Instructors

Coopering — the craft of joined wooden staves to create a vessel — was an integral skill in many cultures worldwide; from Japan to Ireland, every meal had a food or drink that had at some point been stored in a coopered vessel. The skill and product is still relevant…

Fermentation--not just for brewers anymore! These days, fermented foods that can be easily prepared in the home are increasingly popular, as people begin to appreciate the healthful and delicious qualities of this ancient method of food preparation. In this overview course, you’ll explore the science behind fermentation and various cultural…

You eat meat, you love meat, but it is hard to find (and expensive to buy) meats prepared without unnecessary preservatives or from responsibly sourced animals.In this class you will revisit time honored skills that have fallen out of daily use and learn important lessons about how meats have been…

Experience Northwoods cuisine like never before while we expand the realm of possibilities for “local” food. This course is both a culinary experience and field-based exploration of the boreal forest. To begin, we’ll head into the field for a plant-walk in several habitats, learning how to identify and sustainably harvest…