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Eric Edgin

Duluth, MN
North House Folk School photo of instructor, Eric Edgin

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.

Visit Eric Edgin's Website

Current Courses Offered by Eric Edgin

3 Days
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Fermented Foods: From the Basics to the World of Koji

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
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…
Sat, Mar 7th, 2020  –  Mon, Mar 9th, 2020

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

Salumi: Traditional Dry Curing Methods