Instructors
Eric Edgin
Grand Marais, MN
Eric grew up in rural southern Illinois with fishing, hunting and foraging as a way of life. He continues to build on the skills and knowledge of his roots with coopering, hand tool woodworking, commercial fishing, shepherding, hide tanning, foraging, and applying food preservation and fermentation methods from around the world in a local context. He is building a subsistence based homestead connecting ecology with handcraft.
Past Courses Offered by Eric Edgin
All Fired Up: Cooking with Fire
All Ground Up: Sausage Making
Bark Tanned Sheep Hides
Bark Tanned Sheep Leather
Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation
Cooking With Woks
Coopering: Make A Wooden Bucket
Coopering: Make a Wooden Bucket
Exploring Fermented Foods
Fermented Foods: From the Basics to the World of Koji
Fermented Foods: From the Basics to the World of Koji
Meat Preservation: The Basics and Beyond
Northwoods Cuisine: A Wild Culinary & Ecological Experience
Northwoods Cuisine: A Wild Culinary & Ecological Experience
Pork Butchery for Home Use: Nose to Tail
Processing Wild Foods and Home Grown Grains/Legumes
Salumi: Traditional Dry Curing Methods
Timeless Gluten-Free Noodles