Eric Edgin
Duluth, MN
Eric grew up in rural southern Illinois with 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 naturopathic school, woodworking, 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
Fermented Foods: From the Basics to the World of Koji
Instructors:
Eric Edgin
Though common practice throughout history, food fermentation is now approached with both excitement and trepidation. Fermentation extends storage while also greatly increasing the array of flavors in a diet. In fact, fermented foods have the iconic tastes of cultures around the world: German sauerkraut, Korean kimchi, and Japanese soy sauce…
Fri, May 1st, 2020 – Sun, May 3rd, 2020
9am-5pm
9am-5pm
Instructor:
Eric Edgin
3 Days
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…
Sat, Mar 7th, 2020 – Mon, Mar 9th, 2020
9am-5pm
9am-5pm
Past Courses Offered by Eric Edgin
All Fired Up: Cooking with Fire
Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation
Coopering: Make A Wooden Bucket
Exploring Fermented Foods
North Woods Cuisine: A Wild Culinary & Ecological Experience
Pork Butchery for Home Use: Nose to Tail
