Two days of animal heaven!

We start the class Friday night (5:00PM) in the Eastern Shore Food Lab Teaching Kitchen discussing the importance of:

• home butchering,

• sourcing high quality animals,

• how to talk to your butcher,

• and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven!  After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..

Saturday begins with coffee, breakfast sandwiches at 9:00AM, and a discussion about the various directions the primal can be taken.  Together, we will then turn the previous night’s primals into:

• ham,

• bacon,

• fresh sausage, and

• pork rinds.

All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!

This 4-day, 8-class intensive workshop will teach you everything you need to know to nourish your family with the most nutrient dense and bioavailable foods from sourdough bread and fermented vegetables to pate and traditional cheese made by you in your own home kitchen!

Learn skills to create nourishing meals – made entirely from scratch – for your whole family in your home kitchen

We are excited to offer you a unique opportunity to spend four empowering days alongside other like-minded people fully committed to reconnecting with your food and learning how to nourish yourself and your family. This immersive workshop will take place in at the Eastern Shore Food Lab and, over the course of 4 days you will learn to bake sourdough bread, ferment vegetables, create fermented dairy foods such as kefir, fermented butter, yogurt and cheese; nixtamalize maize; and, butcher and cook using a complete nose-to-tail approach in your own kitchen!

The safety and nourishment of the modern industrial food system is not guaranteed. Learning to make nourishing food from scratch empowers you to take back control of your food and your health.

Taking this Intensive will give you the tools and knowledge to make this healthy and delicious food in your home kitchen.

It’s time to Eat Like a Human again.  Are you with us?

4 – Days of Learning how to Eat Like a Human in 8 Unique Classes plus all meals included!

Presidents’ Day Weekend | Friday February 16th to Monday February 18th

Itinerary:

The 4-day intensive is divided into 8, 3-hours classes:

• Fermented Vegetables

• Nixtamalized Maize

• Fermented Dairy

• Introduction to Cheesemaking

• Nose-to-Tail Butchering

• Nose-to-Tail Cooking

• Maintaining and Using Sourdough Mother

• Baking Sourdough Bread

Who wants to make Mozz?

Come join Dr. Bill at the Eastern Shore Food Lab and where he’ll walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta).

The class will transform local milk into fresh mozzarella cheese. You’ll be amazed at how simple it is to make something so delicious and wholesome.

The class will cover everything from:

• sourcing appropriate milk,

• making the brine,

• stretching the curd,

• shaping fresh mozzarella,

• making ricotta,

• plus he’ll weave in stories of working with traditional groups who ferment dairy around the world

Mark your calendars!

We are thrilled to announce our 1st weekend event of 2024 - the Asian Ancestral Eating Weekend, featuring Sophia Eng, author of the acclaimed "Nourishing Asian Kitchen," and Dr. Bill Schindler, author of "Eat Like a Human." This unique culinary experience will take only place in Chestertown, MD on the weekend of January 5th and 6th.

Friday Night Pizza
The weekend will kick off on Friday night with a special teriyaki chicken pizza fusing Sophia's flavors with Bill's sourdough recipe for the perfect combination. This will be a fantastic opportunity to have a meet and greet with Sophia and learn more about her passion for Asian cuisine.

Saturday Festivities - Class & Private Dinner
Starting on Saturday morning at 10:00, Sophia and Bill will be hosting a cooking class mash-up focused on learning the art of Pho. Bill will teach students the ins-and-outs of making nutrient dense bone broth (perfect for the winter months) and then Sophia will transform the bone broth into a rich beef pho dish (all recipes in their books). This is a unique opportunity to learn from two culinary experts as they share their knowledge and passion for ancestral ways of eating, with a special focus on Asian cuisine.

Private Tasting and Book Signing 4pm - 6pm
The weekend will culminate with a private tasting and book signing on Saturday evening where participants will taste delicious recipes from Sophia's new book and engage both authors in conversation about the benefits of eating from an ancestral approach. Dishes include:

• Vietnamese spring rolls (shrimp, lettuce, mint, rice noodles, with fish sauce dipping sauce),

• Vietnamese egg rolls (rice paper, ground pork, shrimp, fish sauce, mung bean noodles, carrots, wood ear mushrooms, onions, garlic),

• Asian meatballs (ancestral blend of ground beef and organ meat, garlic, ginger, soy sauce),

• Beef pho

• Beverages | Dinner ticket includes 1 beverage ticket and then a cash bar

  • Milk Tea Boba (green tea, Nice Farms milk, tapioca balls)

  • Lychee martini

  • Local Wine

This event is not just about food, but about understanding and appreciating the ancestral ways of eating. It's a chance to learn from the newest Chelsea Green author, Sophia Eng, and be inspired to incorporate these traditional methods into your own cooking.

