Upcoming Classes and Lectures
Easy Dairy Ferments
In this online class, participants will learn to make several different types of cultured dairy products, including yogurt, kefir, creme fraiche, farmer's cheese and cultured butter. We will also cover tools and troubleshooting for fermentation beginners, along with the health benefits of consuming these foods.
When: Sunday, June 6, 2021, 1-4:30 pm
Where: Zoom!
Price: $25
This class is being offered through the Driftless Folk School. Please go to their website to register.
In this online class, participants will learn to make several different types of cultured dairy products, including yogurt, kefir, creme fraiche, farmer's cheese and cultured butter. We will also cover tools and troubleshooting for fermentation beginners, along with the health benefits of consuming these foods.
When: Sunday, June 6, 2021, 1-4:30 pm
Where: Zoom!
Price: $25
This class is being offered through the Driftless Folk School. Please go to their website to register.
Beginner Vegetable Fermentation
In this online class, participants will learn basic techniques and recipes for easy vegetable fermentation, including sauerkraut, pickles, and kim chi. We will also cover tools and troubleshooting for fermentation beginners, as well as the health benefits and culinary uses for fermented veggies.
When: Saturday, July 17, 9am-12:30 pm
Where: Zoom!
Price: $25
This class is being offered through the Driftless Folk School. Please go to their website to register.
In this online class, participants will learn basic techniques and recipes for easy vegetable fermentation, including sauerkraut, pickles, and kim chi. We will also cover tools and troubleshooting for fermentation beginners, as well as the health benefits and culinary uses for fermented veggies.
When: Saturday, July 17, 9am-12:30 pm
Where: Zoom!
Price: $25
This class is being offered through the Driftless Folk School. Please go to their website to register.
Cooking with the Whole Animal
In this online workshop, participants will learn how to utilize all of the nutrient-dense parts of animal, including making bone broth, cooking with organ meats (including how to get kids to eat them!), and rendering lard or tallow. We will also talk about the importance of eating nose-to-tail from a nutritional standpoint.
When: Saturday, September 11, 2021, 1-4:30 pm
Where: Zoom!
Price: TBA
This class is being offered through the Driftless Folk School. Please go to their website to register.
In this online workshop, participants will learn how to utilize all of the nutrient-dense parts of animal, including making bone broth, cooking with organ meats (including how to get kids to eat them!), and rendering lard or tallow. We will also talk about the importance of eating nose-to-tail from a nutritional standpoint.
When: Saturday, September 11, 2021, 1-4:30 pm
Where: Zoom!
Price: TBA
This class is being offered through the Driftless Folk School. Please go to their website to register.
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