Minneapolis Public Schools

Age Group 1 - Novice swimmers are moving into a race strategy environment in which workout structures work towards efficiency and speed. Must have completed skills from the Red Cross Level 4. Participants must be able to swim 200 yards of Front Crawl without stopping AND perform all strokes (Front Crawl, Backstroke, Breaststroke, Butterfly), though need not meet all USA Swimming rules for each stroke. If participant is in need of building endurance, they may be asked to attend the Novice group temporarily in order to achieve performance. ** This program is set up with a sliding scale fee which helps us improve accessibility for families, while responsibly working toward financial sustainability. Class fees have a range of four fees presented in which families can choose the fee that best fits their budget. NOTE: Youth swim team practice registrations will be placed on a waitlist. Any new participants added to the roster will be evaluated on their first day before being placed on any one of the three swim team levels.

Age Group 2 - Participants must be able to swim all strokes (Front Crawl, Backstroke, Breaststroke, Butterfly) according to USA Swimming rules and wish to improve their technique, speed, and/or endurance. ** This program is set up with a sliding scale fee which helps us improve accessibility for families, while responsibly working toward financial sustainability. Class fees have a range of four fees presented in which families can choose the fee that best fits their budget. NOTE: Youth swim team practice registrations will be placed on a waitlist. Any new participants added to the roster will be evaluated on their first day before being placed on any one of the three swim team levels.

One of the challenges to creating deeply flavored vegetarian and vegan dishes is achieving those mouth-coating, lip-smacking, belly-filling qualities known by their Japanese name, umami. Join Jan for a cooking exploration of traditional ways to impart umami to soup, noodles, salads, and savory sauces. (This class does not cover new commercial meat and cheese substitutes; it uses age-old, modestly priced ones.) Bring containers to take home your treasures. If class is full, please enroll for the waitlist. We will contact you if a space becomes available.