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Eric Edgin

Duluth, MN
North House Folk School photo of instructor, Eric Edgin
Eric grew up in rural southern Illinois fishing, hunting, foraging, and gardening as a way of life. He has continued to build on the skills and knowledge of his roots by attending a naturopathic school, woodworking and teaching self-sufficient food classes, harvesting his own food, and perfecting food preservation and fermentation methods from around the world in a local context.

Current Courses Offered by Eric Edgin

3 days
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Coopering: Make A Wooden Bucket

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…
Fri, Mar 15th, 2019  –  Sun, Mar 17th, 2019
Instructor: Eric Edgin
2 Days
Teaser image for Exploring Fermented Foods

Exploring Fermented Foods

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…
Sat, Apr 13th, 2019  –  Sun, Apr 14th, 2019
Instructor: Eric Edgin
3 days
Teaser image for Meat Preservation: The Basics and Beyond

Meat Preservation: The Basics and Beyond

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…
Fri, Mar 8th, 2019  –  Sun, Mar 10th, 2019
1.5 Days
Teaser image for Northwoods Cuisine: A Wild Culinary & Ecological Experience

Northwoods Cuisine: A Wild Culinary & Ecological Experience

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…
Sat, Jul 20th, 2019  –  Sun, Jul 21st, 2019
Instructor: Eric Edgin

Past Courses Offered by Eric Edgin

All Fired Up: Cooking with Fire

Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation

Pork Butchery for Home Use: Nose to Tail

Salumi: Traditional Dry Curing Methods