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, foraging, and applying food preservation and fermentation methods from around the world in a local context. He is sharing in building a subsistence based homestead with his partner.
Current Courses Offered by Eric Edgin
Bark Tanned Sheep Hides
Tan a sheepskin using natural plant tannins, fats, oils, and some hard work. In this hide tanning…
Tue, Apr 4th, 2023 – Sun, Apr 9th, 2023
9am-5pm each day
9am-5pm each day
Cooking With Woks
Instructors:
Eric Edgin
Woks are amazing tools that can accomplish a wide range of cooking tasks. One can stir-fry,…
Fri, Feb 24th, 2023 – Sun, Feb 26th, 2023
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Coopering: Make a Wooden Bucket
Instructors:
Eric Edgin
Coopering, the craft of joined wooden staves to create a vessel, was an integral skill in many…
Fri, Dec 2nd, 2022 – Sun, Dec 4th, 2022
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Meat Preservation: The Basics and Beyond
In this class, you will revisit time-honored skills that have fallen out of daily use and learn…
Fri, Mar 24th, 2023 – Sun, Mar 26th, 2023
9am-5pm each day
9am-5pm each day
Processing Wild Foods and Home Grown Grains/Legumes
This class will be a deep dive in processing wild foods. Most commonly foraged and home garden foods…
Fri, Dec 9th, 2022 – Sun, Dec 11th, 2022
9am-5pm each day
9am-5pm each day
Timeless Gluten-Free Noodles
Instructors:
Eric Edgin
The market for gluten-free products has grown massively as has the attempts at gluten-free…
Fri, Jan 20th, 2023 – Sun, Jan 22nd, 2023
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
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
Fermented Foods: From the Basics to the World of Koji
Northwoods Cuisine: A Wild Culinary & Ecological Experience
Pork Butchery for Home Use: Nose to Tail
