After school programs for youth at Minneapolis Public Schools locations
Promoting families healthy growth and development through education, support and community building.
Minneapolis Kids provides year-round, fee-based school-age childcare for families with youth enrolled in High Five/Minneapolis Kids Jr through 5th grade during the school year (entering grades K-7 during the summer).
Classes for Summer Youth Programs will be visible and open for registration February 23 at 5pm.
Adult Enrichment Academics
Adult Enrichment Health, Wellness & Safety
Adult Enrichment Writing
Adult Enrichment Yoga & Mind-Body Practices
Adult Aquatics
See the best of our Minneapolis outdoor athletic facilities as we offer summer sports camps for youth. Young athletes will get a taste of a high school field experience. Don’t miss it as it comes through your neighborhood.
Spend quality time with your child learning and playing together. Parent discussion will examine topics through the lens of fatherhood. Explore the joys and challenges of being a dad.
ECFE Summer 2020 Offerings
An opportunity to provide a culturally and linguistically specific ECFE experience to families from Afghanistan.
An opportunity to provide a culturally and linguistically specific ECFE experience to families from India.
Here's your chance to spend some uninterrupted time together participating in toddler-friendly activities that support growth and development.
Give the gift of learning. Gift vouchers can be purchased in a variety of denominations and can be used for most Community Education Youth & Adult Enrichment classes. Some restrictions apply.
If you long to create beautiful, tasty hearth and Pullman pan loaves, here’s the class for you! Join a circle of bread-loving bakers and Jan, a bread baker since 1968, in your quest for sourdough perfection! Class consists for 4 in-class sessions, with a week break between weeks 2 and 3 so you can bake up a storm at home. You’ll acquire a community of fellow bread-baking enthusiasts and a solid grounding in the basics of bread making:
grain berries and flours; bolted and whole-grain; gluten and its development; baker’s percentages and scaling; home milling; working with those dark horses, rye and pentosan; maintaining and reinvigorating starters; using commercial yeast; stages of building bread dough: autolyse, fermenting, retarding, shaping, scoring, baking; free-form bread baking equipment: baking vessels, domestic hearth stones, stand mixers, Brotforms, &c: resources on bread history, techniques, global bread traditions.
Some materials provided but you'll be given a list items for you to bring to class and use at home as well. Expect to spend $50-$60 for these additional items if you do not have already. These include:
bench knife
bowl scraper
2-L round Cambros with lids, or equivalents (available at best prices @ Costo Business
Ctr—two-pack of 2-L Cambros is currently $12.99)
digital scale
round banetton or wicker basket with liner or flour-sack cotton towel
Danish dough whisk or (for home) stand mixer
baking vessel: Lodge Combo Cooker or baking stone plus cover
straight-sided .5L and .25L Weck jars for starter
parchment paper (for home)
bottom-heat source: heating pad, seed-starting pad, Raisenne, or other mild heat source for
fermenting dough
USA Pans or Chefmate 9” Pullman pan (if making Pullman bread interests you)
lame (I recommend Breadtopia’s $11.99 lame)
If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections.
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian, Latin American, and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.
Jan Zita Grover
No Class May 13
Full
