Linoleum block printing can feel intimidating, but with the right tools and guidance, it’s an accessible and rewarding medium for artists of all levels. In this class, Constanza will guide you through each step of the process: transferring your design, carving, proofing, and finally printing your block. Before class, please research linoleum block prints and arrive with a prepared design, so you’re ready to begin carving. After registration, you’ll receive details on design specifications and helpful tips. All materials will be provided, and you’ll leave class with your own finished 4"x6" block-print stamp.

NOTE: Correct Time is 5:30-7:00 pm Begin your foraging journey here. In this presentation you will learn the fundamentals to safely and effectively forage wild plants and mushrooms for a lifetime. As our world is increasingly filled with fake AI sources, foraging expert Tim Clemens shares with you the deeply human tradition of humanity's oldest skill. Group meets at New Branches located at 5011 31st Ave. S., Minneapolis, MN 55417 If class is full, please enroll for the waitlist. We will contact you if a space becomes available.

NOTE: New Time: 6-8 pm Food, Reflection, and Renewal: The 13th moons in the traditional Anishinaabe calendar system is March and April, it’s called Iskigamizige-giizis, Sap Boiling Moon. Maple sap begins to run in the maple trees and blesses the gift of maple sap to make maple syrup. In this class, participants will prepare maple-glazed bison meatballs with a blueberry vinaigrette. The maple glaze speaks to the sacred role maple sap plays as both medicine and sustenance. Bison, a powerful and resilient animal, offers grounding strength, while blueberries bring in the soft, nourishing sweetness of spring’s awakening. We’ll sip cedar tea and sage tea, which holds wisdom and purification in many Anishinaabe traditions. Throughout the evening, April will share stories, teachings, and cultural reflections on the Sap Boiling Moon. Participants will leave not only with a meal to nourish them, a recipe and with a renewed gratitude for the cycles of the seasons. April Smith is an enrolled member of the Leech Lake Band of Ojibwe. She is also an Indigenous Educator and Facilitator, an Herbalist from Cornell University, a Curriculum Designer, and her work is rooted in Ojibwe cultural education and nutrition, Indigenous Food Sovereignty, and community wellness. With over 16 years of experience designing and facilitating learning experiences for communities and organizations, April brings a unique approach that blends Anishinaabe foodways with modern wellness practices. Her work is grounded in reciprocity, sustainability, and respect for ancestral knowledge. She teaches that food is medicine and that every ingredient has a story, one that connects us all through shared humility and care for Mother Earth. April’s Indigenous Cooking Class Series runs from January 2026 through May 2026, featuring five seasonal classes that celebrate traditional Anishinaabe foods and share how the Anishinaabe people lived by the 13 Moon System. Cooking by the 13 Moons: Indigenous Seasons of Food Series invites participants to rediscover the relationship between food, culture, and the land, an experience that nourishes both body and spirit. If the tour is full, please add your name to the waitlist. We will notify you if a spot opens.

Join us for a 5-course private tasting dinner at Owamni. 5:30-6 pm. Social gathering time 6:-6:15 pm. Speakers 6:15-6:30 pm. First courses served We are privileged to have 3 experts of Indigenous foods joining us: Tim Clemons of Ironwood Foraging Linda Black Elk, Education Manager at Indigenous Food Labs. Luke Black Elk (Tetowan Lakota, Itazipco Band) renowned chef, food sovereignty activist, and teacher of traditional plant uses, gardening, food preservation, and foraging. Private events at Owamni are special because the culinary team curates a menu specifically for our group based on seasonality of ingredients, sourcing and any dietary preferences. Most of the items that are served are exclusive to our group and are not served in the upstairs dining room on the regular menu. "At Owamni, we like to use foods that are from this region, such as bison, venison, rabbit, wild rice, and corn. Foods we do not use in our establishment are wheat flour, dairy, refined sugars, or any foods that are not native to North America. Not only is this a clean and healthy way to eat, it is also a learning experience about how our Ancestors ate before we were colonized. One of the main parts of the mission at Owamni is the revitalization of our culture and our Indigenous food practices and how we can show our guests what it feels like to eat a full meal and leave feeling energized and whole." Includes dinner and gratuity. (House red /white wine and iced tea available to purchase directly from restaurant). NOTE: Registration for this event is only available through Minneapolis Community Education. (Please do not call Owamni.) Owamni is located at 420 1st St S, Minneapolis, MN 55401. If event is full, please enroll for the waitlist. We will contact you if a space becomes available.