Harmony Food Co-op Hosting Wild Rice Class with Local Harvester

Harmony Food Co-op will offer a community cooking and foraging class aimed at teaching practical skills around a regional staple. The "All Things Wild Rice" session, led by local harvester-cook Josh Red Day, is scheduled for 5:30–7 p.m. Wednesday, Jan. 14 at the co-op, 302 Irvine Ave. NW in Bemidji. Participants will learn about harvesting and preparation techniques and will prepare a wild rice pilaf with roasted squash during the class.

The $16.50 fee covers all materials, and organizers are limiting enrollment to keep the session hands-on. Residents interested in attending are asked to register in advance online at harmonyfoods.coop/classes-events or in person at the co-op. The combination of a modest attendance fee and included materials keeps the class accessible while helping the co-op recoup costs and sustain programming.

For Beltrami County residents, the event connects culinary practice with local foodways and household budgeting. Wild rice is a regionally significant ingredient, and learning to harvest and prepare it can broaden home cooking options and add value to locally sourced foods. Small-group cooking classes also provide practical skills that can make meals at home more varied and cost-effective, potentially stretching grocery dollars for families and individuals.

The class is part of a broader local trend toward community-based food education hosted by cooperatives and independent food retailers. Such programs serve multiple roles: they function as paid community events that generate modest revenue for nonprofits and co-ops, offer workforce and skill development for participants, and support local food systems by increasing consumer demand for regionally produced goods. For the co-op, programming like this can strengthen member engagement and foot traffic at the retail location on Irvine Avenue.

Space is limited, so residents planning to attend should register soon to secure a spot. The session offers both a practical cooking experience and a chance to learn hands-on techniques from a local harvester, reinforcing connections between Bemidji’s culinary culture and the local food economy.