Learn skills to create nourishing meals – made entirely from scratch – for your whole family in your home kitchen

We are excited to offer you a unique opportunity to spend four empowering days alongside other like-minded people fully committed to reconnecting with your food and learning how to nourish yourself and your family. This immersive workshop will take place in at the Eastern Shore Food Lab and, over the course of 4 days you will learn to bake sourdough bread, ferment vegetables, create fermented dairy foods such as kefir, fermented butter, yogurt and cheese; nixtamalize maize; and, butcher and cook using a complete nose-to-tail approach in your own kitchen!

The safety and nourishment of the modern industrial food system is not guaranteed. Learning to make nourishing food from scratch empowers you to take back control of your food and your health.

Taking this Intensive will give you the tools and knowledge to make this healthy and delicious food in your home kitchen.

It’s time to Eat Like a Human again.  Are you with us?

4 – Days of Learning how to Eat Like a Human in 8 Unique Classes plus all meals included!

Labor Day Weekend |
Thursday August 31st to Monday September 4th

Itinerary:

The 4-day intensive is divided into 8, 3-hours classes:

• Fermented Vegetables

• Nixtamalized Maize

• Fermented Dairy

• Introduction to Cheesemaking

• Nose-to-Tail Butchering

• Nose-to-Tail Cooking

• Maintaining and Using Sourdough Mother

• Baking Sourdough Bread

Class Schedule

THURSDAY EVENING:

6:00 – 7:00 Meat and Greet and dinner with nixtamalized tacos and quesadillas

FRIDAY

8:00 – 9:00: Breakfast provided by Modern Stone Age Kitchen

9:00 – 12:00: Fermented Dairy Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Introduction to Cheesemaking Class

6:00 – 7:00: Dinner provided by the Modern Stone Age Kitchen – wood fired pizza, caesar salad, and fermented french fries)

SATURDAY

8:00 – 9:00: Breakfast provided by Modern Stone Age Kitchen

9:00 – 12:00: Sourdough Mother Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Baking Sourdough Bread Class

6:00 – 9:00: Private dinner at Watershed Alley

SUNDAY:
8:00 – 9:00: Breakfast at the MSAK with sourdough waffles and breakfast meats

9:00 – 12:00: Nose-to-Tail Butchering Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Nose-to-Tail Cooking Class

6:00 – 8:00: Private dinner at the MSAK with sourdough pasta, meatballs, salad, Granny bread

MONDAY:
8:00 – 9:00: Breakfast with fermented yogurt, granola and eggs

9:00 – 12:00: Nixtamalized Maize Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Fermented Vegetables Class

5:00 – 7:00: Private dinner at the MSAK with nixtamalized tacos and quesadillas

Individual Class Theme Descriptions

Fermented Vegetables

Lacto-fermentation is one of the most important food processing technologies our ancestors ever created! Not only does it have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food. Just think about the difference between raw cabbage and delicious, probiotic sauerkraut.

This fermented vegetable cooking class will cover the basics of lacto-fermentation including:

• Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,

• The basics of lacto-fermented vegetables,

• Recipe development and execution,

• Prepping vegetables, scaling ingredients, initiating and controlling fermentation,

• Fermenting whole vegetables (such as carrots which are perfect for school lunches), and cut up vegetables such as cabbage for sauerkraut and kimchi

• You’ll leave prepared with multiple ferments to start bubbling on your counter to help nourish your family

Maize Nixtamalization

Learn how to make different types of nixtamilized food products in your home kitchen including hominy, grits, nix nacks, tortillas, and tortilla chips.

