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.
Past Courses Offered by Eric Edgin
All Fired Up: Cooking with Fire
All Ground Up: Sausage Making
Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation
Coopering: Make A Wooden Bucket
Exploring Fermented Foods
Fermented Foods: From the Basics to the World of Koji
Meat Preservation: The Basics and Beyond
Northwoods Cuisine: A Wild Culinary & Ecological Experience
Pork Butchery for Home Use: Nose to Tail
