. CHEF COOKING CLUB

Did you know that teaching kid to cook increases the likelihood that they will eat healthier as an adult? Co-op’s after-school cooking club does just that! Each week, students will learn new basic cooking techniques such as sautéing, roasting, chopping, how to make a sauce and more. Students will focus on using seasonal ingredients and everyone should expect to take home a tasty dish to share.

This club is for kids ages 9 – 13 who love to cook and want to increase their skills! Students should be able to follow simple directions and work independently as well as with others. The cooking club meets on Mondays from 3:30 to 5 p.m. and runs

Jan. 28 through May 20. Drop by for one, two, three ... or take them all!

There is no after-school club when there is no school. The cost is $20 per session, or parents can sign their child up for five sessions for a reduced rate of $15 per session.

The Culinary Learning Center is located at the Lebanon Co-op Food Store, which has been in business since 1997. This location anchors the Centerra Marketplace off Route 120, and features all the staple groceries you've come to expect from a large, well-stocked supermarket, along with natural/organic/specialty foods, high-quality humanely raised meats, local produce, local dairy, a sushi counter, craft beer and wine, and many locally made value-added products, including bakery.

“Customers will find an extensive bulk section, florist-quality flowers, and both conventional and natural health and beauty products, too,” the website says. “And of course, throughout the store, the Co-op's famed friendly and knowledgeable staff are always there to help our members and shoppers make informed choices.”

The store is open daily, from 7 a.m. to 9 p.m. For more information about other classes, Co-op has to offer, call 603-643-2667 or visit coopfoodstore.coop.