We will cover:

• Sourcing the high quality maize,

• Obtaining essential tools and supplies for nixtamalizing maize in your kitchen,

• Nixamalizing Maize to create nixtamal,

• Using nixtamal to make hominy, nix nacks, and grits,

• Grinding nixtamal to make masa,

• Using masa to create tortillas,

• Using leftover tortillas to create tortilla chips.

Fermented Dairy: Butter, Yogurt & Kefir

This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and yogurt in your home!

We will cover:

• Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,

• Obtaining essential tools and supplies for fermenting dairy in your kitchen,

• Handling both raw and pasteurized dairy safely,

• Initiating and controlling the fermentation process with both raw and pasteurized milk,

• Making both Mesophilic and Thermophilic yogurt,

• Making fermented cream (crème fraîche, crema)

• Making fermented butter and buttermilk,

• Making cream cheese,

• Making kefir.

Cheesemaking: Pasta filata cheeses

You can make real, nourishing and delicious cheeses in your home kitchen using traditional methods that produce a superior product in every way to anything you can buy at a store.  Once you understand the process you only need 3 ingredients – milk, rennet and salt – to transform milk into its most delicious and nourishing form possible for our bodies!

This class will walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and cover everything from:

• Initiating and controlling the fermentation process with both raw and pasteurized milk,

• Using rennet and setting the curd,

• Cutting, heating and stirring the curd to produce different results,

• Making brines and storage solutions,

• Stretching the curd and shaping different pasta filata cheeses including mozzarella, quesillo and Armenian string cheese,

• Making ricotta.

Introduction to whole animal butchering in your kitchen 

Butchering whole and large cuts of animals in your own home is more accessible than you think and is the number one way to ensure that you and your family are including animals in your diet in the most nourishing, ethical, sustainable, and economical ways possible!

This butchering class with cover the basics of home butchering including:

• Sourcing high-quality animals and essential butchering equipment for your kitchen,

• Safely handling meat, fat, bones, and offal

• The basics of breaking down a whole chicken utilizing a nose-to-tail approach

• The basics of breaking down a whole pig utilizing a nose-to-tail approach

• Recipe development and execution

• Grinding, packing, and storing

Introduction to Nose-To-Tail Cooking

Blood, fat, and organs (AKA offal) are the most nutrient dense and bioavailable parts of an animal. Including them in our diets not only nourishes us, but ensures that we are using animals in the most ethical and sustainable ways possible.

This offal class will cover topics such as:

• Sourcing, cleaning and storing organs

• Bone broth

• Rendering fat & making cracklins’

• Chicken liver pate

• Deviled kidney and spleen

• Pork rinds

Sourdough Mother

Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles. We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products. All students will bring their own sourdough mother so they can start baking sourdough at home.

This class will specifically focus on the sourdough mother process so participants will learn the science behind the:

• fermentation process,

• the math behind calculating your mother-build,

• starting, maintaining, and feeding your sourdough mother, and

• recipes for cooking with mother – pancakes, waffles, batter, crackers and more!

Sourdough Bread

This introductory course will build upon the sourdough mother class and cover the entire process to make successful sourdough loaves in your home oven from:

• Sourcing high-quality ingredients and essential bread-making tools for your kitchen,

• Harnessing hyper-local bacteria and yeast to start your own mother culture,

• Maintaining sourdough culture and using leftover mother,

• Mixing, autolysing, folding, and scaling,

• Pre-shaping and shaping dough,

• Scoring and baking your hand built sourdough loaves in your home oven, and

• Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.

Helpful Information:

We have specifically designed these over a holiday weekend as people typically fly in or drive a distance for the class so this makes it easier with the long weekend.

For lodging information is available on the Chestertown website.

Chestertown is an adorable historic town with lots to do in the area so if you are looking for a weekend away, this might be the perfect thing if you are a foodie! If you are with/married to a non-foodie – don’t worry. There are golf courses nearby, state parks to explore, wineries just up the road, and cute bay towns just a short drive away. In our last intensives, we’ve have many couples take the class together, or just have 1 take the class while the other explores the area. We’ve even had a whole group of 6 ladies take the class together and rent a huge house!

All meals are included. Participants have shared that eating like a human all weekend really drove all the lessons home plus their bodies could feel the difference of eating truly nourishing food.

If you have any questions, please contact Christina at christina@eatlikeahuman.com

TESTIMONIAL:

WE CAN’T THANK YOU ENOUGH FOR AN AMAZING LEARNING EXPERIENCE!
I really thought my friends would have fun, but not pay attention to the nutritional info you was sharing, but THEY WERE BLOWN AWAY!  They couldn’t stop talking about it, and Eve called her hubby to say they were making changes when she got home and they were throwing out their skim milk, yeah!!!  Terese was so impressed she hopes her son who manages alot of restaurants under the Sodel Concepts in Bethany Beach to come with his chefs to take some courses.

Your passion and kindness was thread into everything you taught, and you both work so well together as a team, and it was so cute!
My friends just loved all the info you shared and the depth of your experience.
I preached some of that years ago to them, and they just laughed at me!!
I can’t wait to come with my family!

Chrissy

If you want to make a meaningful impact in your kids’ diet and health, think about what they eat
Every.
Single.
Day.
and… that means you need to focus on your kid’s school lunches.

This unique 2.5-day immersive program focuses on teaching you, step-by-step, how to create everything you need to pack an entire lunch box full of nourishing food entirely from scratch in your home kitchen!

Through the course of this workshop you will learn to make:

• a ham and cheese sandwich, entirely from scratch

  • sourdough sandwich bread

  • house cured ham

  • homemade cheese

  • mayonnaise

  • mustard as well as other staples in a nourishing lunch box including:

• fermented carrot sticks,

• fermented potato chips fried in animal fat, and a

• sourdough chocolate chip cookie.

When school rolls around this year, imagine packing your child’s lunch box with the most nourishing school lunch possible, made entirely by your hands, that contains no preservatives, industrial nut and seed oils or refined sugar.
.
One School Year = 180 days = 180 lunches
From Kindergarten to Senior year in High School that equates to 2,340 lunches
Think of the impact you can make by making your kid’s lunches from scratch!

Schedule:

Friday evening
6:00-8:00 Meet and Greet over Wood Fired Pizza, refresh sourdough mother

Saturday
8:00 – 9:00 Breakfast at the Modern Stone Age Kitchen
9:00 – 12:00 Class: Sissa sourdough sandwich bread and sourdough cookie
12:00 – 1:00 Lunch at the Modern Stone Age Kitchen
1:00 – 4:00 Class: House cured ham

Sunday
8:00 – 9:00 Breakfast at the Modern Stone Age Kitchen
9:00 – 12:00 Class: Fermented carrot sticks, fermented potato chips, condiments (mayonnaise and mustard)
12:00 – 1:00 Lunch at Modern Stone Age Kitchen
1:00 – 4:00 Making cheese and assembling lunches

Class will begin on Friday night with pizza and includes breakfast and lunch on both Saturday and Sunday plus 2 full-days of hands-on learning with Dr. Bill Schindler.

To ensure maximum student participation, space is limited.

Two days of animal heaven! Might be the perfect Father’s Day Gift??

We start the class Friday night (5:00PM) in the Eastern Shore Food Lab Teaching Kitchen discussing the importance of:

• home butchering,

• sourcing high quality animals,

• how to talk to your butcher,

• and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven!  After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..

Saturday begins with coffee, breakfast sandwiches at 9:00AM, and a discussion about the various directions the primal can be taken.  Together, we will then turn the previous night’s primals into:

• ham,

• bacon,

• fresh sausage, and

• pork rinds.

All participants will leave with the recipes and knowledge to replicate this process in their home kitchens!

What better gift for Mother’s Day than a “Taking Care of Your Mother” weekend!

This is not your typical “relaxing time at the spa” gift. Far from it!

Instead this is jam packed, two days’ worth of classes on Mother’s Day weekend 2023 specially tailored toward that special Mom/Grandmom/Mother-figure in your life. First, they will learn how to make and maintain the Sourdough Mother culture and how to use it to create several dishes on Friday night – all while enjoying wood-fired pizza made on our sourdough crust. Then on Saturday, they will be treated to breakfast at the Modern Stone Age Kitchen followed by a sourdough bread class and ends with lunch that includes sandwiches made on our sourdough bread.

Yep that’s right folks – you can treat your Mommas to Dinner on Friday night, breakfast and lunch on Saturday plus a Sourdough Mother and a Sourdough Breadmaking class all on Mother’s Day weekend. Gotta say we’ve got you covered!!

Itinerary:

Friday May 12, 2023:

• Arrive at 5:00 and enjoy wood fired pizza (alcoholic beverages available) and the Sourdough Mother Class. The class should wrap up around 8:00pm that night.

Saturday May 13th, 2023:

• Arrive at 9:30 for breakfast (coffee and breakfast sandwich/waffle) at the Modern Stone Age Kitchen and then class starts at 10:00 and runs till 1:00.

• Class is followed by lunch (drink and sandwich) at the Modern Stone Age Kitchen

She’ll be bringing home a warm loaf, mother, and dough to continue her sourdough cooking adventures!

Here is more information on each class:

Sourdough Mother Class:

Learn how to take care of your mother 😉

Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles.

This class will specifically focus on the sourdough mother process so participants will learn the science behind the:

• fermentation process,

• the math behind calculating your mother-build, and

• recipes for cooking with mother.

We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products from sourdough waffles, crackers, and beer cheese!

Sourdough Bread making Class:

This class will walk you through the long, slow fermentation that utilizes wild bacteria and yeasts transforms difficult, and dangerous to digest grains into nutrient dense, bioavailable, delicious bread.

Dr. Bill will discuss harnessing hyper-local bacteria and yeast to start your mother culture all the way through to scoring and baking successful loaves in your home oven. You will literally go through every step of the bread making process (via some tv show cooking magic to make that all possible in 3 hours). This class builds upon the sourdough mother class but don’t worry – you can just take this one because we’ll give you some of our MSAK mother.

Each participant will take home a freshly baked loaf that they scored and baked plus a loaf of sourdough to bake at home!

This is the same process that he taught Brianna who ran with the knowledge and launched Rise by Brianna in April 2020 that is now the sourdough line of our Modern Stone Age Kitchen.

This course is the only thing standing between you and the ability to bake incredible, healthy loaves of bread for your family.

This 4-day, 7-class intensive workshop will teach you everything you need to know to nourish your family with the most nutrient dense and bioavailable foods from sourdough bread and fermented vegetables to pate and traditional cheese made by you in your own home kitchen!

Learn skills to create nourishing meals – made entirely from scratch – for your whole family in your home kitchen

You have been asking for an intensive cooking class where you can commit to learning how to eat like a human over a few days with like-minded community members focused on nutrition. We are excited to offer you this opportunity in February where you will get a chance to reconnect with your food, and understand what you should actually be putting into your body. This 7-class package will have you cooking and eating nutrient-dense, real food from sourdough bread to fresh yogurt to fermented carrots to pâté to fresh mozzarella cheese!

In this ever-changing world, it seems that nothing is constant anymore, or even guaranteed for that matter. But this – your health, the food that you put into your body and own connection with – is something you have complete control over.

Taking this Intensive will give you the tools and knowledge to make this healthy and delicious food in your home kitchen.

It’s time to Eat Like a Human again.  Are you with us?

4 – Days of Learning how to Eat Like a Human in 7 Unique Classes!
Thursday March 23 - Sunday March 26th

Itinerary:

The 4-day intensive starts at 4:00PM on Thursday March and kicks off right away with a fermented vegetable class.  Class will be followed by a special 100% scratch made sourdough wood-fired pizza dinner. You have the choice of making and cooking the pizza yourself or we can do it for you!  The remaining three days of class, Saturday, Sunday and Monday, all begin at 8:00 am with coffee and breakfast followed by the first class of the day at 9:00. We will then break for lunch from 12-1.  The second class each day will run from 1-4.  Breakfasts and lunches are included and will be cooked by the Modern Stone Age Kitchen team. The afternoon class each day will end around 4:00 and you have time to walk around Chestertown or enjoy any of the other quaint Eastern Shore towns.  Dinner Saturday and Sunday will be on your own.  The 4-day intensive ends when the afternoon class finishes on Monday, approximately 4:00 pm. Lodging options are available through the Chestertown website.

Classes Included:

• Fermented Vegetables

  1. Fermented Dairy (butter, yogurt, kefir)

  2. Cheesemaking

  3. Nose-to-Tail Butchering in Your Home

  4. Cooking with Offal

  5. Sourdough Mother

  6. Sourdough Bread

Thrusday, March 23, 2023

4:00 – 7:00pm | Fermented Vegetables

Lacto-fermentation is one of the most important food processing technologies our ancestors ever created! Not only does it have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food. Just think about the difference between raw cabbage and delicious, probiotic sauerkraut.

This fermented vegetable cooking class will cover the basics of lacto-fermentation including:

• Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,

  1. The basics of lacto-fermented vegetables,

  2. Recipe development and execution,

  3. Prepping vegetables, scaling ingredients, initiating and controlling fermentation,

  4. Fermenting whole vegetables (such as carrots which are perfect for school lunches), and cut up vegetables such as cabbage for sauerkraut and kimchi

  5. You’ll leave prepared with multiple ferments to start bubbling on your counter to help nourish your family

Friday, March 24 2023

9am – 12pm | Fermented Dairy: Butter, Yogurt & Kefir

This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and yogurt in your home!

We will cover all the following steps:

• Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,

  1. Obtaining essential tools and supplies for fermenting dairy in your kitchen,

  2. Handling both raw and pasteurized dairy safely,

  3. Initiating and controlling the fermentation process with both raw and pasteurized milk,

  4. Making both Mesophilic and Thermophilic yogurt,

  5. Making fermented cream (crème fraîche, crema)

  6. Making fermented butter and buttermilk,

  7. Making cream cheese,

  8. Making kefir.

1pm – 4pm | Cheesemaking Class

You can make real, nourishing and delicious cheeses in your home kitchen using traditional methods that produce a superior product in every way to anything you can buy at a store.  Once you understand the process you only need 3 ingredients – milk, rennet and salt – to transform milk into its most delicious and nourishing form possible for our bodies!

This class will walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and cover everything from:

• Initiating and controlling the fermentation process with both raw and pasteurized milk,

  1. Using rennet and setting the curd,

  2. Cutting, heating and stirring the curd to produce different results,

  3. Making brines and storage solutions,

  4. Stretching the curd and shaping different pasta filata cheeses including mozzarella, quesillo and Armenian string cheese,

  5. Making ricotta.

Saturday March 25, 2023

9am – 12pm | Introduction to whole animal butchering in your kitchen 

Butchering whole and large cuts of animals in your own home is more accessible than you think and is the number one way to ensure that you and your family are including animals in your diet in the most nourishing, ethical, sustainable, and economical ways possible!

This butchering class with cover the basics of home butchering including:

• Sourcing high-quality animals and essential butchering equipment for your kitchen,

  1. Safely handling meat, fat, bones, and offal

  2. The basics of breaking down a whole chicken utilizing a nose-to-tail approach

  3. The basics of breaking down a whole pig utilizing a nose-to-tail approach

  4. Recipe development and execution

  5. Grinding, packing, and storing

1pm – 4pm | What to do with the odd bits: Offal

Blood, fat, and organs (AKA offal) are the most nutrient dense and bioavailable parts of an animal. Including them in our diets not only nourishes us, but ensures that we are using animals in the most ethical and sustainable ways possible.

This offal class will cover topics such as:

• Sourcing, cleaning and storing organs

  1. Bone broth

  2. Rendering fat & making cracklins’

  3. Chicken liver pate

  4. Deviled kidney and spleen

  5. Pork rinds

Sunday March 26, 2023

9am to 12pm | Sourdough Mother

Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles. We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products. All students will bring their own sourdough mother so they can start baking sourdough at home.

This class will specifically focus on the sourdough mother process so participants will learn the science behind the:

• fermentation process,

  1. the math behind calculating your mother-build,

  2. starting, maintaining, and feeding your sourdough mother, and

  3. recipes for cooking with mother – pancakes, waffles, batter, crackers and beer cheese!

1pm to 4pm | Sourdough Bread

This introductory course will build upon the sourdough mother class and cover the entire process to make successful sourdough loaves in your home oven from:

• Sourcing high-quality ingredients and essential bread-making tools for your kitchen,

  1. Harnessing hyper-local bacteria and yeast to start your own mother culture,

  2. Maintaining sourdough culture and using leftover mother,

  3. Mixing, autolysing, folding, and scaling,

  4. Pre-shaping and shaping dough,

  5. Scoring and baking your hand built sourdough loaves in your home oven, and

  6. Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.